Frozen dough and baked products
OwnerJackie Brown, Thomas J. Aurand +1inventors
InventorsJackie Brown, Thomas J. Aurand, Dave Zhang
Life of this patent
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Abstract
A non-laminated, non-pre-proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixed to form dough. The dough is preferably rested for about 10 or more then frozen. The frozen dough can then be thawed, proofed, and baked, preferably in a multi-phase oven. The dough preferably has a specific volume of less than 1.5 and preferably yields a baked product having a specific volume of about 4 cc/g or more.
Claims20
A non-laminated frozen dough comprising:
- flour, water, yeast and dough conditioner;
- wherein the dough is rested before being frozen;
- wherein the dough has a specific volume of 1.5 or less;
- and
- wherein the dough is capable of achieving an industry-acceptable baked specific volume.
A method for preparing a non-laminated frozen dough comprising:
- mixing ingredients comprising flour, water, yeast and dough conditioner to form dough;
- resting the dough;
- and
- freezing the dough;
- wherein the frozen dough has a specific volume of 1.5 or less;
- and wherein the frozen dough is capable of achieving an industry-acceptable baked specific volume.
A method for preparing a baked product comprising:
- thawing non-laminated frozen dough at a first temperature and a first humidity for a time sufficient to thaw the dough;
- proofing the dough at a second temperature and second humidity for a time sufficient to proof the dough;
- and
- baking the dough at a third temperature for a time sufficient to bake the dough;
- wherein the frozen dough comprises
- flour, water, yeast and dough conditioner;
- wherein the dough is rested before being frozen;
- wherein the dough has a specific volume of 1.5 or less;
- and
- wherein the dough is capable of achieving an industry-acceptable baked specific volume.
A method for preparing a baked product comprising:
- preparing non-laminated frozen dough by a process comprising the following steps:
- mixing ingredients including flour, water, yeast and dough conditioner to form dough;
- resting the dough;
- and
- freezing the dough;
- thawing the frozen dough at a first temperature and humidity sufficient to thaw the dough;
- proofing the dough at a second temperature and second humidity sufficient to proof the dough;
- and
- baking the dough at a third temperature sufficient to bake the dough;
- wherein the dough has a specific volume of 1.5 or less before being frozen;
- and
- wherein the dough is capable of achieving an industry-acceptable baked specific volume.
Dependencies are inferred from the claim text.