Dough compositions and related methods
OwnerRoy Bechtold, Steven Cox +2inventors
InventorsRoy Bechtold, Steven Cox, David Nathan, Peter Statt
Life of this patent
Estimating the term…
Abstract
The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and an acid and base (preferably chemical leavening agent). Dough compositions according to the present invention can be proofed via yeast leavening at a wide variety conditions, but are preferably proofed at ambient temperature.
Claims15
A frozen, developed dough composition comprising the ingredients of:
- yeast present in an amount in the range from 2.5 to 3.75 Baker's percent on a dry yeast basis;
- an enzyme that facilitates the production of hydrogen peroxide in the dough composition, wherein the enzyme is present in an amount in the range of from 200 to 400 parts per million based on flour;
- an acid;
- and
- a base,
- wherein the total amount of acid and base is an amount of 1.5 Baker's percent or less.
A frozen, unproofed, developed dough composition comprising the ingredients of:
- yeast present in an amount in the range from 2.5 to 3.75 Baker's percent on a dry yeast basis;
- glucose oxidase present in an amount in the range of from 200 to 400 parts per million based on flour;
- and
- chemical leavening agent present in an amount of 1.5 Baker's percent or less.
A method of proofing a frozen, unproofed, developed dough composition, comprising the steps of:
- providing a frozen, unproofed, developed dough composition comprising the ingredients of:
- yeast present in an amount in the range from 2.5 to 3.75 Baker's percent on a dry yeast basis;
- an enzyme that facilitates the production of hydrogen peroxide in the dough composition, wherein the enzyme is present in an amount in the range of from 200 to 400 parts per million based on flour;
- an acid;
- and
- a base,
- wherein the total amount of acid and base is an amount of 1.5 Baker's percent or less;
- thawing the frozen dough composition;
- and
- after thawing, proofing the dough composition at ambient temperature to provide a proofed dough composition.
Dependencies are inferred from the claim text.