Yeast-leavened dough and dry mix for preparing such a dough

Process of preparing a proofing tolerant, yeast-leavened dough, said process comprising the steps of combining a dry particulate mix with an aqueous composition and optionally other bakery ingredients to form a dough, followed by proofing the dough so as to obtain the proofing tolerant yeast-leavened dough, said mix comprising:

• 3-90 wt. % of non-fermentable carbohydrates selected from the group consisting of lactose, arabinose, cellobiose, trehalose, xylose, sugar alcohols and combinations thereof, including at least 3 wt. % of a non-fermentable sugar alcohol;
• 0-50 wt. % of fermentable sugars selected from the group consisting of sucrose, maltose, glucose, fructose and combinations thereof;
• two or more bakery ingredients selected from the group consisting of:
• 10-90 wt. % of viable yeast;
• 10-50 wt. % of baking powder;
• 5-90 wt. % of emulsifier;
• 3-50 wt. % of ascorbic acid;
• and
• 0.0001-1 wt. % of bakery enzyme;
• all of these percentages being calculated on the combined amount of these two to five bakery ingredients;
• and
• wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1.