Frozen dough for bakery products
AssigneeGeneral Foods Corporation
InventorsTed R. Lindstrom, Louise Slade
Life of this patent
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Abstract
A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.
Claims15
A method of producing a frozen, leavened bread dough which is suitable for immediate baking when taken from the freezer comprising the steps of mixing bread forming ingredients including a leavening agent, fermenting said ingredients to produce a dough product, forming and resting the same, homogenously mixing in the dough, prior to forming and resting, an exogenous quantity of a water-soluble, melting-point depressant selected from a group consisting of C.sub.1 -C.sub.3 monohydric alcohols, C.sub.2 to C.sub.4 polyhydric alcohols or combinations thereof such that the final concentration of melting-point depressant in the dough is from about 5% up to about 20% with respect to the weight of water contained in the dough freezing said dough product, whereby said melting-point depressant allows said frozen dough product to when placed in an oven quickly soften as oven temperature rises.
Dependencies are inferred from the claim text.