Method for producing frozen yeast-leavened dough
AssigneeStauffer Chemical Company
InventorsLisa V. Felske, Roy F. Silva
Life of this patent
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Abstract
A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and baked in a short period of time.
Claims22
A method for producing a frozen, no proof, yeast leavened dough which comprises preparing a yeast-containing dough, said yeast-containing dough additionally comprising a hydrocolloid in an amount sufficient to increase the volume of the dough, and from about 0.25% to about 3% of a fermentation time reducer, said fermentation time reducer being prepared by a process comprising fermenting a mixture of flour, sugar in an amount ranging from 0 to about 10% by weight based on the weight of the flour, from about 55 to about 250 parts water per 100 parts flour and a yeast of the species Saccharomyces cerevisiae in an amount sufficient and for a minimum of 12 hours, said period of time being sufficient to decrease the pH of the mixture to a pH below 4.75:
- and drying the fermented mixture to a moisture content of from about 4.5% to about 9.0% under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermentation aid product after drying, and freezing the dough without substantial proofing of the dough prior to freezing.
A frozen nonproofed yeast-containing dough additionally comprising a hydrocolloid in an amount sufficient to increase the volume of the dough and from about 0.25% to about 3% of a fermentation time reducer, said fermentation time reducer is prepared by a process comprising fermenting a mixture of flour, sugar in an amount ranging from 0 to about 10% by weight based on the weight of the flour, from about 55 to about 250 parts water per 100 parts flour and a yeast of the species Saccharomyces cerevisiae in an amount sufficient and for a minimum of 12 hours, said period of time being sufficient to decrease the pH of the mixture to a pH below 4.75:
- and drying the fermented mixture to a moisture content of from about 4.5% to about 9.0% under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermentation aid product after drying, said dough being substantially unproofed prior to freezing, said frozen dough being capable of baking without a dense core after thawing without a separate proofing stage.
Dependencies are inferred from the claim text.