Frozen dough having improved frozen storage shelf life
AssigneeGeneral Foods Corporation
InventorsEarl J. Benjamin, Charles H. Ke, Richard B. Hynson, Chi Ming L. Hsu
Life of this patent
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Abstract
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.
Claims10
A yeast-leavened frozen dough suitable for commercial distribution said dough having improved frozen storage stability;
- said dough containing a yeast leavening agent and more than 16% wheat protein based on the total flour content and said dough having been proofed before being frozen.
Dependencies are inferred from the claim text.