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US 6,660,311 B2Granted
Pre-proofed freezer-to-oven dough compositions, and methods
AssigneeThe Pillsbury Company
InventorsDouglas L. Goedeken, Dennis A. Lonergan, RoseBud L. Sierzant
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Abstract
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.
Claims36
A method of preparing a yeast-leavened, pre-proofed dough composition, the method comprising
- providing a dough composition comprising flour, yeast, water, and an amount of freezing point depressant that depresses a freezing onset temperature of the dough composition but that allows ice formation in the dough composition at a frozen storage temperature the freezing onset temperature of the dough composition being in the range from about 10 F. to about 20 F.,
- resting the dough composition to allow bubbles in the dough composition to enlarge in size to provide a dough composition raw specific volume in the range from about 1.0 cc/g to about 1.2 cc/g,
- processing the dough composition by sheeting,
- proofing the dough composition, and
- storing the dough composition at a frozen storage temperature that allows ice to form in the dough composition, wherein the dough composition can be baked to have a relatively greater baked specific volume compared to the same baked dough composition prepared without the resting step,
- wherein the dough composition comprises from about 3 to about 8 parts by weight sucrose.
3 more elements
A method of preparing a yeast-leavened, pre-proofed dough composition, the method comprising:
- mixing ingredients into a dough composition comprising flour, yeast, water, and an amount of freezing point depressant that reduces the amount of ice formed during frozen storage but that still results in some ice formation at a frozen storage temperature and the freezing onset temperature of the dough composition is in the range from about 10 F. to about 20 F.,
- resting the dough composition for at least five minutes to allow bubbles in the dough composition to enlarge in size to provide a dough composition raw specific volume in the range from about 1.0 cc/g to about 1.2 cc/g, and
- processing the dough composition after resting by sheeting,
- proofing the dough composition,
- packaging the proofed dough composition using non-modified atmosphere packaging,
- storing the proofed dough composition at a frozen storage temperature that allows ice to form in the dough composition, and
- baking the dough composition without proofing or thawing the dough composition between frozen storage and baking,
- wherein the dough composition comprises from 5 to 10 weight percent sweetener.
5 more elements
Dependencies are inferred from the claim text.