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US 7,115,293 B2Granted
Dough compositions for the preparation of baked products
AssigneeNestec S.A.
InventorsPeter Niederberger, Christof Gysler
Life of this patent
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AssigneeNestec S.A.
InventorsPeter Niederberger, Christof Gysler
Estimating the term…
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
A stored, refrigerated dough composition for the preparation of yeast leavened products comprising water, flour, at least one strain of a Mal(−) Iti-yeast and one or more sugars fermentable by the Iti-yeast wherein the sugar(s) are present in an amount of about 0.5 to 5.6 mMol/100 g dough while during storage of the dough for a period of between 1 and 5 weeks at a temperature of between 4 and 13° C. the yeast produces between about 50 and 250 ml CO2/100 g dough during 1 week and less than about 400 ml CO2/100 g dough during 5 weeks, to provide a dough composition that, when baked after 1, 2, 3, 4 or 5 weeks storage, a baked product comparable to a freshly baked dough product is obtained.
Dependencies are inferred from the claim text.