Method for producing frozen dough
AssigneeRich Products Corporation
InventorsPraveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
Life of this patent
Estimating the term…
Abstract
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
Claims18
A method of producing a frozen dough which can be transferred directly from freezer to oven without a proofing or thawing step comprising:
- (a) preparing dough by mixing flour having a gluten content in the range of 10-20%, a lipid source, water, emulsifiers in the amount of 0.05-0.5%, leavening means and stabilizers;
- (b) forming gas nucleation sites in the dough;
- (c) exercising the dough by subjecting it to alternating first and second gas pressures, wherein if the first pressure is greater than atmospheric pressure, the second pressure is lower than atmospheric pressure and if the first pressure is lower than atmospheric pressure, the second pressure is greater than atmospheric pressure, wherein the pressure differential between the first and the second pressure is in the range of 1 and 20 inches of Hg;
- (d) allowing the dough to return to atmospheric pressure;
- and
- (e) freezing the dough,
- wherein the frozen specific volume of the frozen dough is less than 2.2 cc/g and wherein the frozen dough can be directly transferred to an oven producing a baked specific volume of at least 4 cc/g.
A method of producing a baked product from a frozen dough comprising:
- (a) preparing dough by mixing flour having a gluten content in the range of 10-20%, a lipid source, water, emulsifiers, stabilizers, and leavening means;
- (b) forming gas nucleation sites in the dough;
- (c) exercising the dough by subjecting it to alternating first and second gas pressures, wherein if the first pressure is greater than atmospheric pressure, the second pressure is lower than atmospheric pressure and if the first pressure is lower than atmospheric pressure, the second pressure is greater than atmospheric pressure, wherein the pressure differential between the first and the second pressure is in the range of 1 and 20 inches of Hg;
- (d) freezing the dough, wherein the specific volume of the frozen dough is less than 2.2 cc/g, and
- (e) transferring the frozen dough directly to an oven for baking
- wherein the specific volume of the baked product is at least 4 cc/g.
Dependencies are inferred from the claim text.