Method of forming dough composition
AssigneeGeneral Mills, Inc.
InventorsDavid J. Domingues, Vicky V. Hoel, Tammy L. McIntyre, Gregg J. Moder
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Abstract
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
Claims11
A method of making a laminated dough composition, the method comprising providing a dough composition comprising water, flour, yeast, and transglutaminase, processing the dough composition by allowing a portion of the yeast to actively ferment, combining the processed dough that comprises the actively fermented yeast with non-metabolically active yeast, processing the dough composition containing the actively fermented yeast and the non-metabolically active yeast by lapping the dough composition with shortening to form multiple layers of dough composition and shortening, and freezing the dough composition after lapping, without partial baking, and while the dough composition comprises the actively fermented yeast and the non-metabolically active yeast, wherein the frozen dough composition can be baked without thawing to a yeast-leavened baked dough product having a specific volume of at least 2.5 cubic centimeters per gram.
Dependencies are inferred from the claim text.