Method of producing frozen dough, and related products

Abstract

Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.

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       15 . A frozen, unproofed, yeast-fermented dough composition comprising 
 flour,    water,    from 0.5 to 5 weight percent hydrated yeast ingredient, and    from 0.5 to 5 weight percent non-hydrated, dry yeast ingredient, based on the total weight of the frozen dough.    
   
   
       16 . The dough composition of  claim 15  wherein the frozen dough composition has a raw specific volume in the range from 0.9 to 1.3 cubic centimeters per gram.  
   
   
       17 . The dough of  claim 16  wherein the frozen dough can be thawed, and the thawed dough composition can be proofed to twice a thawed volume within a time in the range from 15 to 120 minutes, by proofing at a temperature of 30 degrees Celsius.  
   
   
       18 . The dough of  claim 17  wherein the proofed dough can be baked to a baked specific volume in the range from 2.5 to 4 cubic centimeters per gram.  
   
   
       19 . The dough of  claim 15  comprising from 1 to 3 weight percent non-hydrated, dry yeast ingredient, based on the total weight of the frozen dough.