Flour and dough compositions and related methods

Abstract

Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

1 - 13 . (canceled)  
   
   
       14 . A developed dough composition capable of being leavened by the action of yeast, comprising yeast and a low enzyme whole-wheat flour comprising substantially the same proportions of natural constituents as a wheat grain, other than moisture, and less than 4000 units per gram active peroxidase.  
   
   
       15 . The composition of  claim 14  wherein the whole-wheat flour comprising 
 from 95 to 100 percent of the natural amount of endosperm of a wheat grain,    from 95 to 100 percent of the natural amount of wheat bran of a wheat grain,    from 95 to 100 percent of the natural amount of wheat germ of a wheat grain.    
   
   
       16 . The dough composition of  claim 15  comprising from 20 to 50 weight percent total flour, wherein at least 50 percent of the flour is the low enzyme whole wheat flour.  
   
   
       17 . The dough composition of  claim 14  comprising 
 from 40 to 55 weight percent total flour, at least 50 percent of which is the low enzyme whole wheat flour,    up to 5 weight percent fat,    from 30 to 35 weight percent water, based on the total weight of dough composition.    
   
   
       18 - 19 . (canceled)  
   
   
       20 . The dough composition of  claim 14  wherein the dough composition is proofed.  
   
   
       21 . The developed dough composition of  claim 14  wherein the developed dough is a bread selected from the group consisting of a bread stick, a bagel, a baguette, a raised donut, a croissant, and a loaf bread product.  
   
   
       22 . A dough product comprising a proofed dough composition in a pressurized can or canister package, the dough composition comprising a low enzyme whole-wheat flour comprising substantially the same proportions of natural constituents as a wheat grain, other than moisture, and less than 4000 units per gram active peroxidase.  
   
   
       23 . The pressurized dough product of  claim 22  wherein the dough product is a roll or a biscuit.  
   
   
       24 . The pressurized dough product of  claim 22  wherein the dough composition is a chemically leavenable dough composition.