Method of producing frozen dough, and related products

a technology of frozen dough and production method, which is applied in the field of dough compositions, can solve the problems of reducing the ability of yeast to become active in proofing and leaving a dough, reducing the shelf life of a resultant dough product, and increasing the risk of yeast being affected by adverse effects, so as to prevent damage to yeast cells

Inactive Publication Date: 2007-05-03
GENERAL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This approach extends the shelf life of frozen doughs, allowing them to maintain desirable proofing properties for several weeks, with the ability to double in volume within a reasonable time after thawing, while preserving the flavor, aroma, and texture associated with yeast fermentation.

Problems solved by technology

One disadvantage, however, of allowing yeast to become active prior to freezing, can be that the activated yeast can be more susceptible to damage during frozen storage, which can reduce shelf life of a resultant dough product by reducing the level of metabolic activity that the yeast can achieve upon thawing, which reduces the ability of the yeast to become active to proof and leaven a dough after frozen storage.
The more active a yeast becomes before freezing, the more susceptible the yeast can become to such adverse effects.

Method used

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  • Method of producing frozen dough, and related products
  • Method of producing frozen dough, and related products
  • Method of producing frozen dough, and related products

Examples

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examples

[0069]FIG. 2 compares proofing properties of an exemplary unproofed, frozen, yeast-fermented dough composition of the invention, to proofing properties of a similar dough that is not fermented, and to proofing properties of a fermented dough composition that is not prepared according to the present description.

[0070] Proofing properties of a non-fermented frozen dough (“No Ferm”) are of a dough that was not allowed to ferment prior to freezing (this dough composition does not contain a substantial amount of fermented yeast, and is not a “yeast-fermented” dough composition). Non-fermented frozen doughs can typically have greater shelf life than yeast-fermented dough compositions (see “Ferm,” below), because the non-fermented (and non-hydrated) yeast suffers less damage during freezing and frozen storage compared to hydrated and fermented yeast. The graph at FIG. 2 shows that the shelf life of this frozen dough is acceptable to at least 36 weeks of storage at −18 C.

[0071] Proofing p...

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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.

Description

REFERENCE TO RELATED APPLICATIONS [0001] This application claims the benefit of priority under 35 U.S.C. 119(e)(1) of a provisional patent application, Ser. No. 60 / 570,380, filed May 12, 2004, which is incorporated herein by reference in its entirety.FIELD OF THE INVENTION [0002] The invention relates to dough compositions, including unproofed “fermented” or “yeast-fermented dough compositions,” that contain fermented yeast, including unproofed dough compositions that are or can be frozen, stored, thawed, then proofed and cooked, as well as related packaged dough products and related methods. BACKGROUND OF THE INVENTION [0003] For centuries, leavened baked dough products have been prepared using yeast as a leavening agent. Dough ingredients such as flour, water, and optionally fat (e.g., oil), flavorants (e.g., salt or sweeteners), etc., are combined with yeast to form a dough mass. The dough is allowed to set for a time, typically at ambient temperature, to allow the yeast to produ...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L1/28A21D2/00A21D6/00A21D8/04A21D10/02
CPCA21D6/001A21D8/047A21D10/025
InventorLONERGAN, DENNIS A.
OwnerGENERAL MILLS INC