DOUGH PRODUCTS AND METHOD FOR MAKING THEM

Abstract

The forms of disclosure can refer to dough products and methods for making them. In one exemplary form of disclosure, a method for making a yeast-based dough product might include preparing a yeast broth by dispersing a quantity of yeast in water and mixing the yeast with water until a homogenized solution is achieved; mixing the yeast broth with a premix of dry ingredients to form a dough; and, without allowing any resting period, baking the dough at a high temperature. The quantity of yeast used can be determined based, at least in part, on achieving instantaneous leavening without an increase in the dough's volume when the yeast broth is mixed with the premix of dry ingredients.

Description

DOUGH PRODUCTS AND METHOD FOR MAKING THE SAME BACKGROUND OF THE INVENTION

[0001] Although yeast has been the dominant leavening agent in baking due to the favorable texture and flavor characteristics of yeast-based products, chemical leavening agents are still used in many applications where production efficiency and controlled leavening action during baking are important. For example, most commercial pancake products today are made using chemical leavening agents. A chemical leavening agent can easily create controlled leavening action on the griddle. When chemical leavening agents are used in bakery products, the resulting goods typically have a very different taste and texture compared to yeast-based products. Generally, chemical leavening agents have an off-flavor and can sometimes have a bitter aftertaste or bitterness.The texture of a chemically leavened product is generally like a cookie where the product has a short bite, in contrast to the chewy texture of a yeast product.

[0002] Yeast products create a distinctive flavor and texture and are used in many traditional products, such as breads and pizzas, but are also desirable in many other products, such as pancakes and waffles, which are not commercially made using yeast. Additionally, a natural leavening agent like yeast provides an opportunity to label a food product as containing more natural ingredients than a product using a chemical leavening agent. Such eco-labels have been trending in the food industry in recent years. However, yeast leavening can occur too early or too late in the baking process. In either case, it will result in wasted batter or unacceptable products. Furthermore, traditional yeast leavening involves a long fermentation period, making it inefficient for the commercial preparation of pancakes. BRIEF DESCRIPTION OF THE INVENTION

[0003] This brief description is provided merely as an introduction to the subject matter, which is fully described in the detailed description and drawings. The brief description should not be considered as describing essential features or used to determine the scope of the claims. Furthermore, it should be understood that both the brief and detailed descriptions are examples and are only explanatory and not necessarily restrictive of the claimed subject matter.

[0004] Certain disclosure forms may include non-proofed, non-fermented, and non-rested yeast-based products and methods for making them. According to one disclosure form, a method for making a yeast-based dough product may include: preparing a yeast broth, wherein preparing the yeast broth may include dispersing a quantity of yeast in water, mixing the quantity of yeast with water until a homogenized solution is achieved. The method may further include mixing the yeast broth with a premix of dry ingredients to form a paste, and without allowing a resting period, baking the paste to produce a baked product. The quantity of yeast mentioned above may be determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the paste when the yeast broth is mixed with the premix of dry ingredients.

[0005] According to another form of disclosure, a dough product may be provided that does not contain chemical leavening agents. The dough product may include pasta baked at an elevated temperature, where the pasta may include a mixture of a yeast broth comprising a homogenized solution of a quantity of yeast and water mixed with sugar and a premix of dry ingredients. The pasta may be baked without allowing it a resting period, and the quantity of yeast in the yeast broth may be determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the pasta when the yeast broth is mixed with the premix of dry ingredients.

[0006] According to another form of disclosure, a method for making a yeast-based dough product may include: preparing a yeast broth, wherein preparing the yeast broth may include dispersing a quantity of yeast in water, adding oil; and mixing the quantity of yeast with water and oil until a homogenized solution is achieved. The method may further include mixing the yeast broth with a premix of dry ingredients to form a dough, stretching the dough to form a crust; and without allowing a resting period, baking the crust to produce a baked product; wherein the quantity of yeast for preparing the yeast broth may be determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the dough when the yeast broth is mixed with the premix of dry ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Figure 1 is a process flow diagram for preparing a yeast-based dough product according to one modality of the present disclosure.

[0008] Figure 2 is a tabulated representation of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of the present disclosure.

[0009] Figure 3 is a tabulated representation of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of the present disclosure.

[0010] Figures 4A and 4B are representations of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of this disclosure.

[0011] Figure 5 is a tabulated representation of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of the present disclosure.

[0012] Figures 6A and 6B are tabulated representations of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of the present disclosure.

[0013] Figures 7A and 7B are tabulated representations of exemplary implementations of the process for preparing a yeast-based dough product according to one modality of the present disclosure.

[0014] Figures 8A, 8C, and 8E are images of exemplary implementations of sliced ​​pancake samples to illustrate cell void structures.

[0015] Figures 8B, 8D, and 8F are bubble histograms of the sample sliced ​​pancake exemplary implementations from Figures 8A, 8C, and 8E, respectively, showing cell area for different cell diameters. DETAILED DESCRIPTION OF THE INVENTION

[0016] The following detailed description includes references to the accompanying drawings, which form part of the detailed description. The drawings represent illustrations of exemplary embodiments. These exemplary embodiments, also referred to herein as “examples,” are described in sufficient detail to enable those skilled in the art to implement the subject matter hereof. The exemplary embodiments may be combined, other embodiments may be used, and structural, logical, or electrical changes may be made, without departing from the scope of the claimed subject matter. The following detailed description should therefore not be taken in a limiting sense, and the scope is defined by the appended claims and their equivalents. Similar numbers throughout this document refer to similar elements.

[0017] Certain modalities described in this document relate to yeast-based dough products and methods for making them. For example, a method for making a yeast-based dough product that does not contain a chemical leavening agent and does not provide a resting period for the dough before baking is described in more detail herein. The method may include: preparing a yeast broth, wherein preparing the yeast broth may include dispersing a quantity of yeast in water, mixing the yeast with water until a homogenized solution is achieved. Optionally, the method may include adding sugar to the homogenized solution and stirring until the sugar is thoroughly dissolved in the yeast broth.The method for making the yeast-based dough product may also include mixing the yeast broth with a premix of dry ingredients to form a paste, and without allowing it to rest, baking the paste at a high temperature. The amount of yeast mentioned above can be determined based, at least in part, on achieving instant leavening without an increase in the paste's volume when the yeast broth is mixed with the premix of dry ingredients.

[0018] One or more technical effects associated with certain modalities in this document may include, but are not limited to, increased commercial production and speed, or the production of baked dough products, resulting dough products with a chewy texture as opposed to a texture that has a short bite (often attributed to the food containing chemical leavening agents), and resulting dough products that have a golden-brown surface color after baking. As an exemplary modality, yeast-leavened pancakes may have larger surface cavities as a result of larger bubbles during leavening compared to the smaller surface cavities of a chemically leavened pancake. Certain other modalities in this document may also have the technical effect of reducing preparation time and providing a more natural product. rnrznn / 1 zoz / e / yl

[0019] The term “chemical leavening agent” as used herein refers to a leavening agent that is produced by chemical means, such as by direct synthesis or by a method of chemical isolation. Exemplary components of chemical leavening agents include combinations of an acidic component with a basic component, such as a phosphate combined with a carbonate or bicarbonate. For example, chemical leavening agents may include, but are not limited to, combinations of phosphates or sulfates (e.g., monocalcium phosphates, calcium phosphate, sodium aluminum phosphate, sodium aluminum sulfate, sodium acid pyrophosphate, etc.) with carbonates or bicarbonates (e.g., sodium bicarbonate, potassium bicarbonate, ammonium carbonate, etc.).

[0020] The terms “rest” and “resting period,” as used herein, refer to allowing dough to rest or otherwise remain untouched by individuals or processing equipment for a period of time (e.g., from a few minutes to an hour) but without allowing any significant fermentation to occur. Resting is generally done at room temperature, e.g., approximately 18.33°C (65°F) to 26.66°C (80°F). A “resting period” does not refer to a time during which dough is being portioned for a baking step. A “resting period” also does not refer to a time during which dough or portioned dough is in transition to a baking step, unless such transition time is made long enough to allow dough or portioned dough to rest during that transition.

[0021] It should be noted that throughout this disclosure, the terms dough and paste may be used interchangeably. The processes and products described in this disclosure may be applied to dough and paste products and processes.

[0022] Now, referring to Figure 1, an exemplary process 100 for making a yeast-based dough product is depicted. In general, the operations of the disclosed process (e.g., process 100) may be carried out in any arbitrary order, unless otherwise provided in the claims. The yeast-based dough product may include a bakery product, a pancake, a waffle, a pizza, a flatbread, etc.

[0023] In process 100 illustrated in Figure 1, a yeast broth can be prepared. Preparing a yeast broth includes dispersing a quantity of yeast in water. Step 120 can be carried out at different temperatures. In one exemplary embodiment of the disclosure, step 120 can be carried out under prevailing ambient conditions. For example, the temperature of the water used in step 120 can be from approximately 15.55°C (60°F) to 26.66°C (80°F). The yeast used in step 120 can be refrigerated or frozen and may or may not be thawed or warmed. In implementations, the quantity of yeast used to prepare the yeast broth in process 100 is determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the paste during a subsequent mixing step (e.g.,(Step 140, described below) where the yeast broth can be mixed with the premix of dry ingredients. For example, the yeast was determined to be approximately 2.0% to 6.0% by weight of pancake batter to achieve instant leavening without an increase in batter volume when homogenized with water before being mixed with the premix of dry ingredients; however, the amount of yeast is not limited to this exemplary range. Preparing the yeast broth also includes mixing the amount of yeast with water until a homogenized solution is achieved. Once step 130 has been carried out, the temperature of the homogenized solution can be in the range of approximately 18.33°C (65°F) to 21.11°C (70°F). Controlling the temperature of the homogenized solution can make it easier to control yeast activity during process 100, such as during a dough baking step.Preparing the yeast broth may also include mixing sugar with the homogenized solution to provide a yeast broth that combines with the dry ingredients of the dough to release carbon dioxide after mixing, which is accelerated during baking (e.g., on a grill surface).

[0024] Process 100 proceeds to step 140, where the yeast broth may be mixed with a premix of dry ingredients to form a paste. In an exemplary implementation, mixing 140 involves blending the yeast broth with the premix of dry ingredients at low speed using a kitchen mixer. The dry ingredients in step 140 may include one or more of the following: flour, salt, flavoring, powdered milk, etc., depending on the recipe for the yeast-based dough product. Examples of flours for inclusion in the premix of dry ingredients include, but are not limited to, wheat flour, barley flour, buckwheat flour, corn flour, polenta, spelt flour, soy flour, millet flour, flaxseed flour, potato flour, potato starch flour, quinoa flour, rice flour, rye flour, sorghum flour, tapioca flour, and combinations thereof.Examples of salts for inclusion in the dry ingredient premix include, but are not limited to, sodium salts, potassium salts, magnesium salts, manganese salts, and mixtures thereof. Examples of flavoring ingredients for inclusion in the dry ingredient premix include, but are not limited to, fruit (e.g., apples, pears, apricots, peaches, plums, strawberries, blueberries, cranberries, etc.), nuts (e.g., pecans, walnuts, peanuts, cashews, macadamia nuts, Brazil nuts, hazelnuts, almonds, etc.), vegetables (e.g., potatoes, carrots, corn, beets, peppers, etc.), proteins (e.g., meats, soy proteins, etc.), or similar ingredients. Milk powder may include, but is not limited to, whey powder.

[0025] The premix can be prepared by mixing the dry ingredients at a controlled room temperature, for example, approximately 18.33°C (65°F) to 23.88°C (75°F). The dry ingredients can be mixed for varying amounts of time. For example, the dry ingredients can be mixed for approximately 1 to 2 minutes. During laboratory testing, minimal bubbling action was observed on the surface of the yeast broth during mixing with the dry ingredient premix during step 140; however, the dough likely exhibited little nucleation during mixing step 140. Combining the yeast broth and the dry ingredient premix facilitates proper leavening during a subsequent baking step.

[0026] The exemplary process 100 for making a yeast-based dough product may further include baking 150 the dough at an elevated temperature without a resting period between the mixing step 140 and the baking step 150. For example, the period between the mixing step 140 and the baking step 150 may be the time required to fractionate the mixed dough and transfer the fractionated dough to a baking device, resulting in a substantially continuous process from mixing to baking. In an exemplary implementation, the time period between mixing 140 and baking 150 is less than approximately 10 minutes, less than 5 minutes, less than 3 minutes, and so forth.In contrast, a resting step may involve keeping the dough or pasta in a stationary state for a certain amount of time (or intentionally moving the dough or pasta for a period of time sufficient to allow it to rest before baking) separate from a baking process. For example, resting periods for dough products may involve allowing the dough product to remain undisturbed for a leavening process to occur, such as at room temperature (e.g., approximately 15.55°C (60°F) to 29.44°C (85°F)), although other resting temperatures may be used.

[0027] Baking step 150 can be carried out using a convection oven, a grill, a conventional oven, a Turbochef brand oven, etc. During baking step 150, the yeast may be activated due to the elevated temperature of the grill or other heating appliance. Yeast activity during baking step 150 can be controlled by controlling one or more of the following: water temperature in the yeast broth, yeast broth temperature, batter temperature, yeast concentration in the yeast broth, or baking temperature. A range of elevated temperatures for baking the batter was tested. In one exemplary embodiment of the disclosure, for yeast-leavened pancakes, the elevated temperatures can be maintained below 232.22°C (450°F). For example, elevated temperatures such as grills maintained from approximately 176.67°C (350°F) to 204°C (204°F).44°C (400°F), etc., may be considered depending on the dough product being made. Yeast-based dough products may have properties substantially equivalent to or better than those of dough products made by traditional leavening processes such as a long fermentation, proofing, and rising step, or those of products containing chemical additives such as chemical leavening agents. Additional illustrative comparisons are provided in this document with respect to Figures 2 through 8F.

[0028] During testing, when the dough prepared using Process 100 was placed on a grill for cooking, bubbles were immediately observed. This may indicate that the elevated grill temperatures greatly accelerated yeast activity. The dough product may not expand properly if the temperature does not accelerate yeast activity or does not accelerate it sufficiently. In this example, proper leavening of the dough product was observed.

[0029] In another exemplary form of disclosure, a dough product containing no chemical leavening agents is disclosed. The dough product may include pasta baked at an elevated temperature. For example, the elevated temperature may be from approximately 176.67°C (350°F) to 204.44°C (400°F). The pasta may include a mixture of a yeast broth comprising a homogenized solution of a quantity of yeast and water and a premix of dry ingredients. The pasta may be baked without allowing a resting period, and the quantity of yeast in the yeast broth may be determined based, at least in part, on achieving instantaneous gasification without an increase in the pasta volume when the yeast broth is mixed with the premix of dry ingredients. Exemplary Implementations

[0030] Figures 2 through 8F illustrate different exemplary implementations of dough products prepared using the process 100 described above or comparative blends. It should be noted that the comparisons are made with dough products made using other exemplary methods. The following serve as exemplary implementations and should in no way be considered limiting.

[0031] Referring to Figure 2, pancakes were prepared according to formulas labeled Control, Test 1, Test 2, and Test 3 in the table shown. The Control sample contained chemical leavening agents and no yeast, while Test 1, Test 2, and Test 3 contained varying amounts of yeast without chemical leavening agents. In preparing the Control, Test 1, and Test 2 samples, all dry ingredients were mixed for 1 minute before adding the liquids. The contents were mixed for 1 minute at low speed and 15 seconds at high speed. The Control sample was not allowed to rest; approximately 50 grams of batter were portioned and cooked on a griddle immediately after mixing the dry and liquid ingredients. The batter for Test 1 and Test 2 was separated and allowed to rest at room temperature for 1 hour and 2 hours, respectively.Approximately 50 grams of batter were then portioned for each of Test 1 and Test 2 and placed on a pancake griddle at 204.44°C (400°F). Following an exemplary disclosure, Test 3 represented the sample to be prepared according to Process 100. In Test 3, a yeast broth was prepared before mixing the batter. The yeast was dissolved in water and mixed for 1 minute. Sugar was then added to the yeast solution, and the contents were mixed for 0.5 minutes until the sugar dissolved. All other dry ingredients, as a premix, were then blended with the yeast broth for 1 minute at low speed and 15 seconds at high speed to form the batter. The batter was not allowed to rest and was portioned and cooked on a griddle immediately after the dry and liquid ingredients were mixed.Then approximately 50 grams of the Test 3 batter were portioned out and placed on the pancake grill at a set temperature of 190.56°C (375°F).

[0032] All prepared pancakes from the Control, Test 1, Test 2, and Test 3 were allowed to stand and cool to room temperature, then frozen overnight at -23.33°C (-10°F). The pancakes were thawed for 6 hours and baked using a convection oven at 176.67°C (350°F) for 5 minutes. The pancakes were evaluated for flavor and texture characteristics. The pancake evaluation results showed that all three test samples (Test 1, Test 2, and Test 3) had a yeasty flavor and a slightly chewy texture, typical of a yeast-leavened product. Results also indicated that the yeasty flavor may have masked some of the buttermilk flavor, but overall, all tests were acceptable.The results indicated that a pancake prepared according to the method described herein had a yeasty flavor and a slightly chewy texture, distinct from a chemically leavened product pncznn / Lznz / Bm (Control sample). The results further indicated that the pancake prepared according to this method without a resting period (Test 3) was comparable to a pancake made with a 1- to 2-hour resting period using yeast fermentation (Test 1 and Test 2, respectively).

[0033] Now, referring to Figure 3, pancakes were prepared according to formulas labeled Test 4 and Test 5 in the table shown, and then compared with different resting times to evaluate the no-resting technology of the present disclosure. Test 4 was conducted using a pancake-making procedure commonly used in ordinary homes. During the preparation of the Test 4 pancake, the yeast was dissolved in approximately 50 grams of a warm (32.22°C (90°F)) sugar solution and stirred to disperse it well, allowed to stand for approximately 5 minutes, and then all the other materials were added. The contents were mixed for 1.5 minutes using a KitchenAid brand mixer, and then portioned for grilling at 0 minutes, 15 minutes, 30 minutes, and 45 minutes of resting time. A water temperature of 18.33°C (65°F) was used and the paste temperature was 20°C (68°F) after mixing.The batter had a Bostwick Consistometer measurement of 6.9 cm / 10 seconds. Test 5 represented an exemplary modality of Process 100. During the preparation of the Test 5 pancake, a yeast broth was prepared before mixing the batter. The yeast was dissolved in water (18.33°C (65°F)) and mixed for 1 minute. The amount of yeast was approximately four times greater by weight than that used in Test 4 and was selected to achieve instantaneous gasification without an increase in batter volume when the yeast broth was mixed with the premix of dry ingredients. Sugar was then added to the yeast solution, and the contents were mixed until the sugar dissolved. All the dry ingredients were then added, and the contents were mixed for 1.5 minutes to form the batter. The temperature of the paste was 20°C (68°F) and it had a Bostwick Consistometer measurement of 6.8 cm / 10 seconds.The batter was portioned and placed on the griddle at time intervals of 0 minutes, 15 minutes, 30 minutes, and 45 minutes of resting time. For all preparations in Test 4 and Test 5, 50-gram portions of the batter were placed on the griddle to make pancakes at a set temperature of 190.56°C (375°F). All pancakes were allowed to rest and cool to room temperature before evaluation.

[0034] Pancakes prepared according to the formulations in Test 4 and Test 5 were evaluated for volume, flavor, and textural characteristics. Referring to the pancake images shown in Figures 4A and 4B, the pancake evaluation results showed that while the pancake produced using a conventional home method in Test 4 was not acceptable until after a resting time of approximately 45 minutes (Figure 4A, height 9 mm with 0 minutes of resting, 11 mm with 15 minutes of resting, 14 mm with 30 minutes of resting, and 16 mm with 45 minutes of resting, from left to right), the pancake volume was acceptable with a resting time of 0 minutes for Test 5 using the method from the exemplary disclosure of Process 100 (Figure 4B, height of approximately 15 mm with each resting period (0 minutes, 15 minutes, 30 minutes, and 45 minutes from left to right)).The texture of the pancakes in Test 5, prepared according to this disclosure, was fluffier and more appealing than that of Test 4. Both tests had a yeasty flavor and a chewier texture, and both formulas were acceptable. The pncznn / Lznz / Em results further indicated that the product made using the exemplary disclosure of Process 100 is acceptable without requiring a resting period before baking.

[0035] Referring to Figure 5, pancakes were prepared using low-fat yeast according to formulas labeled Test 6 and Test 7 in the table shown. The products were evaluated for volume, texture, and flavor characteristics after baking. For Test 6, the procedure described for the formula in Test 4 of Figure 3 was used to simulate the common home baking procedure. Test 7 represented an exemplary modality of procedure 100. During the preparation of the pancake for Test 7, a yeast broth was prepared before mixing the batter. The yeast was dissolved in water (18.33°C (65°F)) and mixed for 1 minute.The amount of yeast was approximately two and two-thirds (2 and 2 / 3) times greater by weight than that used in Test 6 and was selected to achieve instant leavening without an increase in batter volume when the yeast broth was mixed with the premix of dry ingredients. Sugar was then added to the yeast solution, and the contents were mixed for 1.5 minutes until the sugar dissolved. All the dry ingredients were then added as a premix and mixed for 1.5 minutes to form the batter. The Test 6 batter was allowed to rest for 50 minutes before baking. The Test 7 batter was portioned for placement on the griddle without a resting time. For each batch of Test 6 and Test 7, 50 grams of the batter were portioned and placed on the griddle to make pancakes at a set temperature of 190.56°C (375°F).All pancakes were allowed to stand and cool to room temperature before evaluation.

[0036] Pancakes prepared according to the formulations in Test 6 and Test 7 were evaluated for volume, flavor, and texture characteristics. Results of the pancake evaluation showed that while pancakes produced using a common household procedure in Test 6 were acceptable with a resting time of approximately 50 minutes, the test product (Test 7) ​​was acceptable with no resting time. The results further indicated that the pancake prepared according to this disclosure without a resting period (Test 7) ​​was an acceptable pancake that is comparable to a pancake made with a 50-minute resting period before baking (Test 6).

[0037] Now, referring to Figures 6A and 6B, doughs were prepared according to formulas labeled Test 8 in the table shown in Figure 6A. Different dough-making processes were compared with varying amounts of resting, fermentation, and expansion. The flavor and texture properties of the exemplary modality of process 100 and other preparations with different resting, fermentation, and expansion treatments were evaluated by panelists to obtain sensory preference scores.

[0038] The dough was prepared by mixing the dry ingredients for 1 minute at low speed using a Hobart brand mixer. The yeast and all the liquid ingredients, including water and oil, were then added as a premixed liquid stock, and the contents were mixed for 2 minutes at low speed and 4 minutes at high speed. The dough was then rolled out to approximately 5 mm thick and cut into approximately 300 grams per square, approximately 25.4 cm x 25.4 cm (10 x 10 inches), in the shape of a flatbread. The flat sheets of dough were treated based on the treatments labeled Treatment 1, Treatment 2, Treatment 3, or pncznn / i zoze / yl Treatment 4 in the table shown in Figure 6B. After treatment, the dough sheets were baked in a convection oven for 6 minutes to form flatbread. The flatbread was allowed to cool before panelist evaluation.

[0039] The flavor and texture scores for the different treatments are shown in the table in Figure 6B, where a score of 1 indicates the least preferred and a score of 5 indicates the most preferred. As can be seen from the table, the exemplary modality of Process 100 with zero resting and no fermentation or expansion (Treatment 1) produced a product with superior flavor characteristics and only a slight decrease in texture scores. Results indicated that Process 100 produced products with significantly better flavor and acceptable texture characteristics, while reaching a final consumable state 30 minutes earlier than the product from Treatment 2, approximately 60 minutes earlier than the product from Treatment 3, and approximately 80 minutes earlier than the product from Treatment 4.

[0040] Now, referring to Figures 7A and 7B, the doughs were prepared according to the formulas in the table in Figure 7A. Test 10 represented an exemplary modality of Process 100, while Test 9 represented a dough made with chemical leavening agents without expansion or fermentation periods and zero resting periods. The flavor and textural properties of the exemplary modality of this disclosure without chemical leavening agents and the other preparation containing chemical leavening agents were evaluated by panelists to obtain sensory preference scores.

[0041] The dough was prepared by mixing the dry ingredients for 1 minute at low speed using a Hobart brand mixer. For the Test 9 control with chemical leavening agents, all dry ingredients were mixed for 1 minute, and then water and oil were added. The contents were mixed for 2 minutes at low speed and 4 minutes at high speed. For the exemplary modality of this disclosure, all dry ingredients were mixed for 1 minute. Then the yeast and all liquid ingredients, including water and oil, were added, and the contents were mixed for 2 minutes at low speed and 4 minutes at high speed. The dough was then rolled out to approximately 5 mm thick and cut into approximately 300 grams squares approximately 25.4 cm x 25.4 cm (10 x 10 inches) in the shape of a flatbread pizza crust. The dough sheets were then topped with 100 grams of sauce and 200 grams of cheese to form a pizza.The doughs prepared according to Test 9 and Test 10 were not allowed to rest and were immediately baked in a convection oven for 10 minutes. The pizzas were then allowed to cool before panelist evaluation.

[0042] The flavor and texture scores for the crust of Test 9 and the exemplary modality of this disclosure (Test 10) were listed in the table in Figure 7B, where a score of 1 indicates the least preferred and a score of 5 indicates the most preferred. As can be seen from the table in Figure 7B, the product prepared according to Test 10 had a flavor score and a texture score that greatly exceeded those of the product prepared according to Test 9. Results indicated that the exemplary modality of this disclosure produced chemically leavened products with improved flavor and texture characteristics compared to a control procedure using chemical leavening agents.

[0043] Now, referring to Figures 8A through 8F, pancakes were prepared according to formulas labeled Control, Test 1, and Test 3 in the table shown in Figure 2 and analyzed to compare the cell void structures of each pancake when prepared without a resting step. The Control sample contained chemical leavening agents and no yeast; the Test 3 sample represented an exemplary modality prepared according to Process 100, which contains yeast, no chemical leavening agent, and was prepared without a resting period; and Test 1 represented a sample containing yeast in an insufficient quantity to achieve instantaneous gasification without an increase in batter volume upon mixing. The Control and Test 3 samples were made as described with respect to Figure 2, with no resting time after mixing the batter before baking.The sample for Test 1 was prepared as described in Figure 2, except that after mixing the batter, it was divided into 50-gram portions and placed on the grill at 190.56°C (375°F) without a resting step, similar to the sample for Test 3. The pancakes were allowed to cool to room temperature and then cut to a diameter of 6.98 cm (2.75 in) using a cookie cutter to produce a uniform-sized sample for each of the Control, Test 1, and Test 3 formulas. The samples were then sliced ​​in half horizontally (i.e., parallel to the grill surface) to reveal the internal cell voids. The pancake slices were then analyzed using C-Cell instrumentation (C-Cell Imaging System manufactured by Calibre Control International, Ltd. in Warrington, UK).

[0044] Slice images are shown in Figures 8A, 8C, and 8E, and the C-Cell analysis bubble histograms are shown in Figures 8B, 8D, and 8F. The slice shown in Figure 8A and the C-Cell analysis bubble histogram shown in Figure 8B correspond to the Control sample. The slice shown in Figure 8C and the C-Cell analysis bubble histogram shown in Figure 8D correspond to Test Sample 3 (i.e., the sample representing an exemplary modality prepared according to Process 100). The slice shown in Figure 8E and the C-Cell analysis bubble histogram shown in Figure 8F correspond to Test Sample 1.

[0045] Referring to Figures 8A and 8B, the cell void of the Control sample had a bubble size distribution within the range of approximately 1 mm to 8 mm, with each incremental size representing more than 10% of the 2 mm and 3 mm sizes and less than 10% of the other sizes. The total bubble cell area was 49.1%. Referring to Figures 8C and 8D, the cell void of the Test 3 sample had a bubble size distribution within the range of approximately 1 mm to 10 mm, with each incremental size representing less than 10% of the total sliced ​​area. The total bubble cell area was 50.4%. Therefore, the cell voids of the Control sample using chemical leavening are more uniform, while those of the Test 3 sample had a wider variation in cell sizes, which is generally desirable for a flat bakery product.Referring to Figures 8E and 8F, the cell voids of Test Sample 1 had a size distribution from approximately 1 mm to 3 mm, with a small percentage of bubbles measuring 4 mm. The percentage of bubbles measuring 1 mm and 2 mm was approximately 20%, and the total cell area (pncznn / Lznz / Em) of the bubble area was only 42.9%. Results indicated that Test Sample 3 produced a pancake with a similar spongy cell void structure, but with larger cell voids, than a pancake produced by the Control Sample using a chemical leavening agent. Results also indicated that Test Sample 1 produced a dense batter rather than a spongy one when no resting periods (5) were used after mixing before baking. Conclusion

[0046] Although the subject matter has been described in language specific to structural features and / or process operations, it should be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or actions described above. Rather, the specific features and actions described above are disclosed as exemplary ways of implementing the claims. pncznn / i zozp / yl

Claims

1. A method for making a yeast-based dough product, the method comprising: preparing a yeast broth which includes: dispersing a quantity of yeast in water; and mixing the quantity of yeast with water until a homogenized solution is achieved; mixing the yeast broth with a premix of dry ingredients to form a paste; and without allowing a resting period, baking the paste to produce a cooked product, wherein the quantity of yeast for preparing the yeast broth is determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the paste when the yeast broth is mixed with the premix of dry ingredients.

2. The method according to claim 1, wherein preparing a yeast broth further comprises mixing sugar with the homogenized solution.

3. The method according to claim 1, wherein mixing the yeast broth with a premix of dry ingredients to form a paste further comprises mixing the yeast broth with a premix of dry ingredients at a first speed for a first duration and at a second speed for a second duration, the second speed being higher than the first speed.

4. The method according to claim 1 further comprises controlling the yeast activity during baking by controlling one or more of: the water temperature in the yeast broth, the temperature of the yeast broth, the temperature of the dough, the concentration of yeast in the yeast broth, or the baking temperature.

5. The method according to claim 4, wherein controlling the yeast activity during baking includes controlling the temperature of the yeast broth between approximately 18.33°C (65°F) and 21.1°C (70°F).

6. The method according to claim 1, wherein baking the pasta comprises one or more of: baking the pasta using a conventional oven, baking the pasta using a convection oven, baking the pasta using a microwave oven, or cooking the pasta on a grill.

7. The method according to claim 1, wherein the dry ingredients are free of chemical leavening agents and comprise one or more of: flour, salt, flavoring, milk powder, egg, protein, starch, or whole grain flour.

8. The method according to claim 1, wherein the premix is ​​prepared by mixing the dry ingredients at a temperature between approximately 18.33°C (65°F) and 23.88°C (75°F).

9. The method according to claim 1, wherein baking the pasta to produce a baked product includes baking the pasta at a temperature below 232.22°C (450°F).

10. The method according to claim 1, wherein the yeast-based dough product is one or more of: a pancake, a waffle, a pizza, a flatbread, or a loaf.

11. A dough product that does not have chemical leavening agents, comprising: a dough baked at an elevated temperature, the dough including a mixture of: a yeast broth having a homogenized solution of a quantity of yeast and water; and a premix of dry ingredients; wherein the dough is baked without allowing a resting period and wherein the quantity of yeast in the yeast broth is determined on the basis, at least in part, of achieving instantaneous gasification without an increase in the volume of the dough when the yeast broth is mixed with the premix of dry ingredients.

12. The dough product according to claim 11, wherein the dough product is one or more of: a pancake, a waffle, a pizza, a flatbread, or a loaf of bread.

13. The dough product according to claim 11, wherein the dry ingredients are free of chemical leavening agents and comprise one or more of: flour, salt, flavoring, milk powder, egg, protein, starch, or whole grain flour.

14. The dough product according to claim 11, wherein the yeast broth further comprises sugar mixed with the homogenized solution.

15. A method for making a yeast-based dough product, the method comprising: preparing a yeast broth, which includes: dispersing a quantity of yeast in water; adding oil; and mixing the quantity of yeast with water and oil until a homogenized solution is achieved; mixing the yeast broth with a premix of dry ingredients to form a paste; rolling out the paste to form a crust; and without allowing a resting period, baking the crust to produce a baked product; wherein the quantity of yeast for preparing the yeast broth is determined based, at least in part, on achieving instantaneous gasification without an increase in the volume of the dough when the yeast broth is mixed with the premix of dry ingredients.

16. The method according to claim 15, wherein mixing the yeast broth with a premix of dry ingredients to form a dough further comprises mixing the yeast broth with the premix of dry ingredients at a first speed for a first duration and at a second speed for a second duration, the second speed being higher than the first speed.

17. The method according to claim 15 further comprises controlling the yeast activity during baking by controlling one or more of: the water temperature in the yeast broth, the temperature of the yeast broth, the temperature of the dough, the concentration of yeast in the yeast broth, or the baking temperature.

18. The method according to claim 15, wherein baking the crust comprises one or more of: baking the crust using a conventional oven, baking the crust using a convection oven, baking the crust using a microwave oven, or cooking the crust on a grill.

19. The method according to claim 15, wherein the dry ingredients are free of chemical leavening agents and comprise one or more of: flour, whole wheat flour, salt, flavoring, milk powder, egg, protein, starch, soy protein, or whole grain flour.

20. The method according to claim 15, wherein the crust is included in one or more of: a pancake, a waffle, a pizza, a flatbread, or a loaf of bread.