COMPOSITIONS AND METHODS RELATING TO FREEZER-TO-OVEN DOUGHS

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 proper...

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Bibliographic Details
Main Authors MODER GREGG J, DOMINGUES DAVID J, MCINTYRE TAMMY L, HOEL VICKY V
Format Patent
LanguageEnglish
Published 10.02.2005
Edition7
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary: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.
Bibliography:Application Number: US20030636787