Dough product and method for making same
View Patent ↗The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an improved method for packaging dough products; and an improved method for storing dough products.
1. A process for preparing a dough product comprising the steps of:
proofing, which includes heating a quantity of dough in a temperature controlled environment for a first amount of time so that yeast within the dough quantity produces CO 2 gas and so that the dough quantity expands;
superproofing, which includes further heating the dough quantity to a temperature of more than 140° F. and less than 160° F. (71° C.) in a second amount of time, wherein the second amount of time is less than five minutes; and
packaging the dough quantity without further heating.
2. The process of claim 1 , wherein the step of proofing includes heating the dough quantity to less than 120° F. (49° C.).
3. The process of claim 1 , wherein the step of proofing includes maintaining the dough in a humidity controlled environment.
4. The process of claim 1 , wherein the steps of proofing and superproofing are performed in different pieces of equipment.
5. The process of claim 1 , wherein the steps of proofing and superproofing are performed in a single piece of equipment.
6. The process of claim 1 , wherein the step of superproofing is performed in an oven having a plurality of zones, at least one zone heating the dough quantity and at least one zone drying the dough quantity.
7. The process of claim 6 , wherein at least one zone pre-heats the dough quantity before and at least one zone dries the dough quantity after the at least one zone heats the dough quantity.
8. The process of claim 1 , wherein the step of superproofing is performed while the dough quantity is conveyed on a pan.
9. The process of claim 8 , which includes the step of lifting the dough quantity from the pan after the step of superproofing the dough quantity.
10. The process of claim 1 , which includes the step of mixing the dough quantity before the step of proofing, wherein mixing includes adding at least one dough strengthener selected from: gluten, ascorbic acid and baking powder.
11. A process for preparing a self-rising dough product comprising the steps of:
heating a quantity of dough in a temperature controlled environment for a first amount of time to less than 120° F. (49° C.) so that yeast within the dough quantity produces CO 2 gas and so that the dough quantity expands;
further heating the dough quantity to between 140° F. (60° C.) and 160° F. (71° C.) in a second amount of time, wherein the second amount of time is less than five minutes; and
freezing the dough quantity.
12. The process of claim 11 , which includes the step of storing the dough quantity in refrigerator and thawing the frozen dough quantity to a refrigeration temperature.