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 properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
1 - 13 . (canceled)
14 . A method of making a laminated dough composition, the method comprising
providing a dough composition comprising water, flour, yeast, and transglutaminase, and
processing the dough composition by lapping the dough composition to form multiple layers of dough composition and shortening to provide a developed dough matrix.
15 . The method of claim 14 , wherein the dough composition is unproofed and can be frozen, and then baked without thawing to produce a yeast-leavened, baked dough product.
16 . The method of claim 14 , wherein the dough composition is a frozen, unproofed dough composition.
17 . The method of claim 14 , wherein the dough composition can be baked to a baked specific volume of at least 2.5 cubic centimeters per gram.
18 - 21 . (canceled)
22 . A laminated dough composition comprising alternating dough composition layers and shortening layers, wherein the dough composition layers include transglutaminase.
23 . (canceled)
24 . A dough composition made according to a method of preparing an unproofed dough composition capable of being frozen and baked without thawing to create a yeast-leavened baked dough product, the method comprising
providing a set of ingredients including at least yeast, water, and flour,
combining and processing the ingredients in combination with additional dough ingredients to produce a dough composition, the combining and processing including
allowing a portion of the yeast to actively ferment a portion of the ingredients;
developing the dough composition,
generating bubbles in the developed dough composition, and
providing non-metabolically active yeast in the developed dough composition;
wherein the combination of bubbles, developed dough composition, and non-metabolically active yeast, results in an unproofed dough composition capable of being frozen
without partially baking, and baked without thawing, to create a yeast-leavened baked dough product.
25 . The dough composition of claim 24 , wherein the dough composition is frozen, and packaged in a non-modified atmosphere package.
26 . A dough composition made according to a method of making an unproofed dough composition, the method comprising:
providing a metabolized dough portion comprising metabolically-active yeast, bubbles, and developed dough matrix, and
combining the metabolized dough portion with additional dough ingredients including non-metabolically active yeast, to form a dough composition that contains bubbles in developed dough matrix, and that contains non-metabolically active yeast,
wherein the unproofed dough composition can be frozen and baked without thawing or proofing to produce a yeast-leavened baked dough product.
27 . A dough composition made according to a method of making a laminated dough composition, the method comprising:
providing a dough composition comprising water, flour, yeast, and transglutaminase; and
processing the dough composition by lapping the dough composition to form multiple layers of dough composition and shortening to provide a developed dough matrix.