Yeast-leavened dough and dry mix for preparing such a dough

1. A process of preparing a yeast-leavened sweetened dough using non-fermentable carbohydrates instead of fermentable sugars, said dough having a sweetness that is equivalent to the sweetness of a dough containing 5-20% sucrose by weight of flour, said yeast-leavened sweetened dough comprising:

40-80 wt % of flour;

25-50 wt % of water;

3-25 wt % of nonfermentable carbohydrates selected from the group consisting of lactose, arabinose, cellobiose, trehalose, xylose, sugar alcohols and combinations thereof;

and

0.5-5 wt. % of yeast;

said process comprising the steps of combining a dry particulate mix with an aqueous composition and optionally other bakery ingredients to form a flour- and yeast-containing dough, followed by proofing the dough so as to obtain the yeast-leavened dough, said mix comprising:

up to 90 wt. % of non-fermentable carbohydrates selected from the group consisting of lactose, arabinose, cellobiose, trehalose, xylose, sugar alcohols and combinations thereof, including at least 3 wt. % of a non-fermentable sugar alcohol and at least 3 wt. % of non-fermentable reducing sugars selected from the group consisting of lactose, arabinose, cellobiose, xylose and combinations thereof, the non-fermentable carbohydrates being added instead of fermentable sugars to obtain the yeast-leavened dough; and

two or more bakery ingredients selected from the group consisting of:

10-90 wt. % of viable yeast;

10-50 wt. % of baking powder;

5-90 wt. % of emulsifier;

3-50 wt. % of ascorbic acid; and

0.0001-1 wt. % of bakery enzyme;

all of these percentages being calculated on the combined amount of these two to five bakery ingredients.

2. The process according to claim 1 , wherein the non-fermentable sugar is lactose.

3. The process according to claim 1 , wherein the sugar alcohols are selected from the group consisting of sorbitol, xylityol, lactitol, isomalt, maltitol, mannitol, erythritol, inositol, hydrogenated isomaltulose, hydrogenated starch hydrolysates and combinations thereof.

4. The process according to claim 3 , wherein the sugar alcohols are selected from the group consisting of sorbitol, xylityol, lactitol, isomalt, maltitol, mannitol and combinations thereof.

5. The process according to claim 1 , wherein the mix contains 10-90% of yeast by weight of the two to five bakery ingredients.

6. The process according to claim 5 , wherein the yeast is S. bayanus.

7. The process according to claim 1 , wherein the mix contains 0.0001-1% by weight of the two to five bakery ingredients of a bakery enzyme selected from the group consisting of α-amylase, xylanase, glucose oxidase, hemicellulase, cellulose and combinations thereof.

8. The process according to claim 1 , wherein the proofing tolerant dough obtained in the process has a specific volume of at least 1.4 ml per gram.

9. A sweetened, yeast-leavened dough that is obtained by the process according to claim 1 , wherein the dough comprises 3-75% of said dry particulate mix.

10. The sweetened dough according to claim 9 , wherein the yeast is S. bayanus.

11. The sweetened dough according to claim 9 , wherein the dough is a dough for the preparation of a bakery product selected from the group consisting of croissant, doughnut, brioche, sweet buns, panettone and Stollen.

12. A method of preparing a baked or fried product from a yeast-leavened dough, said method comprising the process of preparing yeast-leavened dough according to claim 1 , followed by baking or frying the proofed dough.