Dough products and method of making the same

1. A method for making a yeast-based dough product, the method comprising:

preparing a yeast broth including:

dispersing an amount of yeast into water; and

mixing the amount of yeast with water until a homogenized solution is reached;

mixing the yeast broth with a pre-blend of dry ingredients to form a batter, the pre-blend of dry ingredients including wheat flour; and

without allowing a resting period or a fermentation period, baking the batter to produce a baked product,

wherein the amount of yeast in preparing the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.

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

3. The method of claim 1 , wherein mixing the yeast broth with a pre-blend of dry ingredients to form a batter further comprises blending the yeast broth with the pre-blend of dry ingredients at a first speed for a first duration and at a second speed for a second duration, the second speed higher than the first speed.

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

5. The method of claim 4 , wherein controlling yeast activity during baking includes controlling the temperature of the yeast broth between about 65° F. to about 70° F.

6. The method of claim 1 , wherein baking the batter comprises one or more of: baking the batter using a conventional oven, baking the batter using a convection oven, baking the batter using a microwave oven, or baking the batter on a griddle.

7. The method of claim 1 , wherein the dry ingredients are free of chemical leaveners and comprise one or more of: salt, flavoring, dairy powder, egg, proteins, starch, or whole grain flour.

8. The method of claim 1 , wherein the pre-blend is prepared by blending the dry ingredients at a temperature between about 65° F. to about 75° F.

9. The method of claim 1 , wherein baking the batter to produce a baked product includes baking the batter at a temperature below 450° F.

10. A dough product having no chemical leaveners, comprising:

a batter baked at an elevated temperature, the batter including a mixture of:

a yeast broth having a homogenized solution of an amount of yeast and water; and

a pre-blend of dry ingredients including wheat flour;

wherein the batter is baked without allowing a resting period or a fermentation period and wherein the amount of yeast in the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.

11. The dough product of claim 10 , wherein the dough product is one or more of: a pancake, a waffle, a pizza, a flat bread, or a bread.

12. The dough product of claim 10 , wherein the dry ingredients are free of chemical leaveners and comprise one or more of: salt, flavoring, dairy powder, egg, proteins, starch, or whole grain flour.

13. The dough product of claim 10 , wherein the yeast broth further comprises sugar mixed with the homogenized solution.

14. A method for making a yeast-based dough product, the method comprising:

preparing a yeast broth, including:

dispersing an amount of yeast into water;

adding oil; and

mixing the amount of yeast with water and oil until a homogenized solution is reached;

mixing the yeast broth with a pre-blend of dry ingredients to form a dough, the pre-blend of dry ingredients including wheat flour;

sheeting the dough to form a crust; and

without allowing a resting period or a fermentation period, baking the crust to produce a baked product;

wherein the amount of yeast in preparing the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in dough volume when mixing the yeast broth with the pre-blend of dry ingredients.

15. The method of claim 14 , wherein mixing the yeast broth with a pre-blend of dry ingredients to form a dough further comprises blending the yeast broth with the pre-blend of dry ingredients at a first speed for a first duration and at a second speed for a second duration, the second speed higher than the first speed.

16. The method of claim 14 , further comprising controlling yeast activity during baking by controlling one or more of: temperature of water in the yeast broth, temperature of the yeast broth, dough temperature, concentration of yeast in the yeast broth, or baking temperature.

17. The method of claim 14 , 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 baking the crust on a griddle.

18. The method of claim 14 , wherein the dry ingredients are free of chemical leaveners and comprise one or more of: whole wheat flour, salt, flavoring, dairy powder, egg, protein, starch, soy protein, or whole grain flour.

19. The method of claim 1 , wherein the amount of yeast includes from about 2.0% to about 6.0% by weight of the batter.

20. The method of claim 1 , wherein the batter is free of chemical leaveners, and wherein the amount of yeast includes from about 2.0% to about 6.0% by weight of the batter.