Patent ID: 11963538
Assignee: BOARD OF TRUSTEES OF MICHIGAN STATE UNIVERSITY
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method for forming a leavened dough product, said method comprising:
forming a first dough subcomponent yeast, flour, salt and water, wherein the concentration of salt in the first dough subcomponent is is in the range of 2.5% to 10% by weight based on the total weight of the first dough component;
forming a second dough subcomponent comprising sugar, flour, and water;
combining the first and second dough subcomponents for a period of time sufficient to allow the sugar to react in the presence of the yeast through a fermentation process to form a dough having a desired degree of leavening;
and heat processing the dough having the desired degree of leavening to a temperature exceeding a viability temperature of the yeast and terminating the fermentation process; wherein the method comprises a step of storing the first dough subcomponent for a period of time prior to the step of combining the first and second dough subcomponents, wherein the step of storing the first dough subcomponent further comprises a step of freezing the first dough subcomponent, and wherein the step of combining the first and second dough subcomponents further comprises thawing the first dough subcomponent and combining the first dough subcomponent after the step of thawing, with the second dough subcomponent.