Patent ID: 9681671
Date: 2017-06-20
CPC Classifications: A21D

Claim:
1. A method of making a laminated dough composition, the method comprising providing a dough composition comprising water, flour, yeast, and transglutaminase, processing the dough composition by allowing a portion of the yeast to actively ferment, combining the processed dough that comprises the actively fermented yeast with non-metabolically active yeast, processing the dough composition containing the actively fermented yeast and the non-metabolically active yeast by lapping the dough composition with shortening to form multiple layers of dough composition and shortening, and freezing the dough composition after lapping, without partial baking, and while the dough composition comprises the actively fermented yeast and the non-metabolically active yeast, wherein the frozen dough composition can be baked without thawing to a yeast-leavened baked dough product having a specific volume of at least 2.5 cubic centimeters per gram.