Patent ID: 8247013
Filing Date: 2012-08-21
Classification: A21D

Abstract:
1. A method of producing a frozen dough which can be transferred directly from freezer to oven without a proofing or thawing step comprising: (a) preparing dough by mixing flour having a gluten content in the range of 10-20%, a lipid source, water, emulsifiers in the amount of 0.05-0.5%, leavening means and stabilizers; (b) forming gas nucleation sites in the dough; (c) exercising the dough by subjecting it to alternating first and second gas pressures, wherein if the first pressure is greater than atmospheric pressure, the second pressure is lower than atmospheric pressure and if the first pressure is lower than atmospheric pressure, the second pressure is greater than atmospheric pressure, wherein the pressure differential between the first and the second pressure is in the range of 1 and 20 inches of Hg; (d) allowing the dough to return to atmospheric pressure; and (e) freezing the dough, wherein the frozen specific volume of the frozen dough is less than 2.2 cc/g and wherein the frozen dough can be directly transferred to an oven producing a baked specific volume of at least 4 cc/g.