Patent ID: 7115293
Filing Date: 2006-10-03
Classification: A21D

Abstract:
1. A stored, refrigerated dough composition for the preparation of yeast leavened products comprising water, flour, at least one strain of a Mal (−) Iti-yeast and one or more sugars fermentable by the Iti-yeast wherein the sugar(s) are present in an amount of about 0.5 to 5.6 mMol/100 g dough while during storage of the dough for a period of between 1 and 5 weeks at a temperature of between 4 and 13° C. the yeast produces between about 50 and 250 ml CO 2 /100 g dough during 1 week and less than about 400 ml CO 2 /100 g dough during 5 weeks, to provide a dough composition that, when baked after 1, 2, 3, 4 or 5 weeks storage, a baked product comparable to a freshly baked dough product is obtained.