Patent ID: 6660311
Filing Date: 2003-12-09
Classification: A21D

Abstract:
A method of preparing a yeast-leavened, pre-proofed dough composition, the method comprisingproviding a dough composition comprising flour, yeast, water, and an amount of freezing point depressant that depresses a freezing onset temperature of the dough composition but that allows ice formation in the dough composition at a frozen storage temperature the freezing onset temperature of the dough composition being in the range from about 10 F. to about 20 F., resting the dough composition to allow bubbles in the dough composition to enlarge in size to provide a dough composition raw specific volume in the range from about 1.0 cc/g to about 1.2 cc/g, processing the dough composition by sheeting, proofing the dough composition, and storing the dough composition at a frozen storage temperature that allows ice to form in the dough composition, wherein the dough composition can be baked to have a relatively greater baked specific volume compared to the same baked dough composition prepared without the resting step, wherein the dough composition comprises from about 3 to about 8 parts by weight sucrose.