Just bake frozen dough

A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.

FIELD OF THE INVENTION 
The invention relates to a frozen dough and processes of preparing baked 
products from the frozen dough. 
BACKGROUND OF THE INVENTION 
A great variety of frozen dough products have been offered to a consumer in 
order to minimize the time and the effort of baking the products from 
"scratch" and to provide the convenience of extended storage time. 
Commercially available frozen dough products must be "proofed" prior to 
baking. "Proofing" is the time required for yeast in a dough to produce 
sufficient amount of carbon dioxide gas to give correct height, volume, 
and structure in a baked product. Generally, an end user of a frozen dough 
product is inconvenienced by the need to thaw and proof the product prior 
to baking. The time required for thawing and proofing is at least 2-4 
hours. 
Use of chemical leavening agents in place of yeast obviates the need for 
proofing, but it detracts from the texture, flavor, and structure 
associated with proofed dough products. An illustrative example is 
provided by a comparison of a biscuit or Irish soda bread (chemically 
leavened; unproofed) with a bread loaf, a dinner roll, or a bread stick 
(yeast leavened; proofed). Proofed products are lighter, less dense, less 
chewy, more porous, more aerated than chemically leavened unproofed 
products. With regard to flavor and aroma, it has been found as pad of the 
present invention that mere addition of a yeast flavor compound to a 
chemically leavened product does not attain the flavor and aroma of a 
proofed product. 
In some processes described in the art, proofing is carried out (at least 
to some extent) by a manufacturer of frozen dough products, prior to 
freezing, so as to minimize or eliminate the need for proofing by the end 
user. See for example U.S. Pat. Nos. 4,847,104 and 4,966,778 to Benjamin 
et al. The resultant dough is termed "pre-proofed" frozen dough. A serious 
drawback of these processes is that they call for special expensive 
ingredients, e.g., flour containing more than 16% protein. Even more 
importantly, such processes, at best, shift the burden of proofing from 
the end user to the manufacturer, increasing production time and cost and, 
ultimately, increasing cost to consumer. A frozen dough is desirable which 
does not need to be proofed by either the end user prior to baking or by 
the manufacturer prior to freezing, yet when baked is substantially 
similar to a proofed product in texture, flavor, structure, and aroma. 
Accordingly, it is an object of the present invention to produce a frozen 
dough product which does not need to be proofed prior to baking. 
It is another object of the present invention to provide a frozen dough 
which does not need to be proofed yet when baked is substantially similar 
to a proofed baked product with regard to its flavor, volume, texture, 
structure, and aroma. 
It is still another object of the invention to provide a baked product 
which is chemically leavened (and thus does not require proofing) yet is 
substantially similar in appearance, aroma, flavor, and texture to a 
proofed baked product. 
It is yet another object of the invention to provide a process of preparing 
a baked product from a frozen dough wherein the process does not include 
thawing or proofing steps. 
These and other objects and advantages of the invention will appear as the 
description proceeds. 
SUMMARY OF THE INVENTION 
The above objects are accomplished by the present invention which includes 
a "just bake.RTM." frozen dough containing: 
(a) yeast at a level of from 2% to 20%; and 
(b) a chemical leavening agent consisting of sodium or potassium 
bicarbonate and a leavening acid, wherein the bicarbonate is employed in 
the amount of from 2.5 to 4% and the leavening acid is present in the 
amount sufficient to completely neutralize the bicarbonate. 
The term "just bake" (which is a registered trademark of Van den Bergh 
Foods Co.) as used herein means that the frozen dough of the invention may 
be taken out of the freezer and baked, without thawing and/or proofing, to 
obtain a baked product which is substantially similar in appearance, 
texture, structure, flavor, and aroma to a baked product which was 
proofed. The consumer needs only to transfer the frozen product from a 
freezer to a heated oven. The manufacturer does not need to carry out the 
proofing either. Yet the baked product obtained from the frozen dough of 
the invention substantially resembles a proofed baked product in 
appearance, taste and smell. 
Any product that is usually yeast raised may be prepared from the frozen 
dough of the invention which does not need to be raised (i.e., proofed) 
prior to baking. Traditional proofed products include bread loaves, rolls 
(e.g., dinner rolls or sandwich rolls, or cinnamon rolls) and bread 
sticks, and the frozen dough of the invention is particularly suitable for 
the preparation of such products. 
The invention also includes a process of preparing a baked product 
substantially similar to a proofed baked product which process is carded 
out in the absence of a proofing step. 
All weight percentages, unless indicated otherwise, are by weight of flour 
contained in the raw dough prior to freezing. All ratios are by weight of 
the ingredients.

DETAILED DESCRIPTION 
The frozen dough according to the invention contains as a first essential 
ingredient and a chemical leavening agent. 
According to the invention, the term "chemical leavening agent" means a 
mixture of sodium or potassium bicarbonate with one or more leavening 
acids. Examples of suitable leavening acids include but are not limited to 
sodium aluminum phosphate, monocalcium phosphate monohydrate, sodium 
aluminum sulfate, sodium acid pyrophosphate, dicaldum phosphate, glucono 
delta lactone, and potassium hydrogen tartrate (cream of tartar), and 
mixtures thereof. One or more leavening acids may be combined with sodium 
or potassium bicarbonate to form the chemical leavening agent included in 
the invention. In order to provide sufficient volume in a baked product, 
yet avoid alkaline or acidic taste, preferred chemical leavening agent 
according to the present invention is a mixture of baking soda (sodium 
bicarbonate) with sodium aluminum phosphate. The optimum chemical 
leavening agent according to the invention contains a mixture of baking 
soda and sodium aluminum phosphate in a weight ratio of at least 1:1.1; 
typically, the ratio is in the range of from 1:1.1 to 1:1.3. In other 
words, an excess by weight of sodium aluminum phosphate is employed. 
It should be understood that the ratio of baking soda to a leavening acid 
depends on the particular leavening acid employed, but in any event the 
amount of leavening acid is such that bicarbonate is completely 
neutralized. The bicarbonate is included in the inventive dough in the 
amount of from 2.5% to 4%, preferably in the amount of from 3.2% to 3.7% 
in order to optimize the volume of the product yet avoid alkaline taste. 
The frozen dough of the invention includes yeast as a second essential 
ingredient. Although not wishing to be bound by this theory, it is 
believed that yeast in the inventive dough does not act as a leavening 
agent (since the dough does not have to be proofed prior to baking); 
rather, yeast is added in order to impart to a baked product prepared from 
the inventive dough the flavor and aroma of a proofed baked product. The 
frozen dough according to the invention includes yeast at levels typical 
or greater than those found in yeast-leavened frozen doughs, i.e., 2% to 
20%, preferably 4% to 18%. This combination of a full level of yeast and a 
full level of chemical leavening is key to obtaining the required product 
quality with regard to taste, flavor and appearance. Traditional frozen 
dough for preparation of proofed products does not include chemical 
leavening at levels employed herein; the traditional dough either omits 
chemical leavening or includes very small amounts of chemical leavening. 
Yeast included in the inventive dough may be compressed yeast, instant dry 
yeast, active dry yeast, frozen yeast. Preferred yeast according to the 
invention is compressed yeast which was found to result in improved 
stability of frozen dough. 
The dough according to the invention includes flour, water, and fat in 
effective amounts to prepare the dough. 
The flour in the present invention may be any finely comminuted meal of any 
cereal grain or edible seed or mixtures as are typically used in baking. 
Examples of suitable flours are wheat flour, barley flour, rye flour. 
Wheat flours are most typically used in baking. Preferred flour used in 
the preparation of inventive dough is bread flour. Bread flour is a 
milled, enriched blend of select hard red spring wheats, which generally 
contains in excess of 10.5% protein and is obtained from straight or long 
patent flours. Bread flour has high absorption and good mixing tolerance. 
Preferably in order to obtain improved structure in a baked product, the 
inventive dough includes at least 15%, by weight of total flour, of high 
gluten flour. The term "high gluten" as used herein means long patent 
flour made from high protein (i.e., greater than 11% protein, preferably 
13.5-15 % protein). The most preferred high gluten flour included in the 
inventive dough is long patent flour made from high (13.8-14.2%) protein 
hard spring wheat. Preferred amount of high gluten flour is from 15% to 
30%, preferably in order to optimize structure yet avoid excessive cost 
the amount is from 20% to 30%. 
Water is added to flour and fat in order to prepare the dough. The precise 
amount of water depends on the type of yeast included. Typically, from 40% 
to 75% of water is employed, preferably from 45% to 65%. Using less than 
40% of water will result in poor processing (tearing/breaking) and in an 
excessively dry baked product. Using more than 75% of water will result in 
excessively sticky dough and a gummy baked product. 
The dough of the invention includes an effective amount of fat. "Fat" and 
"shortening" are used interchangeably herein. Shortening may be any oil or 
higher melting fat which is suitable for use in baked products. 
Shortenings contribute flavor and texture to the baked goods. Butter 
and/or margarine is suitable as the shortening. The present shortenings 
may be solid or plastic as well as liquid or semi-fluid. Glyceride 
shortenings derived from animal or vegetable fats and oils including 
synthetically prepared shortenings are suitable for use herein. The 
glyceride may contain saturated or unsaturated long chain acyl radicals 
having from about 12 to about 22 carbon atoms generally obtained from 
edible oils and fats such as corn oil, cottonseed oil, soybean oil, 
coconut oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel 
oil, sunflower seed oil, wall flower oil, lard, tallow and the like. Some 
preferred shortenings are soybean based shortenings or oils, hydrogenated 
soybean-based shortening or oil, corn oil, palm oil, hydrogenated palm 
oil, lard and tallow oils. The preferred shortening is a shortening made 
from a blend of partially hydrogenated and hydrogenated soybean oil, in 
order to attain optimum eating quality and a consistent internal 
structure. Shortening is employed in an amount of from 10% to 20%, 
preferably from 12% to 18%, most preferably from 15% to 17%. 
The dough of the invention, preferably contains an oxidizing agent, e.g., 
calcium peroxide, potassium bromate, potassium iodate, ascorbic acid, 
azodicarbon amide, calcium bromate, calcium iodate. The oxidizing agent is 
included in the amount of about 0.4% or less. A preferred oxidizing agent 
according to the invention is calcium peroxide. 
The preferred dough of the invention includes an effective amount of salt 
and sweetening agent. According to the invention, salt is generally 
included in an amount of 1-2%; sweetening agent is included in the amount 
of from 5% to 10%, preferably from 6% to 9%, most preferably in the amount 
of from 8% to 9%, in order to provide optimum level of sweetness and to 
optimze flavor. Excessive amount of sweetening agents results in a dark 
crust in a baked product. The preferred sweetening agent is sucrose. 
Other sweeteners suitable for inclusion in the inventive dough include dry 
or liquid sucrose, invert sugar, maltodextrin, corn syrup, high fructose 
corn syrup, and mixtures thereof. 
Preferably, the inventive dough includes a dough conditioner, which 
includes various components for improving the structure and texture of a 
baked product. A dough conditioner typically includes a blend of 
emulsifiers and oxidizing and reducing agents. A preferred dough 
conditioner included in the present invention includes an oxidizing agent 
(described above). 
Other preferred ingredients included in the frozen dough according to the 
present invention are a dairy ingredient and eggs or egg derivative. 
Examples of suitable dairy ingredients include but are not limited to non 
fat dry milk, whey, casein, whey protein concentrate, milk and mixtures 
thereof. Egg derivatives suitable for use herein include yolk, albunmen, 
dried egg, frozen egg, liquid egg. Most preferably, frozen dough according 
to the invention includes non fat dairy milk and liquid egg. 
Non fat dry milk and egg contributes to the flavor and appearance of the 
baked product. According to the invention, non fat dry milk is included in 
the amount of at least 2.5%, preferably in the amount of from 2.5% to 7%, 
most preferably the amount is from 2.5% to 5% in order to attain the best 
flavor and optimize cost. The preferred amount of liquid egg is from 5.5% 
to 8%, preferably from 5% to 7%, most preferably at least 4.5%, i.e. from 
5% to 6%, in order to impart to the baked product improved flavor, yet 
avoid excessive cost. Whey may be added to the dough, typically in the 
amount of 1.5%-2.5%. It has been found, however, as part of the present 
invention that leaving out whey and including liquid egg results in the 
best appearance. 
According to the most preferred embodiment of the invention, frozen dough 
of the invention contains the following ingredients (amounts calculated 
prior to freezing): 
a) flour which contains 25-35% high gluten flour (protein content of 
13.8-14.2%); 
b) from 10% to 20% of shortening; 
c) a chemical leavening agent which contains baking soda and leavening acid 
in a ratio which results in complete neutralization of the soda; 
d) compressed yeast in the amount of from 6% to 18%, preferably 14% to 15%; 
e) from 6% to 9%, preferably 8-9% sucrose; 
f) from 2.5% to 7%; preferably from 2.5% to 5% of non fat dry milk; 
g) from 0.3% to 0.5% of dough conditioner; 
h) from 1% to 2% of salt; 
i) liquid egg in an amount of from about 5.5% to about 8%, preferably from 
about 5% to about 6%; 
j) water in an amount of from 40% to 75%, preferably in an amount of from 
45% to 65%. 
The inventive dough is prepared by mixing, by methods generally known to a 
baker. According to the preferred method herein, the process for preparing 
the dough is as follows: 
1) Flour, leavening, yeast, salt, conditioner and dry ingredients are 
mixed; 
2) Mix on low for one minute; 
3) Add eggs, fat, and water. 
In order to improve the aroma and flavor of the baked product even further, 
yeast may be hydrated with warm water, let ferment for about 10 minutes, 
and the resultant mixture is then added to the rest of the ingredients. 
The resulting mixture is further mixed. The mixing may be carried out in 
any suitable mixturing apparatus, e.g., Hobart mixer. According to the 
preferred method herein, dough hook, rather than a paddle, is employed for 
mixing. Preferably the mixing is carried out in a Hobart mixer, on low 
speed for 1 to 2 minutes, and then on medium speed for 8 to 10 minutes, in 
order to attain the best texture in the baked product. 
The resulting dough is formed into a desired shape, i.e., shaped into 
loaves, rolls, or sticks. The resultant shaped dough is frozen, preferably 
by using spiral freezer (-34.degree. C. to -52.degree. C.). Also can use 
CO.sub.2 or gradual freezing (-18.degree. C. to -12.degree. C.). 
The frozen dough of the invention may be stored at a temperature in a range 
of from -41.degree. C. to -12.degree. C., preferably at a temperature in 
the range of from -29.degree. C. to -11.degree. C. According to the 
invention, the frozen dough may be stored for extended periods of time, 
i.e., at least 16 weeks. 
The frozen dough does not need to be thawed or proofed prior to baking, 
albeit the dough may be thawed and proofed (that is, if thawing and 
proofing does take place, it will not detract from the quality of a baked 
product). The dough may be taken directly from the freezer to the oven. 
The resulting baked product substantially resembles a traditional proofed 
product in appearance, structure, and taste. 
According to the invention, a preferred method of preparing a baked product 
is by carrying out the following steps: 
(a) preparing a dough; 
(b) freezing the dough obtained in step (a); and 
(c) baking the dough obtained in step (b), without thawing or proofing the 
dough of step (b). 
The dough may be prepared from the frozen dough by carrying out just step 
(c) in the above process. 
The frozen dough is preferably baked at a temperature of 
178.degree.-206.degree. C. for 20-30 minutes, most preferably at 
206.degree. C. for 30 minutes. 
The following specific examples further illustrate the invention, but the 
invention is not limited thereto. 
EXAMPLE I 
Three dough samples: A, B and C, each 2,000 grams total weight were 
prepared from the following ingredients: 
______________________________________ 
% BY WEIGHT 
INGREDIENTS SAMPLE A SAMPLE B SAMPLE C 
______________________________________ 
Bread Flour, 
100% 100% 100% 
Untreated 
Sucrose 5.68% 5.36% 8.49% 
All Purpose 21.29% 13.39% 16.98% 
Shortening 
Non Fat Dry Milk 
4.26% 4.02% 4.25% 
Whey 2.13% 2.01% 2.12% 
Salt 1.49% 1.41% 1.49% 
Baking Soda 3.55% 3.35% 3.54% 
Sodium Aluminum 
3.55% 3.72% 3.93% 
Phosphate 
Dough Conditioner* 
0 0.67% 0.71% 
Yeast** 0 6.70% 7.08% 
Water 74.52% 70.31% 70.75% 
______________________________________ 
*Contained soy flour, calcium sulfate, salt, dicalcium phosphate, calcium 
dioxide and ammonium phosphate 
**Compressed Yeast 
Processing 
Samples A & B 
All ingredients except water were mixed together, water (10.degree. 
C.-16.degree. C.) was added, and mixing carried out in a Hobart mixer, 
with a paddle on low speed for one minute and on medium speed for four 
minutes. 
Sample C 
Two trials were run for Sample C: 
Trial 1: The same procedure was followed as for samples A and B; 
Trial 2: The same procedure was followed as in Trial 1, except that mixing 
was carried out with a dough hook (instead of a paddle) on low speed for 
one minute and on medium speed for ten minutes (instead of four minutes). 
For all samples, dough was shaped into rolls. The rolls were frozen 
directly after mixing (no proofing step). After 24 hours in frozen storage 
all rolls were baked without thawing or proofing, at 400.degree. F. for 
15-25 minutes. 
Observations 
Sample A (not within the scope of the invention) was dense, biscuit-like, 
chewy, did not resemble the texture, flavor, and structure of a 
yeast-raised roll. 
Sample B (within the scope of the invention) was much closer to the texture 
and flavor of a proofed dinner roll than Sample A. 
Sample C (within the scope of the invention) which contained more fat and 
sucrose than Sample B was even better than Sample B in approximating the 
texture, flavor, and structure of a proofed roll. Trial 2 of Sample C 
(using a dough hook instead of a paddle and employing longer mixing time) 
attained the best result (particularly with regard to texture) among the 
samples of Example 1. 
EXAMPLE 2 
Dough was prepared using the following ingredients: 
______________________________________ 
INGREDIENTS PERCENT BY WEIGHT 
______________________________________ 
Bread Flour, Untreated 
100% 
Sucrose 8.49% 
All Purpose Shortening 
16.98% 
Non Fat Dry Milk 4.25% 
Dough Conditioner 0.71% 
Whey 2.12% 
Salt 1.49% 
Soda 3.54% 
Sodium Aluminum Phosphate 
3.93% 
Yeast* 7.08% 
Water 67.92% 
______________________________________ 
*Dry yeast 
Processing 
All ingredients, except water and yeast, were premixed. Yeast was hydrated 
with water, and the resulting slurry was let sit for ten minutes and 
subsequently was mixed with the rest of the ingredients according to the 
procedure described for Trial 2, Sample C, Example 1. 
The resultant dough was formed into rolls and the rolls were frozen as in 
Example 1. The rolls were baked at 400.degree. F. for 30 minutes. 
Observations 
Use of dry yeast instead of compressed yeast resulted in impovement over 
Example 1, Sample C (Trial 2). The yeast flavor and aroma were more 
pronounced, when compared to rolls of Samples B and C of Example 1. 
EXAMPLE 3 
Dough was prepared using the following ingredients: 
______________________________________ 
INGREDIENTS PERCENT BY WEIGHT 
______________________________________ 
Bread Flour, Untreated 
100% 
Sucrose 6.77% 
All Purpose Shortening 
16.26% 
Non Fat Dry Milk 2.98% 
Dough Conditioner 0.68% 
Salt 1.63% 
Baking Soda 3.39% 
Sodium Aluminum Phosphate 
3.77% 
Yeast* 6.77% 
Water 67.73% 
______________________________________ 
*Dry yeast 
Processing and Observations 
As in Example 2, except that the rolls were baked for 25 minutes. Example 3 
had an offnote in flavor, possibly due to lower level of non fat dry milk. 
EXAMPLE 4 
Dough was prepared using the following ingredients: 
______________________________________ 
PERCENT BY WEIGHT 
INGREDIENTS SAMPLE A SAMPLE B 
______________________________________ 
Bread Flour, Untreated 
80% 80% 
Bread Flour, Hi Gluten 
19.99% 19.99% 
Sucrose 8.43% 8.43% 
All Purpose Shortening 
16.86% 16.86% 
Non Fat Dry Milk 5.62% 5.62% 
Dough Conditioner 
0.70% 0.70% 
Whey 0.00% 0.00% 
Salt 1.48% 1.48% 
Baking Soda 3.51% 3.51% 
Sodium Aluminum 3.91% 3.91% 
Phosphate 
Yeast* 5.62% 5.62% 
Liquid Egg 0% 7.03% 
Water 70.25% 66.04% 
______________________________________ 
*Dry yeast 
Processing, freezing and baking was carried out as in Example 2. 
Observations 
This Example, which incorporated about 20% (by weight of total flour) of 
high gluten flour, resulted in the best "tear apart" roll-like texture 
among rolls of Examples 1-4. 
Samples A and B were identical, except that Sample B further contained 
liquid egg and Sample A contained more water than Sample B. Liquid egg was 
added to water after yeast. Sample B was improved over Sample A in that 
Sample B had milder aroma and more golden appearance than Sample A. 
EXAMPLE 5 
Dough was prepared using the following ingredients: 
______________________________________ 
PERCENT BY WEIGHT 
INGREDIENTS SAMPLE A SAMPLE B 
______________________________________ 
Bread Flour, Treated 
70% 70% 
Bread Flour, Hi Gluten 
30% 30% 
Sucrose 8.43% 8.43% 
All Purpose Shortening 
16.86% 21.07% 
Non Fat Dry Milk 5.62% 7.02% 
Dough Conditioner 
0.70% 0.70% 
Whey 0.00% 0.00% 
Salt 1.48% 1.48% 
Baking Soda 3.51% 3.51% 
Sodium Aluminum 3.91% 3.91% 
Phosphate 
Yeast* 5.62% 16.86% 
Liquid Egg 5.62% 5.62% 
Water 63.23% 63.23% 
______________________________________ 
*Sample A dry yeast; Sample B compressed yeast 
Processing, freezing and baking was carried out as in Example 2. 
Observations 
Sample A and Sample B differed primarily in the type and amount of yeast 
that was included. Sample A had stronger yeast notes than Sample B. 
Prolonged freezer storage demonstrated, however, that due to the higher 
level of glutathione in dry yeast, storage stability of samples containing 
dry yeast was decreased compared to the storage stability of samples 
containing compressed yeast. Glutathione weakens the gluten network 
causing structure collapse. Compressed yeast provided a product which was 
consistent over time. 
EXAMPLE 6 
Dough was prepared using the following ingredients: 
______________________________________ 
INGREDIENTS PERCENT BY WEIGHT 
______________________________________ 
Bread Flour, Treated 
70.94% 
Bread Flour, Hi Gluten 
29.06% 
Sucrose 8.19% 
Shortening-Liquid** 
16.37% 
Non Fat Dry Milk 
2.73% 
Dough Conditioner 
0.50% 
Paniplus M 
Salt 1.43% 
Baking Soda 3.41% 
Sodium Aluminum 3.79% 
Phosphate 
Yeast* 4.77% 
Liquid Egg 5.46% 
Water 58.6% 
______________________________________ 
*Dry yeast 
**Partially hydrogenated soybean and cottonseed oils. 
Processing, Freezing and Baking 
As in Example 2, except that a slurry of water and yeast was not prepared. 
Egg, yeast, and water were added to the rest of the ingredients, in the 
order listed. Also, this example was a plant production scale run. 600 
pounds of dough were prepared. 
Observations 
The resulting baked rolls were substantially similar to proofed baked rolls 
in texture, flavor, and structure, even though no proofing was carried 
out, either before freezing or after freezing, before baking. Example 6 
also employed different shortening (compared to Examples 1-5). The use of 
this shortening in Example 6 resulted in the best overall texture among 
the rolls of Examples 1-6. 
EXAMPLE 7 
Dough was prepared using the following ingredients: 
______________________________________ 
INGREDIENTS PERCENT BY WEIGHT 
______________________________________ 
Bread Flour 71% 
Bread Flour, Hi Gluten 
29% 
Sucrose 8.19% 
Non Fat Dry Milk 
2.73% 
Salt 1.5% 
Dough Conditioner 
.51% 
Baking Soda 3.41% 
Sodium Aluminum 3.79% 
Phosphate 
Shortening Liquid 
16.38% 
Compressed Yeast 
14.33% 
Liquid Egg 5.46% 
Water 47.78% 
______________________________________ 
Processing, Freezing and Baking 
As in Example 6. Example 7 was also a plant production scale run: 600 
pounds of dough were prepared. 
Observations 
The rolls were substantially similar to proofed baked rolls. 
If not otherwise mentioned in the description, the materials employed in 
the Examples were obtained from the following suppliers: 
__________________________________________________________________________ 
Materials and Suppliers: 
DESCRIPTION OR 
MATERIAL TRADEMARK SUPPLIER 
__________________________________________________________________________ 
Bread Flour, Untreated 
Spring Maide Cargill 
Bread Flour, Treated Cargill 
Conagra 
Flour Enrichment Blend 
ADM Arkady 
Bread Flour, Hi Gluten Pillsbury 
Hummer High Gluten 
Cargill 
Sucrose Savannah Foods 
Colonial Sugars Inc. 
All Purpose Shortening 
Hydrogenated Soybean Oil 
Honeymead 
Non Fat Dry Milk Michigan Milk Product Assoc. 
AMPI Regional; 
San Joaquin Valley Dairymen; 
Kudsen Dairy Group; 
Dairy Gold Inc.; 
Mid American Farms 
Whey Sorrento Cheese Co. 
Salt Cargill Protein Products 
Purex Fine Prepared 
Morton Salt 
Soda Fleishmann's Yeast Co. 
Rhone-Poulenc 
Sodium Aluminum Phosphate 
SALP/H.sub.2 O 
Levair Rhone-Poulenc 
Dough Conditioner 
Paniplus M ADM Arcady 
Yeast (Compressed) Fleischmann's Yeast Inc. 
Yeast (Dry) SAF Products Corp. 
Yeast Flavor Integrated Ingredients 
Deactivated Yeast 
SAF Products Corp. 
__________________________________________________________________________ 
It should be understood that the specific forms of the invention herein 
illustrated and described are intended to be representative only. Changes, 
including but not limited to those suggested in the specification, may be 
made in the illustrative embodiments without departing from the dear 
teachings of the disclosure. Accordingly, reference should be made to the 
following appended claims in determining the full scope of the invention.