Patent ID: 7972642

Claim:
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 at least 2 cycles of alternating first and second gas pressures, wherein the first pressure is greater than the second pressure, wherein the pressure differential between the first and the second pressure is in the range of 1 and 20 inches of Hg, and wherein the second pressure is lower than ambient pressure; (d) allowing the dough to return to ambient pressure; (e) overspraying the dough with a fat composition having a softening point between 90°-130° F.; and (f) 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.