Patent ID: 7371421

Claim:
A dough composition made according to a method of preparing an unproofed dough composition capable of being frozen and baked without thawing to create a yeast-leavened baked dough product, the method comprising providing a set of ingredients including at least yeast, water, and flour, combining and processing the ingredients in combination with additional dough ingredients to produce a dough composition, the combining and processing including allowing a portion of the yeast to actively ferment a portion of the ingredients; developing the dough composition, generating bubbles in the developed dough composition, and providing non-metabolically active yeast in the developed dough composition wherein said non-metabolically active yeast is in a non-metabolically active state during frozen but become active for leavening during baking; wherein the combination of bubbles, developed dough composition, and non-metabolically active yeast, results in an unproofed dough composition capable of being frozen without partially baking, and baked without thawing, to create a yeast-leavened baked dough product.