HK1101493B - A freezer to retarder to oven dough - Google Patents

Description

Freezer to delay to oven dough

Technical Field

The present invention relates generally to the field of frozen dough, and more particularly to freezer-to-retarder-to-oven dough without the need for a conventional proofing (proofer) step. The invention also relates to a method of making a frozen dough. The invention also relates to a method for manufacturing a baked product from a frozen dough.

Background

Freshly baked products are often preferred by consumers due to their "fresh" taste and aroma. However, the traditional way of preparing fresh baked products is very time consuming. One time and care intensive step is proofing during which the yeast produces carbon dioxide which expands the product, causing further expansion during baking. Proofing requires a proofing machine that controls temperature and humidity, and an experienced person to attend to the proofing process during the proofing period (typically > 1 hour).

Many frozen doughs also require proofing. In some frozen doughs, the dough is proofed prior to freezing. The pre-wake up takes a lot of time. In addition, the shelf life of the pre-proofed dough is not long. In some other frozen doughs, the dough is not proofed but chemical leavening is required.

Frozen doughs which do not require a proofing step have been disclosed, but such doughs typically have chemical leaveners, either in very high levels (U.S. patent 5,451,417) or require more than one acid (WO01/32023A 1). The former produces a product having a biscuit-like taste and texture, while the latter results in a loss of gas generating capacity of the leavener during storage of the frozen dough, thereby limiting storage time.

Summary of The Invention

The present invention provides a frozen dough substantially free of chemical leavening agents that does not require a conventional proofing prior to freezing or prior to baking after freezing. It contains one or more kinds of flour with a temperature ranging from 33 to 140 by weightHigh yeast content of active yeast composition, and high gluten content of 10-20 wt%. In one embodiment, the high gluten content for intensive kneading is 12-20 wt%.

The total yeast is present at a concentration of at least about 8% by weight compressed yeast based on flour weight. Can be in a retarder, and the temperature is usually 33-42 DEG CThawing the frozen dough at a humidity of 60-90% (preferably 70-80%, more preferably 75-78%), or at higher temperatures including room temperature, without the use of a conventional proofing machine. After baking, the specific volume reaches about 4.0cc/g or more. The baked product has desirable texture, flavor and aroma. The frozen dough of the present invention can be prepared into various types of rolls, rolls of sweet bread and breads.

Detailed Description

The term "conventional proofing" as used herein means maintaining the dough at a temperature of 90-100 deg.CAnd the relative humidity is 80-90 percent for 30-80 minutes.

All weight percentages herein are based on the weight of flour used (as 100%). For example, a yeast weight percentage of 8 may be interpreted as a yeast content of 4 grams when 50 grams of flour is used in the dough product. The phrases "by weight of flour" and "weight based on flour" are used interchangeably and have the same meaning.

The present invention provides freezer to retarder to oven dough products that can be baked without the need for conventional proofing, providing baked products with good texture and desirable flavor. The present invention is based on the following unexpected findings: the combination of high levels of temperature selective yeast and gluten content is sufficient to provide sufficient gas retention in the dough when the frozen dough is thawed in the delay, such that the high levels of yeast produced gas improve the performance of the baked product. In one embodiment, the temperature of the retarder is 33-42 deg.C. In another embodiment, the temperature of the retarder is relatively high, including ambient temperature. "ambient temperature" means a temperature in the range of about 65 to 85 deg.C. The dough exhibits excellent properties without the need to use a conventional proofing step. It is believed that specific formulations that contribute to the gas retention required for improved yeast content can also produce the desired performance.

Thus, the frozen dough of the present invention comprises one or more ingredients selected from the group consisting of those ingredients having a temperature in the range of 33 to 144High yeast content of active yeast composition, and sufficient gluten to provide gas retention during thawing, such that the baked product is after bakingThe specific volume is about 4.0cc/g or more. Other ingredients commonly found in doughs such as water, emulsifiers, stabilizers and salts are present. Optional ingredients such as sweetening, flavoring and coloring agents may also be present.

It is to be understood that the term "gluten" generally refers to proteinaceous materials that impart sufficient gas retention capacity to a dough. High levels of this protein can result in excellent specific volume in the baked product. Although collectively referred to as "gluten," there are many different proteins. Examples are glutenin and gliadin. However, "gluten" herein includes all structure-promoting proteins, whether or not generally considered to be part of a gluten family, incorporated into the dough in any manner (e.g., as part of a flour ingredient, or added as a supplement). It is believed that the high gluten content of the dough contributes to the strength of the dough.

The gluten content of the dough of the present invention may also provide the texture of the baked product. Thus, varying the gluten content of the dough provides not only the desired gas retention capacity but also the desired texture.

In one embodiment, the flour used in the present invention may be high gluten flour (HG flour). Typically, the gluten content of high gluten flour is 12.5-15% by weight of the flour. Alternatively, non-high gluten flours may be conveniently used. However, if a flour other than high gluten is used, the gluten needs to be replenished in the dough mixture to form a dough with the ability to retain gas so that when the dough is baked, a product with a specific volume of 4cc/gm is obtained. For example, gluten may be added to the dough mixture or, if convenient, one or more of the flours used to prepare the mixture may be pre-supplemented with gluten.

The gluten content of the dough should be 10-20 wt%, higher gluten levels generally giving the dough better gas retention. For intensive kneading, the gluten content is 12-20%.

Typically, flours sold as "high gluten" contain about 12.5-15% gluten. However, it is understood that gluten levels may fluctuate with product or seasonal variations. The high gluten flour may be used as the sole flour in the dough, or may be used in combination with other flours, as desired.

Flours that may be used in the dough of the present invention include, but are not limited to: wheat flour, potato flour and bread flour, or combinations and mixtures thereof. The flour of the present invention may be enriched (enriched) flour, i.e. flour containing federally specified amounts of flour, niacin, ferrous sulfate, riboflavin, enzymes and thiamine mononitrate folate. Other types of flours may be used in place of or in combination with the nutrient-supplemented flour.

The dough of the present invention also preferably comprises additional gluten or gluten hydrolysates. As described above, gluten is known to contain gliadin and glutenin. Thus, these individual ingredients or combinations thereof may be used in place of gluten. The gliadin can be alpha, beta, gamma, or omega gliadin, or a combination thereof.

The dough of the present invention comprises flour from one or more grains (e.g., oats, corn, barley, wheat, rye, etc.). The dough may comprise particulate matter of grain (e.g., ground wheat grains). Also, the dough may comprise whole seeds or ground seeds. Useful seeds are well known in the art and include sunflower seeds, caraway seeds, flax seeds, sesame seeds, and the like. Thus, multi-grain products may be prepared to improve taste and/or increase nutritional value.

Sufficient water may be added to the dough of the present invention to achieve the desired consistency. The exact amount of water depends on factors known to those skilled in the art, including the type of yeast used, the desired end product, and the amount and type of other ingredients. The amount of water added is generally about 45 to 70% by weight based on the weight of the flour.

The frozen dough of the present invention comprises one or more types of yeast. The yeast may be active within a specific temperature range. The active temperature ranges of different yeasts may overlap, or be completely different. One type of yeast suitable for use in the present invention is a cold tolerant yeast, which is typically between 33-60Is active in the temperature range of (a). Another suitable yeast type is conventional Baker's yeast (Baker's yeast), which is available at 80-110Has the best activity. If desired, two or more yeasts active at different temperatures (between freezing and baking) may be used to generate the necessary gases throughout the thawing process (i.e., after the dough is removed from the freezer until it is transferred to the oven for baking). Thus, in one embodiment, a combination of cold-tolerant yeast and conventional baker's yeast may be used, thereby operating in the temperature range 33-140Gases may be generated during the thawing process.

If it is higher than 140Then, thawing is carried out, and yeast in a temperature range higher than that of the conventional baker's yeast can be used. Other types of yeast, such as sugar-tolerant yeast or fresh dough yeast, may also be used.

Different forms of yeast can be purchased and used. The most dry commonly used yeasts, sometimes referred to as "instant" yeasts, contain 3.5-6.0% moisture. Cream yeast contains about 80-85% moisture; the compressed yeast comprises about 66-73% moisture; active dry yeast contains about 6-8% moisture. Other examples include baker's yeast, protected active dry yeast, frozen yeast, and the like.

In the dough of the present invention, yeast is used in an amount greater than 8% by weight based on the weight of the flour. Preferably, the yeast is present in a proportion of 8-15% by weight. It has been found that a yeast ratio below about 8 wt% can result in a baked product specific volume of less than 4 cc/gm. A yeast ratio of greater than about 15 wt% can produce a baked product with a poor appearance. As used herein, unless otherwise specified, the amount of "yeast" refers to the amount of compressed yeast. However, the present invention is by no means limited to compressed yeast. For a given amount of compressed yeast, one of ordinary skill in the art can readily determine the "compressed yeast equivalent," i.e., the amount of another form of yeast having a different degree of hydration than the compressed yeast, but the same amount of yeast as the given amount of compressed yeast. For example, typically 1lb of compressed yeast corresponds to about 0.3125-4lbs. Similarly, 1% compressed yeast corresponds to about 1.5-1.8% cream yeast, to about 0.375-0.5% active dry yeast, to about 0.3125-0.4% instant yeast. The amount of yeast can be selected to meet the desired density and flavor characteristics of the final baked product.

The dough of the present invention preferably comprises salt. Generally, salt is added to promote better mixing, enhance flavor, control moisture content within the dough, and/or control yeast activity. Any commercially available finely blended salt may be used.

The dough of the present invention also includes an effective amount of a lipid source. In one embodiment, oil may be used. Generally, most edible oils are suitable, but vegetable oils are preferred due to their taste and lubricating properties and lack of trans fats (trans fat). Examples of vegetable oils useful in the present invention include, but are not limited to: soybean oil, cottonseed oil, peanut oil, canola oil, corn oil, olive oil, and sunflower oil. Preferably soybean oil and/or cottonseed oil. Certain oils, including sunflower oil and corn oil, have a potentially adverse effect on the overall flavor profile of the dough and are therefore undesirable. Blend oils may be used in addition to, or in place of, the oils of the present invention. Non-limiting examples of blend oils include olive oil, sesame oil, ginger oil, and the like.

The lipid source comprises emulsified oil. Examples of such emulsified oils are shortening, butter or margarine. Glyceride shortenings derived from animal or vegetable fats and oils, including synthetically prepared shortenings, are suitable for use herein. Glycerides may comprise saturated or unsaturated long chain acyl groups having from about 12 to about 22 carbon atoms, typically derived from edible oils and fats such as corn oil, cottonseed oil, soybean oil, coconut oil, rapeseed oil, peanut oil, olive oil, palm kernel oil, sunflower oil, creosote oil, lard, tallow and the like. Examples of preferred shortenings according to the present invention include vegetable shortenings, soy based shortenings or oils, hydrogenated soy based shortenings or oils, corn oil, palm oil, hydrogenated palm oil, lard and tallow.

Hydrogenated shortening is preferably used if a light crispness on the outside of the cooked dough is desired. The hydrogenated shortening provides better crust clarity, crispness and better baking volume. Hydrogenated shortenings suitable for use in the present invention are readily available from commercial sources such as SHO-2 from Central Soya. The vegetable shortening used in the present invention is preferably in the form of shortening flakes. It is preferred to use a low concentration of hydrogenated shortening to minimize trans-fat related problems.

The amount and type of fat source will be selected by those skilled in the art based on various factors such as the ingredients of the frozen dough, the desired taste and physical characteristics such as maintaining a consistent internal structure.

The dough of the present invention contains an emulsifier in an amount of 0.05-0.5% or more, as permitted by FDA regulations. Suitable emulsifiers include: lecithin, hydrogenated lecithin; mono-, di-, or polyglyceryl esters of fatty acids, such as stearic and palmitic mono-and diglycerides, polyoxyethylene ethers of polyol fatty esters, such as the polyoxyethylene ethers of sorbitol distearate; polyol fatty esters such as sorbitol monostearate; polyglycerol esters of mono-and diglycerides, such as hexaglycerol distearate; mono-and diesters of glycols, such as propylene glycol monostearate and monopalmitate, succinyl monoglyceride; esters of carboxylic acids such as lactic, citric and tartaric acids with fatty acid mono-and diglycerides, such as lacto-palmitic and lacto-stearic glycerides, as well as calcium or Sodium Stearoyl Lactylate (SSL) and all members of the sucrose ester family thereof, all variants of fatty acid diacetyl tartaric esters, diacetyl tartaric acid monoglyceride ("DATEMS"), and the like, and mixtures thereof.

The dough of the present invention comprises one or more stabilizers, typically hydrocolloids. These may be natural gums such as vegetable gums, or synthetic gums such as carrageenan, guar gum, alginates, xanthan gum and the like, or semi-synthetic such as methylcellulose, carboxymethylcellulose, ethylcellulose, hydroxypropylmethylcellulose (METHOCEL F-50 HG) and microcrystalline cellulose. Generally, gums or combinations of gums and sugars such as glucose carriers can be employed. The amount of these stabilizers in the product is 0.2-1.6 or higher, as allowed by FDA regulations.

The dough of the present invention also includes flavoring agents and/or coloring agents. The dough may optionally contain flavoring and/or coloring agents in suitable amounts, for example 0.01-0.5%. When a seasoning is used, the amount of water and salt used in the dough is adjusted, for example, in consideration of the amount of salt and water already contained in the seasoning. It is believed that "fine tuning" the amount of salt and water in the dough is within the ability of one of ordinary skill in the art. One example of a suitable flavoring agent is butter flavoring and yeast flavoring. Those skilled in the art will appreciate that many different individual flavors may be used to achieve the final desired flavor.

Vitamins and minerals may also be added to the dough as needed. Riboflavin is typically added to the dough. Vitamins and minerals can be added to the enriched nutrient flour or added separately. In addition, calcium may be added in absorbable or elemental form.

Sweeteners may be added to the doughs of the present invention to provide texture and/or flavor. Sweeteners such as sugars may be added for the additional purpose of providing a source of yeast energy. In one embodiment, glucose and/or other sugars such as sucrose, crystalline fructose, High Fructose Corn Syrup (HFCS), or a combination of these sugars may be used. Alternatively or additionally, artificial sweeteners such as aspartame, saccharin, sucralose, alitame, cyclamate, and the like may also be used.

If desired, the dough of the present invention may contain an oxidizing agent such as azodicarbonamide, potassium iodate, and the like.

The ingredients of the present invention may be included as a combination. For example, dough conditioners may be used which comprise one or more of the following: oxidants, enzymes, emulsifiers, flour and oils. A non-limiting example of such a modulator is Tolerance Plus. The dough conditioner may further comprise ascorbic acid. Various weight percentages of dough conditioners can be used, provided their presence and amount do not result in a baked product specific volume of less than 4 cc/gm. The acceptable range for most regulators is 0.3-2.1 wt%.

The dough of the present invention may further comprise an enzyme, if desired. The enzyme is selected from, but not limited to: amylase, hemicellulase, glucose oxidase, xylanase, etc. Determination of the amount and type of enzyme is within the ability of one skilled in the art. The use of enzymes (e.g., amylases) is beneficial because they can retard the off-taste of the frozen dough or the resulting rolls, breads, etc. Enzymes may also increase strength, improve extensibility or elasticity, increase stability and reduce stickiness of the dough, thereby improving processability during production. The effect on the dough is particularly beneficial when lower levels of gluten flour are used. For industrially processed doughs, improvement of processability is particularly important. The skilled person will be able to determine the amount and type of enzyme of the invention depending on the particular desired end properties.

The dough of the present invention may include a reducing agent, particularly to improve flow in the delay to form a better baked shape. Suitable reducing agents include, but are not limited to: l-cysteine and glutathione. It is believed that the reducing agent helps the high gluten dough to become more malleable.

Preferably, the dough is formed into a desired shape prior to freezing, for example, into a desired shape such as a square, other polygon, circle, or rolled into a roll. If desired, the dough may be cut after freezing and before thawing.

Dough rheology can be adjusted to accommodate different types of baked products. Unlike denser products such as sheeted pizzas and breads in sticks (2-3cc/g), the dough of the present invention is expandable such that its specific volume is 4.0cc/gm or greater.

The frozen dough does not require conventional proofing. Dough is prepared and frozen without proofing, and after removal from the freezer, the dough is thawed in a delay or at ambient temperature, as described herein, and then transferred to an oven without proofing.

The dough of the present invention is a high-gluten, high yeast dough and leavening with only yeast will result in a baked product specific volume of at least 4 cc/gm. The dough of the present invention does not require chemical leavening agents. Thus, the dough of the present invention is substantially free of chemical leaveners. As used herein, the term "substantially free" of chemical leavening agents means that there is no amount of acid and base that can cause significant leavening. Generally, no significant leavening is considered when the chemical leavener components are each present in an amount less than 0.2% of the flour. In one embodiment, the chemical leavener components are each present in an amount less than 0.1% of the flour and in another embodiment, the dough does not contain chemical leavener system components. Because only acid or base does not cause any leavening, the dough may contain base or acid alone in an amount greater than 0.2% as long as no undesirable taste is produced.

Method for preparing frozen dough

The present invention also relates to a method of making a frozen dough comprising combining the dough ingredients listed herein, shaping and freezing the dough. The dough formed by these methods does not require conventional proofing.

The types and relative amounts of ingredients (including desired, preferred and optional ingredients) according to the above-described method are as described above for the frozen dough of the present invention. In particular, according to the present invention, the ingredients include high levels of yeast and gluten. Other ingredients such as water and flour, and optional ingredients such as sugar and lipid sources are used in amounts such that the specific volume of the baked product is greater than 4 cc/gm. Exemplary and recommended amounts are as described above for frozen dough.

The combining step can include combining all of the ingredients simultaneously, or combining different combinations of ingredients first and then combining all of the ingredients together. For example, according to one embodiment, certain ingredients are combined to form a premix comprising salt, stabilizer, and sugar. The premix is then combined with the remaining ingredients including flour, yeast, water, and a lipid source. The premix and/or the final mixture may comprise one or more of the additional ingredients listed herein.

According to a preferred embodiment of the invention, the combining step comprises mixing all the ingredients. The ingredients may be mixed with each other according to mixing methods well known in the art.

After combining the ingredients, the ingredients are mixed (or further mixed if the mixing step has occurred) by any suitable mixing device, such as a Hobart mixer. By way of example only, the ingredients are mixed at a first rate (low) for about 2-4 minutes and then at a second rate (high) that is faster than the first rate for about 7-19 minutes. Preferably, the ingredients are mixed at a low rate for about 2 minutes and then at a high rate for about 10-12 minutes. Mixing preferably occurs such that the dough temperature after mixing is preferably between 65 and 72 deg.fIn the meantime.

The desired dough shaping step is preferably performed prior to freezing the dough. The dough may be formed into a desired shape, such as by rounding the dough, sheeting, cutting or rolling into squares, other polygons, spheres, cylinders, and the like. Generally for crust (italian) bread, the dough is rounded and rolled into a cylindrical shape by using a forming machine. The dough may also be sheeted.

The dough is then frozen by methods known in the art. If the dough is frozen for a short period of time, the manner of freezing is not critical. However, to prolong stability, the dough should be frozen such that the core temperature is less than 30 hours and the dough is placed in the freezing apparatus for a period of time within 1 to 6 hours, more preferably about 1.5 to 4 hoursPreferably about 30To-13In the meantime. When freezing dough, it is desirable that the dough have a uniform cooling rate throughout. One convenient method of freezing the shaped dough is by using a spiral freezer (-30)To-62). Optionally using carbon dioxide for gradient cooling (0)To-10)。

For extended stability, the frozen dough is preferably stored at about-42 deg.FTo about-10More preferably about-20To about-12Within the temperature range of (a). The frozen dough of the present invention may be stored for an extended period of time, i.e., at least about 12 weeks.

Optionally, the shaped dough is surface decorated with at least one topping and/or flavoring prior to freezing the dough. Non-limiting examples of suitable decorative ingredients and flavoring agents that may be used in these methods are described above.

According to one preferred method herein, the dough of the present invention is prepared as follows:

1) combine all dry ingredients and mix at low speed for 2 minutes;

2) high speedMixing for about 10-12 minutes to obtain a final dough temperature of 62-72 deg.CPreferably about 65 to 69。

3) Forming dough and cutting into desired shapes;

4) and (5) freezing.

The frozen dough prepared by the method of the present invention does not require proofing prior to baking. Also, to use the frozen dough, the dough is removed directly from the freezer and thawed in a delay or at ambient temperature. Typically, the temperature of the retarder is about 33-42 deg.C. The thawing time will depend on the size and shape of the dough and the thawing temperature. Generally, dough shapes with a large surface area to volume ratio will melt faster than dough shapes of similar volume with a small surface area to volume ratio. For example, the dough may be thawed in the delay for at least 8 hours, preferably 8 to 48 hours, more preferably 12 to 36 hours.

In one embodiment, the frozen dough may be at ambient temperature, e.g., 65-85 deg.fThawing at the temperature of (1).

Those skilled in the art will appreciate that the time required for optimal thawing at ambient temperature is typically shorter than the time required for a delay. The time required can be adjusted so that the specific volume of the baked product is about 4.0cc/g or more.

The specific volume of the dough after freezing is generally about 1.2-1.3 cc/g. The specific volume after the thawing step depends on the thawing temperature and time. For example, if the frozen dough is transferred to a temperature of about 33-36 deg.CThe retarder of (1) has a specific volume of about 1.4 to 1.6cc/g when thawed for 12 hours or more, and about 2.5cc/g or more if thawed for several hours at a higher retarder temperature or ambient temperature.

Method for preparing frozen dough products

Also provided is a method of preparing a dough product comprising removing frozen dough (prepared by the above method) from a freezer, unproofing the dough, transferring the dough to a delay or incubating at ambient temperature, and then transferring to an oven which is heated to a temperature sufficient to bake the product. In one embodiment, after the dough is removed from the delay, the dough is left at ambient temperature for a period of up to 2 hours, referred to herein as "resting time". In another embodiment, the standing time is up to 30 minutes.

The oven is preferably a thermostatically controlled oven. However, any oven known in the art suitable for baking may be used. A rack oven with a steam applicator is preferred. If a convection oven is used, the dough product needs to be placed into a string in a baking tray.

When the interior reaches a temperature of at least about 176(80 ℃) the dough of the invention can be fully baked. Generally at about 250 f and 500 f depending on the weight and shape of the baked product and the type of oven used for baking the productMore preferably about 325-Is heated to the above internal temperature for a corresponding time of about 10-40 minutes.

In the method of the present invention, the frozen dough is thawed and then transferred to an oven without a proofing step. Preferably, the oven is preheated to a temperature sufficient to bake the dough prior to transferring the dough to the oven. For example, bakingThe chamber may be preheated to about 350-Preferably about 375The temperature of (c) is about 11-25 minutes, depending on the size of the dough, from cooking the dough. Alternatively, the dough may be transferred to an oven without preheating, or only partially preheating.

The exact conditions for baking the dough will depend on the type of product and will be apparent to those skilled in the art. For example, shapes with a large surface area-to-volume ratio cook faster than shapes with a non-small surface area-to-volume ratio.

In one embodiment, the dough pieces are removed from the freezer and arranged in baking trays or plates. Trays or plates (or other similar containers) are positioned 33-42In the delayer of (2). After about 12-48 hours, the product is optionally allowed to stand at ambient temperature for a short period of time (e.g., up to 2 hours, preferably up to 30 minutes), and then at 350-400 deg.CBaking in an oven for 9-14 minutes to obtain homemade soft rolls, cooking for about 15-20 seconds, and baking for 22-30 minutes to obtain bread with hard surface.

Instead of baking, the dough of the present invention may be steamed with steam to provide a freezer to steamer product. In addition, it can be fried into other products such as breakfast products, snack products, etc.

The dough of the present invention may be formed into swirls. In the application of the swirl-shaped products, oil-based batter is used, giving the products a pleasant golden brown baking colour due to the oil-frying effect during baking. For water-based batters, the water activity (Aw) between the dough and the batter should be matched to minimize migration of ingredients between the two components (dough and batter).

The invention will now be described in detail with reference to specific exemplary embodiments thereof. The examples are for illustrative purposes only. In particular, the invention is not limited to the methods, components, conditions, process parameters, equipment, etc., specifically described herein.

The present invention provides compositions suitable for preparing baked products having a crust Italian-type surface. The dough has a high yeast content, high gluten flour, low sugar and low fat content. Preferably, substantially all of the flour used to prepare the dough is high gluten flour. Other sources of gluten may be used as desired. The dough was formed from the ingredient ratios listed in the table below.

TABLE 1

Composition (I)	Range (percentage of flour)	Preferred Range (percentage of flour)
			High gluten flour	100	100
Gluten	0-7.0	1.5-2.5
			Pressed yeast	6-16	10-12
High fructose corn syrup	0.5-2.5	1.0-2.0
			Glucose	0.2-2.0	0.8-1.2
Emulsifier	0.2-1.4	0.5-1.1
			Dough conditioner	0.4-0.9	0.6-0.9
Stabilizer	0.2-0.8	0.4-0.6

Lipid source	0.5-2.5	1.0-2.0
			Salt (salt)	1.0-3.0	1.5-2.5
Water (W)	54-66	58-62

In another embodiment where a soft texture is desired, a combination of bread flour, high yeast content, high gluten, high sugar and high fat is used. Using this combination, the baked product had a soft surface and crumb similar to the appearance and texture of a home-made soft roll. Thus, in this embodiment, the dough has the following composition.

TABLE 2

Composition (I)	Range (percentage of flour)	Preferred Range (percentage of flour)
			Bread flour	100	100
Gluten	0-5	1.5-2.5
			Potato flour	2.0-6.0	3.0-5.0
Pressed yeast	10-14	11-13
			High fructose corn syrup	8.0-27.0	13.0-22.0
Emulsifier	0.2-1.6	0.5-1.2
			Dough conditioner	0.4-0.9	0.6-0.9
Lipid source	4.0-16.0	8.0-12.0
			Salt (salt)	1.0-3.0	1.5-2.5
Water (W)	45-59	47-55

Example 1

This example provides a specific formulation for a crust Italian bread.

TABLE 3

Composition (I)	Volume (percentage of flour)
		High gluten flour	100.0
Gluten	1.0

Pressed yeast	10.0
		High fructose corn syrup	1.5
Glucose	1.0
		SSL	0.3
DATEM	0.5
		Dough conditioner	0.8
Guar gum	1.0
		Soybean oil	1.5
Salt (salt)	1.5
		Water (W)	60.0

Mixing all ingredients together using a Hobart mixer, stirring at low paddle speed for about 2 minutes; and then stirred at high speed for about 11 minutes. The final dough temperature is about 65-69 deg.C. The dough is divided by a mould, rounded, stood and rolled into a cylinder. The individual briquettes were frozen in a blast freezer. After freezing (30 minutes), the dough pieces were transferred to a conventional freezer and stored for at least 24 hours. To use the product, the dough is arranged in baking pans at 33-42Is placed in the retarder for 12-36 hours. The thawed product is then placed 375Is baked in an oven for 25 minutes and cooked for 15-20 seconds. The desired baked product is obtained with a golden brown good appearance and a good taste. The specific volume obtained was about 4.9 cc/g.

Example 2

This example provides a specific formulation and method for preparing home-made softwind.

TABLE 4

Composition (I)	Volume (percentage of flour)
		Bread flour	100.0
Wheat gluten	2.0
		Potato flour	4.0
Pressed yeast	11.0
		High fructose corn syrup	17.5
SSL	0.5

DATEM	0.4
		Dough conditioner	0.8
Soybean oil	10.0
		Salt (salt)	1.9
Water (W)	52.0
		Methocel	1.0

Mixing all ingredients together using a Hobart mixer, stirring at low paddle speed for about 2 minutes; and then stirred at high speed for about 10 minutes. The final dough temperature is about 65-69 deg.C. The dough was shaped and frozen in a forced air freezer. After freezing (30 minutes), the dough pieces were transferred to a conventional freezer and stored for at least 24 hours. The dough is then arranged in baking pans at 33-4212-36 hours in the retarder. The thawed product is then placed 375For 11 minutes, and cooking for 15-20 seconds. The desired baked product is obtained with a golden brown good appearance and a good taste. The specific volume obtained was about 6 cc/g.

Example 3

This embodiment provides three other examples, one hard roll and two soft roll formulations. The emulsifier used is SSL. The dough conditioners were Tolerance Plus w/AA, Panodan 205, PBRI and ADA, and the stabilizers were guar gum, coyote gum and Methocel K4M. Non-fat milk powder (NFDM) is present in the composition

And Vital Wheat Gluten (VWG). The specific volume obtained was about 6.9 cc/g.

TABLE 5

Composition (I)	Hard roll	Soft roll 1	Soft roll 2
				Salt (salt)	2.00	1.90	2.00
Dough conditioner	1.47	1.20	1.21
				Emulsifier	0.40	0.40	0.38
Stabilizer	2.00	1.00	1.00
				VWG	2.00	0.00	1.00
Glucose	1.00	0.00	0.00
				Inactivated yeast	1.00	0.00	0.00
Potato flour	0.00	1.50	0.00

Soybean oil	0.00	3.50	0.00
				HG flour	100.00	100.00	100.00
Cream yeast	17.50	19.10	19.08
				Shortening oil	1.50	1.90	0.00
HFCS	1.50	15.00	13.50
				Water (W)	53.10	0.00	48.00
Butter oil	0.00	0.00	5.00
				Fragrance blends	0.00	0.00	0.02
Egg powder	0.00	0.00	4.40
				NFDM	0.00	0.00	0.50

While the invention has been described in terms of specific embodiments, conventional modifications will be apparent to those skilled in the art and are intended to be included within the scope of the invention.

Claims (30)

1. A frozen dough comprising flour and at least 8% by weight yeast expressed as compressed yeast, sugar, a lipid source, an emulsifier, a dough conditioner and a stabilizer, wherein the total gluten in the dough is from 12 to 20% by weight, the dough is substantially free of chemical leavening agents, and wherein a conventional proofing step is not required prior to baking to form a baked product having a specific volume of at least 4.0 cc/g.

2. The dough of claim 1, wherein said yeast is between 8 and 15 wt%.

3. The dough of claim 2, wherein said yeast is between 10 and 12 wt%.

4. The dough of claim 1, wherein said yeast is selected from the group consisting of cream yeast, pressed yeast and active dry yeast.

5. The dough of claim 1, wherein the total gluten is between 14 and 19%.

6. The dough of claim 1 further comprising supplemental gluten.

7. The dough of claim 1, wherein said dough comprises a high gluten flour.

8. The dough of claim 1, wherein said dough comprises bread flour.

9. The dough of claim 1, wherein said flour comprises high gluten flour, said sugar is in the range of 0.7 to 4.5 wt%, and said lipid source is in the range of 0.5 to 2.5 wt%.

10. The dough of claim 1, wherein said flour comprises bread flour, said sugar is in the range of 8 to 27%, and said lipid source is in the range of 4 to 16%.

11. The dough of claim 6 further comprising 0.1-7% by weight supplemental gluten.

12. The dough of claim 1, wherein said yeast is selected from the group consisting of baker's yeast, cold-tolerant yeast, and combinations thereof.

13. The dough of claim 12, wherein said cold-tolerant yeast is active at a temperature of 33-60 ° F.

14. The dough of claim 1, wherein said flour is made from one or more grains.

15. The dough of claim 14, wherein said one or more grains are selected from the group consisting of corn, oats, wheat, barley, and rye.

16. The dough of claim 14 further comprising cereal grains.

17. The dough of claim 14 further comprising whole seeds or crushed seeds.

18. The dough of claim 17, wherein said seeds are selected from the group consisting of: caraway, sunflower, sesame and flax.

19. A frozen dough comprising flour and from 8 to 15 wt% yeast, sugar, emulsifier, dough conditioner and stabilizer, expressed as compressed yeast, wherein the total gluten in the dough is from 12 to 20 wt%, the dough is substantially free of chemical leavening agents, and wherein a conventional proofing step is not required prior to baking to form a baked product having a specific volume of at least 4.0 cc/g.

20. The dough of claim 19, wherein said yeast is between 10 and 12 wt%.

21. The dough of claim 19, wherein said yeast is selected from the group consisting of: cream yeast, pressed yeast and active dry yeast.

22. The dough of claim 19 further comprising supplemental gluten, wherein the flour comprises high gluten flour, total gluten between 13 and 20%, sugar between 0.5 and 2.5%, emulsifier between 0.2 and 1.4%, dough conditioner between 0.4 and 0.9%, stabilizer between 0.2 and 0.8%, lipid source between 0.5 and 2.5%.

23. The dough of claim 19 further comprising supplemental gluten, wherein the flour comprises bread flour and potato flour, the total gluten is between 10 and 15%, the sugar is between 8 and 27%, the emulsifier is between 0.2 and 1.6%, the dough conditioner is between 0.4 and 0.9%, the stabilizer is between 0.2 and 0.8%, and the lipid source is between 4 and 16%.

24. The dough of claim 19, wherein said yeast is selected from the group consisting of baker's yeast, cold-tolerant yeast, and combinations thereof.

25. The dough of claim 24, wherein said cold-tolerant yeast is active at a temperature of 33-60 ° F.

26. A method of preparing a baked product having a specific volume of at least 4cc/g, said method comprising the steps of: providing a frozen dough comprising flour, at least 8% by weight of compressed yeast or equivalent thereof, wherein the total gluten content of the dough is between 12 and 20%, the dough being substantially free of chemical leavening agents; placing said dough in a delay at a temperature of 33-42 ° F for 12-48 hours; the dough was removed from the delay and transferred to an oven for baking.

27. The method of claim 26, further comprising the steps of: after the dough is removed from the delay, the dough is left at ambient temperature for up to 2 hours before being transferred to an oven for baking.

28. The method of claim 27 wherein said dough is held at ambient temperature for 30 minutes.

29. A baked product having a specific volume of at least 4cc/g comprising 8-15 wt% compressed yeast or its equivalent, sugar, emulsifier, dough conditioner, and stabilizer, wherein the total gluten in the dough is between 12 and 20 wt% and the baked product is substantially free of chemical leavening agents.

30. The baked product of claim 29, wherein the baked product is free of chemical leavening agents.