Method of producing and baking frozen yeast leavened dough

Claim 1

A method of producing and baking a frozen, yeast-leavened dough which can be placed in an oven while in the frozen state and when baked expands to at least 1.5 times its original volume to provide fresh, hot bread texture and flavor, comprising the steps of: (a) preparing a yeast-containing dough under ambient temperature; (b) fermenting the resultant dough for at least 5 minutes temperatures from about 20° C. to about 30° C. which permit production of a dough that is not sensitive to changes during frozen storage; (c) dividing the fermented dough into separate portions of dough; (d) molding each portion of fermented dough into the desired shape and proofing to allow additional fermentation, the proofing time being sufficient for each portion of dough to attain a specific volume of from about 1.98 cubic centimeters per gram to about 3.08 cubic centimeters per gram; (e) freezing each portion of the dough of step (d) such that the core temperature reaches -1.0° C. to -25.0° C. within 1 to 6 hours; (f) storing the frozen dough at a temperature range of -30.0° C. to -10.0° C.; (g) removing the frozen dough from frozen storage and, without an intervening proofing step, baking the dough in an oven having a temperature of about 170° C. to 180° C. whereby a finished baked dough is prepared within about one hour's time after removal of the dough from frozen storage.

Claim 2

A method of producing and baking a frozen, yeast-leavened dough which can be placed in an oven while in the frozen state and when baked expands to at least 1.5 times its original volume to provide fresh, hot bread texture and flavor, comprising the steps of: (a) preparing a yeast-containing dough under ambient temperature; (b) fermenting the resultant dough for at least 5 minutes temperatures from about 20° C. to about 30° C. which permit production of a dough that is not sensitive to changes during frozen storage; (c) dividing the fermented dough into separate portions of dough; (d) molding each portion of fermented dough into the desired shape and proofing to allow additional fermentation, the proofing time being sufficient for each portion of dough to attain a specific volume of from about 1.98 cubic centimeters per gram to about 3.08 cubic centimeters per gram; (e) freezing each portion of the dough of step (d) such that the core temperature reaches -1.0° C. to -25.0° C. within 1 to 6 hours; (f) storing the frozen dough at a temperature range of -30.0° C. to -10.0° C.; (g) removing the frozen dough from frozen storage and, without an intervening proofing step, baking the dough in an oven having a temperature of about 170° C. to 180° C. whereby a finished baked dough is prepared within about one hour's time after removal of the dough from frozen storage.

Claim 4

A method of producing and baking a frozen, yeast-leavened dough having improved storage stability which can be placed in an oven while in the frozen state and when baked provides a fresh, hot bread texture and flavor, comprising the steps of: (a) preparing a yeast-containing dough under ambient temperatures, said dough containing on a flour basis from 0.20 to 1.5% of surfactant, from 0.3 to 3.3% of protein film former and from 0.03 to 6% of gum, said proportions of ingredients being sufficient to improve storage stability of the frozen dough; (b) fermenting the resultant dough for at least 5 minutes at temperatures from about 20° C. to about 30° C. which permit production of a dough that is not sensitive to changes during frozen storage; (c) dividing the fermented dough into separate portions of dough; (d) molding each portion of fermented dough into the desired shape and proofing to allow additional fermentation, the proofing time being sufficient for each portion of dough to attain a specific volume of from about 1.98 cubic centimeters per gram to about 3.08 cubic centimeters per gram; (e) freezing each portion of the dough of step (d) such that the core temperature reaches -1.0° C. to -25.0° C. within 1 to 6 hours; (f) storing the frozen dough at a temperature range of -30.0° C. to -10.0° C.; (g) removing the dough from frozen storage and, without an intervening proofing step, baking the dough to a finished baked dough in an oven having a temperature of about 170° C. to 180° C., whereby a finished baked loaf is prepared within about one hour's time after removal from the frozen storage.

Claim 5

A method of producing and baking a frozen, yeast-leavened dough having improved storage stability which can be placed in an oven while in the frozen state and when baked provides a fresh, hot bread texture and flavor, comprising the steps of: (a) preparing a yeast-containing dough under ambient temperatures, said dough containing on a flour basis from 0.20 to 1.5% of surfactant, from 0.3 to 3.3% of protein film former and from 0.03 to 6% of gum, said proportions of ingredients being sufficient to improve storage stability of the frozen dough; (b) fermenting the resultant dough for at least 5 minutes at temperatures from about 20° C. to about 30° C. which permit production of a dough that is not sensitive to changes during frozen storage; (c) dividing the fermented dough into separate portions of dough; (d) molding each portion of fermented dough into the desired shape and proofing to allow additional fermentation, the proofing time being sufficient for each portion of dough to attain a specific volume of from about 1.98 cubic centimeters per gram to about 3.08 cubic centimeters per gram; (e) freezing each portion of the dough of step (d) such that the core temperature reaches -1.0° C. to -25.0° C. within 1 to 6 hours; (f) storing the frozen dough at a temperature range of -30.0° C. to -10.0° C.; (g) removing the dough from frozen storage and, without an intervening proofing step, baking the dough to a finished baked dough in an oven having a temperature of about 170° C. to 180° C., whereby a finished baked loaf is prepared within about one hour's time after removal from the frozen storage.