Formula and process for producing frozen sheeted dough

Abstract

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1A and 1B show photographs of the product made with yeast only (1A) or with yeast and chemical leavening (1B)

FIG. 2A shows photographs of baked cinnamon rolls for the product of the present invention (right) and a comparative product (left).

FIG. 2B shows another view of the baked cinnamon rolls from FIG. 2A for the product of the present invention (right) and the comparative product (left).

FIGS. 3A and 3B show photographs of baked cinnamon rolls for a product made by brushing the sheeted dough without (FIG. 3B) or with oil/shortening (FIG. 3B) prior to applying the cinnamon paste.

FIGS. 4A and 4B show photographs of pizza made with encapsulated leavening agents (4A) or with non-encapsulated chemical leavening agents (4B).

Claims

1. A method for making a frozen, sheeted dough comprising the steps of: (a) mixing flour, a lipid source, chemical leavening agents, yeast, cheese or cheese substitute, dough conditioners and shortening chips having a Mettler Dropping Point of between 130° and 170° F.,(b) resting the dough for 5-50 minutes at 70° F.-80° F.;(c) subjecting the rested dough to a high stress sheeting process comprising 2 to 5 compression steps such that the height of the dough is reduced by at least 80% after the high stress sheeting process; and(d) freezing the dough.Wherein the chemical leavening agents primarily react during baking and wherein the frozen dough increases in height by at least 100% after baking over the frozen dough height.

2. The method of claim 1, wherein the number of compressions is three.

3. The method of claim 1, wherein the level of cheese or cheese substitute is between 1-4%.

4. The method of claim 1, wherein the chemical leavening agents are encapsulated such that the agents are not released during steps (a) though (d).

5. The method of claim 6, wherein the flour is wheat flour or potato flour or combinations thereof.

6. The method of claim 1, wherein the type of yeast is selected from the group consisting of: cream yeast, compressed yeast, active dry yeast, baker's yeast, protected active dry yeast, frozen yeast and combinations thereof.

7. The method of claim 1, wherein the chemical leavening agent is a delayed action leavening agent.

8. The method of claim 1, wherein the chemical leavening agent is double acting combination of fast acting leavening agent and a slow acting leavening agent.

9. The method of claim 1, wherein the lipid source is an emulsified oil, a vegetable oil or a flavored oil.

10. The method of claim 1, wherein the dough further comprises flavoring and/or coloring agents.

11. The method of claim 1, wherein the dough further comprises sweeteners comprising sugars in the range of 1-5%, or artificial sweeteners.

12. The method of claim 1, further comprising 1.5 to 2% bread crumb product.

13. The method of claim 1, wherein the dough product is topped with a topping or flavoring prior to freezing the dough.

14. The method of claim 1, wherein the shortening chips are added between 30 seconds and 3 minutes prior to the end of the mixing step.

15. The method of claim 1 further comprising the step of rolling the sheeted dough end to end before freezing.

16. The method of claim 15 further comprising applying a flavoring paste on one side of the sheeted dough prior to rolling end to end.

17. The method of claim 16 further comprising brushing with oil or shortening prior to applying the flavoring paste.

18. A frozen, sheeted, non-laminated dough product made by the process of claim 1.

19. A method for making a baked product; wherein a frozen, sheeted, non-laminated dough made by the process of claim 1 is placed directly in the oven from the freezer without a thawing period.

20. The method of claim 19, wherein the oven is a convection oven or a microwave oven.