Chemically leavened dough compositions and related methods, involving low temperature inactive yeast

Patent metadata

Field	Value
Publication number	US-9603371-B2
Application number	US-201313793086-A
Country	US
Kind code	B2
Filing date	Mar 11, 2013
Priority date	Dec 20, 2007
Publication date	Mar 28, 2017
Grant date	Mar 28, 2017

Abstract

Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.

First claim

What is claimed is:

1. A method of preparing a chemically leavened dough composition, the method comprising
preparing a preferment dough composition from ingredients comprising
water,
low temperature inactive yeast, and
yeast nutrient,

resting the preferment dough composition, and
combining the rested preferment dough composition with additional dough ingredients to form a dough composition, the additional dough ingredients comprising
flour,
sweetener,
fat,
chemical leavening agent, and
sorbate in an amount in a range from 0.025 to 0.2 weight percent and sufficient to inactivate the low temperature inactive yeast while maintaining viability of the low temperature yeast at a level of at least 90 percent in the dough composition during storage of from 45 to 50 degrees Fahrenheit,

placing the dough into a vented package, and
allowing the dough to partially proof within the package to expand and seal the vented package from inside the package and to pressurize the package to between 12 and 30 pounds per square inch (gauge) at a temperature in a range from 45 to 50 degrees Fahrenheit,
wherein the packaged dough can be stored at 50 degrees Fahrenheit for at least 12 weeks during which storage period an internal package pressure does not exceed 27 pounds per square inch (gauge).

2. The method of claim 1 wherein the resting step comprises resting the preferment dough composition for a time in the range from 2 to about 6 hours.

3. The method of claim 1 wherein the chemically leavened dough composition
comprises
from 10 to 32 weight percent water,
from 0.025 to 5 weight percent low temperature inactive yeast,
from 0.05 to 5 weight percent sugar,
from 40 to 60 weight percent flour, and
from 0.025 to 0.2 weight percent sorbate salt,

based on the total weight of the dough composition.

4. The method of claim 1 comprising inactivating the yeast at a time after the preferment dough composition has been rested to achieve a raw specific volume in the range from 1.5 to 2.5 cubic centimeters per gram.

5. The method of claim 1 comprising
placing the dough composition in an unproofed state into a package while the dough composition has an unproofed raw specific volume in the range from 0.9 to 1.1 cubic centimeters per gram,
refrigerating the dough at a temperature in a range from 45 to 50 degrees Fahrenheit.

6. The method of claim 5 wherein
the dough proofs inside of the package to a raw specific volume in the range from 1.1 to 1.3 cubic centimeters per gram measured inside of the package to seal the package from the inside, and
the packaged dough can be stored at 50 degrees Fahrenheit for at least 12 weeks during which storage period an internal package pressure does not exceed 27 pounds per square inch (guage).

7. The method of claim 1 , wherein the dough can be stored for 12 weeks at 45 degrees Fahrenheit, after which the dough contains an amount of the inactivated low temperature inactive yeast that is equal to the amount of the inactivated low temperature inactive yeast added to the preferment composition, reduced by no more than one log (base ten).

8. The method of claim 1 wherein the package is a can sealed by the dough from the inside of the can.

9. The method of claim 8 wherein
the dough proofs inside of the can to a raw specific volume in the range from 1.1 to 1.3 cubic centimeters per gram measured inside of the can, and
the packaged dough can be stored at 50 degrees Fahrenheit for at least 12 weeks during which internal package pressure does not exceed 27 pounds per square inch (gauge).

10. The method of claim 1 wherein the amount of gas produced by the inactivated yeast is sufficiently small to avoid damaging the sealed package during 6 weeks of storage at 45 degrees Fahrenheit.

11. The method of claim 10 comprising adding the sorbate to the dough after the resting step.

12. The method of claim 11 wherein the dough composition contains from 0.025 to 0.2 weight percent sorbate.

13. The method of claim 12 , wherein the dough can be stored for 12 weeks at 45 degrees Fahrenheit, after which the dough contains an amount of the inactivated low temperature inactive yeast that is equal to the amount of the inactivated low temperature inactive yeast added to the preferment composition, reduced by no more than one log (base ten).

14. The method of claim 1 comprising adding the sorbate to the preferment dough composition after the resting step.

15. A method of preparing a dough composition, the method comprising:
preparing a preferment dough composition from ingredients including:
water;
low temperature inactive yeast; and
yeast nutrient;

resting the preferment dough composition;
combining the rested preferment dough composition with additional dough ingredients to form a dough composition, the additional dough ingredients comprising:
flour;
sweetener;
fat;
chemical leavening agent; and
sorbate in an amount sufficient to inactivate the low temperature inactive yeast while maintaining viability of the low temperature yeast at a level of at least 90 percent in the dough composition during storage of from 45 to 50 degrees Fahrenheit;

placing the dough composition into a vented package;
allowing the dough composition to partially proof within the package to expand and seal the vented package from inside the package and to pressurize the package; and
refrigerating the dough composition at a temperature in a range from 45 to 50 degrees Fahrenheit.

16. The method of claim 15 , wherein the dough composition can be stored at 45 degrees Fahrenheit for at least 6 weeks without the package suffering damage.

17. The method of claim 15 , wherein the dough composition can be stored at 50 degrees Fahrenheit for at least 12 weeks during which storage period an internal package pressure does not exceed 27 pounds per square inch (gauge).

18. The method of claim 15 , wherein the sorbate is present in the dough composition in an amount from 0.025 to 0.2 weight percent based on the total weight of the dough composition.

Assignees

• Gen Mills Inc

Inventors

• Domingues David J

Classifications

• A21D2/145 Primary

  Acids, anhydrides or salts thereof · CPC title

• A21D8/045 Primary

  with a leaven or a composition containing acidifying bacteria · CPC title