Dough composition and method of baking yeast-fermented frozen bread products

Abstract

A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: Ingredients % Salt  1.8-2.3 Yeast  3.0; 2.5-4.5 Sweetener  0.3-2.0 Gluten  0.5-4.0 L-Cysteine   10-100 PPM Water   50-65 Oxidant  0.1-0.5 Enzymes 0.01-0.5 Gum 0.01-0.5 pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80° F., to 100° F.; freezing the pre-proofed dough to a temperature below 0° C.; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170° C. to 180° C. to produce the bread product in less than 3 hours.

1 . A dough composition suitable for baking into yeast-fermented bread products, after freezing, with reduced post freezing fermentation, comprising flour, and the following additional composition components, with percentages based on the weight of the flour contained in the composition:  
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                     
                 
                     
                   salt: 
                    1.8-2.3% 
                 
                     
                   leavening agent: 
                    2.5-4.5% 
                 
                     
                   emulsifier: 
                   0.01 to 0.5% 
                 
                     
                   sweetener: 
                    0.3-2.0% 
                 
                     
                   L-Cysteine: 
                   0.001-0.1% 
                 
                     
                   gluten: 
                    0.5-4.0% 
                 
                     
                   oxidant: 
                    0.01-0.5% 
                 
                     
                   enzymes: 
                    0.01-0.5% 
                 
                     
                   water: 
                     58-65% 
                 
                     
                   gum: 
                    0.01-0.5% 
                 
                     
                     
                 
                     
                     
                 
             
                
                
               
               
                
                
                
                
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         2 . A dough composition in accordance with  claim 1 , further including malt flavoring in an amount of about 1% to about 3% and an oil in an amount of 0.1 to 0.5%.  
     
     
         3 . A dough composition in accordance with  claim 1 , wherein the oxidant is selected from the group consisting of ascorbic acid, azodicarbonamide, potassium bromate, and a combination thereof; and the sweetener comprises a monosaccharide.  
     
     
         4 . A dough composition in accordance with  claim 3 , wherein the monosaccharide comprises dextrose.  
     
     
         5 . A dough composition in accordance with  claim 1 , wherein the dough composition comprises the following, based on the weight of flour:  
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                     
                 
                     
                   salt: 
                    2.0-2.1% 
                 
                     
                   leavening agent: 
                    2.8-3.2% 
                 
                     
                   dextrose: 
                    0.3-1.0% 
                 
                     
                   L-Cysteine: 
                   0.001-0.1% 
                 
                     
                   fats and/or oils: 
                      0-1.0% 
                 
                     
                   gluten: 
                    0.5-1.5% 
                 
                     
                   oxidant: 
                    0.01-0.3% 
                 
                     
                   enzymes: 
                    0.01-0.3% 
                 
                     
                   water: 
                     58-62% 
                 
                     
                   gum: 
                    0.01-0.5% 
                 
                     
                     
                 
                     
                     
                 
             
                
                
               
               
                
                
                
                
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         6 . A dough composition in accordance with  claim 5 , wherein the dough strengthener additive is selected from the group consisting of SSL, DATEM, and a combination thereof.  
     
     
         7 . A dough composition in accordance with  claim 5 , wherein the dough composition comprises the following, based on the weight of flour:  
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                     
                 
                     
                   salt: 
                    2.0% 
                 
                     
                   yeast: 
                    2.8-3.1% 
                 
                     
                   dextrose: 
                    0.5% 
                 
                     
                   gluten: 
                    1.0% 
                 
                     
                   L-Cysteine: 
                   0.03% 
                 
                     
                   ascorbic acid: 
                   0.01-0.3% 
                 
                     
                   enzymes: 
                   0.01-0.3% 
                 
                     
                   water: 
                     58-62% 
                 
                     
                   gum: 
                   0.01-0.3% 
                 
                     
                     
                 
                     
                     
                 
             
                
                
               
               
                
                
                
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         8 . A dough composition in accordance with  claim 1 , wherein the flour is wheat flour having less than 16% by weight wheat protein.  
     
     
         9 . A dough composition in accordance with  claim 1 , wherein the sweetener is selected from the group consisting of a monosaccharide, a disaccharide, and a mixture thereof.  
     
     
         10 . A dough composition in accordance with  claim 6 , wherein the sweetener is selected from the group consisting of dextrose, sucrose, fructose, corn syrup, lactose, maltose, and a mixture of any two or more thereof.  
     
     
         11 . A dough composition in accordance with  claim 1 , wherein the enzymes are selected from the group consisting of an alpha amylase, beta amylase, endoxylanase, a fresh enzyme, protease and a mixture of any two or more of said enzymes.  
     
     
         12 . A dough composition in accordance with  claim 1 , wherein the enzyme is a combination of a proteolytic enzyme and an amylolytic enzyme each in an amount of 0.01 to 0.03%, based on the flour weight.  
     
     
         13 . The dough composition of  claim 7 , further including an edible animal or vegetable oil in an amount of 0.01 to 0.5% by weight, based on the flour weight.  
     
     
         14 . (Canceled).  
     
     
         15 . (Canceled).  
     
     
         16 . (Canceled).  
     
     
         17 . (Canceled).  
     
     
         18 . (Canceled).  
     
     
         19 . (Canceled).  
     
     
         20 . (Canceled).  
     
     
         21 . (Canceled).  
     
     
         22 . (Canceled).  
     
     
         23 . (Canceled).  
     
     
         24 . (Canceled).