Compositions and methods relating to freezer-to-oven doughs

Abstract

Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

1 - 13 . (canceled) 
     
     
         14 . A method of making a laminated dough composition, the method comprising
 providing a dough composition comprising water, flour, yeast, and transglutaminase, and   processing the dough composition by lapping the dough composition to form multiple layers of dough composition and shortening to provide a developed dough matrix.   
     
     
         15 . The method of  claim 14 , wherein the dough composition is unproofed and can be frozen, and then baked without thawing to produce a yeast-leavened, baked dough product. 
     
     
         16 . The method of  claim 14 , wherein the dough composition is a frozen, unproofed dough composition. 
     
     
         17 . The method of  claim 14 , wherein the dough composition can be baked to a baked specific volume of at least 2.5 cubic centimeters per gram. 
     
     
         18 - 21 . (canceled) 
     
     
         22 . A laminated dough composition comprising alternating dough composition layers and shortening layers, wherein the dough composition layers include transglutaminase. 
     
     
         23 . (canceled) 
     
     
         24 . A dough composition made according to a method of preparing an unproofed dough composition capable of being frozen and baked without thawing to create a yeast-leavened baked dough product, the method comprising
 providing a set of ingredients including at least yeast, water, and flour,   combining and processing the ingredients in combination with additional dough ingredients to produce a dough composition, the combining and processing including   allowing a portion of the yeast to actively ferment a portion of the ingredients;   developing the dough composition,   generating bubbles in the developed dough composition, and   providing non-metabolically active yeast in the developed dough composition;   wherein the combination of bubbles, developed dough composition, and non-metabolically active yeast, results in an unproofed dough composition capable of being frozen   
       without partially baking, and baked without thawing, to create a yeast-leavened baked dough product. 
     
     
         25 . The dough composition of  claim 24 , wherein the dough composition is frozen, and packaged in a non-modified atmosphere package. 
     
     
         26 . A dough composition made according to a method of making an unproofed dough composition, the method comprising:
 providing a metabolized dough portion comprising metabolically-active yeast, bubbles, and developed dough matrix, and   combining the metabolized dough portion with additional dough ingredients including non-metabolically active yeast, to form a dough composition that contains bubbles in developed dough matrix, and that contains non-metabolically active yeast,   wherein the unproofed dough composition can be frozen and baked without thawing or proofing to produce a yeast-leavened baked dough product.   
     
     
         27 . A dough composition made according to a method of making a laminated dough composition, the method comprising:
 providing a dough composition comprising water, flour, yeast, and transglutaminase; and   processing the dough composition by lapping the dough composition to form multiple layers of dough composition and shortening to provide a developed dough matrix.