Method of reducing voids in dough

Abstract

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

1 - 17 . (canceled) 
     
     
         18 . A dough piece that can be baked to provide a baked bread article having a reduced total number of voids, the dough piece made by a method comprising the steps of:
 (a) providing a sheet of a developed dough composition having a first surface and a second surface, the developed dough composition comprising:
 (i) a flour component comprising white or refined flour, 
 (ii) a liquid component, 
 (iii) a leavening agent, and 
 (iv) a void-reducing amount of oat fiber; 
   (b) providing a dough cutting apparatus having a movable cutter with a dough-engaging portion that extends sufficiently to sever the dough sheet;   (c) severing the dough sheet with the dough-engaging portion to form a dough piece; and   (d) causing the movable cutter to release the dough piece.   
     
     
         19 . (canceled) 
     
     
         20 . (canceled) 
     
     
         21 . The dough piece of  claim 18 , wherein the oat fiber is present in the dough composition in an amount of about 0.5% weight or greater. 
     
     
         22 . The dough piece of  claim 18 , wherein the oat fiber is present in the dough composition in an amount of about 1% weight or greater. 
     
     
         23 . The dough piece of  claim 18 , wherein the oat fiber is present in the dough composition in an amount of about 10% weight or less. 
     
     
         24 . The dough piece of  claim 18 , wherein the oat fiber is present in the dough composition in an amount ranging from about 1% to about 5% by weight. 
     
     
         25 . The dough piece of  claim 18 , wherein the dough composition comprises about 35% to about 75% weight white or refined flour; about 15% to about 50% weight water; about 0.25% to about 10% weight yeast; and about 1% to about 5% weight oat fiber.