Freezer to oven dough products

• US 6,589,583 B1
• Filed: 11/01/1999
• Issued: 07/08/2003
• Est. Priority Date: 11/01/1999
• Status: Expired due to Term

• Current Assignee: General Mills Incorporated
• Original Assignee: The Pillsbury Company LLC (General Mills Incorporated)
• Inventors: Lorence, Matthew W., Hansen, Laura M., Anderson, Brian Robert, Reinke, Jeffrey D.
• Primary Examiner(s): Cano, Milton I.
• Assistant Examiner(s): MADSEN, ROBERT A
• Application Number:
  US09/431,639
• Time in Patent Office: 1,345 Days
• Field of Search: 426/549, 426/551, 426/552, 426/553, 426/556, 426/558, 426/563
• US Class Current: 426/551
• CPC Class Codes: A21D 10/02 Ready-for-oven doughs
• CPC Class Codes: A21D 2/14 Organic oxygen compounds
• CPC Class Codes: A21D 6/001 Cooling
• CPC Class Codes: A21D 8/045 with a leaven or a composition containing acidifying bacteria

Abstract

The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.

Claims

1. An unproofed, frozen dough product comprising:

(a) flour, water and yeast; and

(b) a chemical leavening system comprising from about 0.1 wt % to about 1 wt % of at least one fast acting chemical leavening acid and from about 0.1 wt % to about 1 wt % of at least one slow acting chemical leavening acid wherein the chemical leavening system is capable of resulting in the staged rising of the frozen dough product when the frozen dough product is subjected to a cooking cycle.

2. The dough product of claim 1 wherein the dough product comprises a laminated dough.

3. The dough product of claim 1 wherein the chemical leavening system comprises at least two chemical leavening acids.

4. The dough product of claim 3 wherein the chemical leavening system comprises at least one fast acting chemical leavening acid and at least one slow acting chemical leavening acid.

5. The dough product of claim 4 wherein the fast acting chemical leavening acid comprises sodium acid pyrophosphate and the slow acting chemical leavening acid comprises sodium aluminum phosphate.

6. The dough product of claim 1 further comprising a freezing point depressant.

7. The dough product of claim 6 wherein the freezing point depressant comprises glycerol.

8. The dough product of claim 7 wherein the amount of glycerol in the dough product is in the range of from about 0.01 weight percent to about 15 weight percent, based upon the total weight of the dough product.

9. The dough product of claim 8 wherein the amount of glycerol in the dough product is in the range of from about 0.1 weight percent to about 5 weight percent, based upon the total weight of the dough product.

10. A freezer-to-oven dough product comprising flour, water, yeast and a chemical leavening system comprising from about 0.1 wt % to about 1 wt % of at least one fast acting chemical leavening acid and from about 0.1 wt % to about 1 wt % of at least one slow acting chemical leavening acid and wherein in a first state the dough product is unproofed and frozen and wherein in a second state the dough product is cooked and has a volume of at least about 150% of the volume of the dough product when in the first state and wherein the chemical leavening system causes staged rising of the dough product during a cooking cycle so that the second state of the dough product can be achieved by subjecting the dough product in the first state to a cook cycle without an intervening thawing or proofing step.

11. The dough product of claim 10 wherein the dough product is a dough laminate.

12. The dough product of claim 10 wherein the chemical leavening system comprises at least two chemical leavening acids.

13. The dough product of claim 12 wherein the chemical leavening system comprises at least one fast acting chemical leavening acid and at least one slow acting chemical leavening acid.

14. The dough product of claim 13 wherein the fast acting chemical leavening acid comprises sodium acid pyrophosphate and the slow acting chemical leavening acid comprises sodium aluminum phosphate.

15. The dough product of claim 10 further comprising a freezing point depressant.

16. The dough product of claim 15 wherein the freezing point depressant is glycerol.

17. The dough product of claim 16 wherein the amount of glycerol in the dough product is in the range of from about 0.1 weight percent to about 5 weight percent, based upon the total weight of the dough product.