Preparation of refrigeratable dough products containing saccharo

Details Preparation of refrigeratable dough products containing saccharo Preparation of refrigeratable dough products containing saccharo

1995-08-29

1997-07-22

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 8, 426 21, 426 62, 43525421, 4352552, 435942, A21D 800, C12N 118

Patent

active

056501838

ABSTRACT:
Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the mount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so. In a particularly useful embodiment which is suitable for even longer storage at refrigeration temperatures, the yeast used in the dough is substantially incapable of fermenting carbohydrates native to the dough and a predetermined quantity of a non-native carbohydrate fermentable by the yeast (e.g. galactose) is added to the dough to provide the desired mount of proofing. A preferred yeast strain for this embodiment is Saccharomyces cerevisiae ATCC 74212.

REFERENCES:
Lobo, et al., Archives of Biochemistry and Biophysics, vol. 182, 1977, pp. 639-645.

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