Dough composition

Food or edible material: processes – compositions – and products – Fermentation processes – With glucose oxidase

Reexamination Certificate

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Details

C426S020000, C426S027000, C426S061000, C426S062000

Reexamination Certificate

active

07341753

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.

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