Dough compositions for the preparation of baked products

Details Dough compositions for the preparation of baked products Dough compositions for the preparation of baked products

2006-10-03

2006-10-03

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

C426S019000, C426S027000, C426S549000, C426S551000

Reexamination Certificate

active

07115293

ABSTRACT:
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

REFERENCES:
patent: 5385742 (1995-01-01), Van Eijk
patent: 5399492 (1995-03-01), Gysler et al.
patent: 5508047 (1996-04-01), Domingues
patent: 5571544 (1996-11-01), Domingues
patent: 5759596 (1998-06-01), Domingues et al.
patent: 5776526 (1998-07-01), Baensch et al.
patent: 0 442 575 (1991-08-01), None
patent: 0 672 349 (1995-09-01), None

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