Food or edible material: processes – compositions – and products – Fermentation processes – In package
Patent
1996-10-24
1998-06-02
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
In package
426 19, 426 27, 426 62, 4352551, 4352552, 43525421, A21D 804, A21D 1002, A21D 400, C12N 118
Patent
active
057595968
ABSTRACT:
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures. Dough compositions made in accordance with any of these embodiments of the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time.
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Atwell William A.
Domingues David J.
Pilacinski William P.
Czaja Donald E.
Kalis Janal M.
Koh Choon P.
Rahman Aleya
The Pillsbury Company
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