Substrate-limited yeast-leavened refrigerated dough products

Details Substrate-limited yeast-leavened refrigerated dough products Substrate-limited yeast-leavened refrigerated dough products

1993-10-27

1996-02-27

Pratt, Helen

Food or edible material: processes, compositions, and products

Fermentation processes

In package

426 19, 426 27, 426 62, A23L 105

Patent

active

054946867

ABSTRACT:
A refrigeratable yeast-leavened dough composition and methods of making such dough. The dough composition and the strain of yeast used are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. The dough compositions are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. 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. 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 amount of proofing.

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