FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS
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United States of America Patent
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Issued Date -
Feb 23, 2012
app pub date -
Feb 18, 2010
filing date -
Feb 20, 2009
priority date (Note) -
Abandoned
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Abstract
strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of: ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, frying and/or boiling the leavened dough.
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