Importance

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Abstract

A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in an amount in the range of about 2.5 to 5%, by weight, of flour in non croissant dough-containing products i.e. those having less than about 30%, by weight, of butter, and 2.2% , by weight, of the flour content for a croissant having about 30%, by weight, of butter. The skim milk-whey protein mixture is added to the dough along with an equal amount of water at about 60.degree. F. The shelf life-improved, pre-proofed, frozen unbaked dough product and the croissant product made according to the method are also disclosed. The whey protein component of the added mixture is obtained by coagulating skim milk by an organic culture, preferably Rennet.

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First Claim