Frozen dough having improved frozen storage shelf life
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United States of America Patent
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Jul 11, 1989
Grant Date -
N/A
app pub date -
Dec 2, 1981
filing date -
Dec 2, 1981
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.
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