Earl J Benjamin

US Patent:

49667785, Oct 30, 1990

Filed:

Jul 22, 1986

Appl. No.:

6/888902

Inventors:

Earl J. Benjamin - New Rochelle NY
Charles H. Ke - Plainsboro NJ
Richard B. Hynson - Skillman NJ
Chi Ming L. Hsu - Ossining NY

Assignee:

Kraft General Foods, Inc. - Glenview IL

International Classification:

A21D 800

US Classification:

426 19

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.

US Patent:

48471046, Jul 11, 1989

Filed:

Dec 2, 1981

Appl. No.:

6/326889

Inventors:

Earl J. Benjamin - New Rochelle NY
Charles H. Ke - Plainsboro NJ
Richard B. Hynson - Skillman NJ
Chi Ming L. Hsu - Ossining NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A21D 1300

US Classification:

426549

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.