Jacqueline M Brown

US Patent:

7704535, Apr 27, 2010

Filed:

Nov 19, 2004

Appl. No.:

10/994019

Inventors:

Dave Zhang - Portage MI, US
Xiaoming You - Clarence Center NY, US
Robert K. Townsend - Niagara Falls, CA
Terrence R. McGovern - Blasdell NY, US
Jacqueline K. Brown - Williamsville NY, US
Paul Wisniewski - Buffalo NY, US
Rajendra G. Kulkarni - East Amherst NY, US

Assignee:

Rich Products Corporation - Buffalo NY

International Classification:

A21D 10/02

US Classification:

426 19, 426 27, 426 62, 426549

Abstract:

A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 F. , emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42 F. for at least 12 hours, or at an elevated temperature of between 43-85 F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.

US Patent:

20100203193, Aug 12, 2010

Filed:

Apr 26, 2010

Appl. No.:

12/767044

Inventors:

Dave Zhang - Portage MI, US
Xiaoming You - Clarence Center NY, US
Robert K. Townsend - Niagara Falls, CA
Terrence R. McGovern - Blasdell NY, US
Jacqueline K. Brown - Williamsville NY, US
Paul Wisniewski - Buffalo NY, US
Rajendra G. Kulkarni - East Amherst NY, US

International Classification:

A21D 10/02
A21D 8/02
A21D 13/00

US Classification:

426 19, 426 62, 426549

Abstract:

A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42 F. for at least 12 hours, or at an elevated temperature of between 43-85 F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.