Abstract: Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.

Abstract: Described are dough compositions and methods of preparing them, including preferred compositions that can be unproofed and frozen, that can be baked from frozen, and that include yeast and chemical leavening agents. Preferred dough compositions can be prepared by methods that involve a resting step after mixing, freezing without proofing, and baking from frozen without proofing or thawing.

Abstract: The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.

Abstract: The invention provides a baking mixture of an edible oil and a low density maltodextrin for use in preparing baked goods such as pseudo-fried baked goods and laminated dough products. The glaze comprises at least one edible oil, and an anhydrous low-density maltodextrin. As a glaze, the mixture is used to at least partially coat the food intermediate. As a shortening-like composition, the mixture is applied to a baking dough wherein a process of sheeting and folding is used to create discrete layers within a laminated dough.

Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.

Abstract: A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom surface of the dough defines a plurality of grooves which provide the dough with a uniformly cooked surface upon baking the dough.

Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.

Abstract: Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.

Abstract: The present invention pertains to a dough intermediate that is subject to a further processing step by an end user and that has a uniform average air cell size. Through the use of an average air cell size and void fraction volume, a dough intermediate can be produced without the use of chemical leavening agents.

Abstract: Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.

Abstract: A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance proofing of the frozen dough product as compared to a like frozen dough product not contained in an atmosphere enriched in carbon dioxide. Methods of manufacture and methods of use are also described.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, a reducing sugar and a hydrophilic colloid. When baked, the dough products produce a finished product with increased horizontal dimensions over that which would be expected based on the raw dimensions of the unbaked dough product.

Abstract: The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a nonfrozen dough not subjected to storage. The present invention also includes a pre-proofed, uncooked dough that is provided with improved storage stability.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: A method and apparatus for crisping the surface of a food substance in a microwave oven is disclosed. A thin film susceptor is positioned close to the surface of a food substance. The susceptor heats when it is exposed to microwave radiation. The susceptor preferably is a thin film of metal deposited on a polyester substrate layer. In one embodiment, heating the susceptor causes the polyester layer to shrink, thereby simultaneously creating openings in the susceptor to allow moisture to escape, and breaking the conductivity of the susceptor so that it becomes less responsive to microwave radiation and substantially "turns off." In an alternative embodiment, passageways are pre-cut in the thin film of metal. A single surface of the food substance is made crisp in this manner, while the opposed surface is exposed to the microwave oven atmosphere.

Abstract: A process is disclosed for forming an animal feed block from whey. By-product whey is concentrated to form a whey concentrate having a solids content of at least about 45%. A divalent cation containing material, such as calcium phosphate, is added to the concentrate. The pH of the concentrate is then adjusted to between about 4.0 and about 6.0, and preferably between about 4.6 and about 5.0. The concentrate can then be poured into a mold, such as a cardboard box. The concentrate is dried to form a feed block having a water content of less than about 32%. Additionally, a whey feed block is disclosed which is produced by the above-described process.

Abstract: A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered through a membrane of a type through which casein generally does not pass to concentrate the retentate to about a 4X VCR concentration. The retentate is stored at a temperature below the freezing point of the retentate for about four days. The retentate is diluted with a suitable diluent, such as water, in an amount sufficient to prevent gelling of the retentate. The casein is then substantially separated from the diluent and other materials in the retentate. Normally, this separation is performed by centrifugation.