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 invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.

Abstract: A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leavening system. The package includes at least one gas transfer passage. The leavening system at least partially proofs the dough after insertion into and closing of the package, such that the dough expands to a volume substantially equal to the volume of the package and has a high raw specific volume. The proofed dough bears against and seals the gas transfer passage to thereby arrest further proofing and prevent oxygen entry into the package. The dough product is then stored at refrigeration or freezing temperatures for later baking, without additional proofing, into a bread product having a high baked specific volume.

Abstract: The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at, freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.

Abstract: A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to ¼ cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.

Abstract: An oven utilizes a convective heat transfer mechanism for cooking the food products where the oven provides heated gas in the form of columns or streams and which are directed to at least one surface of a food product within the oven. Moisture, in the form of steam, is introduced within the convective heat transfer mechanism. Thus, an effective moisture environment can be created at and around the surface of the food product that is cooked under the influence of the heated gas/steam columns or streams. More preferably, steam is introduced within the convective heat transfer mechanism for creating a moisture environment substantially surrounding the entire food product during its baking.

Abstract: A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous phase gel rather than by manipulation of the composition of the shortening phase. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin.

Abstract: An apparatus utilizes an object holding technique for holding a tray or discrete object while depositing an extruded dough product onto the tray or discrete object. Preferably, a conveyor transports the tray or discrete object for receiving extruded dough products. A subframe preferably moves the tray or object, by way of deflecting the conveyor, to a position with respect to a dough extruder such that dough products may be placed on the tray or object. In an embodiment, a cutoff blade may be utilized to portion the dough products. Preferably, the operation of the conveyor, subframe, extruder, and cutoff blade are controlled by a control system.

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: Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their reaction until a time during baking, wherein the chemical leavening agents at least partially leaven the dough composition during baking.

Abstract: The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.

Abstract: The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.