Frozen dough and method of preparing a ready-to-eat leavened...

Details Frozen dough and method of preparing a ready-to-eat leavened... Frozen dough and method of preparing a ready-to-eat leavened...

A - Human Necessities

21

D

A21D 6/00 (2006.01) A21D 8/04 (2006.01)

Patent

CA 2753120

The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 10 3 cells/g viable cells of an S. bayanus strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of. ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, flying and/or boiling the leavened dough.

La présente invention concerne une pâte farineuse surgelée non levée pouvant lever aux conditions ambiantes avant cuisson au four, en friture, et/ou à l'eau bouillante, de façon à produire un produit alimentaire prêt à consommer. L'invention concerne plus particulièrement une pâte farineuse surgelée non levée contenant des cellules vivantes d'une souche de S. bayanus à raison d'environ 103 cellules/g. Le produit en pâte selon l'invention offre l'avantage que le créneau de temps pendant lequel il est possible de préparer la pâte levée pour la consommer est très large, de l'ordre de plusieurs heures. Un autre aspect de l'invention concerne un procédé de préparation d'un produit à pâte levée cuit et prêt à consommer, ce procédé comprenant les étapes consistant: à remettre en température et à faire lever une pâte non levée surgelée comme il vient d'être décrit en la tenant à température ambiante pendant 6 à 24 heures pour obtenir une pâte levée présentant un volume spécifique d'au moins 2,0 ml/g; et à faire cuire au four, en friture, et/ou à l'eau bouillante la pâte levée.

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