Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
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United States of America Patent
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Apr 9, 2013
Grant Date -
Dec 17, 2009
app pub date -
Dec 20, 2007
filing date -
Dec 20, 2007
priority date (Note) -
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Abstract
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
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