ICE RESISTANT FROZEN DOUGH

摘要

The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 DEG Fahrenheit (-18 DEG C) 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. The dough is packaged in a sealed package and stored at a temperature of less than about 45 DEG Fahrenheit (7 DEG C) and, if the package contains head space, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide. The dough also contains a polyol.