Van Den Bergh Foods Co., Division of Conopco, Inc.

Marjolein L Hagemans

Johannes C Sanders

Dirk W De Bruijne

Birgit Nestl

Paul Jager

Jakob Van Der Meer

Hendrikus B De Boer

Johannes De Looff

The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32.degree. C. and decrease in elastic modulus G' at 80.degree. C.

Deep-frozen, pre-proofed doughs

The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (s.v. and/or ovenspring of baked products made from the doughs). As gelatin relating compounds gelatin, hydrolysed gelatin, collagen hydrolysate and/or gelatin precursors can be used.

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Vlaardingen, Netherlands

Marjolein L Hagemans