In order to come to more convenient dough-systems, that enables a baker to prepare a dough on one day and to bake a dough-product made from it on a later day, several solutions have been given in the prior art. In our European Patent 493,850 we have disclosed preproofed, frozen croissants that can be baked without thawing, that contain a gelatin-relating compound in order to retain the C0 ₂ , developed by the proofing in the frozen dough-system. Above products however, mean that a proofing- process has still to be performed resulting in frozen, proofed dough-systems that are very vulnerable during transportation. Moreover the total volume that must be transported is higher for proofed than for unproofed doughs.

An even more convenient solution would be, if dough systems could be found that contain a leavener, such as yeast, but that do not need to be preproofed. After freezing of the dough-system it should be possible to obtain baked products with good specific volume and ovenspring without thawing and proofing of the dough system prior to baking. In the prior art some solutions, suitable for laminated doughs are disclosed, which would lead to such so called ready-to-bake laminated dough systems. E.g. in WO 92/18010 or DE 4,118,024 laminated dough-systems are disclosed, wherein a dough is made from flour, yeast and liquid, the dough is kneaded and laminated with fat. Essential is that the fat is not present in the dough, but is only incorporated in the laminated product as laminate-fat. We found that above process leads to laminated products that display slightly better specific volumes and ovenspring than products made according to the more conventional techniques. However, the s.v. and ovenspring of the products were still inacceptably low for the baker and the consumer. Another solution was presented in EP 561,702. According to this patent-

application ready-to-bake frozen croissants were made, wherein the total amount of fat-layers was greater than 50. Those products can contain three additives, i.e.

- an acidifier - a thickener or gelatinizing agent

- a lipolytic enzyme.

As examples of the thickeners and gelatinizing agents are mentioned: carboxymethyl cellulose (also illustrated in the example) , guar gum, xanthan or alginate. We found that laminated products made according to this EP-application did not yet meet the standards set by the baker and the consumer.

In our copending European patent application 93203627.0 we disclose ready-to-bake, frozen, laminated doughs that display upon baking (without thawing and proofing) an ovenspring of at least 2.2 ml/g and in particular at least 4.5 ml/g (using: 50 gram product). The products obtained after baking displayed specific volumes of at least 3.5 ml/g and in particular at least 6 ml/g (again using: 50 gram product) . We disclosed that such products can be obtained, when the flour-component of the dough is constituted of two components, i.e. 1) of a natural flour and 2) of an artificial flour. The artificial flour being composed of a protein, in particular a gelatin-relating compound and a modified starch. However, the above solutions only solve the problems for laminated dough systems. So far no solution was presented for brioche doughs, i.e. breaddoughs, containing appreciable amounts of fat and whole-egg.

Therefore, our invention concerns ready-to-bake, frozen, brioche dough, comprising:

- a flour-component, and (on flour) :

40 - 70 wt% of water 10 - 30 wt% of fat

2 - 15 wt% of whole egg

3 - 10 wt% of yeast

0.1 - 4.0 wt% of emulsifier

wherein the flour-component is composed of:

80 - 99 wt% of natural flour and 20 - 1 wt% of "artificial flour" and wherein the artificial flour consists of:

30 - 70 wt% of a protein, in particular a gelatin-relating compound and

70 - 30 wt% of a modified starch,

As proteins can be used gluten, whey-proteins, egg-proteins and caseinates and mixtures thereof.

Very suitable products are obtained, when a gelatin- relating compound is applied, in particular if selected from the group, consisting of: gelatin with a bloom-rate of 50 - 400; non-gelling gelatin with a bloom-rate of 0 - 50; hydrolyzed gelatin and gelatin-precursors, such as collagen. In addition to above protein some amount of bread-improving carbohydrates, such as guar gum, xanthan gum or pectin can be added to the composition. Amounts of 0.01 - 3 wt % on flour will suffice.

The starch-component of our artificial flour must be a modified starch. Preferred modified starches are the heat- stable modified starches, in particular the cross-linked starches. A typical example being a cross-linked waxy maize starch, this starch can either be pregelatinized or not. Suitable modified starches can be selected from the following group (although not restricted to this group) Ultratex-2 , Instant Clearjel, Pureflo, Thermflo, National 780188, Firmtex, Hiflo, National Frigex, National Frigex HV, National Frigex L.V. ; Purity VL, Collflo 67, Purity HPC, Thermtex (all from National Starch) ; Clearam CH-30 (from Roquette) and from Avebe the Farinex-type products:

VA 70; VA 100T; CAX;TK-1; VA 70 C or CA. Preferred modified starches are derived from waxymaize or from tapioca.

Although any emulsifier can be applied, we found that a beneficial effect on product performance is obtained, when the emulsifier comprises

- a DATA -ester, that provides baking performance to the dough, or

- a lecithin, or - a mono fatty acid ester of sucrose, preferably having 2-20 C-atoms, or

- mixtures thereof.

The DATA-ester and the mixture with the lecithin provide in particular improved appearance to the baked products. Very suitable DATA-esters are those, that have a low saponification value (sap. value < 450) . Other emulsifiers, such as monoglycerides can however also be applied.

The lecithin can be any known sort of lecithin, however, it is preferred to use lecithins that have a high phospholipid-content.

Other dough-improving ingredients, such as sugar, enzymes, in particular xylanase, amyloglucosydase and/or amylase, ascorbic acid and reducing agents, such as cysteine can also be incorporated in the dough. The amounts are effective amounts, which can be derived from the prior art. Ascorbic acid is used in slightly higher amounts of more than 25 ppp (on flour) , preferably more than 75 ppm. Chemical leaveners can also be added. In particular in addition to yeast a mixture of sodium hydrogen carbonate, maleic acid and tartaric acid worked well.

It was found, that any fat, known as component for brioche- dough can be applied. However, we prefer to apply fats, derived from margarine with a hardness C according to Haighton (at 20°C) of at least 500.

The natural flour component of our doughs can be any flour, applicable according to the prior art in brioche dough systems. Preferred flours are strong flours, in particular the flours with at least 15 wt% protein on dry matter are preferred.

The ready-to-bake, frozen brioche doughs, according to our invention, produce upon baking of a sample of 55 g for 20- 22 minutes at 170°C a product with a specific volume (s.v.) of at least 2.5 ml/g, preferably at least 3.5 ml/g; in particular at least 6 ml/g. Ovensprings, achieved during above baking of the frozen products, are at least 2.2 and most preferably at least 4.5. Overspring being defined as (Spec. Vol) after baking : (Spec. Vol) prior to baking.

It was found, that the above requirements for specific volume and ovenspring are easily fulfilled, when the frozen dough before baking has a specific volume of 0.7-1.6 ml/g, in particular 1.0-1.4 ml/g. These specific volumes can easily be obtained by fine-tuning of the dough-ingredients and the application of a resting time during the dough preparation.

The baked brioches, obtained after baking of a moulded part of the brioch dough according to the invention are also part of the invention.

Examples

1. Recioe

K.grams

Flour 100

Water 46

Sugar 12

Bread improver (incl. carrier) 1.03

Salt 2

Modified starch 4

Gelatin 2.4

Gluten 1

Emulsifier 0.3

Fat 12

Whole-egg 8

Yeast 8

58% of the flour, 66% of the water, 41% of the sugar, 50% of the salt and 62% of the yeast were mixed and kneaded in an spiral kneader (Kemper) during 60 seconds (slow) and 5 minutes (high speed) . The dough-temperature was maintained at 25°C. The dough was rested during 80 minutes. The specific volume of the dough after resting was 4 ml/g. The rest of the components (except the yeast) were added and kneaded during 2 minutes (slow) , followed by 11 minutes (high speed) . The yeast was added between 5 and 7 minutes before finishing the kneading.

The dough, with a specific volume of 0.9 ml/g, was divided in blocks of 55 gr. These blocks were formed in ball shapes and rested for 8 to 10 minutes. Following the Brioches were formed in bars, painted with egg and a cut was made on the surface. The volume of the piece obtained was 0.9 ml/g. The piece was frozen to -18°C. The pieces were baked in a oven at 170°C during 20 to 22 minutes.

The Brioches obtained had a specific volume of 3.8 ml/g (so, the ovenspring was 4.22) .

2. Recipe wt %

Flour 51.66

Water 23.25

Sugar 6.72 Enzyme 0.05

Salt 1.03

Modified starch 1.03

Gelatin 0.41

Gluten 0.52 Emulsifier 0.99

Fat 7.75

Whole-egg 1.29

Yeast 5.17

Chem. Leavener 0.13

All ingredients, except the yeast were mixed in a spiral kneader during 60 sec. (slow) and 20 min. (high speed) . The dough temperature was maintained at 25 °C. The yeast is added 5 min. before finishing the kneading. Final dough temperature 27 °C. The dough (with S.V. = 0.9) was fed to an automatic piston of a divider machine. Portions of 60 grams were formed (ball-shape with conical format) . These pieces were rested for 10 min. The dough pieces were transported to a former machine producing balls of 13/15 cm. These pieces were rested for 20 min. (S.V. being 1,2 ml/g) . The surface was cut with a knife. The dough-pieces were frozen at -18 °C. The frozen Brioches were baked in a convection-oven (20 min. / 170 °C) , incorporating steam. The Brioche obtained had a SV of 3.5 ml/g (ovenspring 2.9) .