Tom and Norma,
The idea of using yeast nutrients was one that I had read about before, but not in the context of a frozen dough. However, I did see such nutrients in the following documents, one of which is an AIB document that was taken down at the AIB website but which I was able to salvage at the Wayback Machine:http://web.archive.org/web/20130820191938/https://www.aibonline.org/schoolofbaking/DoughCondIngFunclist.pdfhttp://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_13DOUG.PDF
I also wondered whether there was any dough ingredient that could inhibit or slow down the action of the protease enzymes, whose effect would be to attack the gluten and cause the water to be released from its bond and result in the dough being wet or sticky. I didn't have an answer so I did a Google search. From that search, I came upon an enzyme, lipoxygenase, that is often used to bleach the flour (http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_14ENZY.PDF
). However, in another document, I came upon the following: While proteases help make dough more slack, lipoxygenases can help do the opposite. Lipoxygenases catalyze the addition of an oxygen molecule to polyunsaturated fatty acids to form peroxides such as hydroperoxy-linoleic acid. These then will interact with a gluten side chain, making the gluten more hydrophobic and, subsequently, stronger. With stronger gluten, the dough will have better gas-retention properties and increased tolerance to mixing.
In a way, lipoxygenases offer results similar to those obtained with dough strengtheners such as sodium stearoyl-2-lactylate, but they also offer additional benefits. Although the exact mechanism behind it is not fully understood, lipoxygenase can bleach fat-soluble flour pigments to produce a whiter crumb in finished bread and rolls.
I found the reference to SSL quite interesting. As an aside, Domino's uses SSL in many of its doughs, as does Rich's for many of its frozen doughs (see, for example, http://richsfoodservice.com/572/226/productdetail.html
). But I also learned that soy flour naturally contains lipoxygenase. So, I wondered whether the addition of soy flour to a frozen dough formulation would keep the dough from becoming sticky at some point down the line. I was aware of the use of soy flour in frozen doughs and even tried it myself, as discussed at Reply 721 at:http://www.pizzamaking.com/forum/index.php?topic=576.msg62457;topicseen#msg62457
I should add that soy flour tends not to be pure white. It is more like an off-white. But to the lay person, it might be described as white. But, on the plus side, soy flour existed before SSL came into vogue.
P.S. For those who are interested, to make research easier I have been collecting documents such as referenced above in the preamble section of the thread at:http://www.pizzamaking.com/forum/index.php?topic=40212.0
(under Dough Conditioners, Additives, and Improvers)