Yeast-leavened refrigerated dough products

The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast or by inactivating the yeast at high temperatures. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In a preferred embodiment the yeast used in the dough is substantially incapable of fermenting carbohydrates native to the dough and a predetermined quantity of a non-native carbohydrate fermentable by the yeast (e.g. galactose) is added to the dough to provide the desired amount of proofing. A diploid yeast is further provided with the further property of being inactive at low temperature.