Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1995-09-01
1998-02-17
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426606, 426607, A21D 1000, A23D 700
Patent
active
057189382
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF INVENTION
Bakery doughs and bakery batters that can be used for the preparation of such bakery products as cakes, cookies, croissants, loaves, breadrolls, biscuits, puff pastries etc. are products containing fat, water, flour and optionally eggs and such leavening agents as yeast as the main ingredients.
Conveniently, these products comprise about 5-80 wt. % of fat, 0-50 wt. % of water, 0-30 wt. % of egg, 0-15 wt. % of leavening agent, 0-40 wt. % of sugar, 0-4 wt. % of salt and 20-80 wt. % of flour.
The fats applied so far in these products are triglyceride compositions having a fairly high SAFA content. SAFA content is defined as the weight ratio of the total of saturated and trans-fatty acid residues taken as the total of all fatty acid residues present in the fat. Normal SAFA levels of dough or batter fats are 50 wt. % or more. In such laminate fats as are applied for the production of puff pastries or croissants, the SAFA levels are even higher, i.e. at least 60 wt. %.
In the present trend towards healthier bakery products, there is a great demand for doughs and batters in which a healthier fat is present, while the baking performance of the products should remain as good as that of the high SAFA products.
SUMMARY OF INVENTION
We have now found fat-compositions that can be applied in bakery doughs or batters, resulting in lower SAFA products while the properties of the baked products are at least similar to those of the higher SAFA products.
Therefore, our invention concerns bakery fat compositions, comprising a mixture of triglycerides of the type U.sub.3 ; S.sub.2 U; U.sub.2 S and S.sub.3 in amounts of: N.sub.20 (unstabilised, NMR-pulse) of at least 10 and which fat compositions contain less than 5 wt % of trans-fatty acids, wherein S means saturated or trans-fatty acid residues with 12-24 C-atoms and U means mono (cis) or polyunsaturated fatty acid residues with at least 18 C-atoms.
DETAILED DESCRIPTION OF INVENTION
The above compositions are novel over the fat compositions disclosed in EP 268 431. According to this document, migration inhibitors for baked food products contain at least 10 wt % of a di-saturated mono-unsaturated mixed triglyceride, wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid with 20-24 C-atoms. From the examples it can be calculated that the fat compositions have a SAFA level of at least 37 wt %. The fats are not applied as a dough fat, but as a migration-inhibitor for foods-containing oleaginous ingredients.
According to EP 218 277 edible water-in-oil emulsions comprising 15-75% of a fat phase are known, wherein the fat has the following solids profile: a soluble humectant, comprising at least one polyol.
The emulsions can be used as reduced fat bakery-emulsions, in particular for cake batters. According to the examples the fats comprise soybean oil (17%); palm oil (20%), hardened soybean oil 36.degree. C. (13%) and hardened fish oil 39.degree. C. (50%). The fats have an N.sub.20 =29 and an N.sub.30 =10.
Our compositions are substantially free of hardened fats (maximum trans-content of 5 wt %), while its SAFA level is restricted to at most 35 wt %. Moreover, our compositions do not comprise a humectant.
In WO 91/09533 an all-purpose plastic shortening is disclosed, wherein the fat, however, contains at least 45 wt % of trans acids.
Our invention further concerns bakery dough or batter comprising 5-80 wt. % of fat, 0-50 wt. % of water, 0-30 wt. % of egg, 0-15 wt. % of leavening agent, 0-40 wt. % of sugar, 0-4 wt. % of salt and 20-80 wt. % of flour, wherein the fat is a mixture of triglycerides, which mixture displays: more preferably 15-50, most preferably 20-30, S.sub.2 U, U.sub.2 S and S.sub.3 type, which triglycerides are present in amounts of: preferably 18-22 C atoms; C atoms, preferably C.sub.18:1 or C.sub.18:2 ; over the total of all fatty acid residues (wt/wt); pulse, unstabilized.
Furthermore, it was found that the N.sub.30 (unstab., NMR pulse) of the fat mixture also has an impact on
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Cain Frederick W.
Klaassen Maarten J.
Schmidl Bettina
Smith Kevin W.
Loders Croklaan B.V.
Paden Carolyn
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