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
1992-12-15
1995-04-04
Pratt, Helen
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.
426506, 426572, 426573, 426574, 426575, 426576, 426578, 426618, 426656, A21D 800
Patent
active
054036100
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
Our invention relates to the production of doughs and batters for producing baked goods, particularly reduced-fat and fat-free baked goods having a shelf-life, softness, and acceptance comparable to their full-fat counterparts. Our invention can also find utility for producing fat-containing baked goods which have improved shelf-life.
While it may be possible to merely remove or lower the fat component of some baked goods and still obtain an edible product from the oven, these fat-free or reduced-fat baked goods tend to rapidly stale and are of little commercial use. Also, removing or reducing the fat from baked goods formulations may change the properties of the dough or batter such that normal bakery processing is made difficult. Thus, commercially-acceptable ways to reduce or eliminate fat from baked goods are much sought after. Also, techniques to improve the shelf-life of conventional, full-fat baked goods is a much sought after goal.
BACKGROUND ART
Many prior art disclosures recite the incorporation of materials such as gums, cellulosic fiber or protein into batter and dough formulations. These teachings, however, have not enabled the production of high-quality, no-fat or reduced-fat baked goods which have been widely accepted in the marketplace. Among such prior art patents are: U.S. Pat. Nos. 3,234,027 to Jertson et al.; 3,574,634 to Singer; 4,109,018 to Thompson; 4,143,163 to Hutchinson et al.; 4,198,438 to Singer et al.; 4,219,580 to Torres; 4,424,237 to Wittman; 4,431,681 to Hegedus et al.; 4,451,490 to Silverman et al.; 4,503,083 to Glicksman et al.; 4,774,009 to Feeney et al.; 4,824,683 to Hodgson et al.; and published EPO application 340,035 and published PCT application 89/01813 both to Chen et al.
DISCLOSURE OF THE INVENTION
The present invention is directed to the use of hydrated, polysaccharide hydrocolloids, either alone or in combination with hydrated insoluble fiber and/or protein material, in wheat flour-containing doughs and batters in order to improve the functional and/or organoleptic attributes of baked goods produced from such doughs and batters. Baked goods which incorporate the teachings of this invention have been found to have improved texture, mouthfeel, softness, moistness, moisture-retention, shelf-life, flavor-enhancement, fatty attributes and/or volume.
The use of hydrated, polysaccharide hydrocolloids, together with, as desired, hydrated insoluble fiber and hydrated protein material, as taught in this invention, will find utility in a wide variety of baked goods, particularly where it is important or desired to eliminate or reduce fat content, to prevent or control moisture migration, to preserve moisture-related softness and/or mouthfeel, or to impart lubricity to the mouthfeel of the product. It is believed that the hydrated, polysaccharide hydrocolloids, with or without added insoluble fiber and/or protein material, function, in part, as an efficient water binder and is able to retain increased levels of moisture in the baked good without substantially increasing the water activity of the baked good.
It is speculated that the hydrated, polysaccharide hydrocolloids, with or without added insoluble fiber and/or protein is able to function as a reservoir of bound moisture which is able to slowly release this moisture into the baked good as moisture is passed from the baked good to the ambient atmosphere. It is also speculated that the fiber component disrupts or otherwise reduces any gummy texture which could result from the presence of the polysaccharide hydrocolloids. Baked goods prepared in accordance with this invention will usually have an initial moisture content which is greater, typically at least 3% greater, than their conventional counterparts. This moisture differential should increase over time during normal storage and distribution of the products, as the baked goods of this invention appear to lose moisture at a slower rate than their conventional counterparts.
The polysaccharide hydrocolloids are incorporated into the dough or batte
REFERENCES:
patent: 3234027 (1966-02-01), Jertson et al.
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
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Slim-Fast Nutritional Meal, Thompson Medical Company.
Tressler, et al. Food Products Formulogy, vol. 2, AVI Publishing, 1975, pp. 25, 118-119.
Avicel Bulletin: RC-53, FMC Corp. (updated).
Entenmann William J.
Frake Barry N.
Lang Kevin W.
Murphy Gregory B.
Kraft General Foods Inc.
Marcoux Thomas A.
Pratt Helen
Savoie Thomas R.
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