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.
Reexamination Certificate
2000-12-29
2003-06-17
Paden, Carolyn (Department: 1761)
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.
C426S502000, C426S446000
Reexamination Certificate
active
06579554
ABSTRACT:
FIELD OF THE INVENTION
The invention is generally directed to a laminated dough that can be stored frozen without being proofed before being frozen and can be baked in the oven without being thawed or being proofed before being baked. More specifically, the invention is directed to a frozen laminated dough that includes flour, water, a water-binding agent, a leavening agent, and a fat source.
BACKGROUND OF THE INVENTION
Frozen ready-to-bake doughs are desirable for commercial and home baking because they minimize a cook's preparation time and are easy to use. Ready-to-bake doughs should be storage stable when frozen and should provide baked products having good organoleptic qualities and aesthetic appeal. Examples of frozen doughs are known such as, for example, U.S. Pat. No. 5,447,738; U.S. Pat. No. 5,560,946; U.S. Pat. No. 5,254,351; and PCT Application WO 96/34530.
However, problems such as dough destabilization can arise with frozen doughs, particularly doughs that have been proofed prior to freezing. Dough destabilization can result in baked products having low volume and coarse grain. Several quality parameters can affect the stability of frozen doughs. These parameters can arise from dough formulation, dough processing, and general dough handling. Examples of parameters that can affect frozen doughs include, for example, interactions between ingredients, storage temperature, freezing rates, thawing rates, and the like.
For example, some doughs include relaxing agents to facilitate processing of the dough. One type of relaxing agent is cysteine. However, cysteine can adversely affect the stability of a frozen dough by reducing the shelf life of a frozen dough or by decreasing the specific volume of a baked product prepared from a frozen dough.
Frozen doughs can also be adversely affected by exposure to temperature fluctuations. Temperature fluctuations can subject the dough to freeze-thaw cycles. Temperature fluctuations can occur during any one or more of the transportation of the dough, the distribution of the dough, and the general handling of the dough. Temperature fluctuations can adversely affect dough stability and dough integrity over normal storage periods. If dough stability is adversely affected, the shelf life can be reduced because dough structure can deteriorate, water can accumulate, and microbial growth can occur. If dough integrity is adversely affected, organoleptic qualities and appearance can be affected. For example, one frozen dough product can merge with another frozen dough product stored in close proximity, which makes it difficult to separate the dough products while maintaining the structural integrity as well as the aesthetic appeal of the dough.
Some frozen dough products have addressed problems with dough stability. However, these products are typically preproofed, which means that the dough is allowed to rise before freezing the dough. Preproofed doughs have several drawbacks. For example, preproofed doughs can be expensive because a proofing process must be performed during the manufacturing process, and they can require a significant amount of storage space. Moreover, preproofed doughs can be susceptible to temperature fluctuations and can be susceptible to mechanical stresses.
Some unproofed frozen doughs are also known, but these doughs typically include ingredients that can adversely affect dough stability.
Thus, it is desirable to develop a dough that can be stored frozen without being proofed before being frozen and that can provide a desirable baked product without being thawed or proofed before being baked.
SUMMARY OF THE INVENTION
The invention is generally directed to a laminated dough that can be stored frozen and then baked in the oven without being thawed before being baked and without being proofed before being frozen or baked.
A laminated dough of the invention is unproofed before being frozen and before being baked and can have a specific volume of about 0.8 cc/g to about 1.4 cc/g. In one embodiment, a laminated dough of the invention has a specific volume of about 1.1 cc/g to about 1.2 cc/g. A laminated dough of the invention is typically shelf stable for about 6 months at freezing temperatures.
A laminated dough of the invention includes a layer dough alternating with shortening layers. Typically, the layer dough of the invention includes flour, water, a water-binding agent, a leavening agent, and a fat source. The layer dough is then sheeted, and the shortening is added to the sheeted dough. The layer dough and shortening layer are then subjected to repeated lapping and sheeting to form a laminated dough.
The laminated dough can, in one embodiment, further include one or more of an emulsifier, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and an oxidizer.
In one embodiment, a laminated dough of the invention includes a layer dough that has a dough consistency of about 400 B.U. to about 1200 B.U. based on a Farinograph measurement taken within 10 minutes of mixing the layer dough.
In one embodiment, a laminated dough of the invention can be substantially free of cysteine, a modified starch, or both.
Typically, a laminated dough of the invention includes a layer dough alternating with shortening layers. In one embodiment, the layer dough includes flour in an amount of about 30 weight percent to about 50 weight percent; a water-binding agent in an amount of about 0.2 weight percent to about 2 weight percent; a leavening agent in an amount of about 0.5 weight percent to about 6 weight percent; a fat source in an amount of about 2 weight percent to about 12 weight percent; and water in an amount effective to provide a flour-to-water ratio in a range of about 1.5:1 to about 2.5:1. The shortening layers include a shortening in an amount of about 15 weight percent to about 35 weight percent, calculated as a percentage of the total.
In one embodiment, the laminated dough of the invention includes a total fluidizer content of about 57 weight percent to about 70 weight percent. As used herein, the “total fluidizer content” is the total amount of moisture and fat in the laminated dough. The total fluidizer is thus described with reference to the laminated dough, i.e., including the layer dough and shortening layers. The moisture of the total fluidizer content can be provided by any ingredient that includes moisture, including water, high moisture components (e.g., liquid egg, milk and cream yeast), as well as ingredients provided in powder form (e.g., flour). The fat of the total fluidizer content can be provided by fat sources such as shortening, butter, oils, and the like. The total fluidizer content will also be described herein as including the total amount of plasticizers and lubricants in the laminated dough. As used herein, “plasticizers” include water and water-containing ingredients (e.g., those ingredients providing the moisture of the total fluidizer content). “Lubricants” include ingredients containing a fat source such as shortening, oils, animal fats, and the like (e.g., those ingredients providing the fat of the total fluidizer content). The total fluidizer content is typically either calculated or analyzed with respect to the laminated dough after formation of the laminated dough, and prior to baking.
In another embodiment, a laminated dough of the invention includes an emulsifier, a shelf-life stabilizer, or both.
A laminated dough of the invention is particularly advantageous because it prepares a desirable baked product that has a baked specific volume of at least 2.5 cc/g, preferably at least 3 cc/g. In one embodiment, a baked product of the invention has a baked specific volume of about 4 cc/g to about 6 cc/g.
One advantage of a laminated dough of the invention is that it does not need to be proofed before freezing or before baking and does not need to be thawed before baking, which is useful for saving preparation time and storage space. That is, a laminated dough of the invention does not need to be preproofed, but it can still provide a desira
Cammarota Carina
Hajovy Melissa
Moder Gregg
Maier Michael C.
O'Toole John A.
Paden Carolyn
Taylor Douglas J.
The Pillsbury Company
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