Calcium fortification of bread dough
AssigneeDelavau LLC
InventorsJames Dibble, Kevin Lang
Life of this patent
Estimating the term…
Abstract
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.
Claims47
A calcium additive for bread dough comprising:
- (a) an aqueous solution of an inorganic or an organic acid;
- and
- (b) calcium carbonate powder suspended in said aqueous solution of an inorganic or organic acid;
- wherein the weight ratio of calcium carbonate to acid is from about 4:1 to about 20:1 and the weight ratio of water to the combined weight of calcium carbonate and acid is from about 1:1 to about 10:1;
- and wherein the pH of the aqueous solution is from about 3 to about 6.5.
A method for preparing a calcium additive comprising the steps of:
- (a) providing an aqueous solution of an inorganic or an organic acid;
- (b) providing calcium carbonate powder suspended in said aqueous solution of an inorganic or organic acid;
- wherein the weight ratio of calcium carbonate to acid is from about 4:1 to about 20:1 and the weight ratio of water to the combined weight of calcium carbonate and acid is from about 1:1 to about 10:1;
- (c) mixing the resulting suspension of calcium carbonate in an aqueous solution of an inorganic or an organic acid at a mixer speed sufficiently high to maintain the calcium carbonate powder as a substantial homogenous suspension in said aqueous solution;
- and
- (d) allowing the aqueous solution to reach a pH of about 3 to about 6.5.
A method of fortifying dough with calcium comprising the steps of:
- (a) providing a calcium additive comprising:
- (i) an aqueous solution of an inorganic or an organic acid;
- and
- (ii) calcium carbonate powder suspended in said aqueous solution of an inorganic or organic acid;
- wherein the weight ratio of calcium carbonate to acid is from about 4:1 to about 20:1 and the weight ratio of water to the combined weight of calcium carbonate and acid is from about 1:1 to about 10:1;
- and wherein the pH of the aqueous solution is about 3 to about 6.5;
- and
- (b) incorporating the calcium additive into a dough.
The method of claim 38 wherein the dough has a final pH of about 3.0 to about 6.0.
A calcium fortified baked product comprising elemental calcium from about 0.1% to about 2.2% by weight, wherein the baked product comprises flour that is substantially free of bran and wheat middlings, and wherein the baked product has a pH from about 3.0 to about 6.5.
A method of fortifying a hamburger bun with calcium the steps of:
- (a) providing a calcium additive comprising:
- (i) an aqueous solution of citric acid;
- and
- (ii) calcium carbonate powder suspended in said aqueous solution of citric acid;
- wherein the weight ratio of calcium carbonate to citric acid is from about 4:1 to about 20:1 and the weight ratio of water to the combined weight of calcium carbonate and citric acid is from about 1:1 to about 10:1;
- and wherein the pH of the aqueous solution is about 3 to about 6.5;
- (b) providing a hamburger bun dough comprising wheat flour;
- and
- (c) incorporating said calcium additive into said hamburger bun dough in a quantity sufficient to provide a hamburger bun upon baking having an elemental calcium content from about 0.1% to about 2.2% by weight of the hamburger bun.
Dependencies are inferred from the claim text.