Compositions and methods for providing nonadherent dough for baked goods
AssigneeThe Procter & Gamble Company
InventorFrances H. Savage
Life of this patent
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Abstract
High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.
Claims42
A nonadherent cookie dough composition, comprising:
- (a) sugar;
- (b) flour;
- (c) shortening;
- (d) 15-60%, by weight of the shortening, of water;
- and (e) sufficient emulsifier active at dough mixing temperatures to render the dough system shortening-continuous.
A method for rendering non-adherent, a cookie dough comprising sugar, flour, shortening and 15-60%, by weight of the shortening, of water, comprising adding to the dough sufficient emulsifier to render the dough shortening-continuous at the dough mixing temperature.
Dependencies are inferred from the claim text.