Shelf-stable patisserie dough
AssigneeCPC International Inc.
InventorGaetano Petrizzelli
Life of this patent
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Abstract
A shelf-stable dough product, which is useful for pastry products, having a shelf life of at least 12 months at ambient temperatures. The shelf-stable dough product is an intermediate moisture dough in which the water activity value is fixed in an optimum range of between 0.60-0.80. The dough product contains inactivated flour, re-dried native starch, fat, sugar, water, glycerol, or alternatively, sorbitol, salt flavoring agents, and, optionally, a fat emulsifying agent. The inactivated flour useful according to the invention has a zero alpha-amylasic activity, very reduced lipasic and peroxidasic activity, and a water content from about 3-6%. After baking, the dough product of the invention resembles a home-made pastry product.
Claims9
A storage-stable, intermediate moisture dough product, which is particularly useful for pastry products, having a water activity fixed in an optimum range from about 0.60-0.80 and which comprises, in percentage by weight with respect to the final product, 30-40% inactivated cereal flour, 13-20% re-dried native starch, 15-25% fats, 15-25% sugar, 5-10% water, 2-5% glycerol, or alternately 4-7% sorbitol, salt and flavoring agents, wherein the inactivated cereal flour has a zero alpha-amylasic activity, a lipasic activity reduced by more than 90%, a reduced peroxidasic activity and a water content of from about 3 to 6%.
Dependencies are inferred from the claim text.