High fat biscuit mix and products resulting therefrom
AssigneeThe Pillsbury Company
InventorsCynthia A. Colson, Gregg J. Moder
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Abstract
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
Claims32
A dry flour mix, said mix comprising flour, a leavening agent, salt, an amount of an emulsifier effective to reduce the doughiness in the interior of the baked product and provide a crisp outer crust, an amount of protein source effective to provide a biscuit having a crisp outer layer and a tender interior and a shortening constituent, wherein said shortening constituent comprises a shortening having a melting point of about 104.degree. F. or less, an SFI profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a dough product of uniform baking properties and composition.
A high fat dough, said dough comprising water, flour, a leavening agent, salt, an amount of protein source effective to provide a biscuit having a crisp outer layer and a tender interior and a shortening constituent, an amount of emulsifier effective to reduce the doughiness in the interior of the baked product and provide a crisp outer crust, wherein said shortening constituent comprises a shortening having a melting point of about 104.degree. F. or less, an SFI profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a dough product of uniform baking properties and composition.
A high fat bakery product, said bakery product comprising flour, a leavening agent, salt, an amount of protein source effective to provide a biscuit having a crisp outer layer and a tender interior and a shortening constituent, an amount of emulsifier effective to reduce the doughiness in the interior of the baked product and provide a crisp outer crust, wherein said shortening constituent comprises a shortening having a melting point of about 104.degree. F. or less, an SFI profile which has a slope of about -0.9 or greater and is present in a concentration which provides a mix resulting in a dough product of uniform baking properties and composition.
A frozen biscuit dough composition comprising by weight:
- a. from about 43 percent to about 63 percent farinaceous material having a protein content of from about 0.5 wt-% to about 4 wt-%;
- b. from about 7 wt-% to about 28 wt-% shortening, wherein said shortening is comprised of from about 40 percent to about 100 percent shortening flakes, said shortening flakes having solids fat index values of about 61 at 50.degree. F., about 48 at 70.degree. F., about 39 at 80.degree. F., about 16.5 at 92.degree. F., and about 1.5 at 104.degree. F.
- c. from about 20 wt-% to about 40 wt-% liquids;
- d. from about 1 wt-% to about 4.5 wt-% leavening agent;
- e. from about 0.5 wt-% to about 2 wt-% emulsifying agent;
- and
- f. from about 0.5 wt-% to about 4 wt-% protein supplement.
Dependencies are inferred from the claim text.