Leavened dough composition and method of preparing
AssigneeThe Pillsbury Company
InventorsVictor Tsangmin Huang, Lorri Denise Cullen
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Abstract
The invention comprises a leavened dough composition including flour, a protein source, a leavening agent, and a processing adjuvant. Preferably, the protein source is a cereal protein, such as gluten. The invention also comprises a method of increasing specific volume in a baked product by removing the water in the dough composition and introducing the processing adjuvant. The invention also comprises a baked product resulting from the method of the invention.
Claims18
A leavened dough composition consisting essentially of:
- (a) from about 30 to 70 wt-% flour, said flour comprising ungelled starch;
- (b) an amount of protein source being effective to provide a specific volume of about 4-6 cc/gm in a baked product resulting from the dough composition, said protein source present in an amount ranging from about 4 to 20 wt-%;
- (c) from about 1 to 4 wt-% of leavening agent effective to leaven the dough during baking;
- (d) water, at a concentration of less than about 50 wt-%;
- and
- (e) from about 2 to 20 wt-% of a processing adjuvant, said processing adjuvant being present in a concentration effective to increase the gelatinization temperature of said ungelled starch from about 2.degree. C. to 15.degree. C. and maintain the consistency of the composition prior to baking;
- and wherein the protein:water ratio ranges from about 0.1 to 0.28 and said dough is refrigerated prior to use.
A leavened dough composition useful for making a baked product, said dough composition consisting essentially of:
- (a) from about 40 wt-% to about 65 wt-% flour, said flour comprising ungelled starch;
- (b) a protein source present in an amount of about 6 to 15 wt-% based on the total composition;
- (c) from about 1 to 4 wt-% of a leavening agent;
- (d) water, in a concentration of about 20 to 50 wt-%;
- and
- (e) from about 2 to 20 wt-% of a processing adjuvant present in a concentration, effective to increase the gelatinization temperature of said starch from about 2.degree. C. to 15.degree. C.;
- and wherein the protein:water ratio ranges from about 0.15 to 0.26, the specific volume of the baked product ranges from about 4 to 6 cc/g and said dough is refrigerated prior to use.
A method of increasing specific volume in a baked product by delaying the onset of starch gelatinization, said method comprising the steps of:
- (a) preparing a dough composition consisting essentially of from about 30 to 70 wt-% flour, said flour comprising ungelled starch;
- from about 4 to 20 wt-% of a protein source;
- about 1 to 4 wt-% of a leavening agent;
- and less than about 48 wt-% water;
- and
- (b) increasing the gelatinization temperature of said starch from about 2.degree. C. to 15.degree. C. by introducing a processing adjuvant as a water replacement in said dough composition;
- and where in the ratio of replaced water to processing adjuvant ranges from about 0.25 to about 1, the protein:water ratio in said dough composition ranges from about 0.1 to about 0.28, and upon baking the dough composition, the resulting baked product has a specific volume of about 4 to 6 cc/g.
Dependencies are inferred from the claim text.