Glaze for dough products
AssigneeThe Pillsbury Company
InventorDennis Lonergan
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Abstract
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, a reducing sugar and a hydrophilic colloid. When baked, the dough products produce a finished product with increased horizontal dimensions over that which would be expected based on the raw dimensions of the unbaked dough product.
Claims38
A shaped, unbaked, dough product having a boiled attribute imparting glaze coated on at least an upper, exposed surface thereof, said boiled attribute imparting glaze comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight of a reducing sugar, and from about 0.1% to about 15% by weight of an edible hydrophilic colloid, and wherein said glaze is effective to increase the horizontal dimensions of said dough product when baked as compared to the horizontal dimensions of a corresponding unglazed dough product.
A shaped, unbaked, dough product having a boiled attribute imparting glaze coated on at least an upper, exposed surface thereof, said boiled attribute imparting glaze comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight dextrose, and from about 0.1% to about 15% by weight pre-gelatinized starch, wherein the glaze has a viscosity of from about 1,500 to about 20,000 centipoise and wherein said glaze is effective to increase the horizontal dimensions of said dough product when baked as compared to the horizontal dimensions of a corresponding unglazed dough product.
A method of increasing the horizontal dimensions of a baked dough product comprising coating an unbaked dough product on at least an upper, exposed surface thereof with a boiled attribute imparting glaze comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight of a reducing sugar, and from about 0.1% to about 15% by weight of an edible hydrophilic colloid, and wherein said glaze has a viscosity of from about 1,500 to about 20,000 centipoise, and baking said unbaked dough product.
A water based, boiled attribute imparting glaze for an unbaked dough product comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight of a reducing sugar, and from about 0.1% to about 15% by weight of an edible hydrophilic colloid, and wherein said boiled attribute imparting glaze has a viscosity of from about 1,500 to about 20,000 centipoise and wherein said glaze is effective to increase the horizontal dimensions of said unbaked dough product when coated on at least an upper, exposed surface thereof and baked as compared to the horizontal dimensions of a corresponding unglazed dough product.
A method of preparing a baked dough product comprising:
- (a) coating a shaped, unbaked dough product on at least an upper, exposed surface thereof with a boiled attribute imparting glaze comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight of a reducing sugar, and from about 0.1% to about 15% by weight of an edible hydrophilic colloid, wherein said glaze has a viscosity of from about 1,500 to about 20,000 centipoise;
- and
- (b) baking said shaped, unbaked dough product to yield a baked dough product;
- wherein said method does not comprise steaming or boiling the unbaked dough product.
A baked dough product prepared by a process comprising the steps of
- (a) coating a shaped, unbaked dough product on at least an upper, exposed surface thereof with a boiled attribute imparting glaze comprising from about 80% to about 98.9% by weight water, from about 0.1% to about 5% by weight of a reducing sugar, and from about 0.1% to about 15% by weight of an edible hydrophilic colloid, wherein said glaze has a viscosity of from about 1,500 to about 20,000 centipoise;
- and
- (b) baking said shaped, unbaked dough product to yield a baked dough product;
- wherein said method does not comprise steaming or boiling the unbaked dough product.
Dependencies are inferred from the claim text.