Emulsion glaze for dough products
AssigneeThe Pillsbury Company
InventorsDennis Lonergan, Michelle Larsen
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Abstract
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.
Claims34
A shaped, unbaked, dough product having a fried texture imparting glaze coated on at least an exposed surface thereof, said fried texture imparting glaze comprising an oil-in-water emulsion incorporating about 20 to about 90% water, about 10 to about 80% edible oil, and about 0.1% to about 15% of an edible hydrophilic colloid.
A method of imparting a fried surface texture to a baked dough product comprising coating a shaped, unbaked dough product on at least an upper, exposed surface thereof with a fried texture imparting glaze comprising an oil-in-water emulsion incorporating about 20 to about 90% water, about 10 to about 80% oil, and about 0.1% to about 15% of an edible hydrophilic colloid, wherein said fried texture imparting glaze has a viscosity of from about 1,000 to about 100,000 centipoise;
- and baking said unbaked dough product.
A fried texture imparting glaze for an unbaked dough product comprising an oil-in-water emulsion incorporating about 20 to about 90% water, about 10 to about 80% edible oil, about 0.1% to about 15% of an edible hydrophilic colloid, and an effective amount of an emulsifier, wherein said glaze has a viscosity of from about 1,000 to about 100,000 centipoise.
A method of increasing the horizontal dimensions of a baked dough product over the dimensions of a corresponding unglazed baked dough product comprising coating a shaped, unbaked dough product on at least an exposed surface thereof with a fried texture imparting glaze comprising about 20 to about 90% water, about 10 to about 80% oil, and about 0.1% to about 15% of an edible hydrophilic colloid, wherein said fried texture imparting glaze has a viscosity of from about 1,000 to, about 100,000 centipoise;
- and baking said unbaked dough product.
Dependencies are inferred from the claim text.