Calcium fortification of bread dough
AssigneeDelavau LLC
InventorsKevin W. Lang, James W. Dibble, Gregory B. Murphy
Life of this patent
Estimating the term…
Abstract
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.
Claims34
A method of fortifying bread dough with calcium comprising:
- incorporating a dry calcium additive into bread dough comprising flour and a leavening agent, the dry calcium additive consisting essentially of an intimate admixture of:
- (i) an organic acid which is solid at ambient temperature;
- and
- (ii) calcium carbonate powder having a median particle diameter below about 30 μm;
- in a weight ratio of calcium carbonate powder to organic acid of from about 10:1 to about 75:1;
- and
- wherein the pH of the bread dough, including the calcium additive, is from about 3 to about 6.5.
A method of fortifying dough with calcium comprising the steps of:
- (a) providing a dry calcium additive consisting essentially of:
- (i) an organic acid which is solid at ambient temperature;
- and
- (ii) calcium carbonate powder having a median particle diameter below about 30 μm;
- wherein the dry additive comprises a weight ratio of calcium carbonate powder to organic acid from about 10:1 to about 75:1;
- and
- (b) incorporating the calcium additive into the dough to form a calcium fortified dough having a pH below 7.
A method of fortifying a bun or white bread with calcium, the method comprising the steps of:
- (a) providing a dry calcium additive consisting essentially of:
- (i) an organic acid which is solid at ambient temperature;
- and
- (ii) calcium carbonate powder having a median particle diameter below about 30 μm;
- wherein the weight ratio of calcium carbonate powder to organic acid is from about 10:1 to about 30:1;
- (b) providing a dough mixture comprising water, wheat flour and a leavening agent;
- (c) incorporating said calcium additive into said dough mixture to form a dough having a pH below 7, the dry calcium additive being incorporated in said dough in a quantity sufficient to provide a bun or white bread upon baking having an elemental calcium content of at least about 0.1% by weight of the bun or white bread;
- and
- (d) baking said dough to form a bun or white bread having 1 or more qualities selected from taste, texture, volume, and crumb structure that is substantially identical to or superior to the same quality of an otherwise identical baked product prepared in the absence of said calcium additive.
A method of fortifying a bun or white bread with calcium, the method comprising incorporating a dry calcium additive into a dough in a quantity sufficient to provide a bun or white bread upon baking the dough having an elemental calcium content of at least about 0.1% by weight of the bun or white bread and one or more qualities selected from taste, texture, volume, and crumb structure that is substantially identical to or superior to the same quality of an otherwise identical bun or white bread prepared in the absence of said calcium additive;
- the dough comprising wheat flour and yeast and having a pH below 7;
- and the dry calcium additive consisting essentially of a blend of citric acid and calcium carbonate powder having a median particle diameter below about 30 μm in a weight ratio of calcium carbonate powder to citric acid of from about 18:1 to about 23:1.
Dependencies are inferred from the claim text.