Microwaveable dough compositions
AssigneeKraft Foods Group Brands LLC
InventorsKeith E. Petrofsky, Steven P. Greiner, Amy L. Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
Life of this patent
Estimating the term…
Abstract
Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
Claims29
A microwavable dough product comprising:
- about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough;
- about 0.05 weight percent to about 20 weight percent fiber, based on the weight of the dough;
- about 0.05 to about 20 weight percent functional surfactant, based upon the weight of the dough;
- and
- about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, the fiber having a water holding capacity of at least about 100 percent and the methylcellulose, fiber, functional surfactant and hydrocolloid being present in relative amounts effective to provide a microwaved baked bread product with a penetration firmness of 2000 grams of force or less at 15 minutes after microwaving the dough.
A method for cooking a product in a microwave oven, the method comprising microwaving a dough from frozen to provide a cooked product, the dough including about 0.05 weight percent to about 20 weight percent fiber, based upon the weight of the dough, having a water holding capacity of at least about 100 percent, about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, about 0.05 weight percent to about 20 weight percent methylcellulose, based upon the weight of the dough, and about 0.05 weight percent to about 20 weight percent functional surfactant, based upon the weight of the dough, the methylcellulose fiber, functional surfactant and hydrocolloid being in relative amounts to provide a cooked dough having a firmness of 2000 grams of force or less at 15 minutes after microwaving.
A method for producing a microwaveable dough product comprising:
- blending fiber, methylcellulose, functional surfactant, hydrocolloid and water to form a dough blend, the methylcellulose forming from about 0.05 to about 20 weight percent of the dough, the fiber comprising from about 0.05 to about 20 weight percent of the dough, the functional surfactant comprising from about 0.05 to about 20 weight percent of the dough, and the hydrocolloid comprising from about 0.1 to about 5 weight percent of the dough, and the fiber having a water holding capacity of at least about 100 percent;
- forming a dough from the dough blend, the fiber, hydrocolloid, methylcellulose, and functional surfactant in relative amounts effective to provide a microwaved cooked bread product having a firmness of 2000 grams of force or less at 15 minutes after microwaving.
A microwavable dough product comprising:
- about 0.05 weight percent to about 20 weight percent methylcellulose, based on the weight of the dough;
- about 0.2 weight percent to about 5 weight percent fiber, based on the weight of the dough;
- about 0.2 to about 5 weight percent functional surfactant, based upon the weight of the dough;
- and
- about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, the fiber having a water holding capacity of at least about 100 percent and the methylcellulose, fiber, functional surfactant and hydrocolloid being present in relative amounts effective to provide a microwaved baked bread product with a penetration firmness of 2000 grams of force or less at 15 minutes after microwaving the dough.
A method for producing a microwaved product with a dough that includes about 0.2 weight percent to about 5 weight percent fiber, based upon the weight of the dough, having a water holding capacity of at least about 100 percent, about 0.01 to about 5 weight percent hydrocolloid, based upon the weight of the dough, about 0.2 weight percent to about 5 weight percent methylcellulose, based upon the weight of the dough, and about 0.2 weight percent to about 5 weight percent functional surfactant, based upon the weight of the dough, the methylcellulose fiber, functional surfactant and hydrocolloid being in relative amounts to provide a cooked dough having a firmness of 2000 grams of force or less at 15 minutes after microwaving, the method comprising microwaving the dough to provide the microwaved cooked product.
Dependencies are inferred from the claim text.