U.S. patent application number 09/797237 was filed with the patent office on 2001-08-02 for edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor.
This patent application is currently assigned to Pennant Foods Company. Invention is credited to Bodor, Janos, Eendenburg van, Jacobus, Schee van der, Gerrit Leendert, Voorbach, Willem, Weisenborn, Petra.
Application Number | 20010010830 09/797237 |
Document ID | / |
Family ID | 8220381 |
Filed Date | 2001-08-02 |
United States Patent
Application |
20010010830 |
Kind Code |
A1 |
Eendenburg van, Jacobus ; et
al. |
August 2, 2001 |
Edible laminated dough containing cheese and cheese proteins and
edible lamination dispersions therefor
Abstract
Edible laminated dough is made with a water continuous
lamination dispersion. The lamination dispersion includes a
combination of hydrocolloids. Expressed on the non-fat contents of
the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60%
non-protein hydrocolloid or gelatin are included. The water content
of the lamination dispersion is 15-90%, the fat content 0-80%. From
the dough e.g. puff pastry, croissants and Danish pastry can be
made having good structure and taste. With the laminated dough a
wider range of laminated baked products can be obtained, e.g.
containing less or nutritionally more attractive fat having a
different taste profile. A preferred combination of hydrocolloids
is aggregate gel forming maltodextrin and sodium caseinate. Another
preferred lamination dispersion is based on cheese not containing
melting salts.
Inventors: |
Eendenburg van, Jacobus; (de
Lier, NL) ; Weisenborn, Petra; (Bilthoven, NL)
; Schee van der, Gerrit Leendert; (Rockanje, NL) ;
Voorbach, Willem; (Vlaardingen, NL) ; Bodor,
Janos; (Rijswijk, NL) |
Correspondence
Address: |
Mark A. Kassel
Foley & Lardner
150 E. Gilman Street
P. O. Box 1497
Madison
WI
53701-1497
US
|
Assignee: |
Pennant Foods Company
|
Family ID: |
8220381 |
Appl. No.: |
09/797237 |
Filed: |
March 1, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
09797237 |
Mar 1, 2001 |
|
|
|
08663766 |
Jun 14, 1996 |
|
|
|
Current U.S.
Class: |
426/556 ;
426/275; 426/391; 426/502; 426/602 |
Current CPC
Class: |
A21D 13/16 20170101;
A21D 13/19 20170101; A23D 7/0053 20130101 |
Class at
Publication: |
426/556 ;
426/275; 426/391; 426/502; 426/602 |
International
Class: |
A21D 013/08 |
Foreign Application Data
Date |
Code |
Application Number |
Jun 15, 1995 |
EP |
95201602.0 |
Claims
1. Edible laminated dough comprising a plurality of layers of
pr-dough and lamination dispersion, in the preparation of which
dough a lamination dispersion has been used that has a continuous
aqueous phase comprises 15-90% water and optionally up to 80% fat
has a Stevens value at 20.degree. C. of 150-2000 g, and comprises a
combination of hydrocolloids including calculated on the non-fat
contents of the disperson, 0.5-40% protein hydrocolloid and 0.1-60%
non-protein hydrocolloid or gelatin.
2. Dough according to claim 1 wherein the lamination dispersion has
a Stevens value at 20.degree. C. of 200-1500.
3. Dough according to claim 1, wherein the protein hydrocolloid
comprises milk protein or protein derived therefrom.
4. Dough according to claim 3, wherein the protein hydrocolloid
comprises sodium caseinate, milk casein or protein derived
therefrom.
5. Dough according to claim 1, wherein the combination of
hydrocolloids comprises an aggregate forming gelling agent.
6. Dough according to claim 5, wherein the aggregate forming
gelling agent comprises maltodextrin, oligosaccharide, denatured
globular protein or a combination of two or more thereof.
7. Dough according to claim 6, wherein the maltodextrin has a DE of
less than 20.
8. Dough according to claim 7, wherein the lamination dispersion
comprises 20-50%, of maltodextrin calculated on the non-fat
contents of the lamination dispersion.
9. Dough according to claim 6, wherein the lamination dispersion
comprises polyfructose in an amount of 25-55%, calculated on the
non-fat contents of the lamination dispersion.
10. Dough according to claim 6, wherein the lamination dispersion
comprises denatured globular protein in an amount of 10-35%,
calculated on the non-fat contents of the lamination
dispersion.
11. Dough according to claim 1, wherein the combination of
hydrocolloids comprises a non-gelling hydrocolloid.
12. Dough according to claim 11, wherein the non-gelling
hydrocolloid is substantially undenatured globular protein, gum
thickening agent or a combination thereof.
13. Dough according to claim 12, wherein the lamination dispersion
comprises 3-25%, of substantially undenatured globular protein,
calculated on the non-fat contents of the lamination
dispersion.
14. Dough according to claim 12, wherein the lamination dispersion
comprises 0.1-8%, of gum thickening agent calculated on the amount
of non-fat contents of the lamination dispersion.
15. Dough according to claim 1, wherein the lamination dispersion
comprises 0-75% fat.
16. Dough according to claim 1, wherein the fat of the lamination
dispersion is fat that has not been subjected to chemical
modification.
17. Dough according to claim 16, wherein the fat is milk fat or fat
derived therefrom, liquid oil or a combination thereof.
18. Dough according to claim 15, wherein the lamination dispersion
comprises 0.1-5% emulsifier.
19. Dough according to claim 18, wherein the emulsifier comprises
phospholipid.
20. Dough according to claim 1 wherein the lamination dispersion
comprises 35-82% water calculated on the non-fat contents of the
lamination dispersion.
21. Dough according to claim 1 wherein the lamination dispersion
comprises 15-60% of hydrocolloid, calculated on the non-fat
contents of the lamination dispersion.
22. Dough according to claim 1 wherein the lamination dispersion
has a water content of 20%-80%.
23. Dough according to claim 1 that has been wholly or partially
proofed.
24. Dough according to claim 1 that has been chilled, frozen or
preserved otherwise.
25. Dough according to claim 1 comprising flour containing pr-dough
and lamination dispersion in amounts such that the weight ratio of
flour from pr-dough and lamination dispersion is between 1:0.4 and
1:1.2.
26. Process for preparing a laminated dough according to claim 1
wherein optionally a lamination dispersion is subjected to working,
the lamination dispersion is combined with a pr-dough and the
combination is subjected to rolling and folding to obtain a
plurality of layers, wherein the lamination dispersion has a
continuous aqueous phase, comprises 15-90% water and optionally up
to 80% fat, has a Stevens value at 20.degree. C. of 150-2000 g, and
comprises a combination of hydrocolloids including, calculated on
the non-fat contents of the dispersion 0.5-40% protein hydrocolloid
and 0.1-60% non protein hydrocolloid or gelatin.
27. Edible lamination dispersion suitable for use in the
preparation of a laminated dough according to claim 1 which
lamination dispersion has a continuous aqueous phase comprises at
least 15% water and optionally up to 80% fat has a Stevens value at
20.degree. C. of 150-2000 g comprises, calculated on the non-fat
contents of the dispersion 20-50% aggregate forming gelling
maltodextrin having a DE of less than 20, and 3-25% non-gelling
protein hydrocolloid
28. Edible lamination dispersion suitable for use in the
preparation of a laminated dough according to claim 1 which
lamination dispersion has a continuous aqueous phase comprises
25-80% water and optionally up to 60% fat has a Stevens value at
20.degree. C. of 150-2000 g comprises, calculated on the non-fat
contents of the dispersion 10-40% protein hydrocolloid derived from
cheese, and 0.1-8% non protein gum hydrolloid and/or gelatin
29. Dispersion according to claim 28 that does not contain melting
salts.
30. Dispersion according to claim 28 comprising 25-60% water
calculated on the total weight of the dispersion.
31. Dispersion according to claim 28, comprising 10-30% protein
calculated on the total weight of the dispersion.
32. Dispersion according to claim 28, comprising 10-60% fat.
33. Dispersion according to claim 28, wherein 20-90% of the
dispersion is derived from cheese calculated on the total weight of
the dispersion.
34. Dispersion according to claim 28, comprising 0.1-5% gum
hydrocolloid calculated on the amount of non-fat contents of the
dispersion.
35. Laminated dough according to claim 1 comprising a lamination
dispersion according to claim 27 or claim 28.
36. Wholly or partially baked laminated product obtained by baking
and/or microwaving a laminated dough according to claim 1 or claim
35 wherein optionally prior to baking and/or microwaving the dough
has been rested, thawed, proofed and/or stored and wherein
optionally the baking and/or microwaving has been interrupted.
Description
[0001] The invention relates to an edible laminated dough and to an
edible lamination dispersion therefor. Lamination dispersions are
dispersions used in the preparation of laminated doughs, for
example for making croissants, danish pastry and other laminated
pastry, especially puff pastry. The typical lamination dispersion
is a fat continuous product often having a dispersed aqueous phase,
e.g. pastry shortening or margarine.
[0002] According to Bailey's Industrial Oil and Fat Products vol. 3
(1985), pp 109-110, puff pastry requires the use of a very
specialized shortening. The fat is placed on top of the (pr-)dough
and folded and rolled to form many alternating layers of dough and
fat. The shortening has a tough waxy body over a wide temperature
range. It must approximate the consistency of the dough to remain
in a continuous unbroken layer as it stretches and becomes thinner.
Puff pastry shortening almost always contains an aqueous phase. The
fat keeps the layers of dough separate and flaky, and the moisture
attributes the "puff" as it turns to steam during the baking
process. Commonly 90% fat shortenings or 80% fat pastry margarines
are used. For the preparation of other laminated doughs, similar
types of lamination shortenings and margarines are used.
[0003] Lamination dispersions that do not have a continuous fat
phase are known.
[0004] U.S. Pat. No. 5,190,776 discloses a low/no fat ingredient
suitable for use in producing laminated baked goods. It is prepared
by mixing 40-70% cake crumbs, 9-30% sugar, 5-20% sugar syrup and
10-30% of a starch containing creme filling. The starch containing
creme-filling consists of the same composition as this "low/no fat
ingredient" but further includes flavouring ingredients such as
flavours, spices and/or fruit material. The low/no fat ingredient
has a moisture content of 2-20%, preferably 4-10%. Disadvantages of
this ingredient are that it requires the availability and
processing of cake crumbs and that it is very sweet. In view of the
low moisture contents this ingredient will not have a continuous
aqueous phase.
[0005] DOS 1442001 describes an O/W lamination dispersion. A
purpose is to provide a product that can be prepared without the
use of equipment required for making margarine or shortening. A
further target is to avoid the use of high melting fats that can
give a waxy mouthfeel to the baked product. The use of high melting
fats is often required when using conventional margarine or
shortening to obtain a proper consistency over a wide temperature
range. The products illustrated in the examples consist of 75-82%
fat, 16-21% water, 1.6-3.8% emulsifier and in some cases 0.08%
carboxy methyl cellulose. The dispersion must have a firmness
characterised by a minimum value for a parameter which is
calculated from a given equation using data obtained with a
cone-penetrometer.
[0006] EP 327 120 discloses oil-in-water type emulsions for
lamination purposes ("rolling in") comprising 2-20% protein, 30-75%
fat, 18-65% water and 0,1-5% phospholipid. The primary objective of
EP 327120 is to reduce the fat content of the lamination
dispersion, for nutritional reasons. It is essential that at least
40% preferably at least 50% of the phospholipids are mono acyl
glycero phospholipids else a stable product cannot be obtained. The
presence of 30% fat is required to be able to get satisfactory
"rolling-in" properties. It is preferred not to include materials
such as starches, gums and preservatives. The mono acyl glycero
phospholipids preferably comprise substantially lyso phosphatidyl
choline and may further contain lysophosphatidylethanolamine and a
small amount of lyso phosphatidylinositol, lyso phosphatidic acid
and lyso phosphatidylserine. A disadvantage of this lamination
dispersion is that the preferred phospholipid compositions are not
readily available while more generally phospholipid compositions
with a substantial amount of mono acyl glycero phospholipid are
very expensive. Furthermore, such compositions are in practice
produced with the use of phospholipase obtained from swine
pancreatic juice which makes the products unacceptable to people of
Islamic or Jewish religion.
[0007] EP 284026 describes an oil-in-water emulsified fat
composition which contains cheese and that is suitable for
incorporation and folding into foods. The composition contains
20-85% fat. To obtain a good product the composition must contain
0.1-5% based on the fat of mono acyl glycerol phospholipid and
0.5-5% based on the cheese of "molten salts" (melting salts). The
phospholipid emulsifier system is the same as that of EP 327120
described above. The use of melting salts is required to solubilize
the protein contained in the cheese. Similar as for the products
described in EP 327120 the incorporation of ingredients such as
starch materials, gums and preservatives is dispreferred. The
resulting product can be flowable and can e.g. be incorporated in
cake. The use of more firm products of this type with higher fat
content and lower water content for preparing puff pastry is
described as well.
[0008] WO 94/21128 discloses the use of an aqueous gel containing
20-50% of amylodextrin and 0-30% of .beta.-glucan and/or pentosans
as a fat-replacer for making laminated doughs. The publication
teaches that the fat-replacer should not be a protein-based
fat-replacer because they do not have good rolling-out properties.
The use of protein-based materials is also rejected because they
fail to give the "fatty impression" expected of laminated baked
goods and often have an off-taste.
[0009] EP 529891 discloses a particular fragmented, granular
amylose starch hydrolysate that can be used as a fat-replacer in
foods. Amongst many other applications, use of the hydrolysate to
replace a portion of the shortening in layered pastry articles is
envisaged.
[0010] U.S. Pat. No. 4,752,494 describes a creme filling based on
an intermediate water activity matrix. The matrix comprises 30-80%
corn syrup, 0-25% maltodextrin, 0-10% lactose, 1-15% caseinate,
0.01-0.10% Ca2+ ions, 0-15% water and optionally further
ingredients like 0-10% polydextrose, 0-3% hydrocolloids and 0-5%
modified starch. The matrix is heated to cause gelation of the
caseinate under influence of the Ca++ ions. The filling is then
produced by adding fats and emulsifiers which modify the texture
and provide desirable mouthfeel, and flavourings. The filling has a
water activity of 0.6 to 0.8. The creme filling has a soft creamy
texture and is intended for use particularly in baked products e.g.
puffed pastries, pie cookies and other filled baked products. The
low water activity is required to prevent moisture migration
between the filling and the baked dough and to prevent microbial
growth. It is stated that the creme filling can also be used in
preparing puff pastry in which a layer of filling is placed on a
layer of rolled dough, the dough is folded over several times,
rolled out and this process is repeated until numerous alternating
dough filling layers are produced.
[0011] WO 94/28741 describes a low fat emulsion that can be
substituted in 1 to 1 proportions for butter, margarine,
shortening, oil, lard, cream cheese and other fats called for in
many foods. Three formulae are given which are applicable for
different types of foods. For high fat products e.g. croissants,
the formula is 27% butter, 46% corn maltodextrin (DE 1-20), 6% rice
maltodextrin (DE 1-20), 8% pregelatinized starch, 10.7% water and a
range of minor additives. First the butter is creamed, then the
other materials are mixed in. Then the product can be rolled into a
croissant dough.
[0012] The use of lamination dispersions with a continuous aqueous
phase offers many potential advantages, some of which have been
described in the above publications. Yet, the proposed dispersions
not based on a continuous fat phase have not found acceptance and
are to the best of our knowledge, not commercially applied. A
reason for this, in addition to disadvantages described above, we
suspect is that the disclosed lamination dispersions do not have a
sufficiently good performance in lamination and/or that the
resulting baked laminated products do not have satisfactory
sensoric properties such as structure, volume, appearance, taste
and/or mouthfeel. As is described in the examples, we have
evaluated several of the proposals from the above publications in
the preparation of laminated doughs but we could not obtain
satisfactory results.
[0013] We have studied these issues and we have found that improved
lamination dispersions with a continuous aqueous phase can be
obtained. We have found amongst other things, that it is not
essential to use mono acylglycero phospholipid to obtain a stable
dispersion, it is not necessary to include at least 30% oil or fat
to get good lamination performance, nor is it necessary to avoid
the use of protein to obtain good lamination and good organoleptic
properties. We found that in order to be able to get satisfactory
results, the water continuous lamination dispersion must at least
comprise a combination of hydrocolloids. We do not wish to be bound
by theory but we think that in order to get the kind of rheology
required to give good lamination performance the continuous phase
must have a degree of complexity which, in case of an aqueous
continuous phase, cannot be obtained if only a single hydrocolloid
is used.
[0014] For other applications than lamination dispersions, the
literature includes many suggestions for fat replacers. The
proposed products include fat continuous and water continuous
products. A wide range of hydrocolloids and combinations of
hydrocolloids are disclosed. In most cases the proposals concern
non-plastic and/or soft products such as desserts, creams and
cremes, ice cream, mayonnaise, dressings, cheese spreads and other
products for spreading on bread or toast. Examples of such
publications are WO 93/17564, U.S. Pat. No. 5,169,671, EP 605 217,
WO 94/23587, EP 468,560, EP 596 546, EP 509707, and EP 298 561.
Such products are very different from lamination dispersions. For
example, the firmness of very low or zero fat table spreads
currently on the market, typically have a firmness at 20.degree. C.
as measured by the Stevens value using a cylindrical probe with 4.4
mm diameter of 14-18 g. For a lamination dispersion, this value
should be at least about an order of magnitude higher and
preferably more. As described in Bailey's cited above, this
firmness should be combined with special rheological properties to
get good lamination performance.
[0015] The invention provides an edible laminated dough comprising
a plurality of layers of pr-dough and lamination dispersion, in the
preparation of which dough a lamination dispersion has been used
that
[0016] has a continuous aqueous phase
[0017] comprises 15-90% water and optionally up to 80% fat
[0018] has a Stevens value at 20.degree. C. of 150-2000 g, and
[0019] comprises a combination of hydrocolloids including
calculated on the non-fat contents of the dispersion, 0.5-40%,
preferably 1-40% protein hydrocolloid and 0.1-60%, preferably
0.3-60%, more preferably 0.5-60% non-protein hydrocolloid or
gelatin.
[0020] The invention provides a big advantage. Not having to use
for the preparation of the lamination dispersion equipment normally
employed for making fat continuous lamination dispersions provides
much flexibility and ingredients can be employed that would give
problems in the production lines for conventional fat-continuous
products. Products with reduced fat and/or calorie contents can be
obtained. The use of fat considered less desirable because of their
high contents of saturated and/or trans fatty acid residues can be
avoided and fats with higher contents of mono- or poly-
cis-unsaturated fatty acid residues can be used instead. Use of
fats that have been modified by chemical modification by means of
hydrogenation and/or interesterification can be avoided and, if so
desired, also the use of fractionated fats can be avoided.
Furthermore the lamination dispersions are less sensitive to
temperature fluctuations thereby giving convenience to the baker.
These and other benefits of water continuous lamination dispersions
can be obtained in combination with improved lamination performance
and/or improved sensoric properties of the resulting laminated
baked products compared with the results obtained with
water-continuous lamination dispersions known from the prior art.
Also other disadvantages of these prior art products can be
avoided.
[0021] The structure of a lamination dispersion comprising both a
fatphase and an aqueous phase can be assessed by means of
microscopic investigation, as is well known in the art.
[0022] Thus it can be seen which of the phases is continuous and
which, if any, is present as a dispersed phase. An alternative and
simple way to assess whether a product has a continuous aqueous
phase is by means of electrical conductivity measurement. A fat
continuous product without continuous aqueous phase has a
conductivity that is practically zero. If a continuous aqueous
phase is present, the conductivity is much higher.
[0023] For the lamination dispersion to perform well in lamination,
it should not be too soft or else it will be pushed out of the
dough on the sides and/or it will mix with the pr-dough such that
the desired lamination character of the dough is not obtained. Nor
should it be too hard because then it will tear holes in the
pr-dough. The hardness or firmness can suitably be characterised by
means of a Stevens LFRA Texture Analyzer (ex Stevens Advanced
Weighing Systems, Dunmore, U.K.). The product is stored at least 1
day at 5.degree. C. and then for 24 hours at the measurement
temperature t.degree. C. The Stevens hardness at t.degree. C., St t
expressed in grams, is measured using a 4.4 mm round cylinder,
loadrange 1000 g, operated "normal" and set at 10 mm penetration
depth and 2.0 mm/s penetration rate. Some products are too firm to
be measured in this way. Then instead of the Stevens LFRA Texture
Analyzer, a Texture Analyzer model TA-XT2 ex Stable Micro Systems,
Surrey England using the TPA program, is employed. The 2 pieces of
equipment are fully comparable except that the TA-XT2 model can
measure more firm products. It has a load cell capacity of 25 kg.
Also with this equipment a 4.4 mm round cylinder, a penetration
depth of 10 mm and a penetration rate of 2.0 mm/s are employed. In
this manner the firmness of samples can be characterised in a
consistent yet accurate manner, irrespective of whether the sample
is more or less firm.
[0024] For convenience, the hardness measured is indicated as St or
Stevens value expressed in grams, irrespective of which equipment
was used.
[0025] Preferably the lamination dispersion used in the preparation
of the laminated dough has a Stevens value at 20.degree. C. of
200-1500 g, more preferably of 300-1200 g. Dispersions with Stevens
values of e.g. 1500-2000 g would in many cases be found rather hard
for direct rolling-in in a pr-dough. However, bakers often have the
habit of subjecting a lamination dispersion to working, e.g. by
kneading and/or rolling it, before combining the dispersion with
the pr-dough and effecting the lamination. Such a working treatment
reduces the firmness of the dispersion, e.g. by 30-80%. Other
bakers, and especially also plant bakeries, do not have the habit
to work the lamination dispersion manually before folding it into
the pr-dough and laminating the combination. However, in some such
cases, e.g. in some plant bakeries, the dispersion may be subjected
to some working by passage through e.g. a fatpump or extruder,
before it is folded into the pr-dough. If pr-working of the
lamination dispersion is not applied, the lamination dispersion can
suitably be somewhat softer than in case pr-working is applied.
[0026] An advantage of the present invention is that the present
lamination dispersions can be relatively easy to incorporate in the
laminated dough, compared with lamination dispersions with a water
continuous aqueous phase known from the prior art, making it easy
for a baker or a factory to prepare the laminated dough.
Accordingly the invention encompasses a process for making the
present laminated dough, wherein optionally a lamination dispersion
is subjected to working, the lamination dispersion is combined with
a pr-dough and the combination is subjected to rolling and folding
to obtain a plurality of layers, wherein the lamination dispersion
has a continuous aqueous phase, comprises 15-90% water and
optionally up to 80% fat, has a Stevens value at 20.degree. C. of
150-2000 g, and comprises a combination of hydrocolloids including,
calculated on the non-fat contents of the dispersion 0.5-40%
protein hydrocolloid and 0.1-60% non protein hydrocolloid or
gelatin.
[0027] In some recipes for making laminated dough for example first
flour and water and possible other ingredients are combined and
kneaded into a (pr-)dough, and subsequently the lamination
dispersion is folded into the pr-dough. In other recipes for
example the lamination dispersion is cut into little cubes or
sticks which are mixed with flour. Then water is incorporated,
using e.g. a Diosna.RTM. kneader. All such recipes are encompassed
in the expression "the lamination dispersion is combined with a
pr-dough".
[0028] The invention also encompasses wholly or partially baked
laminated product obtained by baking and/or microwaving the present
laminated dough, wherein optionally prior to baking and/or
microwaving the dough has been rested, thawed, proofed and/or
stored and wherein optionally the baking and/or microwaving has
been interrupted.
[0029] The invention further provides two lamination dispersions,
described in claims 27 and 28. With these lamination dispersions
particularly good laminated doughs and especially attractive baked
laminated products can be obtained.
[0030] Preferred embodiments of the laminated dough are given in
claims 2-25 and 35. Preferred embodiments of the lamination
dispersion of claim 28 are given in claims 29-34.
[0031] Throughout this specification all percentages, parts and
proportions are by weight, unless otherwise indicated. Amounts of
hydrocolloids are expressed relative to the weight of the non-fat
contents of the lamination dispersion; amounts of other materials
contained in the lamination dispersion are calculated on the weight
of the total lamination dispersion including its fat contents if
any, unless indicated otherwise.
[0032] Each of the protein hydrocolloid and the non-protein
hydrocolloid can be a single substance or a combination of 2 or
more protein hydrocolloids and non-protein hydrocolloids,
respectively.
[0033] Suitable protein hydrocolloids are for example globular
proteins from whey, soyabeans, eggs or peas, which may be present
in the dispersion in denatured or in substantially undenatured
form. If such proteins are present in denatured form (in a
sufficiently high concentration) they can have formed a gel
structure in the lamination dispersion. If the proteins are
substantially undenatured they will act as thickening agents,
without forming a gel.
[0034] The lamination dispersion preferably comprises protein
hydrocolloid comprising milk protein or protein derived therefrom.
Particularly preferred are sodium caseinate, milk casein or protein
derived therefrom. Milk protein or protein derived therefrom is
preferably present in amounts of 3-35%, particularly 5-30%,
calculated on the non-fat contents of the dispersion.
[0035] If sodium caseinate is used, it will not normally form a gel
but it will act as thickening agent. Milk casein or other protein
derived therefrom may or may not be present as a gel depending on
the starting materials employed and the processing applied. If the
dispersion is a very complex one, it may not be possible to
determine for each individual hydrocolloid whether it is present in
gelled form or not. Such a situation may for example arise when
incorporating cheese, which acts as a source of protein
hydrocolloid and, if a fat containing cheese is used, also of fat
in the dispersion.
[0036] As non-protein hydrocolloid for example a starch-based or
gum hydrocolloid can be employed. Starch-based hydrocolloids such
as native starch, hydrolysed starch and starch that has been
modified otherwise can be suitable. If intact starch is used,
preferably it is waxy intact starch, e.g. waxy maize, waxy rice
and/or waxy barley starch. Preferred starch hydrocolloids are
maltodextrins. Examples of gum hydrocolloids that can be employed
are alginates, carrageenans, locust bean gum, carboxymethyl
cellulose and xanthan gum.
[0037] Gelatin is a protein and it can be used as protein
hydrocolloid. However, because in its properties relevant for the
present purposes it is quite similar to several gum hydrocolloids
it can also be used in stead of non-protein hydrocolloid. To obtain
the desired complexity in the aqueous phase of the lamination
dispersion, however, a combination of hydrocolloids must be
employed. Therefore, if the lamination dispersion comprises gelatin
and no non-protein hydrocolloid, a further protein hydrocolloid in
addition to gelatin must be present. Preferably, however, the
lamination dispersion comprises both protein hydrocolloid and
non-protein hydrocolloid. Other preferred non-protein hydrocolloids
are oligosaccharides such as polyfructose or inulin, e.g. Raftiline
LS.RTM. ex Tienen Sugar Belgium.
[0038] We found that best results are obtained, especially
regarding the rheology of the dispersion if the combination of
hydrocolloids comprises a gelling hydrocolloid and a non-gelling
hydrocolloid. The gelling agent can be either a protein or a
non-protein hydrocolloid and similarly the non-gelling hydrocolloid
can be a protein or a non-protein hydrocolloid, provided at least
one protein hydrocolloid and at least one non-protein hydrocolloid
or gelatin is used.
[0039] The non-gelling hydrocolloid can also be a hydrocolloid that
would gel if used at a high concentration, but that is incorporated
in the lamination dispersion at a level too low to cause gelation,
i.e. at below its critical concentration. The critical
concentration of a gelling agent in a particular dispersion can be
determined as described in Br. Polymer J. 17 (1985), 164. If a
mixture of gelling agents is used, the critical concentration of
that mixture can be determined in an analogous manner. A further
description of methods for assessing complex gel systems is given
in J. Colloid and Interface Sci. 81 (1981), 519.
[0040] It is particularly preferred that the gelling hydrocolloid
comprises an aggregate-forming gelling agent. The aggregates formed
by the aggregate forming gelling agent preferably have a compact
shape (i.e. with dimensions in the three directions not largely
different) rather than a long, thin rod-like shape. The gel formed
by an aggregate forming gelling agent consists of a
three-dimensional network wherein the units composing the network
are particles much larger in size than the molecules of the gelling
agent itself. This usually means that the network will be based on
units larger than 0.01 .mu.m diameter (or thickness, in case of
rod-like aggregates).
[0041] Whether a gel forming agent is an aggregate forming gelling
agent can be determined for example by measuring the turbidity of
the gel or by use of an electron microscope as described in EP 0
298 561. Preferably, the dispersion comprises aggregates having a
mean size of 0.01-10 .mu.m, more preferably 0.05-5 .mu.m. Preferred
aggregate forming gelling agents and the amounts in which they are
preferably employed (on non-fat contents) are:
1 Preferred amounts Preferred aggregates applied (on non fat
forming gelling agents contents) maltodextrin, DE < 20, 20-50%,
preferably preferably 1-10, 25-45% more preferably 2-5 polyfructose
25-55%, preferably 30-50% denatured globular 10-35%, preferably
protein 15-30%
[0042] Suitable maltodextrins can for example be prepared by
hydrolysis of potato starch, e.g. Paselli SA2.RTM., oat starch,
e.g. Oatrim.RTM. or Trim Choice.RTM. (both of which also comprise
some .beta.-glucan) and maize starch, e.g. N-Lite-B.RTM.. A
suitable polyfructose is for example Raftiline LS.RTM.. Examples of
denatured globular protein that can be employed are proteins from
whey, soyabeans, eggs and peas, which are caused to be present in
the lamination dispersion in denatured form (see also below).
[0043] Preferred non-gelling hydrocolloids, apart from
Na-caseinate, non-gelling milk casein and other proteins derived
therefrom already mentioned above, and the amounts in which they
are preferably employed (on non-fat contents) are:
2 substantially undenatured globular protein 3-25%, preferably
5-20% gum thickening agent 0.1-8%, preferably 0.3-5%, especially
1-5%
[0044] Examples of suitable sources of undenatured globular
proteins are the same as mentioned above for aggregate forming
denatured globular protein gelling agents. Examples of suitable gum
thickening (as opposed to gelling) agents are locust bean gum,
xanthan gum and carboxymethylcellulose.
[0045] Combinations of the above gelling agents can also give good
results. The amounts in which each of them is applied should then
be adapted of course. The same applies for combinations of
non-gelling hydrocolloids. In this respect it should be kept in
mind that if locust bean gum and xanthan gum are applied together,
they may form a gel.
[0046] To obtain optimal products it is preferred for the
lamination dispersion to comprise 20-80% water, more preferably
23-70%, especially 30-65% water. Expressed on the non-fat weight of
the lamination dispersion, the water content preferably is 25-90%,
more preferably 30-85%, particularly 35-82%. Most preferably the
watercontent is 40-70%, especially 45-65% of the non-fat contents
of the lamination dispersion. The combined amount of hydrocolloids
preferably is 15-60%, more preferably 20-55%, especially 25-50%
calculated on the non-fat contents of the dispersion.
[0047] We found it desirable, in order to be able to get a
satisfactory laminated dough, for the lamination dispersion, and
especially the non-fat content of the lamination dispersion, to
contain a substantial, but not excessively high amount of water as
indicated above. We found for example that the presence of
substantial amounts of hydrolyzed starch with high DE value in the
lamination dispersion, resulting in a very low water content, made
it difficult to obtain a good laminated dough. When using very low
amounts of hydrocolloids and very high amounts of water, mostly the
resulting lamination dispersion was too soft. But also if the
hydrocolloids were chosen such that a sufficiently firm lamination
dispersion was obtained, we found that lamination performance
tended to be not good if the water content was very high. Optimal
results were obtained for the laminated dough if the non-fat
contents of the lamination dispersion contained 35-82% water and a
combined amount of protein and non-protein hydrocolloids of 15-60%,
especially 40-70% water and 20-55% hydrocolloids. Best results were
obtained with 45-65% water and 25-50% hydrocolloids in the non-fat
contents of the lamination dispersion.
[0048] Depending on the intended application, fat may be
incorporated. If it is desired to achieve a "zero-fat" or a very
low calorie baked product, the lamination dispersion should be
substantially free from fat. For other intended applications, fat
may be incorporated. If fat is used, preferably up to 75%, more
preferably 5-60% especially 10-50% is employed. The use of a
water-continuous lamination dispersion has the advantage that it
gives a much wider choice of fats that can be employed. Preferably
fat is employed that has not been subjected to chemical
modification, i.e. that has not been subjected to hydrogenation or
interesterification. It is preferred to use fat that has also not
been fractionated. Another opportunity is to employ fat with a much
higher content of cis-unsaturated fatty acid residues than can be
used in case of a conventional fat-continuous lamination
dispersion. Preferably, the fat employed comprises at least 50%
cis-unsaturated fatty acid residues. Particularly preferred are
liquid vegetable oils, e.g. soyabean oil, sunflower oil, rapeseed
oil etc., and mixtures of such oils. Another preferred fat, for
flavour reasons, is milk fat or fat derived therefrom, e.g. butter
and butterfat. Butter itself is not a very suitable lamination
dispersion, especially if it is to be employed in a bakery with a
relatively high temperature, because then it is too soft. According
to our invention, the beneficial taste and flavour contributions to
the baked product can be obtained without adverse effects on the
lamination performance. In the lamination dispersion fat, if any,
is preferably present as a dispersed phase. Fat may however also be
present in the dispersion as a second continuous phase in addition
to the continuous aqueous phase. Preferably the fat is dispersed
such that the average fat globule size is less than 100.mu.
(micron), more preferably less than 50.mu., especially less than
25.mu..
[0049] The lamination dispersion does not need to contain
emulsifier. Especially, if the dispersion is substantially fat free
there will usually not be a benefit in incorporating emulsifiers.
Also when fat is incorporated at a low level, depending on the
composition employed and the processing applied, a stable
lamination dispersion can be obtainable without using
emulsifiers.
[0050] In other cases, especially if higher fat levels (and
particularly soft fats, e.g. liquid oils) are employed, e.g. 20% or
more, it may be desirable to incorporate an emulsifier or a mixture
of emulsifiers. The choice of emulsifier is not critical. Common
O/W emulsifiers can be used. Preferably an emulsifier isolated from
nature rather than a chemically produced one is employed. A
preferred emulsifier is phospholipid, especially phospholipid that
has not been subjected to chemical modification such as hydrolysis.
A particularly preferred emulsifier is soyabean lecithin that has
not been hydrolysed. Specifically, the use of expensive
phospholipid such as recommended in EP 327 120, which in practice
would render the product unacceptable to people of Jewish or
Islamic religion, is preferably avoided. If emulsifier is included
in the lamination dispersion, it is preferably employed in an
amount of 0.1-5% particularly 0.2-3% calculated on the weight of
the dispersion.
[0051] The lamination dispersion may comprise apart from water,
fat, hydrocolloids and emulsifier, other ingredients that are
commonly employed in lamination dispersions, e.g. preservatives,
salt and food grade acid to adjust the pH, e.g. lactic acid or
citric acid, colourant, flavour etc.
[0052] The composition and preparation of the pr-dough used for
preparation of the laminated dough can be as usually employed for
preparing laminated dough. Usually such pr-dough will comprise per
100 parts flour, 45-65 parts, mostly 50-60 parts water, 0-20 parts
mostly 0-15 parts additives and 0-30 parts, mostly 0-20 parts fat.
As additive, for example salt can be included. For laminated doughs
containing yeast, the yeast is included in the additives. Together
with the yeast usually some sugar is employed which is also
included in the additives. The additives may further include other
dough improvers e.g. ascorbic acid, enzymes etc. The amount of
water is usually adapted depending on the properties of the flour.
Specific recipes and ways in which the pr-doughs can be prepared,
are described in the examples.
[0053] A further advantage of the present invention is that dough
improvers can be incorporated via the lamination dispersion.
Normally, fat continuous lamination dispersions do not include
additives intended to act as dough improvers. Such improvers act on
the flour of the dough or serve as food for yeast, if present. In
fat continuous lamination dispersions with a dispersed aqueous
phase such dough improvers would be trapped in the fat and would
only reach the flour/yeast when the fat melts during baking. At
such a late stage, such dough improver cannot be very effective
anymore. In the present invention, such dough improvers are present
in the continuous aqueous phase of the lamination dispersion.
Therefore, they can already migrate to the flour/yeast during the
lamination process. For example, in the lamination dispersion,
beneficially small amounts of ascorbic acid or sugar can be
included. This can be particularly suitable for yeast lamination
doughs, e.g. doughs for croissants or Danish pastry. In such cases,
e.g. 2% of sugar calculated on the amount of flour in the dough,
but supplied by the lamination dispersion, can already be
effective. The amount of sugar to be incorporated in the lamination
dispersion then of course depends on the intended dough recipe.
Usually the amounts of pr-dough and lamination dispersion are such
that the weight ratio of flour to lamination dispersion is between
1:0.3 and 1:1.3 especially between 1:0.4 and 1:1.2. Accordingly, a
small amount of sugar e.g. 1-5% in the lamination dispersion can
already be effective. This approach simplifies the work to be done
by the baker or in the factory to prepare the laminated dough.
[0054] The invention further provides an edible lamination
dispersion with which particularly good results can be obtained
with respect to lamination performance, ease of handling as well as
overall quality of the resulting laminated dough and baked products
therewith obtained. The preparation of the lamination dispersion is
also straight forward. This lamination dispersion has a continuous
aqueous phase, comprises at least 15% water and optionally up to
80% fat, has a Stevens value at 20.degree. C. of 150-2000 g and
comprises, calculated on the non-fat contents of the dispersion
20-50% aggregate forming gelling maltodextrin having a DE of less
than 20 and 3-25% non-gelling protein hydrocolloid. This
combination of hydrocolloids gives particularly good performance.
Particularly preferred maltodextrin has a DE of 2-5, maltodextrin
derived from potato starch giving especially good results. The
amount in which it is best applied is 25-35%. Preferred protein
hydrocolloids are non-gelling milk casein and proteins derived
therefrom, substantially undenatured globular protein and
combinations thereof. The most preferred non-gelling protein
hydrocolloid is sodium caseinate. The amount in which the protein
hydrocolloid is best applied is 5-20%, especially 7-18%. The
combined amount of hydrocolloid expressed on the non-fat contents
of the dispersion is best chosen as 30-50%, especially 35-45%, with
a water content of 50-70%, especially 55-65% of the non fat
contents. The fat content preferably is 0-60%, more preferably
5-60%, ideally 10-50%.
[0055] Typically a lamination dispersion, e.g. a fat continuous
one, contributes to the lamination process, to the structure of the
baked product and also to its mouthfeel. But it normally
contributes only little to the taste and flavour of the baked
product. The present invention provides a wide spectrum of
opportunities for the lamination dispersion to contribute to the
taste and flavour of the baked product. For example, according to a
preferred embodiment, the lamination dispersion includes cheese.
Such a dispersion can for example be used for making
cheese-croissants and the like. Another material that can be
employed to make a taste and flavour contribution is egg-yolk. A
particularly rich flavour and taste can be obtained if cheese and
egg-yolk or whole egg are used in combination. In such a case
egg-yolk will also serve as emulsifier, and no other emulsifier
will normally be required. When using cheese, its casein supplies
protein hydrocolloid. To get optimal texture for the dispersion, it
should also include non-protein hydrocolloid and/or gelatin. In
such cases preferably gelatin and/or a gum hydrocolloid is used,
e.g. locust bean gum and/or xanthan gum.
[0056] We found that when using cheese, to get good results it is
particularly desirable for the fat content of the lamination
dispersion not to be very high while the water content of the
dispersion should not be too low. These features are desirable not
only for taste and texture reasons, but also from a nutritional and
cost perpective. Accordingly the invention also provides an edible
lamination dispersion suitable for use in the preparation of the
present laminated dough, which lamination dispersion has a
continuous aqueous phase, comprises 25-80% water and optionally up
to 60% fat, has a Stevens value at 20.degree. C. of 150-2000 g, and
comprises calculated on the non-fat contents of the dispersion,
10-40% protein hydrocolloid derived from cheese and 0.1-8%
non-protein gum hydrocolloid and/or gelatin. Contrary to the
teaching of EP 284026 we found it preferable not to include melting
salts in combination with cheese in the lamination dispersion. The
use of such melting salts caused substantial shrinkage of the dough
during lamination making the product difficult to handle. We do not
wish to be bound by theory but we believe that the so-called
non-dissolved protein in cheese plays functionally a comparable
role in the present lamination dispersion as the aggregate forming
gelling agents. Incorporation of melting salts causes this
functionality to be lost. Possibly this difference in experience is
related to the lower fat and higher water contents in our product
compared to those of EP 284026.
[0057] The cheese based lamination dispersion preferably comprises
0.1-5%, especially 0.1-3% gum hydrocolloid calculated on the
non-fat contents of the dispersion. The amount of cheese used in
preparing the dispersion preferably is 20-90%, especially 45-85%
calculated on the weight of the resulting dispersion. The fat
content of the cheese based lamination dispersion preferably is
10-60%, especially 25-45%. Its water content, on total dispersion,
preferably is 25-60%, especially 35-50%. The protein content
preferably is 10-30%, especially 12-25% calculated on the total
dispersion.
[0058] Generally, for good lamination performance it is desirable
that the lamination dispersion has a smooth texture and is
substantially free of lumps. When including for example materials
such as cheese it may be appropriate to subject part or all of the
composition that is to constitute the dispersion, to a
homogenisation treatment, e.g. by passing it through a colloid mill
or a high pressure homogenizer. Preferably the lamination
dispersion is substantially free from particles bigger than
100.mu., more preferably it is substantially free from particles
bigger than 50.mu., especially 25.mu..
[0059] The dispersion can be prepared in many different ways. For
example, water can be heated, e.g. to 95.degree. C., the
hydrocolloids and other ingredients are added while stirring to
obtain a homogeneous mixture. The product is filled hot in a
suitable container and it is allowed to cool down at rest, e.g. by
storage at 15.degree. C. Alternatively, the hot mixture can be
cooled down, e.g. by passage through a tubular heat exchanger and
the product exiting therefrom is filled in containers and allowed
to rest. If fat is employed, it is preferably included in liquid
form.
[0060] Thus it may be appropriate to heat the fat such that it is
completely molten before admixing it with the other components.
[0061] To disperse the fat, high speed stirring can be sufficient,
but the composition may also be homogenized in another way, e.g. by
passage through a colloid mill. If the composition comprises
emulsifier such as lecithin, this can suitably be incorporated by
first dispersing it in the molten fat.
[0062] If it is intended that the composition comprises an
aggregates containing gel from denatured globular protein, for
example undenatured globular protein can be used as starting
material, and denaturation can be caused to occur by subjecting the
aqueous mixture to a sufficiently high temperature. When using
denatured globular protein as aggregate forming gelling agent,
preferably the composition is caused to have a pH, e.g. by the
incorporation of acid, close to the isoelectric point of the
protein involved. Suitably the difference in pH of the dispersion
and of the isoelectric point is less than 0.4 pH units, preferably
less than 0.3 pH units, more preferably less than 0.2 pH units. A
somewhat bigger pH difference can be employed if the salt
concentration of the dispersion is high.
[0063] On the other hand, if undenatured globular protein is to be
present as non-gelling thickening hydrocolloid, care should be
taken not to subject the protein to conditions that would cause
denaturation. For example, the protein may be dissolved in a
portion of the water at a relatively low temperature. The other
ingredients can be mixed with the remainder of the water at higher
temperature, thereby simultaneously pasteurizing it. This
composition is then cooled down to a temperature sufficiently low
to prevent denaturation, the mixture of water and undenatured
globular protein is mixed in, and the mixture is packed and cooled
down further, or first cooled down quickly and then packed. The
product should be stored prior to use for a sufficiently long
period for the hydrocolloid structure to fully develop. How long
this will take depends on the composition employed and the storage
temperature, but 3-7 days at e.g. 5.degree. C. will in practice
nearly always be sufficient.
[0064] Good keepability can be obtained by the use of low pH, the
presence of salt or other preservatives such as potassium sorbate
and sodium benzoate, hygienic or aseptic processing and packaging
material, the use of a heattreatment sufficient to pasteurize or
sterilize the product, e.g. UHT treatment for 4 minutes - 4 seconds
at 120-140.degree. C., or a combination of such measures. If a
heattreatment such as pasteurisation or sterilisation is employed
and the composition comprises egg yolk, the egg yolk may loose its
emulsifying functionality. To prevent this, pasteurized egg yolk
can be employed that is commercially available. The rest of the
composition can then be given a heattreatment. The pasteurized egg
yolk can be admixed after the composition has been cooled down to a
sufficiently low temperature, e.g. 50-55.degree. C. If appropriate
the composition can be homogenized, e.g. by passage through a
colloid mill and then be packed and cooled down. Such a process can
for example conveniently be carried out in Fryma.RTM. equipment
designed for batch-wise production of mayonnaise and the like.
Alternatively, the egg yolk can be made heat stable by treating it
with e.g. phospholipase A2. Such stabilized egg yolk can be
pasteurized without loss of emulsifying functionality.
[0065] In a preferred process for preparing lamination dispersion
with the incorporation of cheese, a mixture of all ingredients is
subjected to a heattreatment e.g. at 70-90.degree. C. for 1-10
minutes, and a homogenisation treatment preferably carried out by
passing the mixture while still hot, through a high pressure
homogenizer.
[0066] The lamination dispersion can be used in the preparation of
laminated dough, e.g. for croissants, Danish pastry and puff
pastry, in the usual way. Normally the lamination dispersion is
taken from cooled storage and placed at bakery temperature, e.g.
20.degree. C., 1 day before the dough preparation. To prepare the
dough, first a pr-dough is prepared suitable for the intended
application, optionally the lamination dispersion as such may be
worked, e.g. by rolling it out, the dispersion is put on the
pr-dough, which is folded around it, and the combination of
pr-dough and lamination dispersion is rolled and folded a number of
times, optionally with intermediate or subsequent resting stages.
As already mentioned above, pr-dough and lamination dispersion can
also be combined e.g. by mixing pieces of lamination dispersion
into flour and optional other ingredients and subsequently
incorporating water and possible further materials still to be
added. The dough preparation is preferably carried out such that
the laminated dough comprises 5-800, more preferably 8-100 layers
of lamination dispersion. It is an advantage of the present
invention that baked products with good structure can be obtained
using laminated dough with relatively few layers. Thus the required
amount of handling is reduced.
[0067] If so desired, in addition to the present lamination
dispersion also another, e.g. a conventional fat continuous
lamination dispersion can be incorporated in the laminated dough.
For example, first half of the usual amount of lamination
dispersion of the present invention is folded into a pr-dough. The
combination is once rolled and folded. Then a similar amount of the
other lamination dispersion is folded into the dough and rolling
and folding is completed as usual. In this way the dough will
comprise layers of each of the lamination dispersions. Preferably,
the lamination dispersion contained in the laminated dough consists
for at least 50% of the water continuous lamination dispersion as
described above. More preferably the laminated dough consists of
pr-dough and water continuous lamination dispersion as described
herein.
[0068] The laminated dough can subsequently, optionally after
having been proofed if applicable, be baked to obtain the end
product. If the product is not consumed shortly after baking, if so
desired the product can be reheated before it is eaten. It is also
possible to include an intermediate storage stage, wherein the
laminated dough is chilled or frozen or preserved otherwise,
optionally packed, and kept for some time before it is baked. In
this way, for example, the laminated dough can be sold as such to
the consumer, allowing him or her to prepare freshly baked products
at home in a very easy way. If the dough needs proofing, e.g. for
croissants, such intermediate storage can be carried out prior to,
or after part or all of the required proofing. Thus the lamination
dispersion can be employed for preparing for example pr-proofed or
ready-to-bake laminated doughs as e.g. described in EP 493 850, EP
542 353, WO 93/22928 or PCT/EP94/04165. The lamination dispersion
can also be used for preparing microwaveable laminated doughs for
pastries, croissants and the like. Similarly it can be used for
preparing "partially baked" products, e.g. wherein baking and/or
microwaving is interrupted, the product is optionally frozen or
preserved otherwise, packed and sold and the customer only needs to
apply a short residual baking and/or microwaving treatment.
[0069] Especially when the lamination dispersion is prepared using
substantial amounts of cheese, the dispersion can make an excellent
contribution to the taste and flavour of the product. For example
cheese croissants can be prepared without the need for the baker to
add cheese separately, which brings a.o.t. convenience to the
baker. Puff pastries prepared with such cheese lamination
dispersion are eminently suitable for preparing e.g. vegetarian
pastries filled with a vegetable based filling. Numerous other
applications present themselves for the lamination dispersion,
prepared with or without cheese and for the laminated dough. For
example pastries can be prepared which contain a sausage which is
folded into the laminated dough and baked with it, fruit pieces can
be incorporated etc.
EXAMPLES
Examples 1-4
[0070] A series of lamination dispersions was prepared using
aqueous phase compositions as given in Table I. In each case, the
water was heated to 95.degree. C. The maltodextrin Paselli SA2.RTM.
was dispersed into it using a Waring.RTM. blender. Then the
Na-caseinate was added (except for comparison A in which only
Na-caseinate was used). In each case 57 parts of aqueous phase were
prepared.
[0071] A fat phase was prepared by heating a mixture of 50%
partially hydrogenated soyabean oil, 25% palm oil, 15% partially
hydrogenated palm oil and 10% sunflower oil to 60.degree. C. to
fully melt it and per 40 parts of fat, 3 parts of (unhydrolysed)
soyabean lecithin having a phospholipid content of 50% was mixed
into it. For all lamination dispersions this same fat phase
composition was used. The fat in this fat phase is softer and has a
higher content of cis-unsaturated fatty acid residues than the fats
that are commonly employed in fat continuous lamination
dispersions.
[0072] The aqueous phase composition was transferred to a
Kenwood.RTM. mixer which was operated at stirring speed 1. To 57
parts of hot aqueous phase composition, 43 parts of fatphase of
60.degree. C. was added slowly while continuing mixing. After all
fatphase was added, stirring was continued for 2 minutes.
[0073] The dispersion was filled into small plastic buckets, they
were closed and stored for 1 week at 5.degree. C.
[0074] In each case, the maltodextrin had formed an aggregates
containing gel. The Na-caseinate had not formed a gel.
[0075] The Stevens values at 20.degree. C. were measured of the
lamination dispersions, and again after the dispersion had been
rolled out by the baker before combining the dispersion with the
pr-dough. The results of the Stevens measurements are also given in
Table I.
[0076] In each case a laminated dough was prepared with the
lamination dispersion using the so-called pencil method: For the
pr-dough 500 g flour and approximately 270 g water is used. (The
precise amount of water depends on the flour type. The Farinograph
water absorption value minus 4% was used). 400 g of the lamination
dispersion is cut in pieces of about 1.times.1.times.4 cm and mixed
with the flour. The water is added to this mixture in a small
Diosna.RTM. kneader, and the Diosna is operated for about 50
strokes. The composite dough (pr-dough combined with lamination
dispersion) is rolled out via dial positions on the rolling machine
to a layer of pre-determined thickness in the following steps:
25-20-15-10-8 mm. The piece of dough is folded in three, turned
90.degree. and rolled out as before. It is folded again in 3,
turned 90.degree. and rolled out as before. Then it is folded again
in 3 and rolled out via the dial positions on the rolling machine
with the following steps: 24-20-15-turn 90.degree.-12-8-6-turn
90.degree.-4-3.75 mm. Thus, a laminated dough with 27 layers of
lamination dispersion separated by layers of pr-dough is
obtained.
[0077] Dough pieces for vol au vents of standard size and shape are
cut from the dough and put on a baking plate. They are allowed to
rest and baked in a preheated oven for about 20 minutes at
240.degree. C.
[0078] After baking, the puff pastries are allowed to cool down for
1 hour at ambient temperature. Then the weight and height are
determined and the "Gravity Index" (GI) is calculated (height in mm
divided through weight in gram). The GI indicates the lift of the
pastry. The Top shrink is determined by measuring the decrease of
the size of the top of the baked pastry with respect to the size of
the unbaked pastry. It indicates the degree of shrinkage of the top
of the pastry during baking. Generally speaking it can be said that
GI should be as high as possible and the Top shrink should be as
low as possible. Some of the pastries are cut in half and the baker
scores the structure of the pastry on a 1-5 scale. 1 indicates a
fine lamellar structure, 5 indicates a very open structure while
the score for typical good quality pastry is 2.5 or 3.
[0079] The results obtained are given in Table I.
[0080] Overall, the lamination performance, i.e. the handling of
the lamination dispersion, the behaviour of the dispersion during
the preparation of the laminated dough and the type and presence of
layers in the baked product was good for examples 1-4. Also the
overall evaluation of the baked product was good for examples 1-4.
Overall the baked product of example 1 was found to be the best.
However, the lamination dispersion of comparison A was not
appreciated by the baker. The product was too soft and therefore
difficult to handle. During kneading and lamination the lamination
dispersion mixed up partly with the pr-dough resulting finally in
insufficient layer formation. The top shrink was fairly high while
the GI was somewhat lower than for the other dispersions.
3TABLE I Comparison Example 1 2 3 4 A Aqueous phase compositions
Na-caseinate (%) 12.5 12.5 15 20 30 Paselli SA2 (%) 25 30 30 25 --
Water (%) 62.5 57.5 55 55 70 Stevens St20.degree. C. 502 647 785
576 103 St after rolling 213 278 331 273 59 out Baking results GI
0.88 0.76 0.80 0.81 0.73 Top shrink 7.6 7.6 7.2 3.9 12.8 Structure
2.5 3 3 3 3
Examples 5-6
[0081] The above example was repeated except that different aqueous
phase compositions were used and that, after addition of the fat
and emulsifier to the hot aqueous phase composition, stirring was
continued for 4 minutes. The aqueous phase compositions used and
the results obtained are shown in Table II. Both the lamination
dispersions and the laminated doughs were judged to be good.
4 TABLE II Example 5 6 Aqueous phase composition: Na-caseinate (%)
10 10 Paselli SA2 (%) 25 30 Water (%) 65 60 Stevens St20.degree. C.
396 750 St after rolling out 275 279 Baking results GI 0.76 0.83
Top shrink 6.4 10.0 Structure 3 3
[0082] With respect to baking trials it should be kept in mind that
only comparisons should be made between products baked in a single
series of trials. Many external factors can influence the results,
e.g. the temperature and humidity of the bakery and the type of
flour, its age and storage history. The same applies for yeast, if
used. Especially the flour can have a big influence. If a lot of
flour is split in two parts, one stored for 3 weeks at 20.degree.
C. and the other at 5.degree. C., perceivable differences in dough
handling and properties of baked product may result. Therefore,
comparisons should only be made between trials from the same
series.
Example 7-17
[0083] Fat free lamination dispersions were prepared using aqueous
phase compositions as given in Table III. The lamination
dispersions were prepared as described for examples 1-4 except that
no fat and emulsifier were included. After 1 week storage at
5.degree. C. the Stevens at 20.degree. C. and after rolling out of
the dispersion were measured. The results are also given in Table
III.
[0084] Croissant pr-dough was prepared using the following
recipe:
5 Flour 1000 parts Yeast 50 parts Salt 20 parts Sugar 20 parts
Dough improver 30 parts Water 580 parts
[0085] The pr-dough was prepared by kneading all the ingredients
for 2 minutes at speed 1 and for 4 minutes at speed 2 in an
Eberhardt.RTM. spiral kneader. The pr-dough was allowed to rest for
10 minutes. Lamination: flour/lamination dispersion in 1/1 ratio.
2.times. folded in 4=16 layers.
[0086] For each dough 2 different fermentation times were applied:
40 minutes and 60 minutes at 32.degree. C. and 85% RH. The shaped
doughs were baked for 18 minutes in a pr-heated oven at 220.degree.
C. with 5 seconds steam injection. The croissants were evaluated
for specific volume and structure. The results are given in Table
III.
[0087] For comparison, two trials were included with lamination
dispersions that did not contain protein hydrocolloid (comparisons
B and C). As further comparison, several times together with dough
prepared with a water continuous dispersion, simultaneously also a
dough prepared as described above but containing Trio Toer.RTM. as
lamination dispersion, was baked in the same oven. Trio Toer is a
fat continuous margarine with a dispersed aqueous phase intended
for making laminated products. The highest and lowest values
obtained for the S.V. and structure for the products made with the
fat continuous lamination dispersion in this series of trials are
given in Table III under comparison D.
6 TABLE III Composition* Stevens Na- Paselli rolled Baking results
caseinate SA2 20.degree. C. out 40 min.sup.+ 60 min.sup.+ Example
(%) (%) (g) (g) S.V Structure.sup..sctn. S.V. Structure.sup..sctn.
7 15 25.2 445 105 8.0 4 7.8 4 8 15 26.1 530 150 8.3 4 7.7 4 9 15
26.8 670 205 8.8 3 8.8 4 10 15 27.4 675 215 8.0 4 9.4 4 11 12.5
27.6 520 155 9.1 3 9.6 3 12 12.5 28.2 565 165 9.1 3 11.1 3 13 12.5
29.3 745 270 7.6 4 10.8 4 14 10 29.7 570 220 6.7 4 9.7 4 15 10 30.3
600 235 8.4 4 8.6 4 16 7.5 30.7 515 225 8.3 4 10.2 4 17 7.5 31.4
520 220 9.8 4 9.8 4 Comparison B -- 33.0 445 140 8.8 5 8.6 5
Comparison C -- 35.0 635 255 8.0 5 7.7 5 Comparison D Not Appl. Not
Appl. -- -- 7.4- 3--3 10.6 3--3 5.9 -6.7 *The remainder of the
composition consisted of water .sup.+Fermentation time applied
.sup..sctn.Scale from 1-5, 1 indicates bread-like structure, 5
indicates a too open structure. Typical good quality croissant has
structure score 3.
[0088] The results obtained with the fat continuous lamination
dispersion (comparison D) show that the S.V. may vary substantially
between different baked lots even though they are from the same
series of trials. However the structure of the baked product does
not fluctuate substantially.
[0089] The S.V.'s obtained with the water continuous dispersions
with 60 minutes fermentation time are quite comparable to those
obtained with the fat continuous product. For 40 minutes
fermentation time, the water continuous products tended to give a
higher S.V. than the fat continuous product. A higher S.V., within
reason, is usually judged to be a positive rather than a negative
attribute, and the S.V.'s found with 40 minutes fermentation time
were found to be quite acceptable.
[0090] The water continuous dispersions without protein
hydrocolloid (comparison B and C) had a poor open structure. The
examples all gave better structures than these comparisons and for
several of the examples the structure was as good as that obtained
with the fat continuous product (comparison D).
[0091] Furthermore, during dough preparation, the baker found
comparisons B and C less good than the examples. Comparisons B and
C were more brittle and had more tendency to break and crumble
while the examples were more plastic and easy to roll out.
[0092] Shaped pieces of dough from examples 14, 15, 16 and 17 were,
prior to fermentation, frozen at -20.degree. C. They were kept at
that temperature for 20 days. Then they were thawed during 60
minutes at 20.degree. C. and proofed during 90 minutes at
32.degree. C. and 85% Relative Humidity. They were then baked for
18 minutes at 220.degree. C. with 5 seconds steam injection.
[0093] The resulting products were very good. They had the
following SV's and Structure scores:
7 Example S.V. Structure 14 8.2 4 15 7.5 3 16 8.2 3.5 17 8.0
3.5
Example 18
[0094] 18 kg of lamination dispersion containing 31% Paselli SA2
and 7.5% sodium caseinate with the balance of water was prepared in
a Molto Mat Universal (MMU-20) ex Krieger, Switzerland. The water
was heated to 90.degree. C. and the Paselli SA2 was dispersed into
it. Then the sodium caseinate was mixed into it. The product was
packed while hot in 2 l plastic buckets and stored for 1 week at
5.degree. C. and then 1 day at 20.degree. C. The St 20 was 580 g,
after rolling out it was 275 g.
[0095] Croissant pr-dough was prepared as in examples 7-17, except
that 125 parts dough improver and 490 parts water were employed.
The preparation of laminated dough and baked croissants was as in
examples 7-17, 60 minutes proofing time was applied. The resulting
croissants had SV 9.8 and structure score 3.5.
Example 19
[0096] 1 kg of a lamination dispersion was prepared that contained
40% Raftiline LS.RTM. and 12.5% sodium caseinate, the balance being
water using a Waring.RTM. blender. The water was heated to
60.degree. C. and the Raftiline was dispersed in it. Then the
sodium caseinate was mixed into it. The product was packed and
stored for 1 week at 5.degree. C. and for 1 day at 20.degree. C.
The St 20 was 215 g.
[0097] Croissants were prepared with this lamination dispersion in
the same way as in example 18. They had S.V. 7.5 and structure
score 2.
[0098] For comparison, in the same manner two dispersions were
prepared containing no sodium caseinate but 40% and 50% Raftiline
LS.RTM. (comparisons E and F). The St 20 values were 145 and 200.
When starting to prepare the dough the products softened
dramatically and they were pushed out from the dough on the sides
during lamination such that proper laminated doughs could not be
obtained.
Example 20
[0099] 800 g. of a lamination dispersion containing 20% whey
protein and 2% locust bean gum the remainder being water were
prepared by dissolving the ingredients in water of ambient
temperature. The whey protein was denatured by addition of 6N HCl
down to pH 5.3 and heating to 85.degree. C. After packing the
product was stored for 1 week at 5.degree. C. and for 1 day at
20.degree. C.
[0100] Croissants were prepared as in example 18. They had S.V. 4.3
and structure score 2.
[0101] For comparison (comparison G), a dispersion was prepared
containing only 20% denatured whey protein and no locust bean gum.
The resulting product was very brittle and crumbly. Upon trying to
make the laminated dough it could not be rolled out, but instead
broke into pieces.
Example 21
[0102] A lamination dispersion was prepared as described in Example
1.
[0103] With this dispersion croissants were prepared according to
the following recipe:
8 Pr-dough: Flour 1000 parts Water 580 parts Salt 20 parts Yeast 50
parts Fat 20 parts Sugar 30 parts Dough improver 0.26 parts
[0104] The ingredients are kneaded for 2 minutes at speed I and 6
minutes at speed II in a Eberhardt spiral kneader.
[0105] Rest: 10 minutes at 20.degree. C., RH of 75%.
[0106] 1700 parts of pr-dough is rolled out to a sheet of 10 mm
thickness.
[0107] 600 parts of lamination dispersion is rolled out to 10 mm
thickness.
[0108] The dispersion is placed on top of the pr-dough which is
folded around it.
[0109] Roll out via 30-25-12-10 to 8 mm thickness.
[0110] Fold in 4, turn 90.degree..
[0111] Roll out via 30-25-15-12-10 to 8 mm. Fold in 4.
[0112] Roll out via 30-25-15 to 15 mm, turn 90.degree..
[0113] Roll out via 10-8-6 to 6 mm, turn 90.degree..
[0114] Roll out 5-3.5-3 to 2.75 mm.
[0115] The resulting dough thickness is 4 mm. Cut dough in
triangles of 21.times.10 cm. Roll the triangles with a stretch of
20%. Fermentation: 60 minutes at 32.degree. C., 80% RH.
[0116] Baking:
[0117] 5 sec. steam injection
[0118] 18 minutes at 220.degree. C.
[0119] The resulting croissants were evaluated by an experienced
panel which rated the croissants for the following attributes:
[0120] External:
[0121] Form/Shape
[0122] Crust
[0123] Colour
[0124] Internal:
[0125] Structure/grain
[0126] Colour
[0127] Taste
[0128] Aroma
[0129] Texture
[0130] for each attribute a scale from 1 to 5, or from 1 to 7 was
employed, score 3 being optimal in each case for croissants. For
each of the attributes the average score of the panel for the
croissants was 3. They were very good.
Example 22-23
[0131] A lamination dispersion was prepared as described in
examples 5-6 except that an aqueous phase prepared as described in
example 19 was used. A further dispersion was prepared in the same
way except that the aqueous phase contained 50% Raftiline LS and
7.5% sodium caseinate. With these lamination dispersions puff
pastries were prepared as described in examples 5-6. Acceptable
pastries were obtained.
Example 24
[0132] An aqueous phase comprising 30% Paselli SA2 and 15%
undenatured whey protein was prepared by dispersing the Paselli in
water at 95.degree. C., cooling down the mixture to 40.degree. C.
and dispersing the whey protein into it. With this aqueous phase a
lamination dispersion and puff pastry was prepared as described in
Examples 1-4. The pastries had GI=0.7, Top shrink 9% and Structure
score 3.
Example 25
[0133] To 480 g. water of ambient temperature, 108 g. whey protein
and 12 g. locust bean gum were added. The mixture was acidified to
pH 5.3 using 6N HCl. The mixture was heated to 40.degree. C. and to
57 parts of this mixture 43 parts of fatphase as described in
examples 1-4 was slowly admixed. The mixture was heated to
75.degree. C. while stirring and the mixture was kept at this
temperature for 30 minutes. It was then packed and stored at
5.degree. C.
[0134] With the dispersion, puff pastries were prepared as
described in examples 1-4. Good pastries were obtained having GI
0.8, top shrinkage 4.5% and structure score 3.
Example 26
[0135] A lamination dispersion was prepared from the following
ingredients:
9 Jong belegen Gouda cheese 10% Extra belegen Gouda cheese 20%
Parmesan cheese 2% Green cheese** prepared from UF retentate 25%
Whey protein concentrate (80%) 3% Skimmilk powder 4% Acid casein
1.5% Flavour composition 1% Hercofood frimulsion .RTM.* 0.3% Butter
13.5% Cooking salt 1.1% Water 18.6% *Hercofood frimulsion is a
product consisting of locust bean gum, guar gum and carrageenan.
**Green cheese is a fresh renneted curd.
[0136] All ingredients were put in a Stephan cutter and sheared
therein for 25 minutes. Then the temperature was slowly raised to
85.degree. C. This temperature was maintained for 6 minutes and
subsequently the mixture was passed through a high pressure
homogenizer operating at 200 bar and packed while still hot. It was
stored at 5.degree. C. for 1 week and then kept for 1 day at
20.degree. C.
[0137] The product had a very good smooth texture and had good
stability. No free oil was observed.
[0138] The dispersion was used for preparing croissants. Good
product with a cheese taste was obtained.
[0139] Results of analyses of the product are shown in Table
IV.
Example 27
[0140] Example 26 was repeated except that the following
composition was used.
10 Jong belegen Gouda cheese 8.3% Extra belegen Gouda cheese 16.7%
Lactic casein 1.3% Stabilised egg yolk 1.7% Skimmilk powder 3.3%
Whey protein concentrate (80%) 2.9% Green cheese prepared from UF
retentate 20.8% Butterfat 24.2% Cooking salt 1.2% Flavour
composition 1.7% Hercofood frimulsion .RTM. 0.2% Water 17.7%
[0141] The lamination dispersion had a very smooth texture and good
stability. See also Table IV.
[0142] The dispersion was used for preparing puff pastries. Very
satisfactory results were obtained.
Example 28
[0143] Example 27 was repeated but sunflower oil was used instead
of butterfat. The lamination dispersion was somewhat softer, but
the dough preparation presented no problems and good pastries were
again obtained.
Example 29
[0144] A lamination dispersion was prepared as in example 26 except
that the following ingredients were used:
11 Jong belegen Gouda cheese 25% Extra belegen Gouda cheese 25%
Fresh cheese 20% Whey protein concentrate (80%) 3% Green cheese
from UF retentate 15% Butterfat 4% Hercofood frimulsion .RTM. 0.25%
Water 7.75%
[0145] The lamination dispersion was used for preparing croissants
and puff pastry as described in examples 7-17 and 1-4 respectively.
The lamination performance was excellent, the product was very
plastic. Also the baked products were good and had especially good
taste and flavour. See also Table IV.
12 TABLE IV Example 26 27/28 29 Water (%) 43 38 46 Protein (%) 19
15 20 Fat (%) 29 39 28 Lactose (%) 2 2 0.5
Comparative Example H
[0146] This trial was done to evaluate the teaching of WO
94/28741.
[0147] Composition used:
[0148] 27.4% butter
[0149] 46.8% Paselli SA2 (DE2)
[0150] 6.1% Avebe MD 20 (DE20)
[0151] 8.1% Instant clear gel (pre-gelatinized starch)
[0152] 0.5% Whey protein
[0153] 0.2% Xanthan gum
[0154] 10.9% Water
[0155] The butter was creamed at ambient temperature in a Kenwood
mixer operating at lowest stirring speed. Gradually the dry
ingredients and the water were added to the butter while stirring.
The mixer was covered to prevent excessive dusting. Mixing was
continued for another 3 minutes at higher speed.
[0156] During addition of the mix of dry ingredients initially a
homogeneous mass with butter was formed, which changed into a
crumbly incoherent material when all the ingredients were added.
The water added could not correct this.
[0157] Also with further kneading by hand a coherent material could
not be formed that could usefully have been evaluated for preparing
laminated dough.
Comparative Example I
[0158] This trial was done to evaluate the teaching of U.S. Pat.
No. 4,752,494.
[0159] The following composition was used;
[0160] 12.5% water
[0161] 66.7% cornsyrup DE 42
[0162] 2.47% hydrocolloid Avicel PC 591
[0163] 6.25% polydextrin ex Physer
[0164] 3.78% maltodextrin Paselli MD10
[0165] 2.6% Na caseinate
[0166] 2.6% Modified whey solids
[0167] 3.1% salt
[0168] Half of the cornsyrup was dispersed in the water, the Avicel
was added and the composition was vigorously mixed for 10 minutes.
The remaining ingredients were added and the composition was mixed
for 5 minutes. It was then heated to 100.degree. C. kept at that
temperature for 10 minutes and allowed to cool down.
[0169] The resulting product had a soft creamy texture consistent
with expectation based on the description of U.S. Pat. No.
4,752,494. It appeared that it might be a suitable base for
preparing a creme filling. However it was much too soft for use as
a lamination dispersion in the preparation of laminated dough. A
meaningful reading could not be obtained in the Stevens measurement
using the normal probe with a diameter of 4.4 mm. Therefore, the
Stevens value was measured using a probe with 12.7 mm diameter.
Even with this probe, the Stevens value at 20.degree. C. was only
12 g. At 5.degree. C. it was 16 g.
* * * * *