U.S. patent number RE36,785 [Application Number 08/947,416] was granted by the patent office on 2000-07-18 for high fat biscuit mix and products resulting therefrom.
This patent grant is currently assigned to The Pillsbury Company. Invention is credited to Cynthia A. Colson, Gregg J. Moder.
United States Patent |
RE36,785 |
Colson , et al. |
July 18, 2000 |
High fat biscuit mix and products resulting therefrom
Abstract
The invention is a high fat biscuit mix as well as dough and
biscuit products resulting therefrom. The mix comprises flour, a
leavening agent, and emulsifier along with a protein supplement and
shortening. The shortening has a high initial solids content at low
temperatures (50.degree. F.) and a melting point of 104.degree. F.
or less resulting in a biscuit product having an improved
moistness, flakiness and uniform height. The protein supplement and
emulsifier generally provide a product having an improved outer
crust layer, improved height and shape, and an interior which is
tender without being doughy. The mix and resulting dough comprise a
high concentration of fat and further a high concentration of fat
contributed by shortening chips within the dough.
Inventors: |
Colson; Cynthia A. (Chanhassen,
MN), Moder; Gregg J. (Minneapolis, MN) |
Assignee: |
The Pillsbury Company
(Minneapolis, MN)
|
Family
ID: |
21700233 |
Appl.
No.: |
08/947,416 |
Filed: |
October 8, 1997 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
|
|
002320 |
Jan 8, 1993 |
|
|
|
Reissue of: |
363308 |
Dec 21, 1994 |
05458903 |
Oct 17, 1995 |
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Current U.S.
Class: |
426/551; 426/553;
426/555; 426/556; 426/601; 426/94 |
Current CPC
Class: |
A21D
2/16 (20130101); A21D 2/165 (20130101); A21D
2/262 (20130101); A21D 2/263 (20130101); A21D
13/80 (20170101); A21D 10/005 (20130101); A21D
10/02 (20130101); A21D 13/068 (20130101); A21D
6/001 (20130101) |
Current International
Class: |
A21D
13/00 (20060101); A21D 10/02 (20060101); A21D
10/00 (20060101); A21D 2/26 (20060101); A21D
13/08 (20060101); A21D 2/00 (20060101); A21D
2/16 (20060101); A21D 008/00 () |
Field of
Search: |
;426/94,551,553,555,556,561,601 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Tran; Lien
Attorney, Agent or Firm: Merchant & Gould P.C.
Parent Case Text
This is a continuation of application Ser. No. 08/002,320, filed
Jan. 8, 1993 .Iadd.now abandoned.Iaddend..
Claims
I claim:
1. A dry flour mix .Iadd.suitable for making a biscuit
product.Iaddend., said mix comprising flour, a leavening agent,
salt, an amount of an emulsifier effective to reduce the doughiness
in the interior of the .[.baked.]. .Iadd.biscuit .Iaddend.product
and provide a crisp outer crust, an amount of protein source
effective to provide .[.a.]. .Iadd.the .Iaddend.biscuit
.[.having.]. .Iadd.with .Iaddend.a crisp outer layer and a tender
interior and a shortening constituent, wherein said shortening
constituent comprises a shortening having a melting point of about
104.degree. F. or less, an SFI profile which has a slope of about
-0.9 or greater and is present in a concentration which provides a
mix resulting in a dough product of uniform baking properties and
composition.
2. The mix of claim 1 wherein said shortening is present in a
concentration ranging from about 10 wt-% to 40 wt-%.
3. The mix of claim 2 wherein said shortening is present in a
physical form selected from the group consisting of chips, noodles,
plasticized shortening, or mixtures thereof.
4. The mix of claim 3 wherein said shortening comprises chips
having a thickness ranging from about 0.08 cm to 0.2 cm.
5. The mix of claim 1 wherein said protein .[.supplement.].
.Iadd.source .Iaddend.is present in a concentration ranging from
about 0.5 wt-% to 5 wt-%.
6. The mix of claim 5 wherein said protein source comprises
caseinate in a concentration ranging from about 1.25 wt-% to 4
wt-%.
7. A dough resulting from the mix of claim 6.
8. A high fat dough .Iadd.suitable for making a biscuit
product.Iaddend., said dough comprising water, flour, a leavening
agent, salt, an amount of protein source effective to provide
.[.a.]. .Iadd.the .Iaddend.biscuit .[.having.]. .Iadd.product with
.Iaddend.a crisp outer layer and a tender interior and a shortening
constituent, an amount of emulsifier effective to reduce the
doughiness in the interior of the .[.baked.]. .Iadd.biscuit
.Iaddend.product and provide a crisp outer crust, wherein said
shortening constituent comprises a shortening having a melting
point of about 104.degree. F. or less, an SFI profile which has a
slope of about -0.9 or greater and is present in a concentration
which provides .[.a mix resulting in a.]. .Iadd.the .Iaddend.dough
.[.product of.]. .Iadd.with .Iaddend.uniform baking properties and
composition.
9. The dough of claim 8 wherein said shortening is present in a
concentration ranging from about 7 wt-% to 28 wt-%.
10. The dough of claim 9 wherein said shortening is present in a
physical form selected from the group consisting of ribbons, chips,
plasticized shortening, and mixtures thereof.
11. The dough of claim 10 wherein said shortening comprises chips
having a thickness ranging from about 0.08 cm to 0.2 cm.
12. The dough of claim 8 wherein said protein .[.supplement.].
.Iadd.source .Iaddend.is present in a concentration ranging from
about 0.5 wt-% to 4 wt-%.
13. The dough of claim 12 wherein said protein .[.supplement.].
.Iadd.source .Iaddend.comprises caseinate in a concentration
ranging from about 1.5 wt-% to 3.5 wt-%.
14. A biscuit resulting from the dough of claim 13.
15. A high fat .[.bakery.]. .Iadd.biscuit .Iaddend.product, said
.[.bakery.]. .Iadd.biscuit .Iaddend.product .Iadd.made from a
dough, said dough .Iaddend.comprising flour, a leavening agent,
salt, an amount of protein source effective to provide .[.a.].
.Iadd.the .Iaddend.biscuit .[.having.]. .Iadd.product with
.Iaddend.a crisp outer layer and a tender interior and a shortening
constituent, an amount of emulsifier effective to reduce the
doughiness in the interior of the .[.baked.]. .Iadd.biscuit
.Iaddend.product and provide a crisp outer crust, wherein said
shortening constituent comprises a shortening having a melting
point of about 104.degree. F. or less, an SFI profile which has a
slope of about -0.9 or greater and is present in a concentration
which provides .[.a mix resulting in a.]. .Iadd.said .Iaddend.dough
.[.product of.]. .Iadd.with .Iaddend.uniform .[.baking.].
properties and composition.
16. The biscuit of claim 15 wherein said shortening is present in a
concentration ranging from about 7 wt-% to 28 wt-%.
17. The biscuit of claim 16 wherein said shortening is present in a
physical form selected from the group consisting of ribbons, chips,
plasticized shortening, and mixtures thereof.
18. The biscuit of claim 15 wherein said protein source is present
in a concentration ranging from about 0.5 wt-% to 4 wt-%.
19. The biscuit of claim 18 wherein said protein source comprises
caseinate in a concentration ranging from about 1.5 wt-% to 3.5
wt-%.
20. A frozen biscuit dough composition comprising by weight:
a. from about .[.43.]. .Iadd.35 .Iaddend.percent to about .[.63.].
.Iadd.60 .Iaddend.percent farinaceous material .[.having a protein
content of from about 0.5 wt-% to about 4 wt-%.].;
b. from about 7 wt-% to about 28 wt-% shortening, wherein said
shortening is comprised of from about 40 percent to about 100
percent shortening flakes, said shortening flakes having solids fat
index values of about 61 at 50.degree. F., about 48 at 70.degree.
F., and 39 at 80.degree. F., about 16.5 at 92.degree. F., and about
1.5 at 104.degree. F.
c. from about 20 wt-% to about 40 wt-% liquids;
d. from about 1 wt-% to about 4.5 wt-% leavening agent;
e. from about .[.0.5.]. .Iadd.0.3 .Iaddend.wt-% to about 2 wt-%
emulsifying agent; and
f. from about 0.5 wt-% to about 4 wt-% protein .[.supplement.].
.Iadd.source.Iaddend..
21. The frozen biscuit dough composition of claim 20 wherein said
shortening flakes have a melting point of about 104.degree. F.
22. The frozen biscuit dough composition of claim 20 wherein said
emulsifying agent comprises diacetyl tartaric acid esters of mono-
and diglycerides.
23. The frozen biscuit dough composition of claim 20 wherein said
shortening is comprised of about 100 percent shortening flakes.
24. The .[.composition.]. .Iadd.mix .Iaddend.of claim 1, wherein
said emulsifying agent is selected from the group consisting of a
monoglyceride of a fatty acid, a diglyceride of a fatty acid,
propylene glycol, a mono ester of a fatty acid, a diester of a
fatty acid, a glycerol ester of a fatty acid, a lactose ester of a
fatty acid, an ethoxylated monoglyceride, an ethoxylated
diglyceride, a succinylated monoglyceride, a succinylated
diglyceride, lecithin, a diacetyl tartaric acid ester of a
monoglyceride, a diacetyl tartaric acid ester of a diglyceride, a
sucrose ester of glycerol, and mixtures thereof.
25. The .[.composition.]. .Iadd.mix .Iaddend.of claim 24, wherein
said emulsifying agent is present in a concentration ranging from
about 0.7 to 1.2 wt-%.
26. The .[.composition.]. .Iadd.dough .Iaddend.of claim 8, wherein
said emulsifying agent is selected from the group consisting of a
monoglyceride of a fatty acid, a diglyceride of a fatty acid,
propylene glycol, a mono ester of a fatty acid, a diester of a
fatty acid, a glycerol ester of a fatty acid, a lactose ester of a
fatty acid, an ethoxylated monoglyceride, an ethoxylated
diglyceride, a succinylated monoglyceride, a succinylated
diglyceride, lecithin, a diacetyl tartaric acid ester of a
monoglyceride, a diacetyl tartaric acid ester of a diglyceride, a
sucrose ester of glycerol, and mixtures thereof.
27. The .[.composition.]. .Iadd.dough .Iaddend.of claim 26, wherein
said emulsifying agent is present in a concentration ranging from
about 0.5 to 0.9 wt-%.
28. The .[.composition.]. .Iadd.biscuit product .Iaddend.of claim
15, wherein said emulsifying agent is selected from the group
consisting of a monoglyceride of a fatty acid, a diglyceride of a
fatty acid, propylene glycol, a mono ester of a fatty acid, a
diester of a fatty acid, a glycerol ester of a fatty acid, a
lactose ester of a fatty acid, an ethoxylated monoglyceride, an
ethoxylated diglyceride, a succinylated monoglyceride, a
succinylated diglyceride, lecithin, a diacetyl tartaric
acid ester of a diglyceride, a diacetyl tartaric acid ester of
diglyceride, a sucrose ester of glycerol, and mixtures thereof.
29. The .[.composition.]. .Iadd.biscuit product .Iaddend.of claim
15, wherein said emulsifier is present in a concentration ranging
from about 0.6 to 1.5 wt-%.
30. The mix of claim 1 wherein said shortening is in the form of a
chip having an area ranging from about 40 to 370 mm.sup.2.
31. The .[.composition.]. .Iadd.dough .Iaddend.of claim 8 wherein
said shortening is in the form of a chip having an area ranging
from about 40 to 370 mm.sup.2.
32. The composition of claim 20 wherein said shortening is in the
form of a chip having an area ranging from about 40 to 370
mm.sup.2. .Iadd.
33. A dry flour mix suitable for making a dough which may then be
made into a biscuit product, said mix comprising flour, a leavening
agent, salt, an amount of protein source effective to provide the
biscuit product with a crisp outer layer and a tender interior and
a shortening constituent, wherein said shortening constituent
comprises a shortening having a melting point of about 104.degree.
F., or less, and SFI profile which has a slope of about -0.9 or
greater and is present in a concentration which provides the dough
with uniform baking properties and composition..Iaddend..Iadd.34.
The mix of claim 33 wherein said shortening is present in a
concentration ranging from about 10 wt-% to 40
wt-%..Iaddend..Iadd.35. The mix of claim 34 wherein said shortening
is present in a physical form selected from the group consisting of
chips, noodles, plasticized shortening, or mixtures
thereof..Iaddend..Iadd.36. The mix of claim 35 wherein said
shortening comprises chips having a thickness ranging from about
0.08 cm to 0.2 cm..Iaddend..Iadd.37. The mix of claim 33 wherein
said protein source is present in a concentration ranging from
about 0.5 wt-% to 5 wt-%..Iaddend..Iadd.38. The mix of claim 37
wherein said protein source comprises caseinate in a
concentration
ranging from about 1.25 wt-% to 4 wt-%..Iaddend..Iadd.39. The mix
of claim 33 additionally comprising an amount of emulsifier
effective to reduce doughiness in the interior of the baked product
and provide a crisp outer crust..Iaddend..Iadd.40. The mix of claim
39 wherein said emulsifying agent is selected from the group
consisting of a monoglyceride of a fatty acid, a diglyceride of a
fatty acid, propylene glycol, a mono ester of a fatty acid, a
diester of a fatty acid, a glycerol ester of a fatty acid, a
lactose ester of a fatty acid, an ethoxylated monoglyceride, an
ethoxylated diglyceride, a succinylated monoglyceride, a
succinylated diglyceride, lecithin, a diacetyl tartaric acid ester
of a monoglyceride, a diacetyl tartaric acid ester of a
diglyceride, a sucrose ester of glycerol, and mixtures
thereof..Iaddend..Iadd.41. The mix of claim 40 wherein said
emulsifying agent is present in a concentration ranging from about
0.7 to 1.2 wt-%..Iaddend..Iadd.42. The mix of claim 33 wherein said
shortening is in the form of a chip having an area ranging from
about 40 to 370 mm.sup.2..Iaddend..Iadd.43. A dough resulting from
the mix of claim
33..Iaddend..Iadd.44. A high fat dough for making a biscuit
product, said dough comprising water, flour, a leavening agent,
salt, an amount of protein source effective to provide the biscuit
product with a crisp outer layer and a tender interior and a
shortening constituent, wherein said shortening constituent
comprises a shortening having a melting point of about 104.degree.
F., or less, an SFI profile which has a slope of about -0.9 or
greater and is present in a concentration which provides the dough
with uniform baking properties and composition..Iaddend..Iadd.45.
The dough of claim 44 wherein said shortening is present in a
concentration ranging from about 7 wt-% to 28
wt-%..Iaddend..Iadd.46. The dough of claim 45 wherein said
shortening is present in a physical form selected from the group
consisting of ribbons, chips, plasticized shortening, and mixtures
thereof..Iaddend..Iadd.47. The dough of claim 46 wherein said
shortening comprises chips having a thickness ranging from about
0.08 cm to 0.2 cm..Iaddend..Iadd.48. The dough of claim 44 wherein
said protein source is present in a concentration ranging from
about 0.5 wt-% to 4 wt-%..Iaddend..Iadd.49. The dough of claim 48
wherein said protein source comprises caseinate in a concentration
ranging from about 1.5 wt-% to 3.5
wt-%..Iaddend..Iadd.50. The dough of claim 44 additionally
comprising an amount of emulsifier effective to reduce doughiness
in the interior of the biscuit product and provide a crisp outer
crust..Iaddend..Iadd.51. The dough of claim 50 wherein said
emulsifying agent is selected from the group consisting of a
monoglyceride of a fatty acid, a diglyceride of a fatty acid,
propylene glycol, a mono ester of a fatty acid, a diester of a
fatty acid, a glycerol ester of a fatty acid, a lactose ester of a
fatty acid, an ethoxylated monoglyceride, an ethoxylated
diglyceride, a succinylated diglyceride, lecithin, a diacetyl
tartaric acid ester of a monoglyceride, a diacetyl tartaric acid
ester of a diglyceride, a sucrose ester of glycerol, and mixtures
thereof..Iaddend..Iadd.52. The dough of claim 51 wherein said
emulsifying agent is present in a concentration ranging from about
0.5 to 0.9 wt-%..Iaddend..Iadd.53. The dough of claim 44 wherein
said shortening is in the form of a chip having an area ranging
from about 40 to 370 mm.sup.2..Iaddend..Iadd.54. A biscuit
resulting from the dough of claim 44..Iaddend..Iadd.55. A high fat
biscuit product, said biscuit product comprising flour, a leavening
agent, salt, an amount of protein source effective to provide the
biscuit product with a crisp outer layer and a tender interior and
a shortening constituent, wherein said shortening constituent
comprises a shortening having a melting point of about 104.degree.
F., or less, an SFI profile which has a slope of about -0.9 or
greater and is present in a concentration which provides a biscuit
product with uniform baking properties and
composition..Iaddend..Iadd.56. The biscuit of claim 55 wherein said
shortening is present in a concentration ranging from about 7 wt-%
to 28 wt-%..Iaddend..Iadd.57. The biscuit of claim 56 wherein said
shortening is present in a physical form selected from the group
consisting of ribbons, chips, plasticized shortening, and mixtures
thereof..Iaddend..Iadd.58. The biscuit of claim 55 wherein said
protein source is present in a concentration ranging from about 0.5
wt-% to 4 wt-%..Iaddend..Iadd.59. The biscuit of claim 55 wherein
said protein source comprises caseinate in a concentration
ranging
from about 1.5 wt-% to 3.5 wt-%..Iaddend..Iadd.60. The biscuit of
claim 55 additionally comprising an amount of emulsifier effective
to reduce doughiness in the interior of the baked product and
provide a crisp outer crust..Iaddend..Iadd.61. The biscuit of claim
60 wherein said emulsifying agent is selected from the group
consisting of a monoglyceride of a fatty acid, a diglyceride of a
fatty acid, propylene glycol, a mono ester of a fatty acid, a
diester of a fatty acid, a glycerol ester of a fatty acid, a
lactose ester of a fatty acid, an ethoxylated monoglyceride, an
ethoxylated diglyceride, a succinylated monoglyceride, a
succinylated diglyceride, lecithin, a diacetyl tartaric acid ester
of a monoglyceride, a diacetyl tartaric acid ester of a
diglyceride, a sucrose ester of glycerol, and mixtures
thereof..Iaddend..Iadd.62. The biscuit of claim 60 wherein said
emulsifier is present in a concentration ranging from about 0.6 to
1.5 wt-%..Iaddend..Iadd.63. The biscuit of claim 62 wherein said
shortening is in the form of a chip having an area ranging from
about 40 to 370 mm.sup.2..Iaddend..Iadd.64. A frozen biscuit dough
composition comprising by weight:
a. from about 35 percent to about 60 wt-% farinaceous material;
b. from about 7 wt-% to about 28 wt-% shortening, wherein said
shortening is comprised of from about 40 percent to about 100
percent shortening flakes, said shortening flakes having solids fat
index values of about 61 at 50.degree. F., about 48 at 70.degree.
F., about 39 at 80.degree. F., about 16.5 at 92.degree. F., and
about 1.5 at 104.degree. F.;
c. from about 20 wt-% to about 40 wt-% liquids;
d. from about 1 wt-% to 4.5 wt-% leavening agent; and
e. from about 0.5 wt-% to 4 wt-% protein source..Iaddend..Iadd.65.
The frozen biscuit dough composition of claim 64 additionally
comprising from about 0.5 wt-% to 2 wt-% emulsifying
agent..Iaddend..Iadd.66. The frozen biscuit dough composition of
claim 64 wherein said shortening flakes have a melting point of
about 104.degree. F..Iaddend..Iadd.67. The frozen biscuit dough
composition of claim 65 wherein said emulsifying agent comprises
diaceryl tartaric acid esters of mono- and
diglycerides..Iaddend..Iadd.68. The frozen biscuit dough
composition of claim 64 wherein said shortening is comprised of
about 100 percent
shortening flakes..Iaddend..Iadd.69. The frozen biscuit dough
composition of claim 68 wherein said shortening is in the form of a
chip having an area ranging from about 40 to 370 mm.sup.2..Iaddend.
Description
FIELD OF THE INVENTION
The invention relates generally to dry flour mixes having high
concentrations of shortening, as well as dough and baked products
resulting therefrom. More specifically, the invention relates to
dry flour mixes comprising shortening having a reduced melting
point and specific SFI profile combined with protein supplement and
emulsifier.
BACKGROUND OF THE INVENTION
Dry mix flours comprising fats, shortenings, and other lipid
sources, for use in the preparation of tender cooked bakery
products have been well documented in the art. For example,
Estabrook et al, U.S. Pat. No. 1,117,012 discloses a mixture of
wheat flour with comminuted hardened oil useful in the manufacture
of biscuits. Ellis, U.S. Pat. No. 1,417,893 discloses an oil
product comprising paraffin oil and cotton oil having a melting
point of about 60.degree. C. for use in baking preparations such as
cakes or biscuits which may include flour or other perishable
ingredients. Chapin, U.S. Pat. No. 2,392,833 discloses a comminuted
shortening product comprising any number of oils, such as cotton
seed oil, corn oil, peanut oil, sunflower oil, and the like
combined with colloidal agents useful in the emulsification of fat,
and ultimately for inclusion into baking products such as breads,
cakes, donuts,, and the like. Oberholtzer, U.S. Pat. No. 3,212,903
discloses a frozen biscuit dough prepared with coagulated vegetable
oil in the form of a salad dressing-type material, that is an
emulsion such as mayonnaise.
Further, Colby, U.S. Pat. No. 3,257,213 discloses a flour mix
containing autonomous particles of shortening which are
encapsulated so as to allow for a free-flowing flour. Hartley, U.S.
Pat. No. 3,928,646 discloses a process where the blending of
temperature-sensitive constituents, such as flour, salt, milk,
sugar, and the like with shortening agents to provide a
manufacturable dough. Wilmes, U.S. Pat. No. 4,645,673 discloses a
frozen pizza dough having a mixture of high protein and low protein
wheat flours and containing a flaked solid fat constituent of
specific dimensions. The disclosed fat pieces having a melting
point ranging from about 118.degree. to 128.degree. F. Meraj et al,
U.S. Pat. No. 4,761,290 discloses dough products which are produced
by applying shortening flakes to a dough and then coating the dough
with a light batter. Belanger et al, U.S. Pat. No. 4,891,233
discloses flakes of baking shortening or lard useful in the
formulation of pie crust doughs.
Also noteworthy, Tucker et al, U.S. Pat. No. 3,879,563 discloses a
refrigerated biscuit dough comprising a shortening which has a
solids to fat index allowing for the retention of a certain
percentage of solid shortening at temperatures in excess of
120.degree. F. However, of total shortening concentration, Tucker
et al teaches at the most 50% in the form of chips and, at most, 12
wt-% of the total formulation. Parker, U.S. Pat. No. 3,255,016
discloses a pastry dough comprising shortening present in the dough
in discrete cubes, the shortening generally comprising cotton seed
oil and oleostearin.
However, the compositions disclosed above generally use a
shortening composition which has a lower initial solids
concentration at 50.degree. F. or a melting point far in excess of
that necessary to provide a bakery product which has uniform
physical proportions, as well as the desired texture, and
palatability. The result is a Solid Fat Index (SFI) which has a
flatter slope or a higher melting point.
Prior art dough products generally cannot prevent tilting of the
baked product while baking, particularly in a high air velocity
oven. The tilt is generally due to the inability to control the
height of the product. Usually the side of each product that is
towards the center of the baking sheet will rise more quickly than
the side that is away from the sheet center during baking. This
uneven rise during baking causes the product to have a tilted
appearance which is not pleasing to the consumer. Consumers
generally desire baked products such as biscuits to have a uniform
appearance, for example, uniform height, circumference, as well as
a browned outer layer and tender interior.
Many factors have combined to result in dough products which are
difficult to produce in a storage stable form and ultimately used
to provide a baked product having a uniform physical appearance as
well as the appropriate interior texture, exterior crispy layer,
and taste.
Accordingly, a need exists to provide a dough mix and refrigerated
dough product which will provide a biscuit or other baked good
product having a uniform physical appearance as well as a pleasing
taste and texture.
SUMMARY OF THE INVENTION
In accordance with a first aspect of the invention, there is
provided a dry flour mix for use in the manufacture of high fat
baked products comprising flour, a leavening agent, emulsifier, an
amount of protein source effective to provide a bakery product
having a crisp outer layer and a tender, flaky interior and
shortening wherein the shortening is present in a concentration
which provides a mix resulting in a dough product of uniform baking
properties and composition.
In accordance with a further aspect of the invention, there is
provided a high-fat dough made from the dry flour mix of the
invention. In accordance with an even further aspect of the
invention, there is provided a prebaked high fat biscuit made from
the dough of the invention.
The invention is a bakery mix, dough product, and prebaked bakery
product. In the context of this invention, prebaked indicates a
product which has been baked and then frozen or refrigerated prior
to warming and eating. Applicants have found that the addition of
higher amounts of fat into a dough without deleterious effects is
accomplished by using fats with a higher initial solids content
(about 61 percent at 50.degree. F.) and a melting point around
90.degree. to 104.degree. F.
The fat defined by these .[.perimeters.]. .Iadd.parameters
.Iaddend.can be in the form of a plastic, chip, or noodle or any
combination thereof. The use of fats with the specified initial
solids content and melting point results in an improved high fat
biscuit. The amount of this fat added to the dough composition can
be as high as about 28 wt-% of the dough composition. The higher
fat doughs have been found useful after freezing as well as when
they are baked fresh.
The purpose of the invention is to improve the texture and
appearance of frozen prepared dough products such as biscuits.
There is an ongoing and growing demand for frozen prepared dough
products from retail restaurants producing ready-to-serve food
items. These restaurants bake these products for sale to the
fast-food consumer. The flakiness of the crumb, oil content or
moistness of the product, the height and slant of the product, and
the ability to withstand infrared lights are all important
criteria, which the frozen prepared dough products must
satisfy.
The flakier the crumb of the product, the more it seems like it has
been freshly prepared at the sight of distribution. The more moist
and oiler the product, the more appealing it is to the final
consumer from the standpoint of taste and texture. The length of
time the product can withstand the infrared lights without drying
indicates the shelf life at the fast-food restaurant. The height
and tilt of the product are also very important to its aesthetic
appearance and consumer satisfaction.
With the invention, the prepared dough products are more moist and
have a flakier crumb, less tilt, and a longer shelf life. The
products with this new formulation have a fast-food shelf life of
60 to 90 minutes as compared to products of the prior art which
have a shelf life of appreciably less than 60 minutes under
infrared lights before becoming dry in the center. Moreover, the
products with the new formulation emerge from the oven with a crisp
and glossy crust.
BRIEF DESCRIPTION OF THE FIGURE
FIG. 1 is a graphical depiction of the SFI profile of the
shortening composition used in accordance with the composition of
the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
The invention is a dry flour mix for use in the manufacture of
doughs and biscuits comprising flour, a leavening agent, a protein
source, and shortening.
Shortening
The invention comprises a shortening constituent or composition.
Generally, Applicants have found that a shortening of specific
composition when included into a dry biscuit mix and, ultimately,
dough and biscuit, provides a biscuit which provides for uniform
physical proportion that has less tilt with appreciably greater
rise. The shortening acts to lengthen the period of gas retention
within the biscuit dough so as to allow for a more uniform gas
retention and oven rise within the dough product during
cooking.
Shortening is generally comprised of fats and fatty oils, which are
made of predominantly triesters of glycerol with fatty acids,
commonly called triglycerides. The number of triglycerides in a
given natural fat is a function of the number of fatty acids
present and specificity of the enzyme systems involved in that
particular fat-synthesis reactions.
Fats and fatty oils useful in producing shortening consistent with
the invention include cotton seed oil, ground nut oil, soybean oil,
sunflower oil, rape oil, sesame oil, olive oil, corn oil, safflower
oil, palm oil, palm kernel oil, coconut oil, and combinations
thereof. Preferably, the shortening used in the composition of the
invention comprises soybean oil and cotton seed oil at
concentrations ranging from about 95 wt-% to 60 wt-% (soybean oil),
and 5 wt-% to 30 wt-% (cotton seed oil), preferably about 85 wt-%
to 75 wt-% (soybean oil), and about 15 wt-% to 25 wt-% (cotton seed
oil).
We have found that at a given solids content, an abundance of small
crystals produces a harder fat than do coarse crystals. We have
also found that large soft crystals are typically produced by slow
cooling. We have also found that crystallized fats are generally
thixotropic and become softer after vigorous agitation or stress
resulting from, for example, shearing or mixing.
The shortening used in the invention function to provide the
enhanced palatability, physical texture, physical form, and overall
aesthetic appeal to the baked product. Generally, the shortening
provides a tender, soft, fluffy mouthfeel having a light, flaky
texture, while at the same time providing an outer crust having a
crisp texture and glossy appearance. The shortening also preferably
provides for the attainment of pronounced leavening or height in
the baked good with minimal tilting or slanting of the top crust.
Generally, the height in a biscuit product will vary depending on
the weight and diameter of the biscuit. For example, in a biscuit
weighing about 60 grams (as dough) with a diameter of about 2.75
inches, the resulting height in the cooked biscuit will range from
about 3.4 cm to 4.5 cm, and preferably as high as 4.5 cm.
To this end, any number of shortening compositions and physical
states (including liquid, semisolid, or solid) as well as physical
forms may be used. Forms including plasticized shortening, chip
shortening, and noodle-shaped shortening may all be used. The
shortening may also comprise a mixture of physical forms. As can be
seen below in Table 1, the shortening chip physical form may be
used given the following parameters.
TABLE 1 ______________________________________ Useful Working
Preferred ______________________________________ Chip Area 40-370
75-300 75-180 (mm.sup.2) Chip Concentration (Wt-% of Shortening)
Embodiment I 30-100 wt-% 40-60 wt-% 45-66 wt-% Embodiment II 70-100
wt-% 80-100 wt-% 90-100 wt-% Chip 0.08-0.2 0.125-0.175 0.14-0.16
Thickness (cm) ______________________________________
As can be seen, depending upon the desired biscuit qualities, as
much as 100 wt-% of the shortening may be composed of chips.
Plasticized shortening may also be used if processing equipment
permits, for example extrusion. Notably, shortening in the form of
chips provides for less tilting in the upper surface of the baked
product. Tilt is generally considered to be the difference in the
height of a baked product across its upper surface when measured at
the outer edge of the upper surface between the lowest point and
the highest point of the upper surface. For example, in a 60 gram
biscuit (as dough) with a height about 4.0 centimeters, the tilt
will range from about 0.5 cm to 1.5 cm and preferably 0.5 cm. This
range of tilt will be prevalent regardless of height with the
understanding that less height provides a lower incidence of tilt.
Using chip shortening at levels approaching 100 wt-% of total
shortening provides interior flakiness to the baked product while
also providing an outer crust which is tender yet crisp.
The shortening may also take the form of ribbons or cylindrical
noodles which may be added or otherwise used in accordance with the
parameters found in Table 2.
TABLE 2 ______________________________________ Useful Working
Preferred ______________________________________ Diameter (Inches)
1/8-3/8 1/4-3/8 1/4 Noodles 0-100% 0-80% 0-50% Concentration (As a
Precent of Shortening) ______________________________________
The noodles can be used to moderate the attributes provided by the
chips to the baked product. If the noodles are cooled and handled
properly they may even be used to emulate the properties provided
by the chips.
For example, hardened plastic shortening may be extruded through a
pipe using .[.of.]. a Graco pump having a die used to form
shortening noodles or pellets of a specific diameter. We have found
that in extrusion, the less shear in this process, the better to
provide a hardened shortening.
The noodles or pellets may then be added to the mixer along with
the other dry ingredients. Generally, it is preferred that dough
temperature be less than 75.degree. F. with 60.degree. F. being
preferred. Noodle diameter can range from about 1/8" to 3/8".
Lengths may vary around about one inch as the sticks or noodles are
broken up in smaller chunks during the mixing and dry blending
processes.
Preferably, the shortening constituent in the first preferred
embodiment of the invention comprises about 50 wt-% of chip
shortening as a percentage of total shortening having a melting
point of 104.degree. F. or less and preferably 102.degree. F. The
SFI profile for this product may be seen in FIG. 1 as shortening C
(consistent with Working Examples 2-11). The other 50 wt-% of the
shortening preferably comprises a plasticized shortening seen in
FIG. 1 as shortening A (consistent with Working Examples 2-11)
having the SFI profile depicted.
In the second preferred embodiment of the invention, the shortening
comprises as much as 100 wt-% of chip shortening C (consistent with
Working Examples 2-11) and with the SFI profile depicted in FIG. 1.
This
shortening has a melting point of preferably less than 104.degree.
F. and an SFI profile which has a slope for the preferred
shortening generally ranges between -1.5 and -0.5 between
50.degree. F. and 80.degree. F., and -2.0 and -0.5 between
80.degree. F. and 104.degree. F., and preferably between -0.6 and
-0.8 between 50.degree. F. and 80.degree. F. and -1.5 and -1.7
between 80.degree. F. and 104.degree. F. The preferred slope at
50.degree. F. to 80.degree. F. is about -0.70 and from 80.degree.
to 104.degree. about -1.58. Overall, the shortening preferably has
a slope of about -0.9 or greater, preferably -0.95 or greater, and
most preferably about -0.975 or greater in slope.
The Protein Supplement
In the preparation of dry mix as well as wet doughs for use in the
preparation of biscuits, we have found that the addition of
proteins including dairy proteins and milk solids substantially
increases the ability to obtain biscuits having a crisp, brown
outer surface as well as a biscuit having a tender interior which
is moist but not doughy. Generally, proteins which may be used
include any proteins or solids which provide the above-referenced
characteristics.
Preferably, proteins which may be included in the dry mix and dough
of the invention include proteins resulting from amino acids
selected from the group of glycine, alanine, leucine, isoleucine,
valine, phentolamine, .[.turicine.]. .Iadd.Tyrosine.Iaddend.,
tryptophan, proline, methionine, cystine, serine, threonine,
asparagine, glutamine, histidine, aspartic acid, glutamic acid,
lysine, and arginine.
Proteins which may result from these amino acids and found useful
in the invention include .alpha.-keratin, collagen, fibroin,
sclerolin, myosin, actin, carboxypeptidase, trypsin, ovalbumin,
casein, and the like.
Preferably, proteins used in accordance with the invention include
dairy proteins, egg proteins, and wheat proteins. Specifically
preferred are dairy proteins including whey, soy protein,
caseinate, as well as proteins resulting from buttermilk,
buttermilk solids, and non-fat dry milk. Also useful are egg
proteins such as albumin as well as wheat proteins such as those
derived from flour or gluten. The most preferred protein
supplements comprise caseinate, albumens, whey protein concentrate,
non-fat dry milk, and buttermilk, among others.
The Mix and Dough
The composition of the invention generally comprises a mix, which
may be made into a dough formulated from the mix. The mix acts as a
low bulk agent, almost a premix, for delivering the various agents
to the dough. The dough may be formulated from the mix through any
number of means known to those of skill in the art including that
disclosed in U.S. Pat. No. 3,879,563 which is incorporated herein
by reference. The dough acts to provide physical stability to the
food-stuff while also providing the necessary consistency and
thermal stability for a food-stuff which is first baked and then
refrigerated or frozen before reheating. Additionally, the dough
provides a medium which is preferably compatible with any other
food stuff or topping with which it may be combined and is
physically adequate to support and deliver .[.and.]. any other food
stuff or topping.
The mix and dough may comprise any number of constituents
consistent with this function. Generally, the dough of the
invention comprises a processed or unprocessed flour which may
either be a white flour or a whole grain constituent. Grains useful
for defining the dough of the invention include grain constituents
such as flours, germ, and brand from wheats, oats, rye, sorghum,
barley, rice, millet, and corn among others.
Additionally, the dough of the invention may also comprise water.
Water function to assist in melting the proteins, provides vapor
for leavening, and generally provides a formulatory medium for
solubilizing and activating the various constituents of the
mix.
Along with other constituents, the mix and the dough of the
invention may also comprise a leavening agent. Leavening agents
useful in the invention include air, steam, yeast, and baking
powder such as those containing sodium bicarbonate and the
combination of one or more baking acids with sodium bicarbonate.
Baking acids useful for chemical leavening and dough mixtures
include monocalcium phosphate monohydrate, sodium aluminum sulfate,
sodium acid pyrophosphate, sodium aluminum phosphate, dicalcium
phosphate, glucano-deltalactone, potassium hydrogen tartrate, and
mixtures thereof. One or more baking acids may be combined with the
sodium bicarbonate to form the chemical leavening agent.
Preferably, the dough of the invention comprises from about 0.7
wt-% to 1.5 wt-% sodium bicarbonate.
The invention may also comprise an emulsifier. Generally, the
emulsifier functions with the shortening and protein supplement to
reduce doughiness in the interior of the baked product and provide
a crisp outer crust. The emulsifier, along with protein and
shortening, provides an appealing tender texture to the interior
portion of the baked product. Emulsifiers may also be incorporated
into the dough to influence texture of homogeneity of the dough
mixture, to increase dough stability, to improve eating quality,
and to prolong palatability. Emulsifying agents which may be used
include mono- and diglycerides of fatty acids, propylene glycol
mono- and di-esters of fatty acids, glycerol-lactose esters of
fatty acids, ethoxylated or succinylated mono- and diglycerides,
lecithin, diacetyl tartaric acid esters or mono- and diglycerides,
sucrose esters of glycerol, or equivalents thereof and mixtures
thereof. Emulsifying agents may be used singly or in combination.
Preferred emulsifiers include mixtures of diacetyl tartaric acid
esters, and succinylated mono- and diglycerides. The mix and dough
of the invention may also comprise any number of other constituents
as known to those of skill in the art including sugar, salt, dyes,
flavorants, and other constituents.
Enrichment nutrients which may be added to the dough may include
thiamine, riboflavin, niacin, iron, calcium, and mixtures thereof.
Other ingredients which may be optionally added to the dough
mixture include dough seasonings, extenders, preservatives, and
food colorings as desired.
The invention is a mix, dough, and resulting biscuit. The dough may
be baked to provide a bakery product which is ready to serve or
prebaked to provide a bakery product which is first refrigerated or
frozen and then reheated for serving.
Generally, apart from flavorings such as sugar, and salts among
other constituents, the concentrations of the various constituents
found in the mix, dough, and biscuits may be found below in Table
3.
TABLE 3 ______________________________________ Formulations (Wt-%)
Useful Working Preferred ______________________________________
Biscuit Mix Flour 50-85 55-80 60-75 Protein 0.5-5 1.25-4 2.5-4
Supplements Shortening 10-40 15-35 20-35 Leavening 2-6 3-5 4-5
Agents Emulsifier 0-3 0-2.0 0.7-1.2 Biscuit Dough Flour 35-60 35-55
40-50 Protein 0.5-4 1.5-3.5 2-3 Supplements Shortening 7-28 10-24
14-24 Leavening 1-4.5 1.5-3.5 2.0-3.2 Agents Emulsifier 0-2 0-1.5
0.5-0.9 Liquids 20-40 24-35 28-32 (Water/Milk) Prebaked Biscuits
Flour 38-65 40-60 45-55 Leavening 1-4.5 1.5-3.5 2-3.2 Agents
Shortening 7-28 10-24 14-24 Protein 0.5-4 1-3 1.5-3 Supplements
Liquids 15-35 20-35 20-30 (Water/Milk) Emulsifiers 0-2 0-1.5
0.6-1.5 ______________________________________
Working Examples
The following examples further illustrate the invention. They are
not meant to constitute implied or express limitations of the scope
which is filly set forth in the foregoing text.
Working Examples 1-10
Compositions Were Then Formulated Using Various Shortening
Compositions.
______________________________________ Shortening Constituent
Working Examples A* B** C*** D****
______________________________________ 1 (Control) (30) (70) 5.20%
12.10% 2 (40) (60) 6.92%% 10.38% 3 (70) (30) 12.10% 5.20% 4 (60)
(40) 10.38% 6.92% 5 (60) (40) 9.60% 6.40% 6 (50) (50) 8.65% 8.65% 7
(60) (40) 10.38% 6.92% 8 (50) (50) 8.65% 8.65% 9 (40) (60) 6.92%
10.38% 10 (30) (70) 5.20% 12.10%
______________________________________ Total Shortening in Each
Example = 17.30% *AndersonClayton (soybean/cotton seed oil)
shortening available under Product Code No. 635 (SFI = 50.degree.
F., 39.5% .+-. 0.4% solids; 70.degree. F., 28% .+-. 3.5; 80.degree.
F., 24.5% .+-. 2.5; 92.degree. F. 15% .+-. 2; 100.degree. F., 9%
.+-. 2; 100.degree. F., 5% MAX) **AndersonClayton (100% soybean
oil) shortening available under Product Code No. 858 (SFI =
50.degree. F., 65% .+-. 3; 70.degree. F., 57% .+-. 3; 80.degree.
F., 53% .+-. 3; 92.degree. F., 36% 3; 104.degree. F., 13% MAX)
***AndersonClayton (soybean/cotten seed oil (20 wt%)) available
under Produce Code No. 1510 (SFI = 50.degree. F., 61% .+-. 3;
70.degree. F., 48 .+-. 3; 80.degree. F., 39% .+-. 3; 92.degree. F.,
16.5% .+-. 3; 104.degree. F., 1.5% MAX) ****Same as in Shortening C
in a cubed form which is extruded before processing.
Working Example 1
______________________________________ Working Example 1 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 12.10
Shortening Chip 5.20 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19
Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30
Caseinate 0.40 Dairy Flavor 0.20
______________________________________
Working Example 2
______________________________________ Working Example 2 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 10.38
Shortening Chip 6.92 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19
Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30
Caseinate 0.40 Dairy Flavor 0.20
______________________________________
Working Example 3
______________________________________ Working Example 3 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 12.10
Shortening Chip 5.20 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate
Mono Calcium 0.19 Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99
Albumen 0.30 Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 4
______________________________________ Working Example 4 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 10.38
Shortening Chip 6.92 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19
Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30
Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 5
______________________________________ Working Example 5 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.31 Soft Flour 33.59 Water 29.66 Shortening (Plastic) 9.60
Shortening Chip 6.40 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19
Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30
Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 6
______________________________________ Working Example 6 Ingredient
Percent (Wt-%) ______________________________________ Hard Flour
11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 8.65
Shortening Chip 8.65 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88
Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19
Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30
Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 7
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 11.11 Soft Flour
33.00 Water 29.15 Shortening (Plastic) 10.38 Shortening Chip 6.92
Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.30 Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 8
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 11.11 Soft Flour
33.00 Water 29.15 Shortening (Plastic) 8.65 Shortening Chip 8.65
Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.30 Caseinate 0.40 Diary Flavor 0.20
______________________________________
Working Example 9
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 11.11 Soft Flour
33.00 Water 29.15 Shortening (Plastic) 6.92 Shortening Chip 10.38
Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.30 Caseinate 0.40 Dairy Flavor 0.20
______________________________________
Working Example 10
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 11.11 Soft Flour
33.00 Water 29.15 Shortening (Plastic) 5.19 Shortening Chip 12.11
Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.30 Caseinate 0.40 Dairy Flavor 0.20
______________________________________
To decrease the tilt and control the height of the biscuits, a
blend of chips and plastic shortening was used. The best product
was Working Example 8, which maintained texture and appearance.
This blend of plastic and chip .[.shorting.]. .Iadd.shortening
.Iaddend.reduced tilt without creating a pasty or greasy texture.
Comments on various runs of the working examples may be found below
in Table 4.
TABLE 4 ______________________________________ Working Example
Comment Height Tilt ______________________________________ 3 Very
little blow out, very good 4.08 .83 appearance, just slightly dry 4
Minimal blow out, slightly more tilt, 4.23 .88 appearance, more
moist, tender 5 O.K. appearance, eats pasty and slightly 4.16 1.2
doughy 6 Appearance O.K., eats O.K. 4.22 1.05 7 Has more blow out
in rebake, slightly 4.08 1.9 smooth crust 8 Better appearance than
Working 4.22 1.2 Example 3 9 Some blow out, eats greasier 4.2 1.33
10 Looks better than Working Example 5, 4.12 1.55 eats greasy 9
Some blow out, eats heavy and greasy 4.08 .92 10 Crust color gets
too dark, spotty, eats 3.87 1.18 very greasy, pasty
______________________________________
The preferred shortening is the 50/50 blend of shortening (soft)
and chips both C and A shortenings of Example 8. This shortening
mixture (shortenings C and A) are the closest to Working Example 2
which is composed of shortenings D and B.
Working Example 11 (Wt-%)
______________________________________ Ingredient
______________________________________ Flour 33.08 Water 31.16
Hydrogenated Vegetable Shortening 16.5 Flour 8.17 Buttermilk Solids
Extra Grade 2.88 Granulated Sugar 1.75 Bicarbonate of Soda Fine
Granular 1.4 Salt, Medium Fine (Unfilled) 1.03 Sodium Aluminum
Phosphate 1.0 Sodium Caseinate (Milk Protein) 0.9 Diacetyl Tartaric
Acid Esters of
0.8 Diglycerides Sodium Acid Pyrophosphate 0.6 Albumen 0.4 Enzyme
Modified Butter Flavor 0.24 Canola Oil 0.08
______________________________________
The resulting biscuit products proved to have a mild buttermilk
flavor, normal fluffiness, medium to high doughiness, normal
crispness, medium to high moisture, and heights ranging from 3.7 cm
to 4.3 cm from dough compositions of about 60 grams. The tilt in
the biscuits ranged from about 0.5 to 1.0 mm. Working Example 5 is
somewhat "more cracker like", lighter and slightly dryer than the
products made with the hard chip C. Working Example 8 is a
"richer", heavier, just slightly greasy, and maintains good tilt
with minimal blow out or side wall erosion.
Working Example 12
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 22.00 Soft Flour
22.00 Water 29.26 Shortening (Plastic) 10.38 Shortening Chip 6.92
Buttermilk 2.47 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.00 Caseinate 1.20 Dairy Flavor 0.20
______________________________________
Working Example 13
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 20.00 Soft Flour
20.00 Water 29.26 Shortening (Plastic) 5.00 Shortening Chip 8.00
Buttermilk 1.27 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium
Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn
Solids 0.74 Salt 0.99 Albumen 0.00 Caseinate 1.00 Dairy Flavor 0.20
______________________________________
Working Example 14
______________________________________ Ingredient Percent (Wt-%)
______________________________________ Hard Flour 12.00 Soft Flour
33.15 Water 27.69 Shortening (Plastic) 8.55 Shortening Chip 8.65
Buttermilk 2.97 Soda 1.35 Sodium Acid 1.09 Pyrophosphate Sodium
Aluminum 0.62 Phosphate Sugar 1.34 Corn Solids 0.50 Salt 0.90
Albumen 0.30 Caseinate 0.60 Dairy Flavor 0.20 Canola Oil 0.07
______________________________________
The above specification, examples and data provide a complete
description of the manufacture and use of the composition of the
invention. Since many embodiments of the invention can be made
without departing from the spirit and scope of the invention, the
invention resides in the claims hereinafter appended.
* * * * *