CA1115116A - Multi-purpose pre-mix for home baking processes - Google Patents
Multi-purpose pre-mix for home baking processesInfo
- Publication number
- CA1115116A CA1115116A CA315,135A CA315135A CA1115116A CA 1115116 A CA1115116 A CA 1115116A CA 315135 A CA315135 A CA 315135A CA 1115116 A CA1115116 A CA 1115116A
- Authority
- CA
- Canada
- Prior art keywords
- mix
- yeast
- weight
- dough
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Abstract of the Disclosure A specially prepared multi-purpose bakery product pre-mix together with processes for its preparation and use in home baking procedures, characterized by flexibility and adaptability of use in rapidly preparing a wide variety of yeast and/or chemically leavened bakery products in the home, for example, bread, rolls, coffee cake, pancakes, waffles, biscuits, pizza crust and the like. The pre-mix makes use of specially prepared dry ingredients including low moisture, special protein flours (protein content 9 to 12%, moisture content below 8%), finely divided, porous, low moisture, highly active yeast (moisture content below 5%), dry sub-divided shortening (moisture content below 2%), and sucrose and salt flavoring. Chemical leavening agents such as baking powder, dried whey (moisture content below 4%), and various dough modifying and improving agents (e.g., cysteine and bromats, monocalcium phosphate, mono- and di-glycerides, sodium and calcium stearoyl lactylates, etc.) can also be incorporated in the pre-mix. The pre-mix product is prepared by mixing the dry ingredients, separa-ting and isolating a portion of the mixed dry ingredients, and packaging and sealing such isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix. Such pre-mix is characterised by a total aggregate moisture content within the sealed package of less than 8%
and an extended storage or shelf-life ranging up to 12 months.
At such time as the pre-mix is to be used in a particular home baking process, the sealed pre-mix package is opened and a measured quantity removed in accordance with the particular desired home baking recipe, following which moisture excluding environment for the balance of the packaged pre-mix. In general, the pre-mix ingredients are used by simply pouring the same from a pre-mix package into a mixing bowl, adding water and additional ingredients as called for in the particular recipe and then mixing to form a dough or batter, as the case may be, in accordance with the particular baking process. Thus, when the consumer wishes to make chemically leavened products such as biscuits, the pre-mix may be combined with water and immediately placed in the oven, the baking time being insufficient to activate the yeast. Should the consumer wish to make leavened bread, the pre-mix is mixed with water to form a dough following which the dough is kneaded, divided, proofed and baked in normal fashion to make a leavened bread. Further variations in the use of the pre-mix enable the production of partially yeast and chemically leavened products, such as pizza crust.
and an extended storage or shelf-life ranging up to 12 months.
At such time as the pre-mix is to be used in a particular home baking process, the sealed pre-mix package is opened and a measured quantity removed in accordance with the particular desired home baking recipe, following which moisture excluding environment for the balance of the packaged pre-mix. In general, the pre-mix ingredients are used by simply pouring the same from a pre-mix package into a mixing bowl, adding water and additional ingredients as called for in the particular recipe and then mixing to form a dough or batter, as the case may be, in accordance with the particular baking process. Thus, when the consumer wishes to make chemically leavened products such as biscuits, the pre-mix may be combined with water and immediately placed in the oven, the baking time being insufficient to activate the yeast. Should the consumer wish to make leavened bread, the pre-mix is mixed with water to form a dough following which the dough is kneaded, divided, proofed and baked in normal fashion to make a leavened bread. Further variations in the use of the pre-mix enable the production of partially yeast and chemically leavened products, such as pizza crust.
Description
TO ~OM IT ~AY CONCERN:
BE IT '~NOr.~ TEAT ~, MARLENE R. HENSELMAN, HELEN J. WALSH, DONALD F. WILCOXV all citizens of the United States of ~erica, residing in ~he City of Pleasan~on, County of Alameda, State of Callornia, and the Citie~s of Martinez, and Diablo, Co~lnty of Contra Cos.a, State of California, respectively, have inven~ed certain ~e~ and useful improvements in a ULTI-~U~?OS~ Ta~ FOR
POir~ ~AXI"G ROCi~:SSES
of which the following is the speci~ cation.
Abstract of the Disclosure A specially prepared multi-purpose bakery product pre-mix together with processes for its preparation and use in home baking procedures, characterized by flexibility and adaptability of use in rapidly preparing a wide variety of yeast and/or chemically leavened bakery products in the home, for example, bread, rolls, coffee cake, pancakes, waffles, biscuits, pizza crust and the like. The pre-mix makes use of specially prepared dry ingredients including low moisture, special protein flours (protein content 9 to 12~, moisture content below 8~), finely divided, porous, low moisture, highly active yeast (moisture content below 5%), dry sub-divided shortening (moisture content below 2~), and sucrose and salt flavoring. Chemical leavening agents such as baking powder, dried whey (moisture content below 4%), and various dough modifying and improving agents (e.g., jcysteine and bromate, monocalcium phosphate, mono- and di-Iglycerides, sodium and calcium stearoyl lactylates, etc.) can also be incorporated in the pre-mix. The pre-mix product is prepared by mixing the dry ingredients, separa-ting and isolating a portion OL the mixed dry ingredients, and packaging and sealing such isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix. Such pre-mix is cnaracterized by a total aggregate moisture content within t`1e sealed package o less ~'nan ~Q
and an extended s~oxage or shel~ e ranaing up to 12 months.
At such time as the pre-mix is to be us~d in a particular home baXing process, the sealed pre-mix packaae is opened and a measured quantity removed in accordance with the particular desired home baking recipe, ollowing which the pre-mix package is resealed to maintain the oxygen ~nd moisture excluding environment for the balance of the packaged pre-mix. In general, the pre-mix ingredients are used by simply pouring the same from a pre-mix package into a mixing bowl, adding water and additional ingredients as called for in the particular recipe and then mixing to form a dough or batter, as the case may be, in accordance with the particular baking process. Thus, when the consumer wishes to make chemically leavened products such as biscuits, the pre-mix may be combined with water and immediately placed in the oven, the baking time being insufficient to activate the yeast. Should the consumer wish to make leavened bread, the pre-mix is mixed with water to form a dough following which the dough is kneaded, divided, proofed and baked in normal fashion to make a leavened bread. Further variations in the use of the pre-mix enable the production of partially yeast and chemically leavened products, such as pizza crust.
Background of the Invention Conventional bakery pre-mixes incorporating a leavening agent, as used in the commercial or retail pre-mixes for bakery goods, have generally employed chemical leavening. As is well known to the average home user of such pre-mixes, the recipes have necessarily been restricted to pancakes, waffles, cake or similar mixes. Although satisfactory for such restricted purposes, such pre-mixes are entirely unsati~factory for producing yeast leavened bakery goods which depend upon the particular flavor, texture and consistency obtained from the yeast leavening . process. Although home mix processes and products for makina yeast leavened products are known (e.g., see Henika et al U.S. Patent No. 3,615,680), such procedures depend upon separate packaging of the yeast or, alternatively, separate purchase of the yeast by the housewife or other user. Conse-quently, although there has been a great commercial demand for one package pre-mix compositions for producing yeast leavened bakery products, to date there has been no truly successful pre-mix preparation for such purpose, in the sense of providing both extended shelf-life and high quality baked products. Such pre-mix preparations have been particularly deficient in providing multi-purpose capabilities for the home user, that is, for preparing either yeast leavened or chemically leavened bakery products, or partially yeast leavened and partially chemically leavened baked items.
Because of the wide variety in consumer demands, particularly in the home, there is a definite need for a pre-mix composition that will provide a high degree of flexibility and adaptability for the rapid formulation i~
and baking of a wide variety of yeast and/or chemically leavened bakery products of the type described. In particu-lar, a pre-mix composition which can be easily and quickly employed in the home to selectively prepare yeast leavened products such as bread, rolls, sweet goods, chemically leavened products such as pancakes, biscuits, waffles, and combination products such as pizza crust, etc., is highly to be desired.
Summary of the Invention and Objects The present invention generally relates to pack-;~ aged pre-mix compositions for bakery products and to ready-- mix or home processes employing the same in the production of yeast and/or chemically leavened bakery products such as bread, rolls, sweet goods, biscuits, pancakes, waffles and pizza crust. In addition, it pertains to processes for rapidly preparing and using such pre-mix compositions in the making of a wide variety of such bakery products.
As noted above, known ready-mix procedures for making chemically leavened biscuits, pancakes, waffles and the like, on the one hand, and yeast leavened bread, rolls, sweet goods and the like, on the other hand, are generally charac-terized by their mutual exclusivity. Specifically, pre-- packaged mixes for the chemically leavened type product - invariably depend upon use of a chemical leavening agent such as baking powder. In contrast, ready-mix preparations for the yeast leavened type product have invariably depended upon either separate packaging or incorporation of the yeast, or upon special protective processing or formulation of the yeast, for example, using chlorine pretreatments, fungal enzymes, or - 30 the like.
'' In general, the present invention seeks to avoid the difficulties related to the necessity of employing separate pre-mix compositions for chemically leavened and yeast leavened bakery products, by providing a pre-mix composition in specially prepared dry form which is adaptable for use in the preparation of either yeast or chemically leavened bakery products, or products which are both yeast and chemically leavened. More specifically, the present invention is predicated on our discovery that desired results as well as a high degree of flexibility and adaptability to dif-fering bakery products and procedures, can be obtained through admixture in a dry mix of specially prepared dry : ingredients. Such ingredients specifically include a low moisture, special protein flour, a low moisture, porous highly active and rehydratable yeast, a substantially dry fat or shortening ingredient, flavoring ingredients such as sucrose and salt, and one or more dough modifying and improving agents such as cysteine and bromate, dried whey, monocalcium phosphate, mono- and diglycerides, stearoyl lactylates and the like. We have further found that such pre-mix compositions can be simply prepared by mixing to form a substantially dry pre-mix, followed by separating and isolating a portion of the mixed dry ingredients in a sealed package capable of excluding air and moisture.
The resulting packaged pre-mix provides very satisfactory and extended storage or "shelf" life until such time as the pre-mix is needed for use in preparing a particular home baking recipe. Then, the pre-mix package may be simply opened and a measured quantity of the pre-mix poured from the package in accordance with the particular .
recipe, following which the package is resealed to maintain the desired oxygen and moisture excluding environment for the remaining pre-mix ingredients.
We have particularly found that pre-mix compositions so prepared provide an unexpected degree of flexibility and adaptability for quickly making both yeast and chemically leavened bakery products. By way of illustration, if a housewife wishes to make biscuits, the pre-mix may be simply combined and mixed with water and other optional ingredients to form a biscuit dough, following which the biscuit units can be immediately placed in the oven for baking without reliance on yeast activity in the dough. Alternatively, the pre-mix ingredients can be mixed with water in varying proportions, kneaded, divided, proofed, and baked in the usual manner to make home mix bread, rolls or the like. As a further variation, when it is desired to make a product which is partially yeast leavened and partially chemically leavened, such as pizza crust, the pre-mix composition readily adapts to mixing with a proportionately small amount of water to form a stiff dough which may be kneaded and, following a short rest period, sheeted out for purposes of adding a filling and baking, as in the conventional pro-cedure for making a piz~a product. Yeast and/or chemically leavened products such as coffee cakes, pancakes, waffles, etc., can be similarly processed with a slight variation in the use of the pre-mix composition.
In general, therefore, it is an object of the present invention to provide a new all-purpose pre-mix composition for use in a wide range of home processes for making a ~ariety of leavened bakery products such as bread, ,i ~ rolls, buns, or sweet goods, chemically leavened bakery products such as : pancakes, blscuits, waffles, or combination product such as pizza crust and the like.
'!
Another object of the invention is to provide a novel pre-mix composition of the above character which greatly simplifies and shortens the home baking process, particularly as respects use of the same pre-mix composition for producing a wide variety of bakery products of differing requirements for dough or batter development, gassing and extensibility.
Another object of the invention is to provide a new and improved process for providing a pre-mix composition of such character, and for using such pre-mix in a highly adaptable and flexible manner in various relatively short-time home baking procedures.
A further object of the invention is to provide a pre-mix composition and procedure which is relatively simple with respect to the number of separate operations required by the housewife, particularly as related to making a wide variety of differing bakery products.
A further and specific object of the invention is to provide a pre-mix composition and procedure which greatly facilitates the making of home baked bread, buns, rolls, sweet goods, pancakes, waffles, biscuits, and pizza crust.
These and other objects of the invention are accomplished through the provision of single package pre-mix composition comprising, in combination, a mixture of essential baking ingredients in specially prepared dry form, such mixture including by weight, 75 to 85% of flour having a moisture content less than 8% and a protein content from 9 to 12% by weight, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight. The mixture also includes 4.5 to 7.5% of a dry sub-divided '`'';
~ - 7 -'``' .' ~
, :
shortening ingredient having a moisture content below about 2% by weight, 5% of a dry flavoring ingredient; 0.5 to 5.0% of a dry dough conditioning and/or improving agent; and an oxygen and moisture excluding enclosure.
The mixture of essential baking ingredients is isolated and sealed witllin the enclosure to form a shelf stable pre-mix package.
Further objects and features of the invention will appear from the following description in which the preferred embodiments have been set forth in detail in conjunction with the drawing~
Brief Description of the Drawing Figure 1 is a flow sheet illustrating a procedure for preparing and using a prepackaged mix in accordance with , .
- 7a -., the present invention, in a variety of home processes for the production of yeast leavened, chemically leavened, or partially yeast and chemically leavened products.
Detailed Description of the Preferred Embodiments Figure 1 is a flow sheet which illustrates not only a procedure for making the pre-packaged pre-mix of the present invention, but also varying uses of the ~ame to quickly make a wide variety of yeast and/or chemically leavened bakery products. More specifically, essential baking ingredients in specially prepared dried form, step 10, are mixed for a sufficient period of time to form a substantially homogeneous mix. Of importance is the nature of the substantially dry ingredients added to the mixing step. Thus, the flour should have a low moisture content ~i.e., below about 8% by weight~ and should have a protein content which is at a balanced or "compromise" level as respects the variety of baking products for which the premix is intended (i.e., 9 to 12% by weight). The form of the yeast is also critical to the success of the invention. A
- 20 particularly satisfactory yeast, for example, is a form of . .
double-active dried yeast in powdered form as recently :
~` introduced to the European market (i.e., "Fermipan", as ; marketed by Gist-Brocades NV, Delft, Holland~. As herein-; after described in detail, this yeast is characterized by a moisture content below about 5~ by weight, and a very fine, highly porous grain structure which renders the yeast easily rehydratable upon mixing with water. Since the process for making the yeast leavened products is short, it is also important that the lag time for yeast activation be very short ~i.e., less than 45 minutes~.
.a ~ , "~ ~ ~
Other ingredients added to the mixing step 10 are also in specially prepared dry form. By way of example, commercially available shortenings in dry powdered form (e.g., "Beatreme 2784", as marketed by Beatrice Foods Co., Chicago, Illinois) are particularly suited for use in the present invention. Such products are characterized by rela-tively low moisture content (i.e., below 2~) and a free flowing granular texture which facilitates ready mixing in step 10.
Other ingredients, specifically the chemical leavening (i.e., baking powder) and the sucrose and salt flavoring, are customarily marketed in dry granular form suitable for admix-ture in step 10.
In addition to the foregoing ingredients, it is generally desirable to incorporate a suitable proportion of a dough conditioning agent into the pre-mix composition, for example, a gluten activating agent such as L-cysteine hydro-- chloride and a gluten maturing agent such as potassium bromate.
Because relatively minute quantities of these agents are employed they can be conveniently included with other dry ingredients, : 20 for example, the whey. Such products are known and commercially available (e.g., "Reddi Sponge", as marketed by Foremost Foods Company, Dublin, California). Commercial dried wheys used in such compositions (or, separately, as a dough modifying agent) are generally in powdered form, and thus capable of being readily dry mixed in step 10. As hereinafter described in detail, additional dough conditioning agents such as monocal-cium phosphate, mono and diglycerides and the like can similarly be incorporated in step 10. Optionally, dough improving agents such as sodium stearoyl-2-lactylate, sodium caseinate or the like can be similarly included in the mixing of step 10.
In step 12, a portion of the dry-blended mixture ., ! _ 9 _ of ingredients from step 10 i6 isolated for subsequent packaging operations to provide the pre-mix. Thus as specifically indicated in step 14, the portion of the dry-mixed ingredients separated in step 12 can be packaged under reduced pressure 80 as to be protectively isolated in a suitable oxygen and moisture excluding enclosure, such as a sealed, airtight pouch or bag of plastic or foil material. By way of illustration, the pre-mixed composition can be packaged in ~tep 14 under a vacuum of 50 to 60 torr to thereby reduce the oxygen content within the sealed package to less than 1%
by volume.
The packaged pre-mix composition from step 14 (represented at 16 in Figure 1), possesses a number of novel characteristics. Significantly, it is a complete multi-purpose bakery mix in that it contains all essential ingredients required for making a wide variety of yeast and/or chemically leavened bakery products. Thus, it contains requisite amounts of flour, shortening, flavoring, milk solids dough conditioners and improvers and, in particular, yeast, as an integral part of the pre-mix. Chemical leavening can also be employed as an adjunct to the yeast for a variety of `; baking uses. As noted, the versatility and novelty of such multi-purpose pre-mix arises from the special low moisture and related characteristics of the flour, yeast and the other dry ingredients, such properties imparting an extended storage life to the ingredients within the sealed pre-mix package, which may range up to 6 to 12 months, depending on the frequency of use of the material in the pre-mix package.
In general, and assuming normal use of the pre-mix formula-tion in home baking processes, the shelf-life of the inter-~ediate pre-mix product of 16 will fall within a range from ~t lea~t about ~ to 12 months.
:,.
The remaining steps in Figure 1 relate to use of the packaged pre-mix in alternative procedures for preparing either yeast leavened, chemically leavened or partially yeast and chemically leavened bakery products. It will be understood, of course, that each of these separate procedures has in common the opening of the sealed pre-mix package, as represented in step 18, and the removal of a measured quantity of the pre-mix as appropriate for the particular home baking process being carried out.
In step 20, the measured quantity of pre-packaged dry ingredients from step 18 is mixed with water to form a dough. The mixing in step 20 can be carried out in a bowl or pan in any of the conventional ways employed by a housewife, for example, by hand or using an electric mixer. In the case of a dough mix for leavened bread, sweet goods, rolls or the like, this initial mixing can be rapidly accomplished (in 1 t~ 2 minutes).
In step 22, the dough is kneaded in a conventional manner, for example, by hand on a floured board, until the dough is smooth and pliable. When the pre-mix includes substantial levels of chemical agents for activating and maturing the gluten in the dough (e.g., cysteine and bromate), only brief kneading periods are required, ranging from about 1/2 to 8 minutes.
In step 24, the dough is divided and shaped as appropriate for subsequent baking operations. The degree of dividing depends, of course, upon the particular baking products being produced (loaves of bread, rolls, etc.) In step 26, the dough is allowed to rise in a warm place until its volume has increased to approximately double its original volume. Relaxation of the dough i8 gener-ally accomplished in a relatively short period (e.g., 5 to 10 minutes) by allowing the dough to rise under the inverted mixing bowl. The dough can then be divided, shaped and placed in the baking pan to complete the proofing sequence in the oven (e.g., ~ to 60 minutes). Proofing temperatures customarily range from about 100 to 140F. In the case of variety breads, such as raisin or nut breads, somewhat longer proofing times up to 70 minutes may be required.
In step 28, the proofed bakery product (bread loaves, pan containing sweet goods, rolls, etc.) is baked in a conventional manner at temperatures appropriate to the ` particular bakery product being produced. Ordinarily, baking will be carried out at about 375 to 425F for from 25 to 45 minutes, until the bakery product is nicely browned.
Thereafter, the baked product can be cooled in any convenient manner as normally employed in the home. The resulting baked goods (represented at 30 in Figure 1) are identifiable as yeast leavened bakery products produced in accordance with the pre-mix procedure of the present invention.
Steps 32 and 34, as shown in Figure 1, represent ; an alternative procedure for using the pre-mix composition of the present invention to provide chemically leavened bakery products. Thus, in step 32, an appropriate aliquot ~; 25 of the pre-mix is combined with water and other desired ingredients to form a soft dough or batter, as may be appropriate for the involved process and product (e.g., biscuits, pancakes, waffles~. For example, in the case of a pancake batter, a measured quantity of the pre-mix 30 i8 mixed with water and, optionally, a chemical leavening agent ~uch as baking powder, a small proportion of vege-table oil and an egg. When smooth and properly mixed, pancake sized units of the resulting batter are baked in step 34, for example, on a preheated griddle, using an appropriate amount of batter (e.g., 1/4 cup~ for each pancake. The resulting products represented at 34 are representative of chemically leavened products as pro-duced by the pre-mix procedure of the present invention. It will be understood that other chemically leavened products ~uch as waffles and biscuits can be similarly produced.
Of course, in the case of biscuits, a ~oft dough from step 32 will be subjected to certain additional steps, such as turning out onto a lightly floured board, cutting with a floured cutter and placing on a baking sheet for baking.
These additional steps (not illustrated) are merely variations in the basic sequence as necessary for the particular involved product.
In steps 38 through 48, a further variation in the processing to produce bakery products which are both yeast and chemically leavened, is illustrated. A typical bakery product of this type is a pizza dough or crust.
To produce such a bakery product, a predetermined amount of pre-mix from step 18 is mixed with water in step 38 to form a stiff dough. A proportion of a chemical leavening agent such as baking powder may also be incorporated in the mixing Btep 38. Alternatively, such ingredient may be initially incorporated in step 10. In some instances, d~e~pending upon the desired end product, a proportion of chemical leavening agent may be added in both steps 10 and 18, to insure that chemical leavening is an adjunct to yeast , ~
leavening in subsequent processing steps.
In step 40, the stiff dough is kneaded for a relatively short period of time, for example, from 2 to 5 minutes on a floured board. Thereafter, the kneaded dough can be covered with ~he mixing bowl and allowed to rest in step 42 for a short period of about 3 to 12 minutes.
In step 44, the relaxed dough is sheeted out on a greased pizza pan and pressed or patted into a thin layer, as in the conventional processing of pizza dough.
In step 46, a filling can be added on top of the thin layer of pizza dough, following which the combined ingredients can be baked in step 48 in a hot oven for an appropriate period of time ~e.g., 15 to 20 minutes at 450F.), or until the dough forms a nicely browned pizza crust. The resulting pizza product, represented at 40 in Figure 1, typifies bakery products made from the pre-mix of the pres-ent invention which are both yeast and chemically leavened.
With reference to Figure 1, it is significant that the entire process is based on use of a single pre-packaged mix, which may be easily and quickly opened for , ~:
;~ purposes of pouring the mix directly into a mixing bowl, following which the mix ingredients can be resealed within the relative air and moisture free environment of the pre-mix package. The fact that the packaged pre-mix includes a highly active but stable form of yeast overcomes a major ingredient problem for the home baker. Thus, whereas most housewives have such additional ingredients as baking powder, eggs and vegetable oil on hand, they customarily purchase yeast only for special purposes. Prior procedures based on use of con-ventional dry yeast in a ~eparate packet, whether or not '' ~ -14-incorporated as part of a packaged product, requires th~
home baker to carry out a separate reconstitution step with water (which must be at a carefully controlled tempera-ture of 90 to 100F.), thus increasing the inconvenience to the user. Also, from a commercial standpoint, the separate packaging of the yeast increases the packaging costs.
Of benefit to both the housewife and the manufacturer, there-fore, is the fact that the described pre-mix package and procedure makes possible an unusual degree of flexibility and adaptability in both the packaging operations, and in the use of the product by the consumer. Such beneficial results do not depend upon the prepackaging concept, per se, .~
but rather are achieved by the specially prepared dry form of the individual ingredients, as incorporated into a single dry, multi-purpose pre-mix.
In general, the flour utilized in the pre-mix compositions of the present invention are derived from cereal grains such as wheat, rye and the like, with the wheat flours being the most preferred. As noted previously, it has been found desirable to employ a cereal flour or flours of rela-tively low moisture content below about 8% by weight, and wherein the protein level is balanced at an optimum level ranging from about 9 to 12% on the weight of the flour.
This level is optimum in the sense that it is within a desired range for the variety of bakery products for which the pre-mix is intended. In practice, a cereal flour can be readily milled by commercially available procedures to obtain a flour of desired predetermined protein content.
Alternatively, cereal flours of known protein content can be mixed in predetermined proportions to obtain a blend of cereal flours having an average protein content within the desired range. By way of specific illustration, a bread flour having an average protein content of 12% can be mixed with approximately three times its weight of a pie and ` 5 cookie flour having an average protein content of about 9.3%. The resulting blend or mixture of the cereal flours will have a protein content closely approximating 10~ on the weight of the flour. Procedures for obtaining a flour of ,~. .
desired moisture content are also available. The simplest procedure, of course, is to specify a maximum moisture content to the flour miller so that flour shipments will fall within the specified range. Alternatively, the flour can be subjected to procedures for removing excess moisture - by the pre-mix manufacturer such as low heat and/or vacuum.
In general, the level of the flour in the pre-mix will be within the range of 75 to 85~ of the total weight of the pre-mix ingredients. As noted previously, it is essen-tial that the flour ingredient be substantially dry, that is at a moisture content below 8~, before being added to the mixing step 10.
Since the incorporation of the yeast directly into the pre-mix compositions of the present invention is a large factor in the unusual flexibility and adaptability of such compositions, the form of the yeast is quite important to the success of the invention. In general, we prefer to use a new faster acting yeast as obtained from Europe (so-called nquick yeast"), since such yeast product contributes to the `` highly versatile characteristics of the pre-mix. As previ-ously noted, a particular satisfactory form of such yeast 3Q can be obtained from the Dutch manufacturer, Gist-Brocades ~ 3 `
N.V., Delft, ~olland, under the trademark "FERMIPAN". This yeast is characterized by a very low moisture content, below about 5% by weight, and a highly porous structure. While fulfilling the requirement that the pre-mix ingredients be in specially prepared dry form, the porous grain structure renders the yeast easily rehydratable upon subsequent mixing with water. In use, such yeast is characterized by a very high degree of uniformity in its activity and, in the case of bread and like yeast leavened bakery products, provides a short lag time, pleasant aroma, good oven spring and excel-- ~ lent baking characteristics. The ratio of activity of the described quick acting yeast is substantially greater than that of ordinary compressed or dry yeast, generally ranging from 4 to 7 times the activity of compressed yeast, and about 2 times the activity of ordinary dry yeast. When maintained in an environment relatively free of moisture and oxygen, such yeast has a shelf life approximating one year at room temperatures and, at temperatures below about 20C.
(68F.), can be maintained for substantially longer periods of time. On the other hand, when such yeasts are exposed to atmospheric air the life of the yeast is greatly reduced.
Therefore, as noted, it is necessary to protect the yeast from exposure to the moisture and oxygen levels prevailing under normal atmospheric conditions within an oxygen and moisture excluding enclosure. In other respects, however, the yeast is highly stable, permitting its admixture and ctorage with the other dry ingredients of the pre-mix for long periods of time.
With reference to specially dried active (quick) yeasts of the type de~icribed, the proportion of yeast in the ' i -17-i ' pre-mix should be within the range from 1.0 to 4.0% and preferably about 1.75 to 3~25% of the total weight of ingred-ients. Upon analysis, quick yeasts as employed in the present invention conform to the following specifications:
Percent Moisture content 2 to 5 Dry material 95 - 98 Protein/dry material 50 - 56 (Protein = Nx 6.25) 10 P2O5 dry material 2.4 - 3.5 Such yeast products generally also contain a small additional proportion (approximately 1.5%) of a general purpose emulsifier and surface active agent in the form of a fatty acid partial ester of a hexitol anhydride (viz., sorbitan monostearate, as marketed under the trademark SPAN by the Atlas Powder Company, Wilmington, Delaware). In the pre-mix, ` this added ingredient is believed to further stabilize the yeast product within the mixed dry ingredients, and to enhance the beneficial results obtained.
The shortening utilized in the preparation of the pre-mix composition of the present invention is also in specially prepared dry form, and may be incorporated into the pre-mix in proportions ranging from about 4.5 to 7.5% by weight of the pre-mix ingredients. By way of example, a partially saturated soybean shortening having a moisture content below :
about 2~ has been found to be particularly suited for use in the prepackaged pre-mix. A particular powdered shortening product of this type (sold under the trademark "Beatreme 2784", by Beatrice Foods Co., Chicago, Illinois~ is characterized by a ` 30 fat content of about 73%, a moisture content of 1.8% maximum, :`
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snd a free-flowing granular texture capable of passing through n No. 12 mesh screen, U.S. Standard Sieve series.
~he commercial product additionally includes dough condi-tioning agents in the form of mono- and diglycerides, hydrogenated vegetable shortening, corn syrup solids, and ~odium caseinate, in minor proportions.
Flavoring ingredients incorporated into the multi-purpose pre-mix are of conventional type, specifically, sugar (sucrose) and salt in conventional proportions. In general, we employ about 3.5 to 6~ by weight sucrose and 1 to 2.5% salt. As related to the total weight of the pre-mix composition, such flavoring ingredients will generally be within the range from about 5 to 7% by weight.
Various dough conditioning and improving agents as selected from the group of edible fatty acid surfactants (specifically those possessing emulsifying and dough condi-tioning properties) are also effectively included in the pre-mix composition. Representative of this group are the mono and diglycerides of long chain fatty acids and their derivatives, various surface active chemicals customarily used as emulsifiers in foods, such as sorbitan and polyoxy-ethylene sorbitan derivatives of fatty acids, and sodium and calcium stearoyl lactylates. It has also been found beneficial to incorporate dried whey solids into the pre-mix composition for use as, or with, one or more dough conditioning and modifying agents. In general, the dried whey may be added in a proportion ranging : .
from about 2.0 to 4.5~ by weight of the pre-mix ingredi-ents. The dried whey assists in obtaining extensibility and proper consi~tency of doughs and batters under home mixing conditions and, as hereinafter no~ed, provides a convenient carrier within which to disperse the various dough condi-tioning agents including gluten activating and maturing agents and other dough modifiers mentioned below. With respect to the dried whey product, commercially available whey powders having a moisture content below about 4% by weight, as obtained for example from the manufacture of cheddar or Swiss cheese, can be satisfactorily employed.
Dough conditioning agents which function as gluten activating and maturing agents can also be benefically included as - part of the pre-mix composition of the present invention.
Such ingredients can be any of the agents particularly disclosed in Henika et al U.S. patent No. 3,053,666. As therein noted, such agents provide highly beneficial results as respects the ease of kneading and working and in the development and extensibility of doughs in which they are incorporated. Particular gluten activating agents can be one or more compounds selected generally from the group consisting of cysteine, glutathione and sulfite reducing salts and mixtures thereof, specifically L-cysteine hydro-chloride, glutathione and sodium bisulfite. In general, these compounds are sulfur-containing reducing agents.
Gluten maturing agents can be one or more compounds selected from the group of bromate, persulfate and azodicarbonimide oxidizing salts, and mixtures thereof, such as particularly potassium bromate. The described maturing agents, by delaying slightly the dough maturing reactions during dough development in a home process, enable the activating agents to more rapidly and effectively achieve dough consistencies facilitating kneading and working of the dough in the pre-mix procedures.
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In general, dough conditioning agents of the general type described (viz., odible fatty acid surfactants, dried ~hey, gluten activating and maturing agents) are benefici-ally incorporated into the pre-mix compositions of the present invent~on ln amounts ranging from about 0.5 to 5.0% by weight of the pre-mix ingredients. As noted, we prefer to incor-porate the gluten activating agent (i.e., L-cysteine HCl) as part of the dried whey in a proportion ranging from about 0.005 to 0.014% by wei~ht of the flour in the pre-mix compo-sition. It is also desirable to add the gluten maturingagent (i.e., potassium bromate) a~i part of the dried whey at a level within the range from 0.001 to 0.013% by weight of the flour in the pre-mix. Proper precaution should be taken to make sure the L-cysteine and potassium bromate are never mixed together.
In general, assuming that the pre-mix composition i8 formulated as a mixture of ingredients in specially pre-pared dry form, including specifically, a special low moi~ture flour, dried actiVe yeast (quick yeast), flavoring (sucrose and salt), dried whey, and dough conditioning and improving agents, the proportions (and moisture content) of such ingredients may be a6 follows:
~hgredientS Moisture ContentPercent Flour 8% 75 - 85 (Protein content 9-12%) Quick yeast 5% 1.75 - 3.25 ~lavoring 2% 5 - 7 Dry shortening 2% 4.5 - 7.5 Dried whey 4% 2.0 - 4.5 ` 30 ~ough conditioning and l~proving agent 2% 0.5 - 5.0 CL-cysteine HCl ~ Br 0 o~onoca~cium pho8phate 1 O~no and diglycerides ) , As previously noted, a chemical leavening agent, specifically a commercial baking powder, can be optionally included as part of the pre-mix in a weight proportion ranging from about 2 to 5% by weight. Examples of such S chemical leavening agents include bicarbonate of soda mixed with a leavening acid and a commercial food grade sodium acid pyrophosphate. In the multi-purpose baking pre-mix of the present invention, it is also desirable to have a chemical leavening agent which can supplement or largely replace the leavening function of the yeast in the dough. Ingredients for this purpose include, specifically monocalcium phosphate (monohydrate and anhydrous), sodium aluminum phosphate and the aforementioned sodium acid pyrophosphate. Because of the peculiar properties of monocalcium phosphate in dough systems, this ingredient can : function also as a dough conditioning agent in the pre-mix ; .
composition.
All of the foregoing dry mix ingedients are isolated within a sealed evacuated foil pouch or polymer bag, of known conventional construction, so as to maintain an internal atmosphere substantially free of oxygen and moisture. In general, the pre-mix composition is character-ized by a total aggregate moisture content within the sealed pre-mix package of less than 8%, thus insuring - 25 extended storage or ~shelf n lifes within the indicated periods, ranging up to 12 months.
It will be understood that the pre-mix compo-sition made up of the specific ingredients specified above, at the ~ptimum or within the foregoing optimum ranges, is a substantially complete bakery mix, requiring ~ 3 only mixing with water to initiate a wide variety of home bakery processes. Use of the pre-mix composition with additional ingredients as illustrated in Figure 1, for example, chemical leavening, vegetable oil, or the like, as previously described, is likewise clearly contemplated.
With all the foregoing in mind, the following examples are intended to be illustrative of the present invention and, also, of the many beneficial uses of the new prepackaged pre-mix composition in home baking processes.
In these examples, all proportions of ingredients are expressed in terms as customarily employed in recipes employed by the housewife in the home.
I. YEAST LEAVENED PRODUCTS:
Yeast Raised Bread Ingredients Amount - Pre-mix composition 2-3/4 cups Warm water (110 to 130F~ 1 cup Procedure :
The pre-mix and water were mixed together to form a stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 7 minutes. The dough was shaped into loaf form, placed into a greased baking pan and covered with plastic wrap. The pan was placed into a pre-warmed oven (140) and the dough was allowed to rise 50 minutes. The plastic wrap ! was removed, the oVen was turned to 375F and the bread was baked 40 minutes. The finished loaf had very good volume - and excellent taste and aroma.
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` EXAM2LE 2 Raised Cimlamon Rolls Ingredients Amount Pre-mix composition 2-1/2 cups Sugar 3 tablespoons Eggs 1 beaten Warm water (110 to 130F) 2/3 cup Melted butter 4 tablespoons Brown sugar 1/2 cup (packed) Cinnamon 1/2 teaspoon ; Procedure The pre-mix and sugar were combined. The egg, water and 2 tablespoons of melted butter were added to form a moderately stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 7 minutes.
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The dough was flattened into a 10 x 12 rectangle, :~ .
brushed with butter and sprinkled with brown sugar; then rolled up, cut into l-inch slices and placed cut side down :.
on a greased pan. The pan was covered with plastic wrap and placed into a pre-warmed oven (140F) and allowed to rise ., 55 minutes. The plastic wrap was removed, the oven turned to 375F, and the rolls baked 25 minutes.
The finished rolls had very light texture, good volume and excellent flavor.
Raised Dinner Rolls Ingredients Amount Pre-mix composition 2-1/2 cups Eggs 1 large, beaten Warm water (110 to 130F) 2/3 cup Melted butter 1 tablespoon Procedure The pre-mix, egg, and water were stirred together to make a moderately soft dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 4 minutes.
The dough was divided into 12 portions; each piece was shaped into a ball and placed in greased 2-1/2 inch muffin pans. The tops were brushed with melted butter.
The pan covered loosely with plastic wrap was placed into a pre-warmed oven (140) and the rolls were allowed to rise - 45 minutes. The plastic wrap was removed, the oven turned to 375F, and the rolls were baked 25 minutes.
,- 20 The finished rolls had very good volume and ` texture and excellent flavor and aroma.
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Raised Doughnuts - Ingredients Amount Pre-mix composition 2-1/2 cups Sugar 1 tablespoon Nutmeg 1/8 teaspoon Water (110 to 130F) 2/3 cup Eggs 1 large, beaten Oil or shortening for frying Sugar for rolling doughnuts Procedure The pre-mix, sugar and nutmeg were combined.
The egg and water were stirred in to form a moderately stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed ; to rest 7 minutes. The dough was rolled out to 1/2 inch tnickness, cut with a floured 2-3/4 inch doughnut cutter ., and placed on an oiled cookie sheet. The pan was covered ::' loosely with plastic wrap, placed into a pre-warmed oven ~140~ and the dough was allowed to rise 35 minutes.
` T~o inches of oil were heated to 370F. Doughnuts were fried about 3 minutes, turning frequently. After draining well on paper towels, the doughnuts were rolled in sugar.
The finished doughnuts were very light, tender and had a very good flavor.
II. CHEMICALLY LEAVENED PRODUCTS:
ExAMæLE 5 Biscuits Ingredients Amount Pre-mix composition 2 cups Baking powder 3 teaspoons Water 2/3 cup .: .
Oil 3 tablespoons Procedure The pre-mix and baking powder were mixed together and then the water and oil were stirred in to form a soft dough. The dough was rolled to 1/2 thickness on a lightly . .
floured board, cut with a biscuit cutter, and placed on a baking sheet. The biscuits were baked 13 minutes at ~50F.
The finished biscuits had very gcod volume, and a .. . .
~ slightly yeasty flavor and aroma.
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Pancakes Ingredients Amount Pre-mix composition 2 cups Baking powder 3 teaspoons ;: Eggs 1 large . Water 1-3/4 cups Oil 1 tablespoon ':' Procedure .~ 10 The pre-mix and baking powder were mixed together : and then the water, egg and oil were added. The mixture was . beaten with a rotary beater until smooth. The pancakes . were baked on a pre-heated griddle, turned when bubbles appeared and baked until browned. The finished pancakes had light texture and typical pancake flavor.
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Yeast Pancakes The batter was mixed and baked as above, but allowed to ferment for an hour before cooking. The finished pancakes had very light, spongy texture, and a yeasty flavor.
~affles I~gredients ~mount Pre-mix composition 1-3t4 cups Baking powder 3 teaspoons Eggs 1 large Water 1-1/2 cups Oil 1~3 cup Procedure The pre-mix and baking powder were mixed together and then the water, egg and oil were added. The mixture was beaten with a rotary beater until smooth. The waffles : were baked on a pre-heated waffle iron until the steaming stopped.
The finished waffles had light texture, and a typical waffle flavor.
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Shortcake ; Ingredients Amount Pre-mix composition 1-1/2 cups Sugar 2-1/2 tablespoons Baking powder 1-1/2 teaspoons Eggs 1 large, beaten Water 1/3 cup Oil 2 tablespoons Melted butter 1 teaspoon Procedure The pre-mix, 2 tablespoons of sugar, and the baking powder were mixed together. The egg, water and oil were stirred in to form a soft dough. The dough was , 15 deposited in a greased 8-inch round cake pan, brushed ' with melted butter and sprinkled with the remaining sugar.
Sr The cake was baked 25 minutes at 375F. The finished cake ` was split into two layers, filled with sweetened strawberries and topped with whipped cream.
BE IT '~NOr.~ TEAT ~, MARLENE R. HENSELMAN, HELEN J. WALSH, DONALD F. WILCOXV all citizens of the United States of ~erica, residing in ~he City of Pleasan~on, County of Alameda, State of Callornia, and the Citie~s of Martinez, and Diablo, Co~lnty of Contra Cos.a, State of California, respectively, have inven~ed certain ~e~ and useful improvements in a ULTI-~U~?OS~ Ta~ FOR
POir~ ~AXI"G ROCi~:SSES
of which the following is the speci~ cation.
Abstract of the Disclosure A specially prepared multi-purpose bakery product pre-mix together with processes for its preparation and use in home baking procedures, characterized by flexibility and adaptability of use in rapidly preparing a wide variety of yeast and/or chemically leavened bakery products in the home, for example, bread, rolls, coffee cake, pancakes, waffles, biscuits, pizza crust and the like. The pre-mix makes use of specially prepared dry ingredients including low moisture, special protein flours (protein content 9 to 12~, moisture content below 8~), finely divided, porous, low moisture, highly active yeast (moisture content below 5%), dry sub-divided shortening (moisture content below 2~), and sucrose and salt flavoring. Chemical leavening agents such as baking powder, dried whey (moisture content below 4%), and various dough modifying and improving agents (e.g., jcysteine and bromate, monocalcium phosphate, mono- and di-Iglycerides, sodium and calcium stearoyl lactylates, etc.) can also be incorporated in the pre-mix. The pre-mix product is prepared by mixing the dry ingredients, separa-ting and isolating a portion OL the mixed dry ingredients, and packaging and sealing such isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix. Such pre-mix is cnaracterized by a total aggregate moisture content within t`1e sealed package o less ~'nan ~Q
and an extended s~oxage or shel~ e ranaing up to 12 months.
At such time as the pre-mix is to be us~d in a particular home baXing process, the sealed pre-mix packaae is opened and a measured quantity removed in accordance with the particular desired home baking recipe, ollowing which the pre-mix package is resealed to maintain the oxygen ~nd moisture excluding environment for the balance of the packaged pre-mix. In general, the pre-mix ingredients are used by simply pouring the same from a pre-mix package into a mixing bowl, adding water and additional ingredients as called for in the particular recipe and then mixing to form a dough or batter, as the case may be, in accordance with the particular baking process. Thus, when the consumer wishes to make chemically leavened products such as biscuits, the pre-mix may be combined with water and immediately placed in the oven, the baking time being insufficient to activate the yeast. Should the consumer wish to make leavened bread, the pre-mix is mixed with water to form a dough following which the dough is kneaded, divided, proofed and baked in normal fashion to make a leavened bread. Further variations in the use of the pre-mix enable the production of partially yeast and chemically leavened products, such as pizza crust.
Background of the Invention Conventional bakery pre-mixes incorporating a leavening agent, as used in the commercial or retail pre-mixes for bakery goods, have generally employed chemical leavening. As is well known to the average home user of such pre-mixes, the recipes have necessarily been restricted to pancakes, waffles, cake or similar mixes. Although satisfactory for such restricted purposes, such pre-mixes are entirely unsati~factory for producing yeast leavened bakery goods which depend upon the particular flavor, texture and consistency obtained from the yeast leavening . process. Although home mix processes and products for makina yeast leavened products are known (e.g., see Henika et al U.S. Patent No. 3,615,680), such procedures depend upon separate packaging of the yeast or, alternatively, separate purchase of the yeast by the housewife or other user. Conse-quently, although there has been a great commercial demand for one package pre-mix compositions for producing yeast leavened bakery products, to date there has been no truly successful pre-mix preparation for such purpose, in the sense of providing both extended shelf-life and high quality baked products. Such pre-mix preparations have been particularly deficient in providing multi-purpose capabilities for the home user, that is, for preparing either yeast leavened or chemically leavened bakery products, or partially yeast leavened and partially chemically leavened baked items.
Because of the wide variety in consumer demands, particularly in the home, there is a definite need for a pre-mix composition that will provide a high degree of flexibility and adaptability for the rapid formulation i~
and baking of a wide variety of yeast and/or chemically leavened bakery products of the type described. In particu-lar, a pre-mix composition which can be easily and quickly employed in the home to selectively prepare yeast leavened products such as bread, rolls, sweet goods, chemically leavened products such as pancakes, biscuits, waffles, and combination products such as pizza crust, etc., is highly to be desired.
Summary of the Invention and Objects The present invention generally relates to pack-;~ aged pre-mix compositions for bakery products and to ready-- mix or home processes employing the same in the production of yeast and/or chemically leavened bakery products such as bread, rolls, sweet goods, biscuits, pancakes, waffles and pizza crust. In addition, it pertains to processes for rapidly preparing and using such pre-mix compositions in the making of a wide variety of such bakery products.
As noted above, known ready-mix procedures for making chemically leavened biscuits, pancakes, waffles and the like, on the one hand, and yeast leavened bread, rolls, sweet goods and the like, on the other hand, are generally charac-terized by their mutual exclusivity. Specifically, pre-- packaged mixes for the chemically leavened type product - invariably depend upon use of a chemical leavening agent such as baking powder. In contrast, ready-mix preparations for the yeast leavened type product have invariably depended upon either separate packaging or incorporation of the yeast, or upon special protective processing or formulation of the yeast, for example, using chlorine pretreatments, fungal enzymes, or - 30 the like.
'' In general, the present invention seeks to avoid the difficulties related to the necessity of employing separate pre-mix compositions for chemically leavened and yeast leavened bakery products, by providing a pre-mix composition in specially prepared dry form which is adaptable for use in the preparation of either yeast or chemically leavened bakery products, or products which are both yeast and chemically leavened. More specifically, the present invention is predicated on our discovery that desired results as well as a high degree of flexibility and adaptability to dif-fering bakery products and procedures, can be obtained through admixture in a dry mix of specially prepared dry : ingredients. Such ingredients specifically include a low moisture, special protein flour, a low moisture, porous highly active and rehydratable yeast, a substantially dry fat or shortening ingredient, flavoring ingredients such as sucrose and salt, and one or more dough modifying and improving agents such as cysteine and bromate, dried whey, monocalcium phosphate, mono- and diglycerides, stearoyl lactylates and the like. We have further found that such pre-mix compositions can be simply prepared by mixing to form a substantially dry pre-mix, followed by separating and isolating a portion of the mixed dry ingredients in a sealed package capable of excluding air and moisture.
The resulting packaged pre-mix provides very satisfactory and extended storage or "shelf" life until such time as the pre-mix is needed for use in preparing a particular home baking recipe. Then, the pre-mix package may be simply opened and a measured quantity of the pre-mix poured from the package in accordance with the particular .
recipe, following which the package is resealed to maintain the desired oxygen and moisture excluding environment for the remaining pre-mix ingredients.
We have particularly found that pre-mix compositions so prepared provide an unexpected degree of flexibility and adaptability for quickly making both yeast and chemically leavened bakery products. By way of illustration, if a housewife wishes to make biscuits, the pre-mix may be simply combined and mixed with water and other optional ingredients to form a biscuit dough, following which the biscuit units can be immediately placed in the oven for baking without reliance on yeast activity in the dough. Alternatively, the pre-mix ingredients can be mixed with water in varying proportions, kneaded, divided, proofed, and baked in the usual manner to make home mix bread, rolls or the like. As a further variation, when it is desired to make a product which is partially yeast leavened and partially chemically leavened, such as pizza crust, the pre-mix composition readily adapts to mixing with a proportionately small amount of water to form a stiff dough which may be kneaded and, following a short rest period, sheeted out for purposes of adding a filling and baking, as in the conventional pro-cedure for making a piz~a product. Yeast and/or chemically leavened products such as coffee cakes, pancakes, waffles, etc., can be similarly processed with a slight variation in the use of the pre-mix composition.
In general, therefore, it is an object of the present invention to provide a new all-purpose pre-mix composition for use in a wide range of home processes for making a ~ariety of leavened bakery products such as bread, ,i ~ rolls, buns, or sweet goods, chemically leavened bakery products such as : pancakes, blscuits, waffles, or combination product such as pizza crust and the like.
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Another object of the invention is to provide a novel pre-mix composition of the above character which greatly simplifies and shortens the home baking process, particularly as respects use of the same pre-mix composition for producing a wide variety of bakery products of differing requirements for dough or batter development, gassing and extensibility.
Another object of the invention is to provide a new and improved process for providing a pre-mix composition of such character, and for using such pre-mix in a highly adaptable and flexible manner in various relatively short-time home baking procedures.
A further object of the invention is to provide a pre-mix composition and procedure which is relatively simple with respect to the number of separate operations required by the housewife, particularly as related to making a wide variety of differing bakery products.
A further and specific object of the invention is to provide a pre-mix composition and procedure which greatly facilitates the making of home baked bread, buns, rolls, sweet goods, pancakes, waffles, biscuits, and pizza crust.
These and other objects of the invention are accomplished through the provision of single package pre-mix composition comprising, in combination, a mixture of essential baking ingredients in specially prepared dry form, such mixture including by weight, 75 to 85% of flour having a moisture content less than 8% and a protein content from 9 to 12% by weight, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight. The mixture also includes 4.5 to 7.5% of a dry sub-divided '`'';
~ - 7 -'``' .' ~
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shortening ingredient having a moisture content below about 2% by weight, 5% of a dry flavoring ingredient; 0.5 to 5.0% of a dry dough conditioning and/or improving agent; and an oxygen and moisture excluding enclosure.
The mixture of essential baking ingredients is isolated and sealed witllin the enclosure to form a shelf stable pre-mix package.
Further objects and features of the invention will appear from the following description in which the preferred embodiments have been set forth in detail in conjunction with the drawing~
Brief Description of the Drawing Figure 1 is a flow sheet illustrating a procedure for preparing and using a prepackaged mix in accordance with , .
- 7a -., the present invention, in a variety of home processes for the production of yeast leavened, chemically leavened, or partially yeast and chemically leavened products.
Detailed Description of the Preferred Embodiments Figure 1 is a flow sheet which illustrates not only a procedure for making the pre-packaged pre-mix of the present invention, but also varying uses of the ~ame to quickly make a wide variety of yeast and/or chemically leavened bakery products. More specifically, essential baking ingredients in specially prepared dried form, step 10, are mixed for a sufficient period of time to form a substantially homogeneous mix. Of importance is the nature of the substantially dry ingredients added to the mixing step. Thus, the flour should have a low moisture content ~i.e., below about 8% by weight~ and should have a protein content which is at a balanced or "compromise" level as respects the variety of baking products for which the premix is intended (i.e., 9 to 12% by weight). The form of the yeast is also critical to the success of the invention. A
- 20 particularly satisfactory yeast, for example, is a form of . .
double-active dried yeast in powdered form as recently :
~` introduced to the European market (i.e., "Fermipan", as ; marketed by Gist-Brocades NV, Delft, Holland~. As herein-; after described in detail, this yeast is characterized by a moisture content below about 5~ by weight, and a very fine, highly porous grain structure which renders the yeast easily rehydratable upon mixing with water. Since the process for making the yeast leavened products is short, it is also important that the lag time for yeast activation be very short ~i.e., less than 45 minutes~.
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Other ingredients added to the mixing step 10 are also in specially prepared dry form. By way of example, commercially available shortenings in dry powdered form (e.g., "Beatreme 2784", as marketed by Beatrice Foods Co., Chicago, Illinois) are particularly suited for use in the present invention. Such products are characterized by rela-tively low moisture content (i.e., below 2~) and a free flowing granular texture which facilitates ready mixing in step 10.
Other ingredients, specifically the chemical leavening (i.e., baking powder) and the sucrose and salt flavoring, are customarily marketed in dry granular form suitable for admix-ture in step 10.
In addition to the foregoing ingredients, it is generally desirable to incorporate a suitable proportion of a dough conditioning agent into the pre-mix composition, for example, a gluten activating agent such as L-cysteine hydro-- chloride and a gluten maturing agent such as potassium bromate.
Because relatively minute quantities of these agents are employed they can be conveniently included with other dry ingredients, : 20 for example, the whey. Such products are known and commercially available (e.g., "Reddi Sponge", as marketed by Foremost Foods Company, Dublin, California). Commercial dried wheys used in such compositions (or, separately, as a dough modifying agent) are generally in powdered form, and thus capable of being readily dry mixed in step 10. As hereinafter described in detail, additional dough conditioning agents such as monocal-cium phosphate, mono and diglycerides and the like can similarly be incorporated in step 10. Optionally, dough improving agents such as sodium stearoyl-2-lactylate, sodium caseinate or the like can be similarly included in the mixing of step 10.
In step 12, a portion of the dry-blended mixture ., ! _ 9 _ of ingredients from step 10 i6 isolated for subsequent packaging operations to provide the pre-mix. Thus as specifically indicated in step 14, the portion of the dry-mixed ingredients separated in step 12 can be packaged under reduced pressure 80 as to be protectively isolated in a suitable oxygen and moisture excluding enclosure, such as a sealed, airtight pouch or bag of plastic or foil material. By way of illustration, the pre-mixed composition can be packaged in ~tep 14 under a vacuum of 50 to 60 torr to thereby reduce the oxygen content within the sealed package to less than 1%
by volume.
The packaged pre-mix composition from step 14 (represented at 16 in Figure 1), possesses a number of novel characteristics. Significantly, it is a complete multi-purpose bakery mix in that it contains all essential ingredients required for making a wide variety of yeast and/or chemically leavened bakery products. Thus, it contains requisite amounts of flour, shortening, flavoring, milk solids dough conditioners and improvers and, in particular, yeast, as an integral part of the pre-mix. Chemical leavening can also be employed as an adjunct to the yeast for a variety of `; baking uses. As noted, the versatility and novelty of such multi-purpose pre-mix arises from the special low moisture and related characteristics of the flour, yeast and the other dry ingredients, such properties imparting an extended storage life to the ingredients within the sealed pre-mix package, which may range up to 6 to 12 months, depending on the frequency of use of the material in the pre-mix package.
In general, and assuming normal use of the pre-mix formula-tion in home baking processes, the shelf-life of the inter-~ediate pre-mix product of 16 will fall within a range from ~t lea~t about ~ to 12 months.
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The remaining steps in Figure 1 relate to use of the packaged pre-mix in alternative procedures for preparing either yeast leavened, chemically leavened or partially yeast and chemically leavened bakery products. It will be understood, of course, that each of these separate procedures has in common the opening of the sealed pre-mix package, as represented in step 18, and the removal of a measured quantity of the pre-mix as appropriate for the particular home baking process being carried out.
In step 20, the measured quantity of pre-packaged dry ingredients from step 18 is mixed with water to form a dough. The mixing in step 20 can be carried out in a bowl or pan in any of the conventional ways employed by a housewife, for example, by hand or using an electric mixer. In the case of a dough mix for leavened bread, sweet goods, rolls or the like, this initial mixing can be rapidly accomplished (in 1 t~ 2 minutes).
In step 22, the dough is kneaded in a conventional manner, for example, by hand on a floured board, until the dough is smooth and pliable. When the pre-mix includes substantial levels of chemical agents for activating and maturing the gluten in the dough (e.g., cysteine and bromate), only brief kneading periods are required, ranging from about 1/2 to 8 minutes.
In step 24, the dough is divided and shaped as appropriate for subsequent baking operations. The degree of dividing depends, of course, upon the particular baking products being produced (loaves of bread, rolls, etc.) In step 26, the dough is allowed to rise in a warm place until its volume has increased to approximately double its original volume. Relaxation of the dough i8 gener-ally accomplished in a relatively short period (e.g., 5 to 10 minutes) by allowing the dough to rise under the inverted mixing bowl. The dough can then be divided, shaped and placed in the baking pan to complete the proofing sequence in the oven (e.g., ~ to 60 minutes). Proofing temperatures customarily range from about 100 to 140F. In the case of variety breads, such as raisin or nut breads, somewhat longer proofing times up to 70 minutes may be required.
In step 28, the proofed bakery product (bread loaves, pan containing sweet goods, rolls, etc.) is baked in a conventional manner at temperatures appropriate to the ` particular bakery product being produced. Ordinarily, baking will be carried out at about 375 to 425F for from 25 to 45 minutes, until the bakery product is nicely browned.
Thereafter, the baked product can be cooled in any convenient manner as normally employed in the home. The resulting baked goods (represented at 30 in Figure 1) are identifiable as yeast leavened bakery products produced in accordance with the pre-mix procedure of the present invention.
Steps 32 and 34, as shown in Figure 1, represent ; an alternative procedure for using the pre-mix composition of the present invention to provide chemically leavened bakery products. Thus, in step 32, an appropriate aliquot ~; 25 of the pre-mix is combined with water and other desired ingredients to form a soft dough or batter, as may be appropriate for the involved process and product (e.g., biscuits, pancakes, waffles~. For example, in the case of a pancake batter, a measured quantity of the pre-mix 30 i8 mixed with water and, optionally, a chemical leavening agent ~uch as baking powder, a small proportion of vege-table oil and an egg. When smooth and properly mixed, pancake sized units of the resulting batter are baked in step 34, for example, on a preheated griddle, using an appropriate amount of batter (e.g., 1/4 cup~ for each pancake. The resulting products represented at 34 are representative of chemically leavened products as pro-duced by the pre-mix procedure of the present invention. It will be understood that other chemically leavened products ~uch as waffles and biscuits can be similarly produced.
Of course, in the case of biscuits, a ~oft dough from step 32 will be subjected to certain additional steps, such as turning out onto a lightly floured board, cutting with a floured cutter and placing on a baking sheet for baking.
These additional steps (not illustrated) are merely variations in the basic sequence as necessary for the particular involved product.
In steps 38 through 48, a further variation in the processing to produce bakery products which are both yeast and chemically leavened, is illustrated. A typical bakery product of this type is a pizza dough or crust.
To produce such a bakery product, a predetermined amount of pre-mix from step 18 is mixed with water in step 38 to form a stiff dough. A proportion of a chemical leavening agent such as baking powder may also be incorporated in the mixing Btep 38. Alternatively, such ingredient may be initially incorporated in step 10. In some instances, d~e~pending upon the desired end product, a proportion of chemical leavening agent may be added in both steps 10 and 18, to insure that chemical leavening is an adjunct to yeast , ~
leavening in subsequent processing steps.
In step 40, the stiff dough is kneaded for a relatively short period of time, for example, from 2 to 5 minutes on a floured board. Thereafter, the kneaded dough can be covered with ~he mixing bowl and allowed to rest in step 42 for a short period of about 3 to 12 minutes.
In step 44, the relaxed dough is sheeted out on a greased pizza pan and pressed or patted into a thin layer, as in the conventional processing of pizza dough.
In step 46, a filling can be added on top of the thin layer of pizza dough, following which the combined ingredients can be baked in step 48 in a hot oven for an appropriate period of time ~e.g., 15 to 20 minutes at 450F.), or until the dough forms a nicely browned pizza crust. The resulting pizza product, represented at 40 in Figure 1, typifies bakery products made from the pre-mix of the pres-ent invention which are both yeast and chemically leavened.
With reference to Figure 1, it is significant that the entire process is based on use of a single pre-packaged mix, which may be easily and quickly opened for , ~:
;~ purposes of pouring the mix directly into a mixing bowl, following which the mix ingredients can be resealed within the relative air and moisture free environment of the pre-mix package. The fact that the packaged pre-mix includes a highly active but stable form of yeast overcomes a major ingredient problem for the home baker. Thus, whereas most housewives have such additional ingredients as baking powder, eggs and vegetable oil on hand, they customarily purchase yeast only for special purposes. Prior procedures based on use of con-ventional dry yeast in a ~eparate packet, whether or not '' ~ -14-incorporated as part of a packaged product, requires th~
home baker to carry out a separate reconstitution step with water (which must be at a carefully controlled tempera-ture of 90 to 100F.), thus increasing the inconvenience to the user. Also, from a commercial standpoint, the separate packaging of the yeast increases the packaging costs.
Of benefit to both the housewife and the manufacturer, there-fore, is the fact that the described pre-mix package and procedure makes possible an unusual degree of flexibility and adaptability in both the packaging operations, and in the use of the product by the consumer. Such beneficial results do not depend upon the prepackaging concept, per se, .~
but rather are achieved by the specially prepared dry form of the individual ingredients, as incorporated into a single dry, multi-purpose pre-mix.
In general, the flour utilized in the pre-mix compositions of the present invention are derived from cereal grains such as wheat, rye and the like, with the wheat flours being the most preferred. As noted previously, it has been found desirable to employ a cereal flour or flours of rela-tively low moisture content below about 8% by weight, and wherein the protein level is balanced at an optimum level ranging from about 9 to 12% on the weight of the flour.
This level is optimum in the sense that it is within a desired range for the variety of bakery products for which the pre-mix is intended. In practice, a cereal flour can be readily milled by commercially available procedures to obtain a flour of desired predetermined protein content.
Alternatively, cereal flours of known protein content can be mixed in predetermined proportions to obtain a blend of cereal flours having an average protein content within the desired range. By way of specific illustration, a bread flour having an average protein content of 12% can be mixed with approximately three times its weight of a pie and ` 5 cookie flour having an average protein content of about 9.3%. The resulting blend or mixture of the cereal flours will have a protein content closely approximating 10~ on the weight of the flour. Procedures for obtaining a flour of ,~. .
desired moisture content are also available. The simplest procedure, of course, is to specify a maximum moisture content to the flour miller so that flour shipments will fall within the specified range. Alternatively, the flour can be subjected to procedures for removing excess moisture - by the pre-mix manufacturer such as low heat and/or vacuum.
In general, the level of the flour in the pre-mix will be within the range of 75 to 85~ of the total weight of the pre-mix ingredients. As noted previously, it is essen-tial that the flour ingredient be substantially dry, that is at a moisture content below 8~, before being added to the mixing step 10.
Since the incorporation of the yeast directly into the pre-mix compositions of the present invention is a large factor in the unusual flexibility and adaptability of such compositions, the form of the yeast is quite important to the success of the invention. In general, we prefer to use a new faster acting yeast as obtained from Europe (so-called nquick yeast"), since such yeast product contributes to the `` highly versatile characteristics of the pre-mix. As previ-ously noted, a particular satisfactory form of such yeast 3Q can be obtained from the Dutch manufacturer, Gist-Brocades ~ 3 `
N.V., Delft, ~olland, under the trademark "FERMIPAN". This yeast is characterized by a very low moisture content, below about 5% by weight, and a highly porous structure. While fulfilling the requirement that the pre-mix ingredients be in specially prepared dry form, the porous grain structure renders the yeast easily rehydratable upon subsequent mixing with water. In use, such yeast is characterized by a very high degree of uniformity in its activity and, in the case of bread and like yeast leavened bakery products, provides a short lag time, pleasant aroma, good oven spring and excel-- ~ lent baking characteristics. The ratio of activity of the described quick acting yeast is substantially greater than that of ordinary compressed or dry yeast, generally ranging from 4 to 7 times the activity of compressed yeast, and about 2 times the activity of ordinary dry yeast. When maintained in an environment relatively free of moisture and oxygen, such yeast has a shelf life approximating one year at room temperatures and, at temperatures below about 20C.
(68F.), can be maintained for substantially longer periods of time. On the other hand, when such yeasts are exposed to atmospheric air the life of the yeast is greatly reduced.
Therefore, as noted, it is necessary to protect the yeast from exposure to the moisture and oxygen levels prevailing under normal atmospheric conditions within an oxygen and moisture excluding enclosure. In other respects, however, the yeast is highly stable, permitting its admixture and ctorage with the other dry ingredients of the pre-mix for long periods of time.
With reference to specially dried active (quick) yeasts of the type de~icribed, the proportion of yeast in the ' i -17-i ' pre-mix should be within the range from 1.0 to 4.0% and preferably about 1.75 to 3~25% of the total weight of ingred-ients. Upon analysis, quick yeasts as employed in the present invention conform to the following specifications:
Percent Moisture content 2 to 5 Dry material 95 - 98 Protein/dry material 50 - 56 (Protein = Nx 6.25) 10 P2O5 dry material 2.4 - 3.5 Such yeast products generally also contain a small additional proportion (approximately 1.5%) of a general purpose emulsifier and surface active agent in the form of a fatty acid partial ester of a hexitol anhydride (viz., sorbitan monostearate, as marketed under the trademark SPAN by the Atlas Powder Company, Wilmington, Delaware). In the pre-mix, ` this added ingredient is believed to further stabilize the yeast product within the mixed dry ingredients, and to enhance the beneficial results obtained.
The shortening utilized in the preparation of the pre-mix composition of the present invention is also in specially prepared dry form, and may be incorporated into the pre-mix in proportions ranging from about 4.5 to 7.5% by weight of the pre-mix ingredients. By way of example, a partially saturated soybean shortening having a moisture content below :
about 2~ has been found to be particularly suited for use in the prepackaged pre-mix. A particular powdered shortening product of this type (sold under the trademark "Beatreme 2784", by Beatrice Foods Co., Chicago, Illinois~ is characterized by a ` 30 fat content of about 73%, a moisture content of 1.8% maximum, :`
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snd a free-flowing granular texture capable of passing through n No. 12 mesh screen, U.S. Standard Sieve series.
~he commercial product additionally includes dough condi-tioning agents in the form of mono- and diglycerides, hydrogenated vegetable shortening, corn syrup solids, and ~odium caseinate, in minor proportions.
Flavoring ingredients incorporated into the multi-purpose pre-mix are of conventional type, specifically, sugar (sucrose) and salt in conventional proportions. In general, we employ about 3.5 to 6~ by weight sucrose and 1 to 2.5% salt. As related to the total weight of the pre-mix composition, such flavoring ingredients will generally be within the range from about 5 to 7% by weight.
Various dough conditioning and improving agents as selected from the group of edible fatty acid surfactants (specifically those possessing emulsifying and dough condi-tioning properties) are also effectively included in the pre-mix composition. Representative of this group are the mono and diglycerides of long chain fatty acids and their derivatives, various surface active chemicals customarily used as emulsifiers in foods, such as sorbitan and polyoxy-ethylene sorbitan derivatives of fatty acids, and sodium and calcium stearoyl lactylates. It has also been found beneficial to incorporate dried whey solids into the pre-mix composition for use as, or with, one or more dough conditioning and modifying agents. In general, the dried whey may be added in a proportion ranging : .
from about 2.0 to 4.5~ by weight of the pre-mix ingredi-ents. The dried whey assists in obtaining extensibility and proper consi~tency of doughs and batters under home mixing conditions and, as hereinafter no~ed, provides a convenient carrier within which to disperse the various dough condi-tioning agents including gluten activating and maturing agents and other dough modifiers mentioned below. With respect to the dried whey product, commercially available whey powders having a moisture content below about 4% by weight, as obtained for example from the manufacture of cheddar or Swiss cheese, can be satisfactorily employed.
Dough conditioning agents which function as gluten activating and maturing agents can also be benefically included as - part of the pre-mix composition of the present invention.
Such ingredients can be any of the agents particularly disclosed in Henika et al U.S. patent No. 3,053,666. As therein noted, such agents provide highly beneficial results as respects the ease of kneading and working and in the development and extensibility of doughs in which they are incorporated. Particular gluten activating agents can be one or more compounds selected generally from the group consisting of cysteine, glutathione and sulfite reducing salts and mixtures thereof, specifically L-cysteine hydro-chloride, glutathione and sodium bisulfite. In general, these compounds are sulfur-containing reducing agents.
Gluten maturing agents can be one or more compounds selected from the group of bromate, persulfate and azodicarbonimide oxidizing salts, and mixtures thereof, such as particularly potassium bromate. The described maturing agents, by delaying slightly the dough maturing reactions during dough development in a home process, enable the activating agents to more rapidly and effectively achieve dough consistencies facilitating kneading and working of the dough in the pre-mix procedures.
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In general, dough conditioning agents of the general type described (viz., odible fatty acid surfactants, dried ~hey, gluten activating and maturing agents) are benefici-ally incorporated into the pre-mix compositions of the present invent~on ln amounts ranging from about 0.5 to 5.0% by weight of the pre-mix ingredients. As noted, we prefer to incor-porate the gluten activating agent (i.e., L-cysteine HCl) as part of the dried whey in a proportion ranging from about 0.005 to 0.014% by wei~ht of the flour in the pre-mix compo-sition. It is also desirable to add the gluten maturingagent (i.e., potassium bromate) a~i part of the dried whey at a level within the range from 0.001 to 0.013% by weight of the flour in the pre-mix. Proper precaution should be taken to make sure the L-cysteine and potassium bromate are never mixed together.
In general, assuming that the pre-mix composition i8 formulated as a mixture of ingredients in specially pre-pared dry form, including specifically, a special low moi~ture flour, dried actiVe yeast (quick yeast), flavoring (sucrose and salt), dried whey, and dough conditioning and improving agents, the proportions (and moisture content) of such ingredients may be a6 follows:
~hgredientS Moisture ContentPercent Flour 8% 75 - 85 (Protein content 9-12%) Quick yeast 5% 1.75 - 3.25 ~lavoring 2% 5 - 7 Dry shortening 2% 4.5 - 7.5 Dried whey 4% 2.0 - 4.5 ` 30 ~ough conditioning and l~proving agent 2% 0.5 - 5.0 CL-cysteine HCl ~ Br 0 o~onoca~cium pho8phate 1 O~no and diglycerides ) , As previously noted, a chemical leavening agent, specifically a commercial baking powder, can be optionally included as part of the pre-mix in a weight proportion ranging from about 2 to 5% by weight. Examples of such S chemical leavening agents include bicarbonate of soda mixed with a leavening acid and a commercial food grade sodium acid pyrophosphate. In the multi-purpose baking pre-mix of the present invention, it is also desirable to have a chemical leavening agent which can supplement or largely replace the leavening function of the yeast in the dough. Ingredients for this purpose include, specifically monocalcium phosphate (monohydrate and anhydrous), sodium aluminum phosphate and the aforementioned sodium acid pyrophosphate. Because of the peculiar properties of monocalcium phosphate in dough systems, this ingredient can : function also as a dough conditioning agent in the pre-mix ; .
composition.
All of the foregoing dry mix ingedients are isolated within a sealed evacuated foil pouch or polymer bag, of known conventional construction, so as to maintain an internal atmosphere substantially free of oxygen and moisture. In general, the pre-mix composition is character-ized by a total aggregate moisture content within the sealed pre-mix package of less than 8%, thus insuring - 25 extended storage or ~shelf n lifes within the indicated periods, ranging up to 12 months.
It will be understood that the pre-mix compo-sition made up of the specific ingredients specified above, at the ~ptimum or within the foregoing optimum ranges, is a substantially complete bakery mix, requiring ~ 3 only mixing with water to initiate a wide variety of home bakery processes. Use of the pre-mix composition with additional ingredients as illustrated in Figure 1, for example, chemical leavening, vegetable oil, or the like, as previously described, is likewise clearly contemplated.
With all the foregoing in mind, the following examples are intended to be illustrative of the present invention and, also, of the many beneficial uses of the new prepackaged pre-mix composition in home baking processes.
In these examples, all proportions of ingredients are expressed in terms as customarily employed in recipes employed by the housewife in the home.
I. YEAST LEAVENED PRODUCTS:
Yeast Raised Bread Ingredients Amount - Pre-mix composition 2-3/4 cups Warm water (110 to 130F~ 1 cup Procedure :
The pre-mix and water were mixed together to form a stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 7 minutes. The dough was shaped into loaf form, placed into a greased baking pan and covered with plastic wrap. The pan was placed into a pre-warmed oven (140) and the dough was allowed to rise 50 minutes. The plastic wrap ! was removed, the oVen was turned to 375F and the bread was baked 40 minutes. The finished loaf had very good volume - and excellent taste and aroma.
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` EXAM2LE 2 Raised Cimlamon Rolls Ingredients Amount Pre-mix composition 2-1/2 cups Sugar 3 tablespoons Eggs 1 beaten Warm water (110 to 130F) 2/3 cup Melted butter 4 tablespoons Brown sugar 1/2 cup (packed) Cinnamon 1/2 teaspoon ; Procedure The pre-mix and sugar were combined. The egg, water and 2 tablespoons of melted butter were added to form a moderately stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 7 minutes.
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The dough was flattened into a 10 x 12 rectangle, :~ .
brushed with butter and sprinkled with brown sugar; then rolled up, cut into l-inch slices and placed cut side down :.
on a greased pan. The pan was covered with plastic wrap and placed into a pre-warmed oven (140F) and allowed to rise ., 55 minutes. The plastic wrap was removed, the oven turned to 375F, and the rolls baked 25 minutes.
The finished rolls had very light texture, good volume and excellent flavor.
Raised Dinner Rolls Ingredients Amount Pre-mix composition 2-1/2 cups Eggs 1 large, beaten Warm water (110 to 130F) 2/3 cup Melted butter 1 tablespoon Procedure The pre-mix, egg, and water were stirred together to make a moderately soft dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed to rest 4 minutes.
The dough was divided into 12 portions; each piece was shaped into a ball and placed in greased 2-1/2 inch muffin pans. The tops were brushed with melted butter.
The pan covered loosely with plastic wrap was placed into a pre-warmed oven (140) and the rolls were allowed to rise - 45 minutes. The plastic wrap was removed, the oven turned to 375F, and the rolls were baked 25 minutes.
,- 20 The finished rolls had very good volume and ` texture and excellent flavor and aroma.
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Raised Doughnuts - Ingredients Amount Pre-mix composition 2-1/2 cups Sugar 1 tablespoon Nutmeg 1/8 teaspoon Water (110 to 130F) 2/3 cup Eggs 1 large, beaten Oil or shortening for frying Sugar for rolling doughnuts Procedure The pre-mix, sugar and nutmeg were combined.
The egg and water were stirred in to form a moderately stiff dough. The dough was kneaded 3 minutes on a lightly floured surface, covered with a mixing bowl and allowed ; to rest 7 minutes. The dough was rolled out to 1/2 inch tnickness, cut with a floured 2-3/4 inch doughnut cutter ., and placed on an oiled cookie sheet. The pan was covered ::' loosely with plastic wrap, placed into a pre-warmed oven ~140~ and the dough was allowed to rise 35 minutes.
` T~o inches of oil were heated to 370F. Doughnuts were fried about 3 minutes, turning frequently. After draining well on paper towels, the doughnuts were rolled in sugar.
The finished doughnuts were very light, tender and had a very good flavor.
II. CHEMICALLY LEAVENED PRODUCTS:
ExAMæLE 5 Biscuits Ingredients Amount Pre-mix composition 2 cups Baking powder 3 teaspoons Water 2/3 cup .: .
Oil 3 tablespoons Procedure The pre-mix and baking powder were mixed together and then the water and oil were stirred in to form a soft dough. The dough was rolled to 1/2 thickness on a lightly . .
floured board, cut with a biscuit cutter, and placed on a baking sheet. The biscuits were baked 13 minutes at ~50F.
The finished biscuits had very gcod volume, and a .. . .
~ slightly yeasty flavor and aroma.
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Pancakes Ingredients Amount Pre-mix composition 2 cups Baking powder 3 teaspoons ;: Eggs 1 large . Water 1-3/4 cups Oil 1 tablespoon ':' Procedure .~ 10 The pre-mix and baking powder were mixed together : and then the water, egg and oil were added. The mixture was . beaten with a rotary beater until smooth. The pancakes . were baked on a pre-heated griddle, turned when bubbles appeared and baked until browned. The finished pancakes had light texture and typical pancake flavor.
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Yeast Pancakes The batter was mixed and baked as above, but allowed to ferment for an hour before cooking. The finished pancakes had very light, spongy texture, and a yeasty flavor.
~affles I~gredients ~mount Pre-mix composition 1-3t4 cups Baking powder 3 teaspoons Eggs 1 large Water 1-1/2 cups Oil 1~3 cup Procedure The pre-mix and baking powder were mixed together and then the water, egg and oil were added. The mixture was beaten with a rotary beater until smooth. The waffles : were baked on a pre-heated waffle iron until the steaming stopped.
The finished waffles had light texture, and a typical waffle flavor.
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Shortcake ; Ingredients Amount Pre-mix composition 1-1/2 cups Sugar 2-1/2 tablespoons Baking powder 1-1/2 teaspoons Eggs 1 large, beaten Water 1/3 cup Oil 2 tablespoons Melted butter 1 teaspoon Procedure The pre-mix, 2 tablespoons of sugar, and the baking powder were mixed together. The egg, water and oil were stirred in to form a soft dough. The dough was , 15 deposited in a greased 8-inch round cake pan, brushed ' with melted butter and sprinkled with the remaining sugar.
Sr The cake was baked 25 minutes at 375F. The finished cake ` was split into two layers, filled with sweetened strawberries and topped with whipped cream.
2~ The shortcake had good volume and typical shortcake `- flavor and texture.
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' ~ Quick Coffee Cake : Ingredients Amount .
Pre-mix composition 1-1/2 cups Sugar 3 tablespoons . Baking powder 2 teaspoons Eggs 1 large Water 1/2 cup Oil 1 tablespoon Procedure .~ The pre-mix, sugar and baking powder were mixed together. The egg, water, and oil were combined and added to first mixture. The batter thus formed was turned into a greased 9-inch round cake pan and sprinkled with streusel topping. The cake was baked for 28 minutes at 350F.
The finished cake had very good volume, texture, .
and flavor.
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Streusel Topping: :
. 1/4 cup pre-mix, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon were mixed together. 2 tablespoons of soft butter were cut in to form a crumbly mixture.
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III. YEAST AND CHEMICALLY LEAVENED PRODUCTS:
Pizza Ingredients Amount ; 5 Pre-mix composi~ion 2 cups Water (110 to 130F) 2/3 cup Vegetable oil 1 tablespoon Tomato sauce 1 8-oz. can Italian herbs 1/2 teaspoon ,` 10 Packaged pepperoni 1 (5 oz.) ` Mozzarella cheese 1 cup shredded Grated parmesan 2 tablespoons Procedure The pre-mix and water were stirred together to form ~ :.
!`,,`. 15 a stiff dough. The dough was kneaded 3 minutes on a lightly ' floured surface, covered with a mixing bowl and allowed to ' rest 7 minutes. The dough was placed on a 14-inch greased pizza pan and pressed out in a thin layer, with the edge built up slightly. The crust was brushed with oil and r;'~ 20 spread with a mixture of the tomato sauce and Italian herbs.
- Thinly sliced pepperoni, and grated cheeses were arranged over the sauce. The pizza was baked 20 minutes at 450F.
The finished pizza crust had a chewy texture and excellent flavor.
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' ~ Quick Coffee Cake : Ingredients Amount .
Pre-mix composition 1-1/2 cups Sugar 3 tablespoons . Baking powder 2 teaspoons Eggs 1 large Water 1/2 cup Oil 1 tablespoon Procedure .~ The pre-mix, sugar and baking powder were mixed together. The egg, water, and oil were combined and added to first mixture. The batter thus formed was turned into a greased 9-inch round cake pan and sprinkled with streusel topping. The cake was baked for 28 minutes at 350F.
The finished cake had very good volume, texture, .
and flavor.
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Streusel Topping: :
. 1/4 cup pre-mix, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon were mixed together. 2 tablespoons of soft butter were cut in to form a crumbly mixture.
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III. YEAST AND CHEMICALLY LEAVENED PRODUCTS:
Pizza Ingredients Amount ; 5 Pre-mix composi~ion 2 cups Water (110 to 130F) 2/3 cup Vegetable oil 1 tablespoon Tomato sauce 1 8-oz. can Italian herbs 1/2 teaspoon ,` 10 Packaged pepperoni 1 (5 oz.) ` Mozzarella cheese 1 cup shredded Grated parmesan 2 tablespoons Procedure The pre-mix and water were stirred together to form ~ :.
!`,,`. 15 a stiff dough. The dough was kneaded 3 minutes on a lightly ' floured surface, covered with a mixing bowl and allowed to ' rest 7 minutes. The dough was placed on a 14-inch greased pizza pan and pressed out in a thin layer, with the edge built up slightly. The crust was brushed with oil and r;'~ 20 spread with a mixture of the tomato sauce and Italian herbs.
- Thinly sliced pepperoni, and grated cheeses were arranged over the sauce. The pizza was baked 20 minutes at 450F.
The finished pizza crust had a chewy texture and excellent flavor.
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Claims (18)
1. A single package pre-mix composition for home baking processes characterized by its flexibility and adapt-ability to use in quickly making a wide variety of yeast and/or chemically leavened bakery products, comprising in combina-tion: a mixture of essential baking ingredients in specially prepared dry form, such mixture including by weight, 75 to 85%
of flour having a moisture content less than 8% and a protein content from 9 to 12% by weight, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight, 4.5 to 7.5% of a dry sub-divided shortening ingredient having a moisture content below about 2% by weight, 5% of a dry flavoring ingredient, and 0.5 to 5.0% of a dry dough conditioning and/or improving agent; and an oxygen and moisture excluding enclosure, said mixture of essential baking ingredients being isolated and sealed within said enclosure to form a shelf stable pre-mix package.
of flour having a moisture content less than 8% and a protein content from 9 to 12% by weight, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight, 4.5 to 7.5% of a dry sub-divided shortening ingredient having a moisture content below about 2% by weight, 5% of a dry flavoring ingredient, and 0.5 to 5.0% of a dry dough conditioning and/or improving agent; and an oxygen and moisture excluding enclosure, said mixture of essential baking ingredients being isolated and sealed within said enclosure to form a shelf stable pre-mix package.
2. A pre-mix composition as in Claim 1 wherein the total aggregate moisture content of said pre-mix ingred-ients is less than 8% by weight.
3. A pre-mix composition as in Claim 1 addition-ally including from 2.0 to 4.5% dried whey having a moisture content below about 4% by weight.
4. A pre-mix composition as in Claim 1 additionally including from 2 to 5% of a chemical leavening agent.
5. A pre-mix composition as in Claim 1 wherein at least a part of the said pre-mix ingredients additionally include from 0.005 to 0.014% by weight of a gluten activating agent selected from the group consisting of cysteine, gluta-thione and sulfite salts and mistures thereof.
6. A pre-mix composition as in Claim 1 wherein at least a part of said pre-mix ingredients additionally includes from 0.001 to 0.13% by weight of a gluten maturing agent selected from the group consisting of bromate, persulfate, and azodicarbonimide oxidizing salts and mixtures thereof.
7. A pre-mix composition for home baking processes characterized by its flexibility and adaptability to use in quickly making a wide variety of yeast and/or chemically leavened bakery products comprising a mixture of essential baking ingredients in specially prepared dry form, such mixture consisting essentially of 75 to 85% by weight of flour having a moisture content below about 8% by weight and a protein content of from 9 to 12% by weight, 1.75% to 3.25%
of a specially dried active yeast, said yeast being character-ized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight, 5 to 7% by weight of sucrose and salt flavoring, 2.0 to 4.5%
dried why having a moisture content below about 4% by weight, and 0.5 to 5.0% by weight of an agent possessing dough conditioning and/or improving properties, at least a part of said pre-mix ingredients additionally including from 0.005 to 0.014% by weight of the flour of a gluten activating agent selected from the group conisting of cysteine, glutathione and sulfite salts and mixtures thereof, and from 0.001 to 0.013% by weight of the flour of a gluten maturing agent selected from the group consisting of bromate, persulfate, and azodicarbonimide oxidizing salts and mixtures thereof.
of a specially dried active yeast, said yeast being character-ized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight, 5 to 7% by weight of sucrose and salt flavoring, 2.0 to 4.5%
dried why having a moisture content below about 4% by weight, and 0.5 to 5.0% by weight of an agent possessing dough conditioning and/or improving properties, at least a part of said pre-mix ingredients additionally including from 0.005 to 0.014% by weight of the flour of a gluten activating agent selected from the group conisting of cysteine, glutathione and sulfite salts and mixtures thereof, and from 0.001 to 0.013% by weight of the flour of a gluten maturing agent selected from the group consisting of bromate, persulfate, and azodicarbonimide oxidizing salts and mixtures thereof.
8. A home baking process characterized by its flexibility and adaptability to quickly making a wide variety of yeast and/or chemically leavened bakery products, com-prising the steps of mixing essential baking ingredients in specially prepared dry form to form a substantially dry pre-mix, said ingredients including, by weight, 75 to 85% flour having a moisture content below about 8% and a protein content of from 9 to 12%, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5% by weight, 4.5 to 7.5% of a dry sub-divided shortening ingredient having a moisture content below about 2% by weight, 5 to 7%
sucrose and salt flavoring, 2.0 to 4.5% of dried whey having a moisture content below about 4% by weight, and 0.5 to 5.0% of an agent possessing dough conditioning and/or dough improving properties, separating and isolating a portion of said substantially dry pre-mix, packaging and sealing said isolated pre-mix portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix, opening said pre-mix package and removing a measured quantity thereof as needed for a particular home recipe, and resealing said pre-mix package to maintain an oxygen and moisture excluding environment for the balance of said pre-packaged pre-mix.
sucrose and salt flavoring, 2.0 to 4.5% of dried whey having a moisture content below about 4% by weight, and 0.5 to 5.0% of an agent possessing dough conditioning and/or dough improving properties, separating and isolating a portion of said substantially dry pre-mix, packaging and sealing said isolated pre-mix portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix, opening said pre-mix package and removing a measured quantity thereof as needed for a particular home recipe, and resealing said pre-mix package to maintain an oxygen and moisture excluding environment for the balance of said pre-packaged pre-mix.
9. A process as in Claim 8 wherein said sub-stantially dry pre-mix additionally includes from 2 to 5% of a chemical leavening agent in the form of a conventional baking powder.
10. A process as in Claim 9 wherein said chemical leavening agent is sodium (acid) pyrophosphate.
11. A process as in Claim 8 characterized by the additional steps of mixing a measured quantity of said pre-mix with sufficient water to form a dough of a consistency suitable for making a yeast leavened bakery product, kneading said dough for a period of time sufficient to render the same smooth and pliable, forming at least a part of the kneaded dough into a unit for baking, and thereafter subjecting the formed unit to a dough rising step, followed by baking to produce a baked product.
12. A process as in Claim 11 wherein the formed dough is allowed to rise, prior to baking, for a period of about 30 to 60 minutes.
13. A process as in Claim 8 characterized by the additional steps of mixing a measured quantity of said pre-mix with a chemical leavening agent, and sufficient water to form a batter, and thereafter baking aliquots of said batter to form chemically leavened bakery products.
14. A process as in Claim 8 characterized by the additional steps of adding sufficient water to said measured quantity of pre-mix to form a stiff dough suitable for sheeting out on a flat surface, kneading said dough for a relatively short period of time to render the same smooth and pliable, allowing the kneaded dough to rest for a short period of time of the order of 1/2 to 8 minutes, sheeting out the said dough on said flat surface, adding a filling on top of the dough as appropriate, and baking the dough and filling to form a partially yeast leavened and partially chemically leavened bakery products.
15. A home baking process characterized by its flexibility and adaptability to quickly making a wide variety of yeast and/or chemically leavened bakery products, comprising the steps of mixing essential baking ingredients in specially prepared dry forms to form a substantially dry pre-mix, said ingredients including, by weight, 75 to 85% flour having a moisture content below about 8% by weight and a protein content of from 9 to 12% by weight, 1.75 to 3.25% of a specially dried active yeast, said yeast being characterized by a very fine highly porous readily rehydratable grain structure, a level of activity about 4 to 7 times that of compressed yeast and about twice that of conventional active dry yeast and a moisture content below about 5%
by weight, 4.5 to 7.5% of a dry sub-divided shortening ingredient having a moisture content below about 2% by weight, 5 to 7% sucrose and salt flavoring, 2.0 to 4.5% of dried whey having a moisture content below about 4% by weight, 0.5 to 5.0% of an ingredient capable of functioning as a dough conditioning and/or dough improving agent, at least a part of said ingredients additionally including from 0.005 to 0.014% by weight of the flour of a gluten activating agent selected from the group consisting of cysteine, glutathione and sulfite salts and mixtures thereof and from 0.01 to 0.13%
by weight of the flour of a gluten maturing agent selected from the group consisting of bromate, persulfate and azodicar-bonimide oxidizing salts and mixtures thereof, separating and isolating a portion of said mixed dry ingredients, packaging and sealing said isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix, opening said pre-mix package and removing a measured quantity thereof as needed in a particular home baking recipe, resealing said pre-mix package to maintain an oxygen and moisture excluding environment for the balance of said pre-packaged pre-mix, mixing said measured quantity of the pre-mix with water and other ingredients as specified in said particular home baking recipe, and thereafter processing the resulting mixture according to the recipe to provide the particular bakery product as specified in said recipe.
by weight, 4.5 to 7.5% of a dry sub-divided shortening ingredient having a moisture content below about 2% by weight, 5 to 7% sucrose and salt flavoring, 2.0 to 4.5% of dried whey having a moisture content below about 4% by weight, 0.5 to 5.0% of an ingredient capable of functioning as a dough conditioning and/or dough improving agent, at least a part of said ingredients additionally including from 0.005 to 0.014% by weight of the flour of a gluten activating agent selected from the group consisting of cysteine, glutathione and sulfite salts and mixtures thereof and from 0.01 to 0.13%
by weight of the flour of a gluten maturing agent selected from the group consisting of bromate, persulfate and azodicar-bonimide oxidizing salts and mixtures thereof, separating and isolating a portion of said mixed dry ingredients, packaging and sealing said isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre-mix, opening said pre-mix package and removing a measured quantity thereof as needed in a particular home baking recipe, resealing said pre-mix package to maintain an oxygen and moisture excluding environment for the balance of said pre-packaged pre-mix, mixing said measured quantity of the pre-mix with water and other ingredients as specified in said particular home baking recipe, and thereafter processing the resulting mixture according to the recipe to provide the particular bakery product as specified in said recipe.
16. A home baking process as in Claim 15 characterized in that the ingredients for said pre-mix additionally include from 2 to 5% of a chemical leavening agent in the form of a conventional baking powder.
17. A home baking process as in Claim 15 wherein said agent capable of use as a dough conditioning and/or improving agent comprises a member from the group of mono and diglycerides of long chain fatty acids and their derivatives, polyoxyethylene sorbitan derivatives of fatty acids, and sodium and calcium stearoyl lactylates.
18. A home baking process as in Claim 15 additionally characterized in that said specially dried active yeast contains 1.5% by weight of sorbitan monostearate.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US85047577A | 1977-11-11 | 1977-11-11 | |
| US850,475 | 1977-11-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1115116A true CA1115116A (en) | 1981-12-29 |
Family
ID=25308214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA315,135A Expired CA1115116A (en) | 1977-11-11 | 1978-10-31 | Multi-purpose pre-mix for home baking processes |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5489055A (en) |
| AU (1) | AU525511B2 (en) |
| CA (1) | CA1115116A (en) |
| GB (1) | GB2009583B (en) |
| NL (1) | NL7811185A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020128578A1 (en) * | 2018-12-19 | 2020-06-25 | Nitin Popatlal Mamania | Eggfree waffle dry mix |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3266774D1 (en) * | 1981-06-01 | 1985-11-14 | Nabisco Brands Inc | Bread mix and process |
| KR890003911B1 (en) * | 1985-10-22 | 1989-10-12 | 하우스 쇼꾸힌 고오교오 가부시끼가이샤 | Process for making cakes |
| JPS6296034A (en) * | 1985-10-22 | 1987-05-02 | ハウス食品工業株式会社 | Highly preservable premix |
| FR2640851B1 (en) * | 1988-12-23 | 1991-07-19 | 3P Sa | |
| CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
| EP1161878A1 (en) * | 2000-06-07 | 2001-12-12 | CSM Nederland B.V. | Shortenings with improved performance and doughs and baked products containing these |
| PT1498477E (en) * | 2003-07-18 | 2007-08-13 | B F L Bakery Future Lines S R | New active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be reconstituted with the addition of water |
| AR049533A1 (en) * | 2004-06-29 | 2006-08-09 | Puratos Nv | PACKAGED PRODUCT FOR THE PLANNING INDUSTRY OF A POWDER COMPOSITION |
| ES2267392B1 (en) * | 2005-07-07 | 2008-03-16 | Roberto Brisciani | FOOD COMPOSITION TO MANUFACTURE A MASS FOR PIZZAS. |
| US20100285174A1 (en) * | 2009-05-11 | 2010-11-11 | A Tavola Together | Focaccia bread and recipe |
| FR2968168B1 (en) * | 2010-12-03 | 2012-12-14 | Seb Sa | PRE-DOSE BAG FOR BAKERY PREPARATION |
| WO2021042162A1 (en) * | 2019-09-03 | 2021-03-11 | Byron Food Science Pty Limited | Bread products |
-
1978
- 1978-10-31 CA CA315,135A patent/CA1115116A/en not_active Expired
- 1978-11-10 GB GB7843968A patent/GB2009583B/en not_active Expired
- 1978-11-10 AU AU41508/78A patent/AU525511B2/en not_active Expired
- 1978-11-10 NL NL7811185A patent/NL7811185A/en not_active Application Discontinuation
- 1978-11-10 JP JP13874578A patent/JPS5489055A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020128578A1 (en) * | 2018-12-19 | 2020-06-25 | Nitin Popatlal Mamania | Eggfree waffle dry mix |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5489055A (en) | 1979-07-14 |
| JPS5638166B2 (en) | 1981-09-04 |
| GB2009583B (en) | 1982-08-04 |
| AU525511B2 (en) | 1982-11-11 |
| GB2009583A (en) | 1979-06-20 |
| AU4150878A (en) | 1979-05-17 |
| NL7811185A (en) | 1979-05-15 |
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| Date | Code | Title | Description |
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| MKEX | Expiry |