AU2006225311A1 - Scoopable dough and products resulting therefrom - Google Patents

Description

10.0ft. 2006 15:04 BALDWINS 0064 4 4736712 -1-

AUSTRALIA

N o 8 3 6 2 P 4 Patents Act 1990

COMPLETE

SPECIFICATION

FOR A STANDARD PATENT Name of Applicant: Actual Inventors: Address for Service: Invention Title: General Mills Marketing, Inc Kathy Kuechle, Irina Braginsky, Randy Hasse, Leola Henry and Cherie Floyd Baldwins Intellectual Property 16 Chisholm Street North Ryde Sydney NSW 2113 Scoopable dough and products resulting therefrom The following statement is a full description of this invention, including the best method of performing it known to us:followed by page la 101D820)72 _LDOC:JC:kd COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:04 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 0 0

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O SCOOPABLE DOUGH AND PRODVCTS RESULTNG ThEREFROM 0 Field of the Invendioa The invention is generally directed to a scoopable dough that can be ci stored at temperatures suitable for freezing and at temperatures suitable for Srefrigeration. More specifically, the invention is a scoopable dough that includes o 10 flour, water, a protein supplement, a shortening, a humectant, and a leavening 0xl system with at least a portion of the leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties.

Background of the Invention Ready-made doughs that are storage stable at freezing or refrigeration temperatures are desirable for commercial and home baking. They minimia a cook's preparation time and are easy to use. Examples of refrigerated doughs are known and include, for example, U.S. Patent No. 4,526,801; U.S. Patent No. 3,879,563; and U.S. Patent No. 4,381,315. These refiigerated doughs are typically packaged and stored in a can. They are also typically limited to storage at refdgeration temperatures and cannot alenzatively be stored at freezing temperatures.

Yet it can be desirable to have a dough that can be stored at both refrigeration and freezing temperatures. For example, a dough can be shipped frozen and stored frozen prior to use. Alternatively, a dough can be shipped frozen, stored frozen, and then refrigerated prior to use. Further, a dough can also be shipped under refrigerated conditions and then stored.

To prepare a dough that can be refrigerated and frozen, the general problems that arise from refrigcration and freezing should be addressed. For example, doughs that are refrigerated or frozen can prepare products that are doughy or gummy in texture or that result in less than desirable leavening due to premature reation of the leavening system. Refrigerated and frozen doughs can also have the problems of dough graying and susceptibility to microbial contamination.

Thus, it is desirable to develop a dough that can be stored at frzing and refrigeration temperatures and that can sill provide desirable baked products.

Ia COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:04 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 6

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o -2- SAny discussion of the prior art throughout the specification should in no way be O considered as an admission that such prior art is widely known or forms part of common 2 general knowledge in the field.

Unless the context clearly requires otherwise, throughout the description and the claims, the words 'comprise', 'comprising', and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is to say, in the sense of "including, but not limited to".

Summary of the Invention o In a first aspect the invention relates to a scoopable dough comprising: 0 10 flour, the flour being present in an amount effective for providing structure to the dough; (ii) a protein supplement, the protein supplement being present in an amount effective for providing structure to the dough; (iii) a shortening, the shortening being present in an amount effective for providing desirable physical texture to the dough; (iv) a humectant, the humectant being present in an amount effective for providing an A, of less than about 0.97; a leavening system comprising a leavening agent and a complementary leavening agent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (vi) water, the water being present in an amount effective for providing a flourto-water ratio in a range of between about 2:1 and about 1:1, wherein the dough is shelf stable after storage without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about I day and about 7 days at refrigeration temperatures.

In a second aspect the invention relates to a scoopable dough comprising: flour in an amount of between about 30 weight percent and about 51 weight percent; COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 c0t. 2006 15:04 BALDWINS 0064 4 4736712 N o 8 3 6 2 P I 0 -2a- (ii) a protein supplement in an amount of between about 0.5 weight percent and O about 4 weight percent; 0 (iii) a shortening in an amount of between about 5 weight percent and about 28 weight percent; (iv) a humectant in an amount of between about 2 weight percent and about ^t weight percent, the hurmectant being present in an amount effective for providing an Aw less than about 0.97; a leavening system in an amount of between about 1 weight percent and C1 10 about 5 weight percent, the leavening system having between about weight percent and about 1.00 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (vi) water, the water being present in an amount effective for providing a flourto-water ratio in a range of between about 2:1 and about 1:1, wherein the dough is shelf stable without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about I day and about 7 days at refrigeration temperatures.

In a third aspect the invention relates to a scoopable dough that is shelf stable without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures, the dough being prepared by a method comprising: blending dry ingredients to form a mixture of dry ingredients, the dry ingredient comprising: flour in an amount of between about 30 weight percent and about 51 weight percent; a protein supplement in an amount of between about 0.5 weight percent and about 4 weight percent; a shortening in an amount of between about 5 weight percent and about 28 weight percent; COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:05 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 8 0 -2b 0 a bumectant in an amount of between about 2 weight percent and about 0 15 weight percent, the humectant being present in an amount effective 2 for providing an Aw less than about 0.97; and a leavening system in an amount of between about 1 weight percent and about 5 weight percent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent or a mixture thereof encapsulated, and the leavening system being present in an amount IN effective for leavening a baked product prepared from the dough; and (ii) mixing water with the mixture of dry ingredient under low shear and low work input until the ingredients are substantially integrated to form a dough, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1, wherein the mixing step is maintained at a temperature of between about 45 0

F

is (7.22 0 C) and about 70°F (21.1 In a fourth aspect the invention relates to a method of preparing a scoopable dough according to any of the previous aspects of the invention comprising: blending flour, a protein supplement, a shortening, and a humectant to form a mixture of dry ingredients; and (ii) mixing water with the mixture of dry ingredients under low shear and low work input until the ingredients are substantially integrated to form a scoopable dough, wherein the mixing step is maintained at a temperature of between about (7.22 0 C) and about 70°F (21.1 1°C), In a fifth aspect the invention relates to a baked product prepared from the dough of the previous aspects of the invention.

A scoopable dough of the invention is shelf stable without storage under a vacuum at freezing temperatures and refrigeration temperatures. The dough is shelf stable at freezing temperatures for between about 2 months and about 6 months. Moreover, after thawing, the dough is shelf stable at refrigeration temperatures for between 1 day and about 7 days.

COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:05 BALDWINS 0064 4 4736712 No. 8362 P. 9 0 -2c- 2 A scoopable dough of the invention has desirable viscoelastic properties. These O properties can include dough consistency and torque profile. In one embodiment, the 2 dough has a dough consistency of between about 300 B.U. and about 1,200 B.U. In another embodiment, the dough has a torque profile of about 0.3 N-cm to greater than about 3 N-cm.

A scoopable dough of the invention includes flour, a protein supplement, a shortening, a humectant, a leavening system, and water. The flour and water can be in a C fl our-to-water ratio of between about 2:1 and about 1:1.

o A scoopable dough of the invention can include ingredients suitable for controlling C, 10 darkening of the dough dough graying) such as, for example, flour having low polyphenol oxidase activity, flour having a flour enrichment with all reduced iron, a binder of metal ions, an organic acid, and the like.

A scoopable dough of the invention can control free water by the use of a bumectant, absent the use ofa hemicellulose compound such as a xylan compound.

A scoopable dough of the invention can be packaged without deoxygenating and hermetically sealing the package.

A scoopable dough of the invention can be packaged in a bucket- A baked product can be prepared from a scoopable dough of the invention.

A method for preparing a scoopable dough of the invention includes blending all dry ingredients to form a mixture of dry ingredients and mixing water with the mixture of dry ingredients to form a dough.

Brief Description of the Drawings Figure 1 illustrates the torque profile collected for a preferred formulation of a scoopable dough of the invention.

Figure 2 illustrates preferred formulations of a sooopable dough of the invention as determined by Farinograph and Haake measurements.

COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:05 BALDWINS 0064 4 4736712 No.8362 P.

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0 STetailed Description of the Invention The invention is directed to a dough suitable for preparing a baked o product having a crisp outer crust and a tender interior. A dough of the invention at refrigeration temperatures is typically scoopable. The term "sooopable" refers to a dough having a consistency between that of a cookie dough and a batter. That is, a scoopable dough of the invention is firm enough to retain its shape upon baking but M€ thin enough to relax somewhat during baking to create, for example, a mughtl textured appearance. A scoopable dough of the invention typically has desirable viscoelastic properties, for example, desirable dough consistency or desirable torque IO 10 profile.

0 More particularly, a scoopable dough of the invention typically has a C1 dough consistency from between about 300 B.U. and about 1,200 B.U. (Brabender Units) within 10 minutes of mixing the dough. This property can be determined by making a Farinograph measurement (See The Fainorap Hand ook, Locken et al, American Association of Cereal Chemists, Inc. (1972) for a general discussion of Farinographs.) Preferably the dough consistency ranges frorn between about 400 B.U. and about 1,000 13,U. and more preferably between about 500 B.U. and about 800 B.U within 10 minutes of mixing the dough. Similarly, a scoopable dough of the invention can have a torque profile of about 0.3 N-cm to greater than about 3 N-cm, preferably between about 0.6 N-cm and about 2.8 N-cm, and more preferably between about 0.9 N-cm and about 2.5 N-cm within 10 minutes of mixing the dough.

This property can be deternmned by making a Haake measurement using a transducer head of 3 N-cm- When a 3 N-cm transducer head is used, a torque profile greater than 3 N-cm cannot be identified more specifically than greater than 3 N'cm.

A acoopable dough of the invention is shelf stable without storage under a vacuum. "Without storage under a vacuum" refers to packaging or storing the scoopable dough of the invention int a container without deoxygenating aad/or hermetically sealing the container. "Shelf stable" refers to the .oopable dough of the invention being suitable for storage at refrigeration and freezing temperatures without the dough breaking down by, for example, microbial contamination, failure of the leavening system, etc. and becoming unsuitable for consumption.

A scoopable dough of the invention can be stored frozen for up to about two months, preferably up to about four months, and more preferably up to about six months. Temperatures suitable for freezing a scoopable dough of the invention include, for example, less than about 30T, preferably less than about and more preferably less than about -10°F. After being frozen, a scoopable dough of the invention can be thawed at temperatures of between about 30'F and 3 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 ct. 2006 15:05 BALDWINS 0064 4 4736712 N o 8 3 6 2 P I I

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0 O about ambient temperature, preferably between about 35F and about 45°F and more Spreferably between about 3°F and about 421.

After thawing, a scoopable dough of the invention can be rfjigerted at temperatures of between about 30°F and about 50°F, preferably between about 35°F and about 45TF, and more preferably between about 38 and about 42°F until the dough begins to break down such as by, for example, the leavening system ^e failing. The time period for refrigeration after thawing can be up to about seven days and preferably for between about one day and about four days. Preferably a scoopable dough of the invention can be refrigerated for up to about two days, more O 10 preferably up to about three days, and even more preferably up to about four days.

o A scoopable dough of the invention can be baked to prepare a. variety of baked goods. A scoopable dough of the invention is typically useful for preparing chemically-leavened wheat dough products., Baked products that can be prepared by a scoopable dough of the invention include, for example, cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick brcad, scones, cobbler-type crust, and the like. Preferably a baked product prepared by a scoopable dough of the invention includes drop biscuits, dumplings, and scones.

CWppsition A .scoopable dough of the invention includes flour, water, a protein supplement, a shortening, a humectaot, and a leavening system.

Flour The dough of the invention includes a grain constituent that contributes to the structure of the dough. Flour is a grain constituent that is frequently used in baked goods. Suitable flours include hard wheat flour, soft wheat flour, corn flour, high amylose flour, low amylose flour, and the like. Different grain constituents lead different texture, taste, and appearance to a baked good. For example, a baked product made from a dough with hard wheat flour will have a coarser texture than a baked product made from a dough with soft wheat flour because hard wheat flour contains higher amounts of gluten.

A scoopable dough of the invention preferably includes soft wheat flour with gluten supplementation or a combination of hard wheat flour and soft wheat flour. Preferably the ratio of soft wheat flour to hard wheat flour is between about 2.2:1 and about 4:1, more preferably between about 2.4:1 and about 3.8:1, and even more preferably between about 3:1 and about 3.6:1.

4 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:06 BALDWINS 0064 4 4736712 No.8362 P. 12 0

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A scoopable dough of the invention can also include a 1four with low polyphenol oxidase activity- This type of flour can be effective against a scoopable o dough of the invention losing its natural color and beginning to darkem A scoopable dough of the invention can include flour enrichments having iron that is substantially all reduced This type of flour enrichment can be effective against a scoopable dough of the invention losing its natural color and beginning to darken.

I/n A dough of the invention typically includes an amount of flour effective to provide stucture to the scoopable dough. That is, a scoopable dough of aO 10 the invention includes flour in an amount effective to provide desirable dough consistency- The amount of flour should not be so high thai the dough becomes N nonscoopable and should not be so low that the dough is too thin to retain its shape.

A dough of the invention can include flour in an amount of between about 30 weight percent and about 51 weight percent, preferably between about 22 weight percent and about 48 weight percent, and more preferably between about 36 weight percent and about 45 weight percent.

These flour amounts are based on flour having about 9 weight percent to about 11 weight percent moisture, about 8 weight percent to about 15 weight percent wheat protein, and about 0.4 to about 0.6 weight percent ash. One skilled in the art having read the specification would understand that flour amounts suitable for use with a scoopablec dough of the invention can vary depending on the characteristics of flour used- "Weight percent" as used herein is based on the total weight of the composition unless indicated to the contrary.

Water A scoopable dough of the invention also includes water. The amount of water should be effective to provide a desirable dough consistency suitable for a scoopable dough. The amount of water should not be so high that the scoopable dough cannot retain its shape and should not be so low that the dough is nonscoopable. Typically a dough of the invention includes flour and water in a flour-to-water ratio in a range of between about 2:1 and about 1,1, preferably between about 1.9:1 and about 1.2:1, and more preferably between about 1.8:1 and about 1.4:1.

Protein Sjplemct A scoopable dough of the invention includes a protein supplement to provide structure to the dough- A protein supplement can contribute to a baked COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 10.0rt. 2006 15:06 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 13 0 0 product prepared from a dough of the invention having a crisp, brown outer surfce as well as a tender interior that is moist but not doughy. Protein supplements that 0 provide these characterstics can generally be used. A suitable protein supplement can include proteins resulting from amino acids such as, for example, glycine, alanine, Jeucine, isoleucine. valine, phentolamite, turicine, tryptophan, proline, Smzuethionine, cystine, serine, threonine, asparagie, glutamine, histidine, aspartic acid, Mn glutamic acid, lysine, and arginine. Other suitable protein supplements include, for fl example, a-keratin, collagen, fibroin, sclerolin, myosin, actin, carboxypeptidase, fC trypsit, ovalbumin, casein, and the like.

IND 10 A scoopable dough of the invention preferably includes, for example, o a dairy protein, an egg protein, or a wheat protein. Examples of suitable dairy 1 proteins include whey, soy protein, caseinate, buttermilk, butterailk solids, and nonfat dry milk. Examples of suitable egg proteins include albumin. Examples of suitable wheat proteins include those derived from flour or gluten. A scoopable dough of the invention preferably includes caseinate, albumin, whey protein concentrate, nonfat dry milk, buttermilk, or a combination thereof. In one embodiment, the scoopable dough of the invention includes a protein supplement having a combination of albumin and caseinate. In another embodiment, the scoopable dough of the invention includes a protein supplement having a combination of wheat ptotein and caseinate.

The scoopable dough of the invention includes a protein supplement in an amount effective to provide a baked product having a crisp exterior and a moist but nondoughy interior. The amount of protein supplement should not exceed an amount that would provide a tough, crumbly baked product. Yet the amount of protein supplement should not be so low that a scoopable dough provides a baked product having a gummy, dougby texture. A scoopable dough of the invention typically includes a protein supplement in a range of between about 0.5 weight percent and about 4 weight percent, preferably between about 0.75 weight percent and about 3.5 weight percent, and more preferably between about 1.0 weight percent and about 3 weight percent In one embodiment, a scoopable dough of the invention includes a protein supplemet having a combination of albumin and caseinate. Albumin can be present in an amount of between about 0.3 weight percent and about I weight percent, preferably between about 0.4 weight percent and about 0.9 weight percent, and more preferably between about 0.5 weight percent and about 0.8 weight percent.

And caseinate can be present in an amount of between about 0-3 weight percent and 1 weight percent, preferably between about 0.4 weight percent and 0.9 weight 6 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:07 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 14 0 0 O percent, and more preferably between about 0.5 weight percent and about 0.8 weight percent.

A soopable dough of the invention also includes a shortening.

Shortening contributes to a baked product having desirable palatability, physical en texture, physical form, and overall aesthetic appeal. The shortening generally In provides a baked product with a tender, soft, fluffy mouthfcel; a light, flaky texture; Cil and a crisp outer crust with a glossy appearance. Shortening can also contribute to IN 10 the volume and grain of a baked product o Shortening can be natural, for example, animal or vegetable shortening, or synthetic. Shortening generally includes fats and fatty oils, which are made of predominantly triesters of glycerol with fatty acids, commonly called triglycerides. The number of triglycerides in a given natural fat is a function of the number of fatty acids present and specificity of the enzyme systems involved in that particular fa-synthesis react on.

Fats and fatty oils useful in producing shortening consistent with the invention include cottonseed oil, ground nut oil, soybeau oil, sunflower oil, rape seed oil, sesame oil, olive oil, com oil, safflower oil, palm oil, palm kernel oil, coconut oil, and combinations thereof. One example of a shortening useful in a scoopable dough of the invcation includes a shortening having soybean oil and cottonseed oil. This shortening can include soybean oil in an amount of between about 60 weight percent and about 95 weight percent, preferably between about weight percent and about 85 weight percent, of total shortening and cottonseed oil in an amounmt of between about 5 weight percent and about 30 weight percent, preferably between about 15 weight percent and about 25 weight percent, of total shortening.

The scoopable dough of the invention can include any number of shortening compositions having a variety of physical states and/or physical forms- Suitable physical states of shortening include liquid, semisolid, and solid. Suitable physical forms of shortening include plasticized shortening, chip shortening, and noodle shortening.

A chip shortening can include chips in a concentration of about weight percent to about 100 weight perctnt of total shortening. Preferably chip shortening includes chips in a concentration of about 66 weight percent to about 84 weight percment of total shortening. A chip can have an area of between about mm 2 and about 370 mm preferably between about 75 mm 2 and about 300 mm 2 arid more preferably between about 75 mm 2 and about 180 mm 2 A chip can have a 7 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:07 BALDWINS 0064 4 4736712 No.8362 P. 0 0

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S. thickness of between about 0.08 cm and about 0.2 cm, preferably between about 0.125 cm and about 0.175 cm, and more preferably between about 0,14 cm and about 0.16 cm.

Although less preferred, a scoopable dough of the invention can include a noodle shortening. A noodle shortening can include a ribbon and/or a ]cylindrical noodle in a concentration of between about 10 weight percent and about 100 weight percent of total shortening, preferably between about 10 weight perent i and about 30 weight percent of total shortening. A noodle can have a diameter of Ci between bout 1/8 and about 3/8 inch, preferably about 4 inch. A noodle can have a NO 10 length of about 1 inch or less, preferably about 1/4 inch to about 1/2 inch.

o A noodle can be used to moderate the attributes provided by a chip to N the baked product. If the noodles are cooled and handled properly they may even be used to emulate the properties provided by chip shortening. Fot example, hardened plastic shortening may be extruded through a pipe using a Graco pump having a die that forms shortening noodles of a specific diameter. A hardened shortening is more likely provided when bthe process undergoes less shear.

A shortening suitable for use with a scoopable dough of the invention generally has a high solid-to-fat index This index measures the ratio of solid to fat over a range of temperatures. The greater this ratio, the greater the amount of solid present, which can provide flaky texture and a crisp outer crust. The shortening generally has a melting point of no greater than about 104°F and preferably no greater than about 102°F. The SFI profile typically piovides a slope of about -0.9 or greater, preferably-0.

9 5 or greater, and more preferably about -0.975 or greater.

The amount of shortening in a scoopabla dough of the invention is effective to provide a baked product having a tender, soft fluffy mouthfeel; a light.

flaky texture; and a crisp outer nust. The amount of shortening should not exceed an amount that would provide a baked product having a gummy texture. Yet the amount of shortening should not be so low that a scoopable dough of the invention provides a baked product having a tough, dry, crumbly texture. The amount of shortening typically is in a rage of between about 5 weight percent and about 28 weight percent, preferably between about 6 weight percent and about 20 weight percent, and more preferably between about 7.5 weight percent and about 15 weight percent A scoopable dough. of the invention farther includes a humectant.

A

bumectant suitable for use in a scoopable dough of the invention contributes to g COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 lb:07 BALDWINS 0064 4 4736712 N c 8 3 6 2 P 16 0 0

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O obtaining a desirable water activity A desirable water activity refers to an amount of water activity that produces desirable antimicrobial stability, which o allows for a suitable shelf life for a scoopable dough of the invention, Although this invention is not limited to any particular theory, it is believed that the humeotant facilitates storage stability without requiring a scoopable dough of the invention to be packaged by deoxygenating and/or heametically sealing the package packaging under a vacuum).

fl r A suitable shelf life includes storage at temperatures of less than about 30°F, preferably less than about 1 OT, and more preferably less than about 10I for a time period of about two months, preferably about four months, and more preferably about six months. After thawing, a suitable shelf life also includes C storage at temperatures of between about 30°F and about 50°F, preferably between about 35°F and about 45°F, and more preferably between about 38 F and about 42°F for a time period of between about one and about seven days, preferably about two days, more preferably about three days, and even more preferably about four days.

A humectant suitable for use in a scoopable dough of the invention includes sugar and/or nonsugar ingredients that can bind moisture in a scoopable dough of the invention and a baked product made therefrom. Suitable humectant sugars include, for example, fructose, dextrose, corn syrup, corn-syrup solids, invert syrup, high fructose corn syrup, honey, molasses, maltose, sorbose, Tmannose, lactose, galactose, sucrose, and the like.

Suitable nonsugar humectants include, for example, glycerin, glycerol, sorbitol, mannitol, maltitol, xylitol, propylene glycol, hydrogenated glucose sugar, sugar ester, dextrin, and combinations thereof. In one embodiment, a scoopable dough of the invention includes a humectant having a combination of glycerin, propylene glycol, comrn-syrup solids, and sucrose.

The amount of humectant in a scoopable dough of the invention is effective to provide an Aw of less than about 0.97, preferably less than about 0.95, and more preferably less than about 0.90. The amount of humectant should not exceed an amount that would render a dough of the invention nonscoopable. Yet the amount of humectant should Dot be so low that a scoopable dough of the invention loses antimicrobial stability. The amount of humectant can be in a range of between about 2 weight percent and about 15 weight percent, preferably between about 4 weight percent and 12 weight percent, and more preferably between about 6 weight percent and about 10 weight percent In one embodiment, a scoopable dough of the invention includes a humectant having a combination of glycerin, propylene glycol, corn-syrup solids, and sucrose. Glycerin can be present in an amount of between about 0.4 weight 9 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 10.0pt. 2006 15:07 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 17

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0 0 0 O percent and about 1.0 weight percent, preferably between about 0.5 weight percent 2 and about 0.8 weight percent, and more preferably between about 0.6 weight percent and about 0,7 weight percent Propylene glycol can be present in an amount of between about 0.3 weight percent and about 0.9 weight percent, preferably between about 0.4 weight percent and about 0.7 weight percent, and more preferably between about 0.45 weight percent and about 0.55 weight percent Corn-syrup solids can be CC) present in an amount of between about 2 weight percent and about 5 weight percent, preferably between about 3 weight percent and about 4 weight percent, and more preferably between about 3.25 weight percent and about 3.75 weight percent And sucrose can be present in an amount of between about 0.5 weight percent and about 0 12 weight percent, preferably between about 1 weight percent and about 11 weight percent, and more preferably between about 2 weight percent and about 10 weight percent.

Leavning ystem A scoopable dough of the invention also includes a leavening system to increase the volume and alter the texture of a baked product prepared by a scoopable dough of the invention. A leavening system typically includes a leavening agent and a complementary leavening agent A leavening system typically includes an acidic leavening agent and a basic leavening agent The reaction between the acidic and basic leavening agents triggers a release of carbon dioxide upon contact with moisture. The carbon dioxide gas aerates a dough during mixing and baking to provide a light, porous cell structure, fine grain, and a texture with desirable appearance and palatability.

Basic leavening agents suitable for use in a scoopable dough of the invention include, for example, sodium bicarbonate baking soda), potassium bicarbonate, ammonium carbonate, ammonium bicarbonate, and the like. Typically sodium bicarbonate is the selected basic eavening agent because it is stable and relatively inexpensive to produce.

Acidic leavening agents suitable for use in a scoopable dough of the invention include, for example, sodium or calcium salts of ortho, pyro, and complex phosophoric acids in which at least two active hydrogen ions are attached to the molecule. Baking acids include monocalcium phosphate monohydrate (MCP), monocalcium phosphate anhydrous (AMCP), sodium acid pyrophosphate (SAPP), sodium aluminum phosphate (SALP), dicalcium phosphate dihydrate (DPD), dicalciom phosphate (DCP), sodium aluminum sulfate (SAS), glucono-deltalactone (GDL), potassium hydrogen tartrate (cream of tartar), and the like. In one embodiment, the acidic leavening agent includes sodium aluminum phosphate.

COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:08 BALDWINS 0064 4 4736712 No.8362 P 18 0 0 0 At least a portion of the leavening system is encapsulated. By encapsulating at least a portion of the leavening system, the chemical reaction between the acidic and basic leavening agents can be delayed, thereby allowing for a shelf life at temperatures of between about 30"F and about 50F of up to about seven days. The term "at least a portion" includes between about 20 weight percent and Sabout 100 weight percent preferably between about 25 weight percent and about weight percent, and more preferably between about 40 weight percent and about fit weight percent of the leavening system. The granulation of the encapsulated (Ci leavening agent can affect the effectiveness of the leavening system.

0 10 Preferably the basic leavening agent is encapsulated. And preferably all of the basic leavening agent is encapsulated. In one embodiment, the enucapsulated leavening agent includes encapsulated sodium bicarbonate. One type of encapsulated sodium bicarbonate useful for a scoopable dough of the invention includes BAKBSHIJRE 180 (Balchem, State Hill, New York), which has a fine granulation (particle size is 2% maximum based on #60 mesh screen).

BAKESHURE@ 180 has 49% sodium bicarbonate coated with partially hydrogenated vegetable oil Another less preferred type of encapsulated soda is CAP-SHURE® BC-140-70 (Balchem, State Hill, New York), which contains sodium bicarbonate coated with hydrogenated cottonseed oil.

The evolution of carbon dioxide essentially follows the stoichiomctry of typical acid-base reaction. The amount of basic leavening agent present determines the amount of carbon dioxide evolved, whereas the type of acidic leavening agent affects the speed at which the carbon dioxide is liberated. The amount of basic leavening agent used in combination with the acidic leavening agent should be balanced such that a minimum of unchanged reactants remain in the finished product. An excess amount of leavening base can impart a bitter flavor to the baked product while excess leavening acid can make the baked product tart.

The amount of a leavening system is effective to leaven a baked product prepared from a scoopable dough of the invention. The amount of a leavening system is typically present in an amount of between about I weight percent and about 5 weight percent, preferably between about 1-25 weight percent and 3 weight percent, and more preferably between about 1.5 weight percent and about 2.5 weight percent Typically an acidic leavening agent is present in an amount of between about 0.5 weight percent and about 2-5 weight percent, preferably between about 0.65 weight percent and about 1-5 weight percent, and more preferably between about 0.75 weight percent and about 1.25 weight percent.

Typically a basic leavening agent is present in an amount of between about weight percent and 25 weight percent, preferably between about 0.65 weight percent 11I COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:08 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 19 0

(N

0 O and about 1.5 weight percent, and more preferably between about 0.75 weight percent and about 1.25 weight percent.

Additial Ingredients The dough of the invention can include additives, for example, St exture-modifying agents, emulsifiers, hydrocolloids, dough-developing agents, CC) nutritional supplements, flavorings, shelf-life stabilizers, organic acids, binders of f, metal ions, and the like. Additives can modify texture or any number of C characteristics of a scoopable dough of the invention or a baked product resulting

N

O 10 therefrom.

0 A texture-modifying agent can improve viscoelastic properties, C plasticity, dough development and the like. Examples of suitable texturemodifying agents include fats, emulsifiers, hydrocolloids, and the like.

An cmulsifier can influence the texture and homogeneity of the dough mixture, increase dough stability, and improve the eating quality of a baked product.

An emulsifier includes nonionic surfactants, anionic s-urfactants, and cationic surfactantq. Suitable cmulsifiers include, for example, lecithin, monoglycerides and diglycerides of fatty acids, propylene glycol monoesters and diesters of fatty acids, glyceryl-lacto esters of fatty acids, ethoxylated monoglycerides and diglycerides, and the like.

A hydrocolloid can increase moisture content and improve viscoelastic properties of a scoopable dough of the invention and crumb texture of the baked product by, for example, stabilizing small air cells within the dough and biuding to moisture. Hydrocolloids include xanthan gam, guar gum, locust bean gum, and the like.

A dough-developing agent can enhance the viscosity, texture, and plasticity of a scoopable dough of the invention. Any number of dough-developing agents can be used including, for example, azodioarbonamide, diacatyl tartaric acid ester of monoglycerides and diglycerides, potassium sorbate, and the like.

A nutritional supplement such as, for example, vitamins, minerals, proteins, and the like can be added to a scoopabcl dough of the invention. Examples of iutritional supplements include thiamin, riboflavin, niacin, iron, calcium, and the like.

Flavorings such as, for example, sweeteners, spices, and specific flavorings butter flavoring) can be added to a scoopable dough of the invention. Sweeteners include, for example, regular and high fructose corn syrup, sucrose (cane or beet sugar), dextrose, and the like.

12 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:08 BALDWINS 0064 4 4736712 No.8362 P. cO SShef-life stablizes such as, for example presrvatives and mold inhibitors can be added to a scoopable dough of the invention_ Suitable shelf-life 0 stabiliers include, for example, sodium salts ofpropionic or sorbic acids, sodium diacetate, vinegar, monocalcium phosphate, lactic acid, and the like.

A scoopable dough of the invention can also include an organic acidL An organic acid can be effective against a scoopable dough of the invention losing its natural color and beginning to darken (known as dough graying). Examples of t suitable organic acids include citric acid, ascorbic acid, malic acid, tartaric acid, oxalic acid, and the like. An organic acid can be included in an amount effective to ^0 10 provide a pH in a range of between about 5 and about 8.5, preferably between about S7.25 and about 8.25, and more preferably between about 7.5 and about 8. Less NC organic acid can be added when a scoopable dough of the invention includes flour having flour enrichments with reduced iron. This is preferred because excess organic acid can adversely impact flavor and textura 15 A scoopable dough of the invention can also include a binder of metal ions. Some metal ions can help catalyze enzymatic reactions that can result in dough graying. Thus, a binder of metal ions can be effective against a scoopable dough of the invention losing its natural color. Examples of binders of metal ions include metal chelators and organic acids. A metal chelator can include, for example, ethylene diamiaetetraacetate (EDTA). An organic acid can include an organic acid as described above.

Table 1 illustrates the useful, preferred, and more preferred ranges of the flour, protein supplement, shortening, humetant, and leavening system included in a scoopable dough of the invention.

Table 1: Ingredients in a Scoopable Dough of the Invention Weight Percent Ingrdient Useful Preferred More Prefen-rred Flour 30 to 51 33 to 48 36 to Protein Supplement 0.5 to 4 0.75 to 3.5 1 to 3 Shorteing 5 to 28 6 to 20 7.5 to Humectant 2 to 15 4 to 12 6 to Leavening system 1 to 5 125 to 3 1.5 to Acidic Leavening Agent 0-5 to 2.5 0.65 to 1.5 0.75 to 1.25 Basic Leavening Agent 0.5 to 2.5 0.65 to 1.5 0.75 to 1.25 A scoopable dough ofthe invention can be free ofemulsifiers and individually free of any of the respective additional ingredients such as a 13 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 10-0ot- 2006 15:09 BALDWINS 0064 4 4736712 N o 8 3 6 2 P 21 0 0 0 hydrooolloid, a dough-developing agent, a nutritional supplement, a shelf-life stabilizer, an organic acid, or a binder of metal ions A scoopable dough of the invention can be stored in a can, a bucket, a pail, a pouch, a sleeve, and the like. Preferably the scoopable dough of the invention is stored in a bucket One advantage of storing the dough in a bucket includes ease of use because the dough can be scooped from the bucket in an amount suitable for bcking and aliquoted onto an item suitable for baking the dough such as; for example, a cookie sheet, a jelly-roll pan, a pie plate, a bread pan, muffit tin, etc,, fC and the like. The term "scooped" as used herein includes removed, taken, lifted, ID 10 spooned, and the like. The term "aliquoted" as used herein includes dropped, placed, o distributed, and the like after being scooped and aliquoted a dough of the invention C ean be baked.

One advantage of a scoopable dough of the invention includes its ability to be re-stored at refrigeration temperatures after the dough container has been opened and the dough has been used to prepare a baked product but some dough still remains. This leftover dough can be re-stored and used at a later time.

Another advantage of a scoopable dough of the invention is that the scoopable dough need not be packaged under a vacuum.

Preparation A scoopable dough of the invention can generally be prepared by mixing the above-described ingredients to form a dough, depositing the dough, and freezing the dough. To prepare a scoopable dough of the invention, the dough is processed so that it is underdeveloped. That is, the dough is processed so that it has a structure suitable for holding its shape but not developed enough to have a developed bread-dough structure.

To process an underdeveloped dough, the dough is generally subjected to low shear and low work input during the mixing of the dough and the depositing of the dough. The term "low shear" refers to keeping the force applied to the dough in the lateral direction low enough to process an underdeveloped dough.

And the term "low work input" refers to keeping the level of power times timec low enough to process an underdeveloped dough. Low shear and low work input can be achieved by, for example, keeping the mixing time short enough to provide adequate ingredient imtegrafio, using a wide thread auger, eliminating excessive pumping in the depositor system, and the like.

14 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:09 BALDWINS 0064 4 4736712 No-8362 P. 22

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0 0 O Mixing a Scoopable Dogh of the Invention A scoopable dough of the invention can be prepared by using onestage mixing to combine the ingredients. One-stage mixing refers to the sequence in which the ingredients are combined. For a scoopable dough of the invention, all dry ingredients such as, for example, flour, shortening, etc., are blended prior to adding the liquid ingredients such as, for example, water, butter flavor, propylene tn glycol, glycerin, etc. The dry ingredients and liquid ingredients are mixed until the ingredients are substantially uniformly integrated. This mixing sequence is effective Cto prevent the flour from hydrating and resulting in an overdeveloped dough.

ID t10 A scoopable dough of the invention can be mixed in any mixer o suitable for combining the ingredients in a manner with low shear and low work C' input. An example of a suitable mixer includes a Horizontal Bar mixer (Champion.

Joliet, IL). During mixing, the scoopable dough of the invention is desirably maintained at a temperature that reduces the likelihood that the leavening system will react, maintains the structure of the shortening, and facilitates freezing of the dough- Typically the temperature should be in a range of between about 45°F and about 70F, preferably between about 50F and about 65°F, and more preferably between about 560? and about 62 0

F.

Preferably the mixer is equipped with a refrigeration system such as, for examp] e, a jacketed glycol coolant, to maintain the scoopable dough of the invention within the desirable temperature range.

To maintain the desirable temperature, water added to the dry ingredients should be at a temperature suitable for maintaining the dough at the desirable temperature. Preferably the water is at a temperature of between about 33'F and 36F, To bring the water to a temperature suitable for maintaining the dough at the desirable temperature, a portion of the water can be replaced by shaved or crushed ice. The amount and size of the shaved or crushed ice can be determined so that the ice can melt in the water and/or dough during mixing without leaving ice in the mixed and/or deposited dough. If ice remains in the mixed and/or deposited dough, wet spots will appear in the dough, which is undesirable. The size of the shaved or crushed ice can typically be up to about V inch. The portion bf water that is replaced by shaved ice can be up to about 20 weight percent of total water.

The scoopable dough of the invention is mixed at a speed and time that are suitable for maintaining low shear and low work input. For example, when the dry ingredients are blended in a Horizontal Bar mixer, the ingredients can be mixed at a speed in a range of between, for example, about 32 and about 40 rpm.

This blending can occur over a time of between, for example, about 28 seconds and about 60 seconds.

COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:D9 BALDWINS 0064 4 4736712 No-8362 P. 23 0 0 0 When the liquid ingredients are added to the blended dry ingredients in a Horizontal Bar mixer, the ingredients can be mixed, for example, for about 0 minutes to about 2 mines at a speed of for example. between about 32 rpm and rpm. The speed can then be increased to between, for example, about 64 rptn and about 80 rpm for about 1.5 minutes to about 2 minutes. These times and speeds are merely illustrative and can vary depending on the amount of scoopable dough being en mixed.

SAfter mixing, a scoopablc dough of the invention desirably has a temperature of between about 45°F and about 70T, preferably between about NO 10 and about 65T, and more preferably between about 56F and about 620F. Also after o mixing, a scoopable dough of the invention typically has desirable viscoelastic C- properties, for example, desirable dough consistency or desirable torque profile.

More particularly, a scoopable dough of the invention typically has a dough consistency ranging from between about 300 B.U. and about 1,200 preferably between about 400 B.U. and about 1,000 and more preferably between about 500 B.U. and about 800 B.U. according to a Farinograph measurement. Similarly, a scoopable dough of the invention can have a torque profile in a range of about 0.3 N-cm and up to greater than about 3 N-em, preferably between about 0.6 N-cm and about 2.8 N-cm, and more preferably between about 0-9 N-era and about 2.5 N-cm according to a Haake measurement Depositing A Scopable Dough of the Invention After the scoopable dough of the invention is mixed, it can be deposited into a desirable container. Depositing a scoopable dough of the invention includes transferring the scoopable dough of the invention into any suitable container such as, for example, a pail, a pouch, a sleeve, a bucket, etc. The term "transfer" includes extrusion, deposit, dump, pump, proportion, auger, and the like.

A scoopable dough of the irrvention can be transferred to any suitable container by any method effective for maintaining low shear and low work input.

For example, a scoopable dough of the invention can be placed into the hopper of a Vemag Extruder (Robert Reiser and Company, Inc., Canton, MA), which extrudes the scoopable dough of the invention into the suitable container. Preferably the container is a bucket or a pail.

During depositing and after being deposited into a container, the container need not be deoxygenated and/or hermetically sealed packaged under a vacuum).

16 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:10 BALDWINS 0064 4 4736712 No.8362 P. 24

O

0 0 Freezing a Seoopable ponu offthe Invention After a scoopable dough of the imvenfion is deposited into a container, the scoopable dough of the invention is frozen to a temperature suitable for shipping the scoopable dough of the invention. A scoopable dough of the invention is preferably frozen as quickly and completely as possible. A scoopable dough of the invention can be frozen at a temperature of between about -1 O"F and CC about -15°F. Geoerally this freezing process reduces the temperature of the secoopable dough of the invention to at least 0TF.

CThis invention will be father characterized by the following IND 10 examples. These examples are not meant to limit the scope of the invention, which o has been fully set forth in the foregoing description. Variations within the scope of l the invention will be apparent to those skilled in the art The following examples depict a nonlimiting illustration of the various attributes of the invention when prepared.

Working Exampnl 1: Exempary Scoopable Dough According to the Invention To prepare a scoopable dough of the invention, the ingredients are combined by one-stage mixing in a Horizontal Bar mixer equipped with a jacketed glycol coolant. For each scoopable dough fomilation, all of the dry ingredients (flour, hydrogenated vegetable shortening, shortening chips and/or pellets, sugar, SALP, citric acid, salt, corn-syrup solids, albumin, caseinate, buttermilk solids, dextrose, encapsulated soda, cheese powder, and cheese pieces) were blended at a speed of between about 32 rpm and about 40 rpm for about 30 seconds.

The liquid ingredients (water, butter flavor, propyleane glycol, glycerin, and yellow no. 5) were then added. The added water, which contained shaved ice in an amount of about 10 weight percent of total water, was at a temperature of between about 33F aaod about 36°F. The liquid and dry ingredients were then mixed from about 1.5 to about 2 minutes at a speed of between about 32 rpm and 40 ipm. The speed was then inmreased to between about 64 rpm and about 0S rpm for about 1.5 minutes.

After mixing, the scoopable dough of the invention was at a temperature of between about 56"? and about 62°F.

The scoopable dough of the invention was transferred to the hopper of a Vemag Extruder, which extruded the dough in an amount of about 15 0.1 pounds of scoopable dough every 5 to 6 seconds.

17 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2666 15:16 BALDWLNS 6664 4 4736712 No-8362 P. The scoopable dough of -te invention was then froze5n at a temeraureofbeteenabut 10 0 zad about -15"F, And the fil temraatureof the scoopable dough vw abot 0 0

R_

The ingredients for four illustrative types of drop biscuits are showni in Table 2.

Table 2: Esmuples of Drop Biscuts Prepared Fr-om A Scoopable Dough of the lirvertion Weight Percent ci ngrtdients General Biscuit Southern Style Cheese S wet INDiard Wheat Flour 9.40 9.44 8.11 10-50 OSoft Wheat Flour 33.77 ,73 29.22 3 3.2 6 OHydrogenated Vegetable 2.43 2.43 2.12 1.6:5 Shortening Chips 9.70 12.12 10-58 6.00 Shortening Pellets 2.42 Sugar .2,00 2.00 2.00 10.00 SALE 1,08 1,08 LOS 1.08 Citric Acid 0.08 0.08, 0.08 0.0 Salt i.01 1.01 1.51 Corn-Syrun Solids 3.62 3.62 3.62 36 Albumnin 0.60 0.60 0.60 0.60 Caseinate 0.71 0.71 0.71 0.71 Buttennilk Solids 2.03 2.03 2.03 2.03 Dextrose 0.13 0.13 0.13 0,13 ~ncapsulated Soda 2.16 2.16 2.16 2.16 Glycerin 0.64' 0.64 0.64 0.64 Propylene Glycol 0.49 0.40 0.49 D.49 Butter F lavor 0-03 0.03 0.03 0-03 Water 27.70 27.70 24.00 25.9p Cheese Powder 1.17 Cheese Pieces Yellow No. 5 0.02 Total 100, DO 100.00 100.00 100.00 The ingredienis for the formulans were provided as follows;.

Hydrogenated Vegetable Shortening (Vegetable Shortening;, AC LHumko Corp,; MemIphis, Shortening Chips (Hydrogenated Shortening Chips; Golden Foods; Louisvlle: KY); Shorteni Vallet-, (Mnii Chunk Shortening F327X7, Bunzge Foods, Bradely, Sugar (Crysta Sugar Standard Granulation; United Sugars Corp.; COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 1D.Oct. 2006 15:10 OALDWINS 0054 4 4135112 No.8352 P. 26 o M~~~lvinneapolis, MN); SALP (Iv-a;Sointia INC. (oan):St. Louis, MO); Citric Acid (4114-E30 Citric Acid;, ADM4 North Kans as City, MO); Salt (Culinox 0999t Food Grade Salt; Morton International; Chicago, 055 (Malnmin M2OO Corn Syrup Solids: Grain Processing Corp.; Muscatin, lA); Albumin (Dfied Egg Whites; Primera Foods; Cameron, WI); Caseinat (Ecoo 2300 Sodium Caseise; E-rie Foods InternatiOnal; Erie IL); Buttenaik (Dry Sweet Crcai Butrnfk- Dairy Amezica, CC) Inc.: Dublin, CA); Dextrose (CLflWPOSE Dextrose Monohydrate; ADM Corn Sweeteners, Decatur, ML); Encapsulated Soda 50%0/ (Rakesurce 180; Balchemn Corp.; ci Slate Hill, NY); Glycerin (Superol Glycerin Procter and Gamble, Company; Ciincinnati, OH); Propylene Gl-ycol (Propylene Glycol, Harris and Ford, Inda~P~lsIN); Butter Flavor- (Natural Butter WONF# 1233 1; SKW Biosyste-ms Cl Inc.; Waukesha, WI); Yellow #5 (Yellow 5/Red 40 4993909499; CHIR Hansen-ITC; Cincinnati, OR); Hard Wheat Flour (Wheat Flowr; ADIW North Kansas City, MO); Soft Wihat Flour (American Beauty HiEgh Ratio Cake Flour; ConAgrsa, Omaha, NB); Cheese7-Flavored Pieces (Cheese-Flavored Pieces;- Shade Foods; New Centur-y, KS); and N&A Cheese Flavor (N&A Cheese Flavor Givauda Roure; Cincinnati,

OH).

Woridng ExmpIl 2: Characterization of a Scppa Deg"ftehvnI f The viscoelastic properties (that is, doughonsistency and torque profile) of a scoopable dough of the inention were determined by makling Faxinograph measureenis and Haste measurements. The samples studied are shown in Tables 3 and 4. These samzples we-re prepared as described in Example 1, and the ingredients wer obtaine d froro the sanme mantufacturers as described in 19 COMS ID No: SBMI-04997747 Received by IP Australia: Time (H:rn) 12:17 Date 2006-10-10 2006225311 10 Oct 2006 Table 3. Dough Samples Studied by Faringraph and Haake Measurements Igdien1 A 13 C D E F H I vu vp747 HOr MeatO(FHW Fou 9.72 7.80 10.65 001 0.00 000 35.43 44.17 48.41 Soft Aheit (3W)Fl[our 34.45 27.63 37,76 35.43 44.17 49.41 9.0 -6.06- 0."0 Hydrog Veg. Shotdmiug 2.43 1.95 2.66 1.95 2,43 2.66 1.95 2.43 2.66 Sholtoning Chips 9.70 7 78 10.63 778 9.70 10.63 7.78 9.70 10,63 Shortening Pelleto 2.42 1.94 2.65 71.94 2.42 2.65 1.94 2.42 2.65 Pre-nix 11.6 9.03 12.34 9.03 11.26 12,34 9.03 11.26 12.34 Encapsulated Soda 50% 2.16 1.73 2.37 1.73 2.16 2.37 1.73 2.16 2.37 Glycerin U.64 0.51 0.70 0.51 0.64 0.70 0.51 0.64 0.70 Prop. Glycol 0.49 0.39 0.54 039 0,49 0.54 0.39. 0.49 0,54 Bulter Flavor 0.03 0.V2 0.03 0.02 0.03 0.03 0.02 0.93 0.03 WatVr 26,70 41.22 19.66 41.22 26.70 19.66 41.22 26.70 19.66 Total 100.00 109,00 100.00 100.00 100.00 100.00 10.99 100.00 100,00 Floir:weturjraio 1.65 0.U6 2.46 0,86 1.65 2.46 0,86 1.65 2.46 109 2 0 1 6 0 0 .0 I 0.0 0.0 100.0 I w.

2006225311 10 Oct 2006

N

w Table 4; Dough Samples Studied by Farinograph and Haake Measurements _.grdijt j K L M N a P Q R S D %6 HW Flour10.40 10.0 925 ,65 9.06 F8.8 0.00 41.18 0.00 45.87 SW Flour 36.86 35.77 32.79 30.65 32.11 31.45 41.18 0.00 45.87 0.00 Hydrog. Veg. Shortentug 2G0 2.52 2.31 2.16 2.27 2.22 2.27 2-27 2.52 2,52 Shortening Chips 10,38 10.07 9.23 8,63 9.04 8.86 9.04 9.04 10.07 10.07 Shortening Pelluta 2.59 2.51 2.30 2.15 226 2.21 2.26 2.26 2.51 2.51 Pre-mix 12.05 11.69 10.72 10.02 10.59 10.28 10.50 10.50 11.69 11.69 Encapsulated Soda 50% 231 2.24 2.06 1.92 2.01 1.97 2.01 2.0! 2.24 2.4 Glyvedu 0.8 0.66 0.61 0.57 0.60 0-n 0.60 0,60 0.66 0.66 Prop. Gtlycl 0.52 0.51 0.47 0.44 0.46 0.45 0.46 0.46 U.51 0.51 Butter Flavor 0.93 0.03 0,02 .2 0.02 0.02 0.02 0.02 0.03 0.03 Water 21.58 23.89 30.24 34.78 31.67 33.06 31.67 31.67 23.89 23,89 Total 100,09 10XQ 100.0 100.0 100.00 100.00 100.00 101000 100-00 100.00 Flqur:vater ratio 2.19 1.92 L39 1,13 1.3 1.22 130 1.30 1.92 1,92 HWflour%-flWI(HW+SW)x 2 2AJ 28.0 28.0 2. 28 2.0 000.0 100.0 100 2006 15:11 BALDWINS 0064 4 4736712 No.8362 P. 29 cO 0 O Fainograph Meas met o Dough consistency can be detnnined by a Farinograph measurementa A Farinograph measurement measures a dough's resistance to maxig.

The samples were formulated as shown in Tables 3 and 4. All samples were evaluated immediately after being mixed (fresh) and then some were frozen, thawed, and then stored at a temperature of between 35° and 45 0 F. The stored samiles were evaluated after 1, 3, or 5 days.

To make the Farinogaph measurement, a 480 gram sample of each of the formulations shown in Tables 3 and 4 was placed in a jacketed bowl, which was o 10 at a temperature of 60?; equipped with a sigma blade Brabender nstruments, o Inc. South Hackensack, NJ). The sample was placed in a Farinograph (C.W.

Brabendcr Instruments, Inc. South Hackensack, NJ) and measuements were taken for a time period effective for determining a peak amplitude.

The Farinograph was operated according to the manufcturer's instructions. The peak amplitude was identified and recorded. The peak amplitude provides the dough consistency.

The peak amplitudes obtained for each sample are shown in Table Table 5: Peak Amplitudes for Samples Storage Time (Days) A B C D EG H I J Fresh 700 NR NR. 640 1130 NR. 750 1300 1130 Storage Time (Days) A K L M N 0 Pf O R S Fresh 560 1070 520 NR* NR NR 410 620 840 1160 1 560 270 550 870 1260 3 650 240 580. 710 1170 610 NR 510 750 1130 N* R indicates that the measurement could not be taken because the properies were not within the scope of the instrument indicates that the measurement was not taken on that day.

For samples A, P, Q, R, and S, another Farinograph test was conducted to provide duplicate results. The rcsults are shown in Table 6.

22 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 10.0ct. 2006 15:11 BALDWINS 0064 4 4736712 No.8362 P. Table 6: Peak Amplitudes for Samples SampJes Storage Time (Days) A P Q K S Fresh 700 370 550 720 1250 1 720 380 540 720 100 3 650 NR 550 700 1170 600 NR 440 -indicates that these measurements were not taken on that day.

Daale Measurement The torque profile for each of the samples shown in Tables 3 and 4 was determined. All samples were evaluated immediately after being mixed (fresh) and then some were frozen, thawed, and then stcred at a temperature of between and 45 0 °F The stored samples were evaluated after 1, 3, or 5 days. Each saraple was studied in triplicate, and the average torque profile was determined (shown in Tables 9 and 10). Figure 1 shoes one example of the torque profile collected for Sample A, which is a preferred formulation for a scoopable dough of the invention.

The Haake measurements wer determined using a Haake VT550 viscometer (Haake Co., Pararnus, NJ) having a transducer head of 3 N-cm. The viscometer produced a torque profile by canying out a vane test with a four-bladed vane rotated at a constant rate over a period of time. To evaluate the samples, the following test settings were used (Table 7).

Table 7: Haake Test Settings Pour-Bladed Vane D=20 mm, H=20 mm Rotational Speed 0.10 rpm Sample Weight 400 g Container Small cylindri cal plastic container with mm. H--92 nmmn Test Time 300 seconds To cary out the test, a 400 gram sample was placed in a container, and the sample and the container were equilibrated to about 60°F 2 0

F.

The container was then placed in a viscometer and centered undemeath a 20 mm by 20 mm vane. The vane was lowered into the sample until it 23 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:12 BALDWINS 0064 4 4736712 No 8362 P 31 was at least halfway submerged. The viscometer was then zeroed, and the measurement was initiated and run for a period of about 300 seconds. The naximum value on a torque-time curve was recorded. The samples were tested in triplicate and the average value for each sample is shown in Table 8. The error on triplicate replications was about 12%. Batch-to-batch error with this technique can be about 20%. It is believed that this error may be introduced by the presence of solid shortening in the form of pellets or chips.

Table 8: Torque Profile for Samples (N-cm) atorage Time (Days) G T T Fresh 1.91 0.10 0.02 1,59 >3 0.04 2.22 >3 >3 Storage Time (Days) A K, L M N 0 P O R S Fresh 2.33 >3 0.78 0.19 0.45 0.24 0.47 0.92 2.8 >3 1 >3 0,55 0.90 >3 >3 3 >3 0,42 1.01 >3 >3 >3 0.31 0.0 >3 >3 indicates that the measurement was not taken on that day.

>3 indicates that the torque profle exceeded the maximum limit of the Haake Viscometer.

For samples A, P, Q, R, and S, another Haake test was conducted to provide duplicate results. These results are shown in Table 9.

TabTe 9: Torque Profile for Samples (N.cm) Samples Storage Time (Days) A P Q. R S Fresh 1.55 0.41 0.75 2.16 >3* 1 >3 0.66 0.86 >3 >3 3 1.91 0.39 0.75 >3 >3 2.02 0.31 0.67 COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:12 BALDWINS 0064 4 4736712 No.8362 P. 32 0

(N

S* indicates that measurement as not take on that day.

2 >3 indicatesthat the torque profile exceeded the toaximurn limit of the Haake Viscometer.

The scoopable dough of the invention was determined to have a torque profile of about 0.30 N-cm to greater than 3 N-cm. Because the Haake Cfl Viscometer used a 3 N-em transducor head- torque profiles above 3 N-cm could not .be determined Ci The yield stress of a scoopable dough of the invention can also be O 10 determined from the torque profile. Yield stress for each scoopable dough can be Sdeterained according to the following approximation:

T

where yield stress (Pa) T torque (N-m) D vane diameter (D-0.020 m) H vane height (H-0.020 m) Thus, yield stress can be determined from torque according to the following: -=59683xT.

The preferred founulations were graphed as a function of total flourto-water ratio versus percent of hard wheat flour. Figure 2 shows preferred formulations being in the range of, and including, the rectangle identified by formulations P, Q, R, and S, which were identified as being firm enough to retain their shape upon baking but thin enough to relax somewhat during baking to create, for example, a rough--textured appearance. Formulation A is identified as a more preferred formulation- Thus, formulations having a flour-to-water ratio of between about 1.30:1 and 1-92-1 were shown to be preferred based on the Farinograph and Haake measurements.

It should be noted that, as used in this specification and the appended claims, the singular forms and "the" include plural referents unless the content clearly dictates otherwise. Thus, for example, reference to a scoopable dough of the invention including "a humectant" includes one or more humectants.

Similarly, a'reference to a scoopable dough of the invention including "an additive" includes one or more additives.

Although embodiments of the invention have been described above, it is not limited thereto, and it will be apparent to persons skilled in the art that COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:12 lO~o 206 1:12 BALDW[NS 0064 4 4736712 No.8362 P. 33 nuerous modifications and variations form part of the present invenion iztsofox as thecy do not depart frOm the spirit. natmn, and sC opo- of the claied and desod bed invention, COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10

Claims (21)

10.0rt. 2006 15:12 BALDWINS 0064 4 4736712 No.8362 P. 34 0- 27- THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:- O 2. A scoopable dough comprising: 0 flour, the flour being present in an amount effective for providing structure to the dough; (ii) a protein supplement, the protein supplement being present in an amount effective for providing structure to the dough; In (iii) a shortening, the shortening being present in an amount effective for providing desirable physical texture to the dough; 1 (iv) a hunectant, the humectant being present in an amount effective for Cl 10 providing an Aw of less than about 0.97; a leavening system comprising a leavening agent and a complementary leavening agent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (vi) water, the water being present in an amount effective for providing a flour- to-water ratio in a range of between about 2:1 and about 1:1, wherein the dough is shelf stable after storage without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures. 2. The scoopable dough of claim 1, further comprising a dough consistency of between about 300 B.U. and about 1,200 B.U. within 10 minutes of mixing the dough. 3. The scoopable dough of Claim 1, further comprising a torque profile of about 0.3 N-cm to greater than about 2 N-cm within 10 minutes of mixing the dough. 4. The dough of any one of the preceding claims, wherein the dough is storage stable at ambient pressure. The dough of any one of the preceding claims, wherein the freezing temperatures are less than about 30OF (-1.11°C) 6. The dough of any one of the preceding claims, wherein the refrigeration temperatures arc between about 30°F and about 50'F (about -1.1 1C and about 9.99 0 C). COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:12 BALDWINS 0064 4 4736712 No-8362 P. 0-

28- cNO 7. The scoopable dough of any one of the preceding claims, the flour comprising soft O wheat flour and hard wheat flour in a. ratio of soft wheat flour to hard wheat flour of o between about 2.2:1 and about 4;1. 8. The scoopable dough of any one of the preceding claims, wherein the flour comprises a flour with low polyphenol oxidase activity. S9 The scoopable dough of any one of the preceding claims, wherein the flour Scomprises a flour enrichment having reduced iron. The scoopable dough of any one of the preceding claims, wherein the flour is present in an amount of between about 30 weight percent and about 51 weight percent. '1 10 11. The scoopable dough any one of the preceding claims, wherein the flour-to-water ratio is between about 1.9:1 and about 1.3:1. 12. The scoopable dough of any one of the preceding claims, wherein the protein supplement is present min an amount of between about 0.5 weight percent and about 4 weight percent. 13. The scoopable dough of any one of the preceding claims, wherein the protein supplement comprises albumin, caseinate, or a mixture thereof 14. The scoopable dough of any one of the preceding claims, wherein the shortening is present in an amount of between about 5 weight percent and about 28 weight percent. The scoopable dough of any one of the preceding claims, wherein the shortening comprises hydrogenated vegetable shortening. 16. The scoopable dough of any one of thepreceding claims, wherein the humectant is present in an amount effective for providing an Aw of less than about 0.95. 17. The scoopable dough of any one of the preceding claims, wherein the humectant comprises glycerin, propylene glycol, corn-syrup solids, sucrose, or a mixture thereof 18. The scoopable dough of any one of the preceding claims, wherein the leavening system comprises baking soda, a complementary leavening agent, and encapsulated baking soda. 19. The scoopable dough of claim 18, wherein the leavening system comprises a complementary leavening agent and encapsulated baking soda. 20- The scoopable dough of any one of the preceding claims, wherein 100 weight percent of the leavening system is encapsulated. COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:13 BALDWINS 0064 4 4736712 No-8362 P. 36 0 -29- 2 21. The scoopable dough of any one of the preceding claims, further comprising citric O acid in an amount effective to provide the scoopable dough with a pH in a range of O between about 7.25 and about 8.25. 22. The scoopable dough of any one of the preceding claims, wherein the dough is packaged in a bucket. 23. A scoopable dough comprising: flour in an amount of between about 30 weight percent and about 51 weight percent; S(ii) a protein supplement in an amount of between about 0.5 weight percent and Cl 10 about 4 weight percent; (iii) a shortening in an amount of between about 5 weight percent and about 28 weight percent; (iv) a humectant in an amount of between about 2 weight percent and about weight percent, the humectant being present in an amount effective for providing an Aw less than about 0.97; a leavening system in an amount of between about I weight percent and about 5 weight percent, the leavening system having between about weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (vi) water, the water being present in an amount effective for providing a flour- to-water ratio in a range of between about 2:1 and about 1:1, wherein the dough is shelf stable without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures. 24. The scoopable dough of claim 23 further comprising a dough consistency of between about 400 B.U. and about 1,000 B.U. within 10 minutes of mixing the dough. 25. The scoopable dough of claim 23 or claim 24 further comprising a torque profile of between about 0.6 N-cm and about 2.8 N-cm within 10 minutes of mixing the dough. 26. The dough of any one of claims 23 to 25, wherein the dough is storage stable at anmbient pressure- COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:13 BALDWINS 0064 4 4736712 No-8362 P. 37 0 27. The dough of any one of claims 23 to 26, wherein the freezing temperatures are O less than about 30tF 1.11 0 C). 2 28, The dough of any one of claims 23 to 27, wherein the refrigeration temperatures are between about 30'F and about 50'F (about -1.1 1 0 C and about 9.99°C).

29. The scoopable dough of any one of claims 23 to 28, wherein the flour comprises soft wheat flour and hard wheat flour in a ratio of soft wheat flour to hard wheat flour is tf between about 2.4:1 and about 3.8:1. Cl C

30. The scoopable dough of any one of claims 23 to 29, wherein the flour comprises a o flour with low polyphenol oxidase activity. C' 10 31- The scoopable dough of any one of claims 23 to 30, wherein the flour comprises a flour enrichment having reduced iron.

32. The scoopable dough of any one of claims 23 to 31, wherein the flour is present in an amount of between about 33 weight percent and about 48 weight percent.

33. The scoopable dough of any one of claims 23 to 32, wherein the flour-to-water ratio is between about 1.8:1 and about 1.4:1.

34. The scoopable dough of any one of claims 23 to 33, wherein the protein supplement is present in an amount of between about 1 weight percent and about weight percent. The scoopable douigh of any one of claims 23 to 34, wherein the protein supplement comprises albumin, caseinate, or a mixture thereof.

36. The scoopabice dough of any one of claims 23 to35, wherein the shortening is present in an amount of between about 6 weight percent and about 20 weight percent.

37. The scoopable dough of any one of claims 23 to 36, wherein the shortening comprises hydrogenated vegetable shortening.

38. The scoopable dough of any one of claims 23 to 37, wherein the humectant is present in an amount effective for providing an A, of less than about 0.90.

39. The scoopable dough of any one of claims 23 to 38, wherein the humectant is present in an amount of between about 4 weight percent and about 12 weight percent. The scoopable dough of any one of claims 23 to 39, wherein the humectant comprises glycerin, propylene glycol, corn-syrup solids, sucrose, or a mixture thereof.

41. The scoopable dough of any one of claims 23 to 40, wherein the leavening system comprises baking soda, a complementary leavening agent, and encapsulated baking soda. COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:13 BALDWINS 0064 4 4736712 No,8362 P. H 0 O 0 3 1

42- The scoopable dough of claim 41, wherein the leavening system comprises a Q complementary leavening agent and encapsulated baking soda. O 43. The scoopable dough of any one of claims 23 to 42, wherein 100 weight percent of the leavening system is encapsulated-

44. The scoopable dough of any one of claims 23 to 43, further comprising citric acid in an amount effective to provide the scoopable dough with a pH in a range of between about 7.25 and about 8.25. C'l 45. The scoopable dough of any one of claims 23 to 44, wherein the dough is 0 packaged in a bucket C, 10 46. A scoopable dough that is shelf stable without storage under a vacuum for between abut 2 months and about 6 months at freezing temperatures'and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures, the dough being prepared by a method comprising: blending dry ingredients to form a mixture of dry ingredients, the dry ingredient comprising: flour in an amount of between about 30 weight percent and about 51 weight percent; a protein supplement in an amount of between, about 0.5 weight percent and about 4 weight percent; a shortening in an amount of between about 5 weight percent and about 28 weight percent; a humectant in an amount of between about 2 weight percent and about weight percent, the humectant being present in an amount effective for providing an Aw less than about 0.97; and a leavening system in an amount of between about I weight percent and about 5 weight percent, the leavening system baving between about 10 weight percent and about 100 weight percent of the leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and (ii) mixing water with the mixture of dry ingredient under low shear and low work input until the ingredients are substantially integrated to form a dough, COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10 2006 15:14 BALDWINS 0064 4 4736712 No-8362 P. '39 the water being present in an amount effective for providing a flour-to-water O ratio in a range of between about 2:1 and about 1:1, O wherein the mixing step is maintained at a temperature of between about (7.22 0 C) and about 70°F (21.110 C)

47. A method of preparing a scoopable dough as claimed in any one of claims I to 22 or 23 to 45 or 46 comprising: blending flour, a protein supplement, a shortening, and a humectant to form a mixture of dry ingredients; and (ii) mixing water with the mixture of dry ingredients under low shear and low work input until the ingredients are substantially integrated to form a scoopable dough, wherein the mixing step is maintained at a temperature of between about (7.22°C) and about 70°F (21.11 C).

48. The method of claim 47, further comprising depositing the scoopable dough under low shear and low work input into a container comprising a pail, a pouch, a sleeve, or a bucket.

49- The method of claim. 47, further comprising freezing the scoopable dough to a temperature of at least 0OF (-17.77 0 C). A baked product prepared from the dough of any one of claims 1 to 22.

51. A baked product prepared from the dough of any one of claims 23 to

52. A baked product prepared from the dough of claim 46.

53. A scoopable dough substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples.

54. A method of preparing a scoopable dough substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples. A baked product substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples. COMS ID No: SBMI-04997747 Received by IP Australia: Time 12:17 Date 2006-10-10