CA1191379A - Dry mix for bread - Google Patents
Dry mix for breadInfo
- Publication number
- CA1191379A CA1191379A CA000433124A CA433124A CA1191379A CA 1191379 A CA1191379 A CA 1191379A CA 000433124 A CA000433124 A CA 000433124A CA 433124 A CA433124 A CA 433124A CA 1191379 A CA1191379 A CA 1191379A
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- flour
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- dry mix
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Abstract
DRY MIX FOR BREAD
ABSTRACT OF THE INVENTION
Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are char-acterized by high specific volume and a bread like consistency and texture.
ABSTRACT OF THE INVENTION
Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are char-acterized by high specific volume and a bread like consistency and texture.
Description
A ~ `t ~ ~
The present invention relates to food products useful Eor the provision of baked goods. More particularly, the present invention relates -to farinaceous dry mixes useful in the preparation of yeasty baked goods.
Conven-tional home baking methods employing scratch ingredients call for a series of tedious and time consuming dough working and fermentation steps, each of which are essential to the provision of baked goods exhibiting desirable yeasty flavor and texture attributes. By way of illus-tratlon, in one cookbook procedure for making bread, the dough ingredients are first mixed in a bowl; kneaded on a dough board (at least 10 minutes); placed in a bowl and allowed to rise about one hour (early proof) until the volume has doubled; punched, rolled, folded (2 to 3 minutes); placed in a bowl and allowed -to rise another 1 to 1-1/2 hours (intermediate proof) until the volume has doubled again; hand shaped a~d divided to form units for baking; and next p]aced into pans and allowed to rise for another 30 minutes (Einal proofing) to double the volume. The dough is then baked and cooled. Altogether, such }
3~
processes require from 3-1/2 to 5 hours, or more, to complete.
Even in processes described for so called "quick" yeasty breads in popular cookbooks, a minimum of 2-1/2 to 3 hours is still required to complete the various steps. Accordingly, there is a distinct need for food products which can provide yeasty baked goods that do not require traditional, odious home baking methods.
Yeast leavened baked goods are desirably distin-guished from typical chemically leavened goods by both flavor and texture differences which are generally referred to herein by the term "yeasty." Thus, yeasty baked goods have a bread-like yeast flavor and a bread-like texture. In contrast, typical chem~cally leavened baked goods are generally char-acterized by an absence of yeasty flavor and a distinctly different texture and structure, generally referred to as "cake-like." Since the yeasty flavor results in large measure due to the action of the yeast during the fermentation or prooflng step and since the yeasty texture results primarily from the kneading step, minimization of the number and length of steps involved in yeasty goods production, particularly fermentation steps and kneading steps, are at odds with desirably providing both yeasty flavor and yeasty texture.
Notwithstanding these difficulties, the prior art includes many attempts at providing such ~ood products. Past art attempts ~ave taken generally one of two tacts: 1) provision of products allowing reduction in fermentation step times, or 2) provision of products allowing elimination altogether of the lengthy fermentation step. The first tact that past art attempts have taken to provide both desirable yeasty flavor and yeasty texture is to provide products requiring only reduced fermentation times. Such attempts to 3~3'7~
reduce required ~ermentation or "proofing" times include, ~or example, U.S. 3,617,305 (issued November 2, 1971 to J. R.
Rolland) which teaches reduction o~ bread preparation tlme by providing doughs incorporating an ascorbate compound, an oxidizing agent, and a sulfhydryl reducing agent. U.S.
~,309,203 (issued March 14, 1967 to C. J. Jenson) teaches fermentation time reduction by dough mixes containing added methionlne. U.S. 3,510,312 (issued May 5, 1972 to H.
Rupprecht and L. Popp) teaches the addition of active yeast, carbohydrates, and yeast nutrients to doughs to provide ~ermentation time reduction bene~its.
Past art ef~orts have also taken the second tact, i.e., achieving a yeast-like leavened baked goods texture without yeast ~ermentation. See, for example, U.S. 3,897,568 (issued July 29, 1975 to J. A. Johnson), U.S. 3,170,795 (issued February 23, 1965 to A. A. Andre), and U.S. 3,167,432 (issued January 26, 1965 to E. E. Colby). U.S. 3,897,568 (issued July 29, 1975) teaches the addition of hydrolyzed wheat gluten, acetic and lactic acids, and C4-C8 monocar-boxylic acids to doughs as ~ermentation compensators.
Generally, these patents disclose dough compositions which are chemically leavened and which contain extra, texture modi~ying ingredients in order to simulate the texture o~ yeast leavened baked goods.
Given the state of the art ~or dough mixes ~or yeasty baked goods as described above, there is a continuing need for new and use~ul dough mixes for the provision of yeasty baked goods that do not require dough working and extended fermentation steps by the consumer. Accordlngly, it ls an ob~ect o~ the present invention to provide dry dough mixes useful in the provision of yeasty baked goods.
It is a further ob~ect of the present itlvention to provide dry dough mixes which can be used to prepare yeasty baked goods in as little as 30 minutes, said dry dough mixes therefore being referred to hereln as "convenience ~east dough mixes."
It is a further ob~ect of the present invention to provide dry dough mixes ~or the preparation of yeasted baked goods exhibiting desirably greater specific volumes.
It is another ob~ect of the present invention to provide convenience yeast dough mixes which provide finished baked goods exhibiting bread-like textures.
It has been surprisingly discovered that the above ob~ectives can be realized and superior dry dough mixes provided by formulating a dry mix comprising flour, active dry yeast, a chemical leavening agent, and a gum mixture con-sisting essentially o~ certain amounts of propylene glycol alginate and certain amounts of a member selected from the group consisting of karaya gum~ guar gum, carrageenan, xanthan gum, carboxymethyl cellulose and mixtures thereof.
BRIEF DESCRIPTION OF THE DRAWINGS
FIGURE 1 shows graphically ranges for the total gum mixture concentration (expressed in weight percent o~ PGA, the first gum member, and a total gum mixture percent) which are suitable for incorporation into bread mixes which realize ~inished baked goods exhibiting both desirable high specific volume and bread-like texture.
FIG. 2 is a similar graphical representatlon but showing pre~erred gum mixture concentration ranges for bread mixes enabling the preparation of finished baked goods exhlbiting high specific volume and superior bread-like texture properties.
~3~3'~
SUMMARY OF I'HE INVENTION
The present inven-tion provides a dry mix for preparing bread without requlring a kneading step, said mix comprising:
A. flour having an average vital gluten content of at least 5%
by weight; B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. abou'c 0.7 parts -to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group con-sisting of karaya gum, guar gum, xanthan gum, carboxymethylcellulose, carrageenan gum, and mix-tures thereof. The total gum mixture concentration of preferred embodiments of the dry mix is defined by the cross hatched area of the drawings. The mix additionally can comprise from about 2 parts to 10 parts by weight of active dry yeast. The gum mixture provides finished baked goods with both desirable high specific volume and a yeasty-like bread texture. Baked goods prepared from those made from the dry mixes herein require no kneading nor dough working steps. After a shortened fermentation step, the dough can be baked in a conventional manner.
In its method aspect, the present invention provides a method for providing a finished yeasty baked good, consisting essentially of the steps of: A. providing a dry mlx comprising flour having an average vital gluten content of at least about 5% by weight; from about 2 parts -to 10 parts by weight of yeast component per 100 parts flour; from about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xan-than gum, carboxy-methyl cellulose, carrageenan gum, and mix-tures thereof, and j ,:
,.. ~
wherein the -total gum concentration ranges from about 1.0 -to 5.5 parts; B. hydra-ting the mix to provide a batter; C. baking the ba-tter -to forrn a finished baked good.
.~
5a -3'7~3 DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to dry dough mixes having as essential ingredients a) flour, b) chemical leavening agent, and c) a specific gum mixture. Each of these essential ingredients as well as product preparation and use are described in detail below.
Throughout the specification and claims, percentages are by weight based upon 100 parts flour, and temperatures are in degrees Fahrenhe~t unless otherwise indicated.
A. Flour The main ingredient of the present dry dough mixes is conventional flour. Suitable flours are those conven-tionally employed in the preparation of yeast leavened baked goods and selection of appropriate flours pose no problems for the skilled artisan. Such sultable flours are broadly derived from cereal grains such as wheat, rye, oats, barley, corn, and the like. The gluten or protein content of the flour can vary within normal ranges, e.g.~ 5% to 15%. Even lower protein content flours can be used in part if the vital gluten content averages at least 5%, preferably at least about 8%. For the production of bread from the present mixes, flour with the higher gluten content is preferred, or the vital gluten content of a flour employed can be fortified by addition of vital gluten to bring the total gluten content of the aggregate flour to form about 10% to about 15% or above. Of course, various mixtures of flours can be employed, e.g., multi-grain mixtures of oat flour, wheat flour~ barley flour, rye flour, and the like.
B. Gum Mixture A selected mixture of gums is an essential component of the present compositions. The gum system comprises a first member comprising propylene glycol alginate ("PGA") and a second member selected from the group consistlng of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
l~e particular gum mixture has surprisingly allowed for provision of yeasty baked goods of both desirably high specific volume and desirable bread-like texture without requiring odious dough kneading steps. Without proper dough development resulting from dough kneading, finished baked goods generally exhibit low specific volumes~ i.e., less than about 5.5 cc./g. of mix (i.e., the volume Or finished baked goods per unit weight of dry mix, e.g., cc./g.) typically measured by a standard rapeseed displacement method. Such low specific volumes are generally not improved significantly by higher levels of chemical leavening agents although the addition of egg whites increase specific volumes modestly.
Finished baked goods are addltionally characterized by having a desirable bread-llke texture. While in the past such a texture has been measured only by sensory evaluation, instrumentation and test methodology have been developed recently to measure food texture (see, for example, Food Technology, Vol. 32, No. 7, pg. 62, 1978 entitled "Texture Profile Analysis" by M. C. Bourne). Baked goods texture differences are expressed by a "cohesiveness" value ranging between 0.0 to 1Ø While the general test mekhodology is the same industry wide, variations ln test scoring can arise from variations in equlpment selection or parameter(s) setting.
3'7~
Cohesiveness values herein are determined uslng the following equipment: 1) an ~nstron~ brand universal testing machine (Instron Corp., Canton, MA, Model No. 1122) equipped with a digital display system and an integrator module, 2) 100 kg.
compression load cell with a flat compression plate attached, and ~) a flat sample support base attached to the machine base plate in parallel to the compression plate. Samples were analyzed using the standard texture profile analysis procedure with a cross head speed of 2 cm./min., a chart speed of 10 cm./min., a compression dlstance of 100 cm., and a full chart deflection callibrated to a 10 kg. load. The specimens tested were prepared from baked bread loaves sliced to a thickness o~
1.35 cm. with an automatic bread slicer. Three slices ~or triplicate testing were selected from the center of the loaf.
Sample pieces 3.8 cm. square were then cut from the center of the slices for testing.
Bread identified as having good texture always has a cohesiveness value ranging between 0.50 to 0.70 measured by the above methodology. Below about 0.50, baked goods' texture becomes increasingly undesirably crumbly. ~or bread above a cohesiveness value of 0.70, the texture becomes increasingly undesirably rubbery. Better results in terms of texture are obtained when the cohesiveness ranges from about 0.55 to 0.65.
Unfortunately, while some gums or combinations thereof when added to the other essential ingredients of the present dry mixes provide finished baked goods of desired higher specific volumes, i.e., greater than about 5.5 cc./g.
(absent egg whites), these gums do not sufficiently improve the bread texture to the desirable cohesiveness range.
Thus, it has been surprisingly discovered that the particular gum system of the present invention enables the 3'~
realiza-tion of dry mixes which upon douyh preparation and baking -- wi-thout dough kneading -- yield finished baked goods characterized by high speciEic volumes, i.e., greater than about 5.5 cc./g. Preferred embodiments of the presen-t invention containing egg whites provide even higher specific volumes, e.g., greater than about 6 cc./g. More surprisingly, the par-ticular gum system also enables the realization of dry mixes which yield finished baked goods additionally characterized by having a -tex-ture cohesiveness value ranging between 0.50 and 0.70.
Each oE the gums which comprise the present gum mix-ture are well known in the food art and the skilled ar-tisan will have no problem selecting suitable gum grades from those commercially available. Each of these gums is described in detail, in for example, "Industrial Gums: Polysaccharides and their Derivatives," second ed., ed. by Roy L. Whistler, Academic Press, (1973). See also "Encyclopedia of Food Science," ed. by M. S. Peterson and A. H. Johnson, Avi Publish-ing Co. (1978).
As described in "Industrial Gums," propylene glycol alginate is prepared by reacting propylene oxide under moderate pressure with a partially neutralized alginic acid which i5 in a fibrous condition because of the presence of a controlled amoun-t of water. Alginic acid is prepared from acidified algln which is recovered from washing and alkali digesting of kelp.
Any propylene glycol alginate ("PGA") is suitable for use herein.
However, powdered PGA (i.e., -through a 100 United States Standard size mesh) is preferred to agglomera-ted PGA. In general, gum karaya is the name given to the dried exudation of the S-terculia urens tree cornmon in India and has in the past been referred to as "sterculia gum". Guar gum is g s ,. ..
3'~1 the finely ground endosperm of the seed of the guar plant, Cyanaposis tetragonolobus, a pod-bearing, nitrogen fixing legume crop grown in Texas. Xanthan gum is produced by fermentation by the bacteria, Xanthomonas campestris.
Carboxymethyl cellulose is derived from alkali cellulose which has been treated with sodium monochloroacetate. The proper-ties of CMC depend upon 1) the degree of substitution (D.S.) and 2) the degree of polymerization (D.P.). The D.S. is the number of hydroxyl groups on each anhydroglucose unit which is substituted by the carboxymethyl group. D.S. values of commercial samples usually range between 0.4 - 1.2 with food groups D.S. values typically being no greater than 0.9. D.P.
values range from about 500 to 2,000 for most commercial types. High viscosity CMC is preferred for use herein and is generally defined and is used herein to refer to any CMC which at 2% aqueous dispersion at a pH between 5 to 11 has a viscosity exceeding about 40,000 cp.
Carrageenan is an anionic, sulfated polysaccharide obtained from red algae. High viscosity carrageenan is preferred for use herein and is generally characterized as lamda carrageenan. The high viscosity carrageenan can be supplied by substantially pure lamda carrageenan or from carrageenan mixtures based on amounts of lamda carrageenan.
The second gum member is preferably selected from the group consisting of 1) karaya gum, 2) carboxymethyl cellulose, 3) guar gum, and mixtures thereof. The most preferred second gum is an equal mlxture of gum karaya, guar gum and CMC.
The propy~ene glycol alginate is essentially present at least about 0.3 parts per 100 parts flour to about
The present invention relates to food products useful Eor the provision of baked goods. More particularly, the present invention relates -to farinaceous dry mixes useful in the preparation of yeasty baked goods.
Conven-tional home baking methods employing scratch ingredients call for a series of tedious and time consuming dough working and fermentation steps, each of which are essential to the provision of baked goods exhibiting desirable yeasty flavor and texture attributes. By way of illus-tratlon, in one cookbook procedure for making bread, the dough ingredients are first mixed in a bowl; kneaded on a dough board (at least 10 minutes); placed in a bowl and allowed to rise about one hour (early proof) until the volume has doubled; punched, rolled, folded (2 to 3 minutes); placed in a bowl and allowed -to rise another 1 to 1-1/2 hours (intermediate proof) until the volume has doubled again; hand shaped a~d divided to form units for baking; and next p]aced into pans and allowed to rise for another 30 minutes (Einal proofing) to double the volume. The dough is then baked and cooled. Altogether, such }
3~
processes require from 3-1/2 to 5 hours, or more, to complete.
Even in processes described for so called "quick" yeasty breads in popular cookbooks, a minimum of 2-1/2 to 3 hours is still required to complete the various steps. Accordingly, there is a distinct need for food products which can provide yeasty baked goods that do not require traditional, odious home baking methods.
Yeast leavened baked goods are desirably distin-guished from typical chemically leavened goods by both flavor and texture differences which are generally referred to herein by the term "yeasty." Thus, yeasty baked goods have a bread-like yeast flavor and a bread-like texture. In contrast, typical chem~cally leavened baked goods are generally char-acterized by an absence of yeasty flavor and a distinctly different texture and structure, generally referred to as "cake-like." Since the yeasty flavor results in large measure due to the action of the yeast during the fermentation or prooflng step and since the yeasty texture results primarily from the kneading step, minimization of the number and length of steps involved in yeasty goods production, particularly fermentation steps and kneading steps, are at odds with desirably providing both yeasty flavor and yeasty texture.
Notwithstanding these difficulties, the prior art includes many attempts at providing such ~ood products. Past art attempts ~ave taken generally one of two tacts: 1) provision of products allowing reduction in fermentation step times, or 2) provision of products allowing elimination altogether of the lengthy fermentation step. The first tact that past art attempts have taken to provide both desirable yeasty flavor and yeasty texture is to provide products requiring only reduced fermentation times. Such attempts to 3~3'7~
reduce required ~ermentation or "proofing" times include, ~or example, U.S. 3,617,305 (issued November 2, 1971 to J. R.
Rolland) which teaches reduction o~ bread preparation tlme by providing doughs incorporating an ascorbate compound, an oxidizing agent, and a sulfhydryl reducing agent. U.S.
~,309,203 (issued March 14, 1967 to C. J. Jenson) teaches fermentation time reduction by dough mixes containing added methionlne. U.S. 3,510,312 (issued May 5, 1972 to H.
Rupprecht and L. Popp) teaches the addition of active yeast, carbohydrates, and yeast nutrients to doughs to provide ~ermentation time reduction bene~its.
Past art ef~orts have also taken the second tact, i.e., achieving a yeast-like leavened baked goods texture without yeast ~ermentation. See, for example, U.S. 3,897,568 (issued July 29, 1975 to J. A. Johnson), U.S. 3,170,795 (issued February 23, 1965 to A. A. Andre), and U.S. 3,167,432 (issued January 26, 1965 to E. E. Colby). U.S. 3,897,568 (issued July 29, 1975) teaches the addition of hydrolyzed wheat gluten, acetic and lactic acids, and C4-C8 monocar-boxylic acids to doughs as ~ermentation compensators.
Generally, these patents disclose dough compositions which are chemically leavened and which contain extra, texture modi~ying ingredients in order to simulate the texture o~ yeast leavened baked goods.
Given the state of the art ~or dough mixes ~or yeasty baked goods as described above, there is a continuing need for new and use~ul dough mixes for the provision of yeasty baked goods that do not require dough working and extended fermentation steps by the consumer. Accordlngly, it ls an ob~ect o~ the present invention to provide dry dough mixes useful in the provision of yeasty baked goods.
It is a further ob~ect of the present itlvention to provide dry dough mixes which can be used to prepare yeasty baked goods in as little as 30 minutes, said dry dough mixes therefore being referred to hereln as "convenience ~east dough mixes."
It is a further ob~ect of the present invention to provide dry dough mixes ~or the preparation of yeasted baked goods exhibiting desirably greater specific volumes.
It is another ob~ect of the present invention to provide convenience yeast dough mixes which provide finished baked goods exhibiting bread-like textures.
It has been surprisingly discovered that the above ob~ectives can be realized and superior dry dough mixes provided by formulating a dry mix comprising flour, active dry yeast, a chemical leavening agent, and a gum mixture con-sisting essentially o~ certain amounts of propylene glycol alginate and certain amounts of a member selected from the group consisting of karaya gum~ guar gum, carrageenan, xanthan gum, carboxymethyl cellulose and mixtures thereof.
BRIEF DESCRIPTION OF THE DRAWINGS
FIGURE 1 shows graphically ranges for the total gum mixture concentration (expressed in weight percent o~ PGA, the first gum member, and a total gum mixture percent) which are suitable for incorporation into bread mixes which realize ~inished baked goods exhibiting both desirable high specific volume and bread-like texture.
FIG. 2 is a similar graphical representatlon but showing pre~erred gum mixture concentration ranges for bread mixes enabling the preparation of finished baked goods exhlbiting high specific volume and superior bread-like texture properties.
~3~3'~
SUMMARY OF I'HE INVENTION
The present inven-tion provides a dry mix for preparing bread without requlring a kneading step, said mix comprising:
A. flour having an average vital gluten content of at least 5%
by weight; B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. abou'c 0.7 parts -to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group con-sisting of karaya gum, guar gum, xanthan gum, carboxymethylcellulose, carrageenan gum, and mix-tures thereof. The total gum mixture concentration of preferred embodiments of the dry mix is defined by the cross hatched area of the drawings. The mix additionally can comprise from about 2 parts to 10 parts by weight of active dry yeast. The gum mixture provides finished baked goods with both desirable high specific volume and a yeasty-like bread texture. Baked goods prepared from those made from the dry mixes herein require no kneading nor dough working steps. After a shortened fermentation step, the dough can be baked in a conventional manner.
In its method aspect, the present invention provides a method for providing a finished yeasty baked good, consisting essentially of the steps of: A. providing a dry mlx comprising flour having an average vital gluten content of at least about 5% by weight; from about 2 parts -to 10 parts by weight of yeast component per 100 parts flour; from about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xan-than gum, carboxy-methyl cellulose, carrageenan gum, and mix-tures thereof, and j ,:
,.. ~
wherein the -total gum concentration ranges from about 1.0 -to 5.5 parts; B. hydra-ting the mix to provide a batter; C. baking the ba-tter -to forrn a finished baked good.
.~
5a -3'7~3 DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to dry dough mixes having as essential ingredients a) flour, b) chemical leavening agent, and c) a specific gum mixture. Each of these essential ingredients as well as product preparation and use are described in detail below.
Throughout the specification and claims, percentages are by weight based upon 100 parts flour, and temperatures are in degrees Fahrenhe~t unless otherwise indicated.
A. Flour The main ingredient of the present dry dough mixes is conventional flour. Suitable flours are those conven-tionally employed in the preparation of yeast leavened baked goods and selection of appropriate flours pose no problems for the skilled artisan. Such sultable flours are broadly derived from cereal grains such as wheat, rye, oats, barley, corn, and the like. The gluten or protein content of the flour can vary within normal ranges, e.g.~ 5% to 15%. Even lower protein content flours can be used in part if the vital gluten content averages at least 5%, preferably at least about 8%. For the production of bread from the present mixes, flour with the higher gluten content is preferred, or the vital gluten content of a flour employed can be fortified by addition of vital gluten to bring the total gluten content of the aggregate flour to form about 10% to about 15% or above. Of course, various mixtures of flours can be employed, e.g., multi-grain mixtures of oat flour, wheat flour~ barley flour, rye flour, and the like.
B. Gum Mixture A selected mixture of gums is an essential component of the present compositions. The gum system comprises a first member comprising propylene glycol alginate ("PGA") and a second member selected from the group consistlng of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
l~e particular gum mixture has surprisingly allowed for provision of yeasty baked goods of both desirably high specific volume and desirable bread-like texture without requiring odious dough kneading steps. Without proper dough development resulting from dough kneading, finished baked goods generally exhibit low specific volumes~ i.e., less than about 5.5 cc./g. of mix (i.e., the volume Or finished baked goods per unit weight of dry mix, e.g., cc./g.) typically measured by a standard rapeseed displacement method. Such low specific volumes are generally not improved significantly by higher levels of chemical leavening agents although the addition of egg whites increase specific volumes modestly.
Finished baked goods are addltionally characterized by having a desirable bread-llke texture. While in the past such a texture has been measured only by sensory evaluation, instrumentation and test methodology have been developed recently to measure food texture (see, for example, Food Technology, Vol. 32, No. 7, pg. 62, 1978 entitled "Texture Profile Analysis" by M. C. Bourne). Baked goods texture differences are expressed by a "cohesiveness" value ranging between 0.0 to 1Ø While the general test mekhodology is the same industry wide, variations ln test scoring can arise from variations in equlpment selection or parameter(s) setting.
3'7~
Cohesiveness values herein are determined uslng the following equipment: 1) an ~nstron~ brand universal testing machine (Instron Corp., Canton, MA, Model No. 1122) equipped with a digital display system and an integrator module, 2) 100 kg.
compression load cell with a flat compression plate attached, and ~) a flat sample support base attached to the machine base plate in parallel to the compression plate. Samples were analyzed using the standard texture profile analysis procedure with a cross head speed of 2 cm./min., a chart speed of 10 cm./min., a compression dlstance of 100 cm., and a full chart deflection callibrated to a 10 kg. load. The specimens tested were prepared from baked bread loaves sliced to a thickness o~
1.35 cm. with an automatic bread slicer. Three slices ~or triplicate testing were selected from the center of the loaf.
Sample pieces 3.8 cm. square were then cut from the center of the slices for testing.
Bread identified as having good texture always has a cohesiveness value ranging between 0.50 to 0.70 measured by the above methodology. Below about 0.50, baked goods' texture becomes increasingly undesirably crumbly. ~or bread above a cohesiveness value of 0.70, the texture becomes increasingly undesirably rubbery. Better results in terms of texture are obtained when the cohesiveness ranges from about 0.55 to 0.65.
Unfortunately, while some gums or combinations thereof when added to the other essential ingredients of the present dry mixes provide finished baked goods of desired higher specific volumes, i.e., greater than about 5.5 cc./g.
(absent egg whites), these gums do not sufficiently improve the bread texture to the desirable cohesiveness range.
Thus, it has been surprisingly discovered that the particular gum system of the present invention enables the 3'~
realiza-tion of dry mixes which upon douyh preparation and baking -- wi-thout dough kneading -- yield finished baked goods characterized by high speciEic volumes, i.e., greater than about 5.5 cc./g. Preferred embodiments of the presen-t invention containing egg whites provide even higher specific volumes, e.g., greater than about 6 cc./g. More surprisingly, the par-ticular gum system also enables the realization of dry mixes which yield finished baked goods additionally characterized by having a -tex-ture cohesiveness value ranging between 0.50 and 0.70.
Each oE the gums which comprise the present gum mix-ture are well known in the food art and the skilled ar-tisan will have no problem selecting suitable gum grades from those commercially available. Each of these gums is described in detail, in for example, "Industrial Gums: Polysaccharides and their Derivatives," second ed., ed. by Roy L. Whistler, Academic Press, (1973). See also "Encyclopedia of Food Science," ed. by M. S. Peterson and A. H. Johnson, Avi Publish-ing Co. (1978).
As described in "Industrial Gums," propylene glycol alginate is prepared by reacting propylene oxide under moderate pressure with a partially neutralized alginic acid which i5 in a fibrous condition because of the presence of a controlled amoun-t of water. Alginic acid is prepared from acidified algln which is recovered from washing and alkali digesting of kelp.
Any propylene glycol alginate ("PGA") is suitable for use herein.
However, powdered PGA (i.e., -through a 100 United States Standard size mesh) is preferred to agglomera-ted PGA. In general, gum karaya is the name given to the dried exudation of the S-terculia urens tree cornmon in India and has in the past been referred to as "sterculia gum". Guar gum is g s ,. ..
3'~1 the finely ground endosperm of the seed of the guar plant, Cyanaposis tetragonolobus, a pod-bearing, nitrogen fixing legume crop grown in Texas. Xanthan gum is produced by fermentation by the bacteria, Xanthomonas campestris.
Carboxymethyl cellulose is derived from alkali cellulose which has been treated with sodium monochloroacetate. The proper-ties of CMC depend upon 1) the degree of substitution (D.S.) and 2) the degree of polymerization (D.P.). The D.S. is the number of hydroxyl groups on each anhydroglucose unit which is substituted by the carboxymethyl group. D.S. values of commercial samples usually range between 0.4 - 1.2 with food groups D.S. values typically being no greater than 0.9. D.P.
values range from about 500 to 2,000 for most commercial types. High viscosity CMC is preferred for use herein and is generally defined and is used herein to refer to any CMC which at 2% aqueous dispersion at a pH between 5 to 11 has a viscosity exceeding about 40,000 cp.
Carrageenan is an anionic, sulfated polysaccharide obtained from red algae. High viscosity carrageenan is preferred for use herein and is generally characterized as lamda carrageenan. The high viscosity carrageenan can be supplied by substantially pure lamda carrageenan or from carrageenan mixtures based on amounts of lamda carrageenan.
The second gum member is preferably selected from the group consisting of 1) karaya gum, 2) carboxymethyl cellulose, 3) guar gum, and mixtures thereof. The most preferred second gum is an equal mlxture of gum karaya, guar gum and CMC.
The propy~ene glycol alginate is essentially present at least about 0.3 parts per 100 parts flour to about
2.8 parts. The second gum member is essentially present at
3~7~3 from about 0.7 parts to 4.15 parts per 100 parts flour.
Preferably, the PGA is present at from about 0.8 to 1.8 parts per 100 parts flour.
The total concentration of the gum mlxture is also important to the realizatlon of finished baked goods of desirably high ~inished volume. In general, the total gum mixture concentration essentially ranges from about 1 part to 5.5 parts. However, the relationship between the concentration of PGA and the total gum concentration is better defined by the accompanying drawings. FIG. 1 shows the relationship for preferred mixes realizing breads having high specific volume and bread-like te~ture. FIG. 2 shows the relationship of total gum concentration for more highly preferred mixes realizing breads having high specific volumes and preferred bread-like texture.
C. Chemlcal Leavening Agent Another essential ingredient of the present dough mixes is a conventional chemical leavening agent. The chemical leavening comprises ~rom about 1 part to 12 parts of the present dough mixes per 100 parts flour, preferably from about 3 parts to 12 parts. Chemical leavening agents are needed since substantial leavening is not provided by the fermentation step in the preparation o~ baked goods from the present dough mixes.
The selection of a suitable chemical leavening agent or system from those known in the art will pose no problem for one skilled in the formulation of culinary dry mixes for baked goods. In general, such suitable systems are composed of a baking soda, e.g., sodium, potassium, or ammonium bicarbonate, etc., as a source of carbon dloxide on one hand, and one or more other common bak~ng acids on the other. Suitable baking acids include sodium aluminum phosphate, anhydrous ~onocalcium phosphate, rnonocalcium pyrophosphate, glucono-delta-lactone, and mixtures thereof. The preferred chemical leavening system for use in the present dry mixes includes any baking soda and a mixture of various sizes of a single baking acid, i.e., a double acting leavening system. By varying the particle size Or the acid, the rate and temperature at which the leavening is generated can be controlled in the conventional manner. A
multiple acid system can comprise baking acid mixtures com-prising a first, slow-reacting baking acld selected ~rom the group consisting o~ dicalcium phosphate dehydrate, sodium aluminum sulfate, glucono-delta-lactone, and mixtures thereof, and a second, fast-reacting baking acid selected from the group consisting of monocalcium phosphate monohydrate, sodium acid pyrophosphate and potassium acid tartrate, and mixtures therof. In the preferred embodiment, the weight ratio of the first baking acid to the second baking acid is about 0.75:1 to 1.25:1.
Additional Dry Dough Mix Ingredients As noted supra, preferred embodiments of the present dry dough mixes can contain a variety of optional ingredients.
Yeast Component A yeast component is a highly preferred component of the present dry mixes for bread dough. By the term "yeast component" it is meant herein to include any food ~ngredient which provides a yeast flavor and includes, rOr example, active dry yeast and various yeast flavors, both po~dered and dry.
3~7~
Active dry yeas-t i5 a common, commercially available material and the skilled artisan should have no problem selec-t-ing suitable active dry yeast materials for use herein. Gener-ally, active dry yeast (e.g., Saccharomyces cerevisial) are prepared by drying fresh compressed yeast with a drying gas flow such as in a fluidized bed. A more detailed description of active dry yeast as well as methods for its preparation is given in United States ~,081,558 (issued March 28, 1978 -to F. S. Grylls et al.), United States 3,993,783 (issued November 23, 1976 to A. Langejan et al.), United States 3,843,800 (issued October 22, 1974 to A. Langejan) and United States 3,615,685 (issued October 26, 1971 to E. Fantozzi et al.).
Also useEul herein are any oE a variety of natural or artificial yeast flavors which are commercially available and widely used. Such yeast Elavors are available in liquid or powdered form. While powdered yeast flavors are preferred, liquid f~avors can be simply admixed to the other dry ingredients since only small amounts are typically employed. Suitable yeast or bread flavors are available from Universal Flavors, Co.; Fries and Fries; Givandan Corp.; Firmenich Co., and others.
As is conventional in the baking industry, -the amount of additional ingredients in a dough is expressed based upon 100 par-ts of flour. Thus, the present dry mixes essentially contain from about 1 to 10 parts of yeast component (dry basis) per 100 parts of flour, preferably from about 4 to 6 parts.
Nutritive Carbohydrate Sweetening Agent One optional component of preferred embodiments of the present dry dough mix compositions is a nutritive carbo-hydrate sweetening agent or "sugar." If present, such nutritive carbohydrate sweetening agents or sugar can comprlse from about 1 part to 15 parts, preferably from about 2 parts to 7 parts, and most preferably from about 4 parts to 7 parts by weight of the dough mix composition. ~he term "nutritive carbohydrate sweetening agent" ls used herein to mean those typical sweetening agents conventionally used in food products.
High levels of sweetening agents are generally to be avoided; however, high sweetening agent levels can exert a tenderizing effect upon finished baked goods texture unde-sirably reducing the elasticity of the presently finished yeasty baked goods. Thus, sweetening agent levels exceeding 10 parts per 100 parts flour, i.e.~ a sugar to flour ratio exceeding about 0.1 is to be avoided.
Suitable materials for the nutritive carbohydrate sweetening agent herein are well known in the art. Examples of such sweetening agents include both monosaccharide and dissaccharide sugars such as sucrose, invert sugar, dextrose, lactose, honey, maltose, fructose, maple syrup, and corn syrup solids, Preferred nutritive carbohydrate sweetening agents are selected from the group consisting of sucrose, dextrose and corn syrup solids. Sucrose ls the most preferred sweetening agent for use herein.
.~9~3~7~
Egg Whites A very highly preferred optional component is egg whites. Egg whites can be added to the mix ln a liquid form as part o~ the batter preparation or can be admixed in dried form as egg white solids. Egg whites desirably increase the specific volume of the finished bread products realized by the present invention. If present, such egg whites, on a solids basis, can comprise from about 1 parts to 5 parts.
Non-Fat Dry Milk Solids Another optional component of the preferred embodiments of the present dry dough mixes is "hlgh heat"
non-fat dry milk solids. "High heat" milk is conventionally employed in yeasty baked goods and is well known in the art.
Generally, "high heat" milk is that which has been sub~ected to high temperature -- compared to normal pasteurization temperatures -- prior to drying so as to partially denature the milk proteins. High heat NFDM solids are desirably added to the present dry dough mixes to improve dough mix/water mixing times 9 to permit the use of more water, and to speed the crust coloring of the baked goods and thus to decrease baking times. If present~ NFDM solids can comprise from about 1 part to 10 parts by weight of the dough mixes. For best results, the total NFDM solids should comprise about 2 parts of the dough mixes. Other conventional substitutes, e.g., whey solids, caseinate, and soy powder or soy flour for the NFDM solids can be used in whole or in part for the NFDM
solids' component.
3~9 Shortening The present bread dry mixes can also optionally comprise from about 1 part to 10 par~s of a shortening ingredient. Preferably, the present dry mix compositions comprise from about 1 part to about 3 parts of the shortening ingredient. Best results are obtained when the shortening component comprises from about 1 part to 2 parts of the present dry mix compositions. If present, maintenance of shortening concentrations within these limits is important for the realization of dry mixes in the form of free-flowing particles. Such concentrations are also advantageous in providing yeasty baked goods of improved textural quality.
Conventional shortening materials are suitable for use as the shortening ingredient of the present dry mixes.
Such conventional shortening materials are well known in the culinary mix preparation art. Conventional shortenings useful herein are fatty glyceridic materials which can be classified on the basis of their physical state at room temperature.
Liquid shortenings can be used in the present dry mix compositions and provide the advantage of ease with which the shortening can be blended into the dry mixes. Solid shortening can also be used and provides the advanta~e of desirable mouth~eel upon finished baked goods consumption.
More commonly, and preferred for use herein, mixtures of liquid and so]id shortenings are used in dry mixes. Such mixes can be fluid or plastic depending ~n part upon the level of solld fatty materials. Shortenings of this type comprlse a llquid oil containing from about 2% to 26% normally solid fatty glycerides. This is, a solids content index ("SCI") of 30 2% to 26% at 70F. but only about 4~ at 100F.
q~r!~7~
The fatty glycerides can include fatty mono-, di-, and tri-glycerides of saturated or unsaturated fatty aclds having about 12 to 22 carbon atoms. Sultable shortening materials can be of animal, vegetable, marine or synthetic oil origin. Suitable shortening materials can be derived from, for example, coconut oil, palm ~ernel oil, cottonseed oil, peanut oilJ olive oil, sunflower seed oll, sesame seed oil, corn oil, safflower oil, poppy seed oil, soybean oil, rapeseed oil, babassu oil and the like. Other suitable shortening materials and methods o~ shortening preparation are described in detail in Bailey's "Industrial Oll and Fat Products," (3rd ed. 1964) which is incorporated herein by reference.
Conventionally, the shortening ingredient of dry mixes is emulsi~ied. That is, the shortenlngs provide a convenient carrier for addition o~ emulsifiers to the dry mix.
Such emulsifiers aid the realization of baked goods with improved grain structure and texture. Thus, certain embodi-ments of the present dry mixes can, if desired, contain conventional emulsifiers. The emulsifier typically comprlses from about 1% to 1~% of the shortening component, preferably from about 5% to about 15% and, most preferably, from about 10% to 15%. Of course, in other embodiments, the dry mixes will comprise emulsifiers, (e.g., from about 0.5 to 5 parts by weight) but will not contain the shortening component.
The exact amount of emulsifier used is determined by the particular emulsifier employed and specific desired linished yeasty baked goods attributes. The art is replete with emulsifiers which are suitable for inclusion with or without the shortening component for the provision of dry mixes for baked goods. mus, selection of particular emulsi~iers will pose no problems for the skilled artisan.
3'7~
Partially esterified polyhydric compounds having surface active properties are exceptionally sultable for use herein as emulsiriers. ~his class of emulsifiers include among others, mono and diglycerides of ~atty acids, such as monopalmitin, monostearin, monoolein, and dipalmitin; partial fatty esters of glycols, such as propylene glycol monostearate and monobehenate; hlgher fatty acld esters of sugars, such as the partial palmitic and oleic acid esters o~ sucrose; and phosphoric and sulfuric acid esters, such as dodecyl glyceryl ether sul~ate and monostearin phosphate. Other examples include the partial esters of hydroxy carboxyllc aclds, such as lactic, citric, and tartarlc aclds with polyhydric compounds, for example, glyceryl lactopalmitate, and the polyoxyethylene ethers of fatty esters of polyhydric alcohols~
such as a polyoxyethylene ether of sorbltan monostearate or dlstearate. Fatty acids alone or esterified with a hydroxy carboxylic acld, e.g. 3 stearyl-2-lactylate, are also useful.
Miscellaneous Optional Ingredients ~ variety of optional incidental ingredients can be 2~ added to the present bread mixes including flavors, colors, preservatives, vitamins and the like.
Dough Mix ~omposition Preparation The dry bread mixes of the present inventlon are prepared by blendlng the essential and optlonal components together ln any conventional manner such as to produce a free-flowing dry mix. In a preferred method of dry mix preparatlon, the rlour, active dry yeast, the leavening a~ent, gum mixture, and any optional ingredients are blended in a ribbon blender ~or a period of about 8-20 minutes at a mix 3~iL3'7~
temperature below about 65~ When a liquid oil is part of a shortenlng optional lngredient, then the oil is normally added during blendlng by means of an oll spray or by extrudlng lnto the blend mlxture through a spreader bar. Blending is continued after lntroductlon of the oll untll the oll lump count ls from about 10% to 15% by weight on a Number 10 Standard sleve. Best results are obtained when the temperature of the mlx after blendlng is from about 650F. to 70F.
In the preferred method of dry mix preparatlon, the dry mix is subsequently flnlshed ln a standard commercial flnisher. Finishers are devices for reducing shortening lump size and for more intimately incorporating the shortening into a mix by impact mixing. Thus, finishing the mix in a finisher is highly preferred when the shortening component comprises a plastic shortening. Commercially available finishers generally include an exposure on which are mounted rapidly rotating blades. The present dry mixes are then packaged in a conventional manner in conventionally suitable containers which typically hold specific welghts of the dry mix.
Dry Mix Composition Use The present dry mixes are conveniently prepared into ~inished yeasty baked goods in a manner similar to cake mixes by forming a batter by mixing the dry dough mix with a household electric mixer, for example, two minutes at medium or high speed, or simply with a fork, after having added water or other aqueous liquid. If desired, fresh eggs can be added to the dry mix to impart flavor and to provide a different texture. The batter resulting from the mixing process is transferred into a suitable baking pan, optionally, proofed up ~9~37~
to about 10 min. and, therea~ter, baked, for example, for 25 to 35 minutes at 175C. to 230C.
Increasin~ batch size has been found to have a modest adverse impact on the specific volume of the finished baked goods realized, especially with increasing gum levels.
It is speculated herein that the adverse impact results simply from the difficulty in stirring the batter or dough when larger batch sizes are used. mus, it is preferable to prepare two batches of 150 g. of the present mix than to prepare one 300 g. batch to realize similar amounts of finished baked goods.
The ~ollowing examples are offered to further illustrate the invention disclosed herein.
EXAMPLE I
A bread mix was prepared having the following ~ormulation:
Ingredients Parts by Weight Wheat flourl 100.0 Active dry yeast 5.0 Non-fa~ dry milk 2.0 Sucrose 6.o Salt 2 2.0 Chemical leavening 10.0 Dough conditioner 3 o.6 1. All Trumps~; a high gluten (1~.7%) mixed wheat and barley enriched flour sold by General Mills, Inc.
2. 2 parts glucono-delta-lactone and 1 part sodium bicarbonate.
3. 2 parts calcium stearoyl-2-lactylate and 1 part sodium stearoyl-2-lactylate.
This composition does not contain the essential gum component herein. A bread was prepared by adding hot water (120F., 150 ml.) and egg white liquid (30 ml.) to 165 g. of 3~7~:~
the bread mix and mixed with a spoon for two minutes. The dough was transferred to a bread pan (4 in. x 6 in.), shaped to smooth the surface, proofed for five min. at room temp., and baked at 375F. for 25 minutes.
Both volume and cohesiveness were measured. The volume was determined to be 942 cc. (a specific volume of 5.6 cc./g. of dry mix) and the cohesiveness was determined to be 0.41. Both the specific volume and cohesiveness were thus outside the respective desirable ranges.
EXAMPLE II
A bread mix was prepared having the same composition as Example I, but with the addition of 0.1 parts propylene glycol alginate and 0.9 parts karaya gum. A bread was prepared following the same procedure as described in Example I.
The specific volume of the bread was determined to be 5.8 cc./g. dry mix and the cohesiveness was determined to be 0.43. Thus, while the specific volume was within the desired range, the cohesiveness value was outside the desirable range.
~L iLg~:3'7~-~
EXAMPLE III
Bread mixes were prepared having the same composition as listed in Example I, but with the addition Or a variety o~ gum at a level o~ 2 parts/100 parts flour as shown in the table. Breads were made using the same procedure as described in Example I. Speci~ic volume and cohesiveness were measured and reported in the table.
Specific Exp. Volume Cohesive-No. Gum (cc./g.) ness 1 Propylene glycol alginate 6.5 o.68 2 Sodium alginate 6O8 0.36 3 Xanthan gum 6.3 O.49
Preferably, the PGA is present at from about 0.8 to 1.8 parts per 100 parts flour.
The total concentration of the gum mlxture is also important to the realizatlon of finished baked goods of desirably high ~inished volume. In general, the total gum mixture concentration essentially ranges from about 1 part to 5.5 parts. However, the relationship between the concentration of PGA and the total gum concentration is better defined by the accompanying drawings. FIG. 1 shows the relationship for preferred mixes realizing breads having high specific volume and bread-like te~ture. FIG. 2 shows the relationship of total gum concentration for more highly preferred mixes realizing breads having high specific volumes and preferred bread-like texture.
C. Chemlcal Leavening Agent Another essential ingredient of the present dough mixes is a conventional chemical leavening agent. The chemical leavening comprises ~rom about 1 part to 12 parts of the present dough mixes per 100 parts flour, preferably from about 3 parts to 12 parts. Chemical leavening agents are needed since substantial leavening is not provided by the fermentation step in the preparation o~ baked goods from the present dough mixes.
The selection of a suitable chemical leavening agent or system from those known in the art will pose no problem for one skilled in the formulation of culinary dry mixes for baked goods. In general, such suitable systems are composed of a baking soda, e.g., sodium, potassium, or ammonium bicarbonate, etc., as a source of carbon dloxide on one hand, and one or more other common bak~ng acids on the other. Suitable baking acids include sodium aluminum phosphate, anhydrous ~onocalcium phosphate, rnonocalcium pyrophosphate, glucono-delta-lactone, and mixtures thereof. The preferred chemical leavening system for use in the present dry mixes includes any baking soda and a mixture of various sizes of a single baking acid, i.e., a double acting leavening system. By varying the particle size Or the acid, the rate and temperature at which the leavening is generated can be controlled in the conventional manner. A
multiple acid system can comprise baking acid mixtures com-prising a first, slow-reacting baking acld selected ~rom the group consisting o~ dicalcium phosphate dehydrate, sodium aluminum sulfate, glucono-delta-lactone, and mixtures thereof, and a second, fast-reacting baking acid selected from the group consisting of monocalcium phosphate monohydrate, sodium acid pyrophosphate and potassium acid tartrate, and mixtures therof. In the preferred embodiment, the weight ratio of the first baking acid to the second baking acid is about 0.75:1 to 1.25:1.
Additional Dry Dough Mix Ingredients As noted supra, preferred embodiments of the present dry dough mixes can contain a variety of optional ingredients.
Yeast Component A yeast component is a highly preferred component of the present dry mixes for bread dough. By the term "yeast component" it is meant herein to include any food ~ngredient which provides a yeast flavor and includes, rOr example, active dry yeast and various yeast flavors, both po~dered and dry.
3~7~
Active dry yeas-t i5 a common, commercially available material and the skilled artisan should have no problem selec-t-ing suitable active dry yeast materials for use herein. Gener-ally, active dry yeast (e.g., Saccharomyces cerevisial) are prepared by drying fresh compressed yeast with a drying gas flow such as in a fluidized bed. A more detailed description of active dry yeast as well as methods for its preparation is given in United States ~,081,558 (issued March 28, 1978 -to F. S. Grylls et al.), United States 3,993,783 (issued November 23, 1976 to A. Langejan et al.), United States 3,843,800 (issued October 22, 1974 to A. Langejan) and United States 3,615,685 (issued October 26, 1971 to E. Fantozzi et al.).
Also useEul herein are any oE a variety of natural or artificial yeast flavors which are commercially available and widely used. Such yeast Elavors are available in liquid or powdered form. While powdered yeast flavors are preferred, liquid f~avors can be simply admixed to the other dry ingredients since only small amounts are typically employed. Suitable yeast or bread flavors are available from Universal Flavors, Co.; Fries and Fries; Givandan Corp.; Firmenich Co., and others.
As is conventional in the baking industry, -the amount of additional ingredients in a dough is expressed based upon 100 par-ts of flour. Thus, the present dry mixes essentially contain from about 1 to 10 parts of yeast component (dry basis) per 100 parts of flour, preferably from about 4 to 6 parts.
Nutritive Carbohydrate Sweetening Agent One optional component of preferred embodiments of the present dry dough mix compositions is a nutritive carbo-hydrate sweetening agent or "sugar." If present, such nutritive carbohydrate sweetening agents or sugar can comprlse from about 1 part to 15 parts, preferably from about 2 parts to 7 parts, and most preferably from about 4 parts to 7 parts by weight of the dough mix composition. ~he term "nutritive carbohydrate sweetening agent" ls used herein to mean those typical sweetening agents conventionally used in food products.
High levels of sweetening agents are generally to be avoided; however, high sweetening agent levels can exert a tenderizing effect upon finished baked goods texture unde-sirably reducing the elasticity of the presently finished yeasty baked goods. Thus, sweetening agent levels exceeding 10 parts per 100 parts flour, i.e.~ a sugar to flour ratio exceeding about 0.1 is to be avoided.
Suitable materials for the nutritive carbohydrate sweetening agent herein are well known in the art. Examples of such sweetening agents include both monosaccharide and dissaccharide sugars such as sucrose, invert sugar, dextrose, lactose, honey, maltose, fructose, maple syrup, and corn syrup solids, Preferred nutritive carbohydrate sweetening agents are selected from the group consisting of sucrose, dextrose and corn syrup solids. Sucrose ls the most preferred sweetening agent for use herein.
.~9~3~7~
Egg Whites A very highly preferred optional component is egg whites. Egg whites can be added to the mix ln a liquid form as part o~ the batter preparation or can be admixed in dried form as egg white solids. Egg whites desirably increase the specific volume of the finished bread products realized by the present invention. If present, such egg whites, on a solids basis, can comprise from about 1 parts to 5 parts.
Non-Fat Dry Milk Solids Another optional component of the preferred embodiments of the present dry dough mixes is "hlgh heat"
non-fat dry milk solids. "High heat" milk is conventionally employed in yeasty baked goods and is well known in the art.
Generally, "high heat" milk is that which has been sub~ected to high temperature -- compared to normal pasteurization temperatures -- prior to drying so as to partially denature the milk proteins. High heat NFDM solids are desirably added to the present dry dough mixes to improve dough mix/water mixing times 9 to permit the use of more water, and to speed the crust coloring of the baked goods and thus to decrease baking times. If present~ NFDM solids can comprise from about 1 part to 10 parts by weight of the dough mixes. For best results, the total NFDM solids should comprise about 2 parts of the dough mixes. Other conventional substitutes, e.g., whey solids, caseinate, and soy powder or soy flour for the NFDM solids can be used in whole or in part for the NFDM
solids' component.
3~9 Shortening The present bread dry mixes can also optionally comprise from about 1 part to 10 par~s of a shortening ingredient. Preferably, the present dry mix compositions comprise from about 1 part to about 3 parts of the shortening ingredient. Best results are obtained when the shortening component comprises from about 1 part to 2 parts of the present dry mix compositions. If present, maintenance of shortening concentrations within these limits is important for the realization of dry mixes in the form of free-flowing particles. Such concentrations are also advantageous in providing yeasty baked goods of improved textural quality.
Conventional shortening materials are suitable for use as the shortening ingredient of the present dry mixes.
Such conventional shortening materials are well known in the culinary mix preparation art. Conventional shortenings useful herein are fatty glyceridic materials which can be classified on the basis of their physical state at room temperature.
Liquid shortenings can be used in the present dry mix compositions and provide the advantage of ease with which the shortening can be blended into the dry mixes. Solid shortening can also be used and provides the advanta~e of desirable mouth~eel upon finished baked goods consumption.
More commonly, and preferred for use herein, mixtures of liquid and so]id shortenings are used in dry mixes. Such mixes can be fluid or plastic depending ~n part upon the level of solld fatty materials. Shortenings of this type comprlse a llquid oil containing from about 2% to 26% normally solid fatty glycerides. This is, a solids content index ("SCI") of 30 2% to 26% at 70F. but only about 4~ at 100F.
q~r!~7~
The fatty glycerides can include fatty mono-, di-, and tri-glycerides of saturated or unsaturated fatty aclds having about 12 to 22 carbon atoms. Sultable shortening materials can be of animal, vegetable, marine or synthetic oil origin. Suitable shortening materials can be derived from, for example, coconut oil, palm ~ernel oil, cottonseed oil, peanut oilJ olive oil, sunflower seed oll, sesame seed oil, corn oil, safflower oil, poppy seed oil, soybean oil, rapeseed oil, babassu oil and the like. Other suitable shortening materials and methods o~ shortening preparation are described in detail in Bailey's "Industrial Oll and Fat Products," (3rd ed. 1964) which is incorporated herein by reference.
Conventionally, the shortening ingredient of dry mixes is emulsi~ied. That is, the shortenlngs provide a convenient carrier for addition o~ emulsifiers to the dry mix.
Such emulsifiers aid the realization of baked goods with improved grain structure and texture. Thus, certain embodi-ments of the present dry mixes can, if desired, contain conventional emulsifiers. The emulsifier typically comprlses from about 1% to 1~% of the shortening component, preferably from about 5% to about 15% and, most preferably, from about 10% to 15%. Of course, in other embodiments, the dry mixes will comprise emulsifiers, (e.g., from about 0.5 to 5 parts by weight) but will not contain the shortening component.
The exact amount of emulsifier used is determined by the particular emulsifier employed and specific desired linished yeasty baked goods attributes. The art is replete with emulsifiers which are suitable for inclusion with or without the shortening component for the provision of dry mixes for baked goods. mus, selection of particular emulsi~iers will pose no problems for the skilled artisan.
3'7~
Partially esterified polyhydric compounds having surface active properties are exceptionally sultable for use herein as emulsiriers. ~his class of emulsifiers include among others, mono and diglycerides of ~atty acids, such as monopalmitin, monostearin, monoolein, and dipalmitin; partial fatty esters of glycols, such as propylene glycol monostearate and monobehenate; hlgher fatty acld esters of sugars, such as the partial palmitic and oleic acid esters o~ sucrose; and phosphoric and sulfuric acid esters, such as dodecyl glyceryl ether sul~ate and monostearin phosphate. Other examples include the partial esters of hydroxy carboxyllc aclds, such as lactic, citric, and tartarlc aclds with polyhydric compounds, for example, glyceryl lactopalmitate, and the polyoxyethylene ethers of fatty esters of polyhydric alcohols~
such as a polyoxyethylene ether of sorbltan monostearate or dlstearate. Fatty acids alone or esterified with a hydroxy carboxylic acld, e.g. 3 stearyl-2-lactylate, are also useful.
Miscellaneous Optional Ingredients ~ variety of optional incidental ingredients can be 2~ added to the present bread mixes including flavors, colors, preservatives, vitamins and the like.
Dough Mix ~omposition Preparation The dry bread mixes of the present inventlon are prepared by blendlng the essential and optlonal components together ln any conventional manner such as to produce a free-flowing dry mix. In a preferred method of dry mix preparatlon, the rlour, active dry yeast, the leavening a~ent, gum mixture, and any optional ingredients are blended in a ribbon blender ~or a period of about 8-20 minutes at a mix 3~iL3'7~
temperature below about 65~ When a liquid oil is part of a shortenlng optional lngredient, then the oil is normally added during blendlng by means of an oll spray or by extrudlng lnto the blend mlxture through a spreader bar. Blending is continued after lntroductlon of the oll untll the oll lump count ls from about 10% to 15% by weight on a Number 10 Standard sleve. Best results are obtained when the temperature of the mlx after blendlng is from about 650F. to 70F.
In the preferred method of dry mix preparatlon, the dry mix is subsequently flnlshed ln a standard commercial flnisher. Finishers are devices for reducing shortening lump size and for more intimately incorporating the shortening into a mix by impact mixing. Thus, finishing the mix in a finisher is highly preferred when the shortening component comprises a plastic shortening. Commercially available finishers generally include an exposure on which are mounted rapidly rotating blades. The present dry mixes are then packaged in a conventional manner in conventionally suitable containers which typically hold specific welghts of the dry mix.
Dry Mix Composition Use The present dry mixes are conveniently prepared into ~inished yeasty baked goods in a manner similar to cake mixes by forming a batter by mixing the dry dough mix with a household electric mixer, for example, two minutes at medium or high speed, or simply with a fork, after having added water or other aqueous liquid. If desired, fresh eggs can be added to the dry mix to impart flavor and to provide a different texture. The batter resulting from the mixing process is transferred into a suitable baking pan, optionally, proofed up ~9~37~
to about 10 min. and, therea~ter, baked, for example, for 25 to 35 minutes at 175C. to 230C.
Increasin~ batch size has been found to have a modest adverse impact on the specific volume of the finished baked goods realized, especially with increasing gum levels.
It is speculated herein that the adverse impact results simply from the difficulty in stirring the batter or dough when larger batch sizes are used. mus, it is preferable to prepare two batches of 150 g. of the present mix than to prepare one 300 g. batch to realize similar amounts of finished baked goods.
The ~ollowing examples are offered to further illustrate the invention disclosed herein.
EXAMPLE I
A bread mix was prepared having the following ~ormulation:
Ingredients Parts by Weight Wheat flourl 100.0 Active dry yeast 5.0 Non-fa~ dry milk 2.0 Sucrose 6.o Salt 2 2.0 Chemical leavening 10.0 Dough conditioner 3 o.6 1. All Trumps~; a high gluten (1~.7%) mixed wheat and barley enriched flour sold by General Mills, Inc.
2. 2 parts glucono-delta-lactone and 1 part sodium bicarbonate.
3. 2 parts calcium stearoyl-2-lactylate and 1 part sodium stearoyl-2-lactylate.
This composition does not contain the essential gum component herein. A bread was prepared by adding hot water (120F., 150 ml.) and egg white liquid (30 ml.) to 165 g. of 3~7~:~
the bread mix and mixed with a spoon for two minutes. The dough was transferred to a bread pan (4 in. x 6 in.), shaped to smooth the surface, proofed for five min. at room temp., and baked at 375F. for 25 minutes.
Both volume and cohesiveness were measured. The volume was determined to be 942 cc. (a specific volume of 5.6 cc./g. of dry mix) and the cohesiveness was determined to be 0.41. Both the specific volume and cohesiveness were thus outside the respective desirable ranges.
EXAMPLE II
A bread mix was prepared having the same composition as Example I, but with the addition of 0.1 parts propylene glycol alginate and 0.9 parts karaya gum. A bread was prepared following the same procedure as described in Example I.
The specific volume of the bread was determined to be 5.8 cc./g. dry mix and the cohesiveness was determined to be 0.43. Thus, while the specific volume was within the desired range, the cohesiveness value was outside the desirable range.
~L iLg~:3'7~-~
EXAMPLE III
Bread mixes were prepared having the same composition as listed in Example I, but with the addition Or a variety o~ gum at a level o~ 2 parts/100 parts flour as shown in the table. Breads were made using the same procedure as described in Example I. Speci~ic volume and cohesiveness were measured and reported in the table.
Specific Exp. Volume Cohesive-No. Gum (cc./g.) ness 1 Propylene glycol alginate 6.5 o.68 2 Sodium alginate 6O8 0.36 3 Xanthan gum 6.3 O.49
4 Guar gum 7.2 0~42 Carboxymethyl cellulose 7.3 0.43 6 Karaya gum 6.o 0.42 7 Carrageenan 6.9 O.45 As can be seen, all the gunts at 2 parts per lOO
parts flour level could provide sufficient specific volume, however, only propylene glycol alginate could provide cohesiveness within the desirable range. Surprisingly, sodium alginate has a dramatically different cohesiveness property ~rom propylene glycol alginate.
EXAMPLE IV
Bread mixes were prepared having the same composition as listed in Example I, but with the addition of propylene glycol alginate and a gum mixture. ~te gum mixture consisted of equal proportions of three gums: xanthan gum, guar gum, and carboxymethyl cellulose. The total concentration of propylene glycol alginate and the gum mixture was maintained at 1 part by weigh~ per 100 parts flour, with 3'7~
the concentration o~ propylene glycol alginate varying from 0.1 to 1 parts per 100 parts flour. Breads were prepared using the same procedure as described in Example I. Volume and cohesiveness were determlned and reported below.
Specific Exp. Gum volume Coheslve-No. PGA(%) mixture (%) (cc./g.) ness 8 o.l 0.9 6.4 o.46 9 0.2 o.8 6.2 o.48 o lo 0.4 o.6 5.9 0.49 11 0.8 0.2 5.8 0.55 12 l.o o.o 5.7 o.5s The results showed that as the concentration of PGA increases, the cohesiveness increases but the specific volume decreases.
None of the combinations of PGA and gum mixtures provlde both speci~ic volume and cohesiveness ~ithin the preferred desirable ranges. In order to make a ~inished bread product with proper properties, both total gum and PGA concentrations must be in the ranges given herein.
~9~3~
EXAMPLE V
Bread mixes were prepared having the same composltion as listed in Example I, but with the addition of PGA and a gum mixture. The gum mixture consisted of equal proportions of three gums: xanthan gum, guar gum, and carboxymethyl cellu]ose. The breads were prepared according to the procedure described in Example I. Bread volume and cohesive-ness were determined and reported below.
Gum Specific Expo PGA mixture volume Cohesive-No. Conc. (%) Conc. (%) (cc./g.~ ness 13 0.2 1.8 7.0 0.55 14 2.5 0.5 6.8 o.69 2.0 3.o 6.1 o.68 16 1.0 2.0 7.0 o.60 17 3.0 1.0 7.1 0.76 18 1.0 5.0 5- 0.62 l9 0.1 1.9 7.0 0.49 0.6 0.4 5.7 0.53 Experiments No. 13-16 were for bread products with PGA
and total gum concentrations within the desirable ranges.
Experiment 17 showed that bread mixes with excessively high PGA concentrations result in undesirably high cohesiveness values. Experiment 18 showed that bread mixes with excessively high total gum concentration result in lower specific volume. Experiment 19 showed that bread mixes with insu~ficient PGA result in low cohesiness values. Experiment 20 showed that bread mixes with low total gum concentrations also result in low specific volume.
_ 24 -3~79 EXAMPLE VI
A bread mix of the present invention is prepared having the following composition.
Ingredients Parts by Weight Flour 100.0 30 parts rye 70 parts highlgluten wheat flour Active dry yeast 4.0 Sod-lum bicarbonate2.0 Baking acid 3.0 Propylene glycol alginate 1.4 Karaya gum 1.0 Guar gum 0.5 1. All Trumps~
EXAMPLE VII
A dark rye bread mix is prepared having the following formulation:
Ingredients Parts by Weight ~lour 100.00 White bread flour (14% protein)70.00 Rye flour 30.00 Leavening lO.00 Glucono-delta-lactone 6.48 Sodium bicarbonate 3.52 Active dry yeast 4.75 Salt 2.00 Brown sugar 2.00 Caramel color 1.25 Ground caraway seeds 0.80 Sodium stearoyl-2-lactylate 0.60 Whole caraway seeds 0.50 PGA 0.82 Guar gum 0.82 i~L9~3'~3 EXAMPLE VIII
A bread mix o~ the present invention is prepared having the following composition.
IngredlentParts by Weight Whole wheat flour100.0 Active dry yeast 4.0 Sucrose 4.0 Sodium bicarbonate3.0 Sodium acid pyrophosphate 4.2 Propylene glycol alginate 0.5 Egg white solids 3.0 Xanthan gum .5 Karaya gum 0.5 A 100% whole wheat bread is prepared from the bread mix with desirable texture and specific volume.
parts flour level could provide sufficient specific volume, however, only propylene glycol alginate could provide cohesiveness within the desirable range. Surprisingly, sodium alginate has a dramatically different cohesiveness property ~rom propylene glycol alginate.
EXAMPLE IV
Bread mixes were prepared having the same composition as listed in Example I, but with the addition of propylene glycol alginate and a gum mixture. ~te gum mixture consisted of equal proportions of three gums: xanthan gum, guar gum, and carboxymethyl cellulose. The total concentration of propylene glycol alginate and the gum mixture was maintained at 1 part by weigh~ per 100 parts flour, with 3'7~
the concentration o~ propylene glycol alginate varying from 0.1 to 1 parts per 100 parts flour. Breads were prepared using the same procedure as described in Example I. Volume and cohesiveness were determlned and reported below.
Specific Exp. Gum volume Coheslve-No. PGA(%) mixture (%) (cc./g.) ness 8 o.l 0.9 6.4 o.46 9 0.2 o.8 6.2 o.48 o lo 0.4 o.6 5.9 0.49 11 0.8 0.2 5.8 0.55 12 l.o o.o 5.7 o.5s The results showed that as the concentration of PGA increases, the cohesiveness increases but the specific volume decreases.
None of the combinations of PGA and gum mixtures provlde both speci~ic volume and cohesiveness ~ithin the preferred desirable ranges. In order to make a ~inished bread product with proper properties, both total gum and PGA concentrations must be in the ranges given herein.
~9~3~
EXAMPLE V
Bread mixes were prepared having the same composltion as listed in Example I, but with the addition of PGA and a gum mixture. The gum mixture consisted of equal proportions of three gums: xanthan gum, guar gum, and carboxymethyl cellu]ose. The breads were prepared according to the procedure described in Example I. Bread volume and cohesive-ness were determined and reported below.
Gum Specific Expo PGA mixture volume Cohesive-No. Conc. (%) Conc. (%) (cc./g.~ ness 13 0.2 1.8 7.0 0.55 14 2.5 0.5 6.8 o.69 2.0 3.o 6.1 o.68 16 1.0 2.0 7.0 o.60 17 3.0 1.0 7.1 0.76 18 1.0 5.0 5- 0.62 l9 0.1 1.9 7.0 0.49 0.6 0.4 5.7 0.53 Experiments No. 13-16 were for bread products with PGA
and total gum concentrations within the desirable ranges.
Experiment 17 showed that bread mixes with excessively high PGA concentrations result in undesirably high cohesiveness values. Experiment 18 showed that bread mixes with excessively high total gum concentration result in lower specific volume. Experiment 19 showed that bread mixes with insu~ficient PGA result in low cohesiness values. Experiment 20 showed that bread mixes with low total gum concentrations also result in low specific volume.
_ 24 -3~79 EXAMPLE VI
A bread mix of the present invention is prepared having the following composition.
Ingredients Parts by Weight Flour 100.0 30 parts rye 70 parts highlgluten wheat flour Active dry yeast 4.0 Sod-lum bicarbonate2.0 Baking acid 3.0 Propylene glycol alginate 1.4 Karaya gum 1.0 Guar gum 0.5 1. All Trumps~
EXAMPLE VII
A dark rye bread mix is prepared having the following formulation:
Ingredients Parts by Weight ~lour 100.00 White bread flour (14% protein)70.00 Rye flour 30.00 Leavening lO.00 Glucono-delta-lactone 6.48 Sodium bicarbonate 3.52 Active dry yeast 4.75 Salt 2.00 Brown sugar 2.00 Caramel color 1.25 Ground caraway seeds 0.80 Sodium stearoyl-2-lactylate 0.60 Whole caraway seeds 0.50 PGA 0.82 Guar gum 0.82 i~L9~3'~3 EXAMPLE VIII
A bread mix o~ the present invention is prepared having the following composition.
IngredlentParts by Weight Whole wheat flour100.0 Active dry yeast 4.0 Sucrose 4.0 Sodium bicarbonate3.0 Sodium acid pyrophosphate 4.2 Propylene glycol alginate 0.5 Egg white solids 3.0 Xanthan gum .5 Karaya gum 0.5 A 100% whole wheat bread is prepared from the bread mix with desirable texture and specific volume.
Claims (15)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dry mix for preparing bread without requiring a kneading step, said mix comprising:
A. flour having an average vital gluten content of at least 5% by weight;
B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. about 0.7 parts to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group consisting of karaya gum, guar gum, xa`nthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
A. flour having an average vital gluten content of at least 5% by weight;
B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. about 0.7 parts to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group consisting of karaya gum, guar gum, xa`nthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
2. The dry mix of Claim 1 additionally comprising:
E. about 1 part to 10 parts by weight per 100 parts by weight of a yeast component.
E. about 1 part to 10 parts by weight per 100 parts by weight of a yeast component.
3. The dry mix of Claim 2 additionally comprising from about 1 to 5 parts by weight of egg white solids.
4. The dry mix of Claim 3 wherein the total gum concentration is defined by the cross-hatched area of FIG. 1 defined by points A through G.
5. The dry mix of Claim 4 wherein the total gum concentration is defined by the cross-hatched area of FIG. 2 defined by points H through K.
6. The dry mix of Claim 5 wherein the gum member is selected from the group consisting of xanthan gum, carboxymethyl cellulose, guar gum, and mixtures thereof.
7. The dry mix of Claim 6 wherein the propylene glycol alginate is present at from about 0.8 parts to 1.8 parts per 100 parts flour.
8. The dry mix of Claim 7 wherein the second gum member is present at from about 1.5 parts to 5 parts per 100 parts flour.
9. The dry mix of Claim 8 wherein the yeast component is active dry yeast and is present at from about 4 parts to 6 parts per 100 parts flour.
10. The dry mix of Claim 9 additionally comprising from about 1 part to 10 parts of emulsifier per 100 parts flour.
11. The dry mix of Claim 10 additionally comprising from about l part to 10 parts of high heat non-fat dry milk solids.
12. A method for providing a finished yeasty baked good, consisting essentially of the steps of:
A. providing a dry mix comprising flour having an average vital gluten content of at least about 5% by weight;
from about 2 parts to 10 parts by weight of yeast component per 100 parts flour;
from about l part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof, and wherein the total gum concentration ranges from about 1.0 to 5.5 parts;
B. hydrating the mix to provide a batter.
C. baking the batter to form a finished baked good.
A. providing a dry mix comprising flour having an average vital gluten content of at least about 5% by weight;
from about 2 parts to 10 parts by weight of yeast component per 100 parts flour;
from about l part to 10 parts by weight of a chemical leavening agent per 100 parts flour;
from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof, and wherein the total gum concentration ranges from about 1.0 to 5.5 parts;
B. hydrating the mix to provide a batter.
C. baking the batter to form a finished baked good.
13. The method of Claim 12 wherein the mix is hydrated to a moisture content ranging from about 50% to 60% by weight.
wherein the batter is baked at a temperature ranging from about 347°F to 446°F. (175 to 230°C.) for about 25 to 35 min., and, additionally comprising the step, prior to baking, of:
proofing the batter for from about l to 5 minutes.
wherein the batter is baked at a temperature ranging from about 347°F to 446°F. (175 to 230°C.) for about 25 to 35 min., and, additionally comprising the step, prior to baking, of:
proofing the batter for from about l to 5 minutes.
14. The method of Claim 13 wherein the total gum concentration of the dry mix is defined by the cross-hatched area of FIG. l defined by points A through G.
15. The method of Claim 14 wherein the total gum concentration of the dry mix is defined by the cross-hatched area of FIG. 2 defined by points H through K.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US45269282A | 1982-12-23 | 1982-12-23 | |
| US452,692 | 1982-12-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1191379A true CA1191379A (en) | 1985-08-06 |
Family
ID=23797524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000433124A Expired CA1191379A (en) | 1982-12-23 | 1983-07-25 | Dry mix for bread |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1191379A (en) |
| ES (1) | ES276497U (en) |
-
1983
- 1983-07-25 CA CA000433124A patent/CA1191379A/en not_active Expired
- 1983-12-22 ES ES1983276497U patent/ES276497U/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| ES276497U (en) | 1984-09-16 |
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