DE2104030A1 - Chilled doughs with improved storage stability - Google Patents

Description

DR. A. KÖHLER M. SCHROEDER PATENT LAWYERS TELEPHONE: 3ΤΑ7Λ2 a MÖNCHEN 13 '"' ' TEUEORAMME: CARBOPAT FRANZ-JOSEPH-STRASSE itS

US 6573 - Dr. K / DE

The Pillsbury Company-Minneapolis, Minnesota, V. St. A.

Chilled doughs with improved storage stability

According to the invention, developed or kneaded dough products contain specific weight amounts of dextrose, cane sugar, salt, edible polyhydric alcohols and an effective one Amount of an edible emulsifier combined in such a way that the ingredients interact with one another and to form a developed or kneaded dough product with unexpectedly superior storage stability properties in the refrigerator or in the freezer are suitable if the dough for a long time Periods of time is stored in conventional pressure dough containers.

The previously developed or kneaded dough products resulted in storage under cooling conditions in dough pressure containers a rejection by the consumer if these products have been stored for too long in the individual shops. Around

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To overcome this problem, it is necessary to buy the refrigerated dough products from the retail stores in certain Remove periods after manufacture. Since it is costly for the manufacturer, these products are more questionable Effect in the small shops to remove and thereby a loss of components and manufacture as well consumer loss may also occur due to the dispensing of unusable products Measures to extend the shelf life of the products are extremely important. Although small advances, for example of a few days in extending the shelf life of such products a significant increase in the same is heretofore unsolved problem in the art the previous products after prolonged storage for numerous reasons, such as loss of yeast or Shoot activity, separation of the dough components, microbiological activity, enzymatic and chemical degradation,

. of

lust of the kneaded dough structure and appearance as well as failure in the production of baked products with a suitable line and grain structure, volume appearance, symmetry, looseness and the same.

It is an object of the invention to provide a developed or kneaded dough product which has an extended shelf life when stored in a pressure dough container shows under cooling conditions.

Another object of the invention is as a commodity in a pressurized pack containing a newly developed or kneaded dough product which is suitable for storage for long periods of time under refrigerated conditions.

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Another object of the invention is a developed one or kneaded dough product, which is the economic Manufacturing losses reduced.

Another object of the invention ordered in an effective Improvement of the production of developed or kneaded dough products, which are contained within a dough pressure vessel are included.

Another object of the invention is a developed or kneaded dough product that after storage in a pressure vessel under cooling conditions for long periods of time Shows infestation by microbial organisms.

According to the invention, a developed or kneaded dough product with extended storage stability is obtained when stored in a pressure dough container under cooling conditions, the developed or kneaded partial product contains the following ingredients:

a) 100 parts by weight I-iehlj

b) an edible polyhydric alcohol in a j ^ tight in the range of at least 3 to 10 parts by weight j

c) an edible salt in an amount ranging from at least 2 to about 4 parts by weight;

d) an effective amount of edible emulsifier which is sufficient to prevent the development of a syrupy layer of not more than 1 part by weight of syrup for every 2500 parts by weight of dough product when the developed or kneaded dough product is in one Pressure vessel is stored at about 1.4 atmospheres (20 psi) at about 4 ^ (40 ⁰ F) for 100 days;

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e) about 3 to about 10 parts by weight cane sugar;

f) at least 3, but less than 9 parts by weight of dextrose and

g) about 35 to less than 65 parts by weight of water, the developed or kneaded dough product furthermore by a scneinbare density of at least 1.25 and a P-value of at least 35 accordingly the following equation

P £ -1367 +210 S ₁₁ -8.3 S ₁₁ ² +432 S _o -74.8 S ² +15.2 H

* ■ * U. el o.

). -1b, 3 S _u S _& -9.5 S π

is excellent, in which, based on the u-esamtgewiclit of the dough product, S Gew.-Jo dextrose and cane sugar and S wt .- ^ i salt and ri wt .-; j of polyhydric alcohol

el

interpret.

It has unexpectedly been found that developed or kneaded dough products having a uniform and long shelf life are obtained when the above ingredients are combined in such a way that the resulting dough product has a P value of at least 35. Such dough products are inherently stable against microbiological, enzymatic and chemical damage if they are stored in a pressure vessel under cooling conditions for a long period of time. By combining the above-mentioned ingredients in the amounts indicated, which are sufficient to give a suitable P value, the developed or kneaded dough product obtained has inherently the ability to maintain good freshness of the dough even after aging, which is through shows a suitable elasticity and consistency as required for a uniform dough product.

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While maintaining the appropriate consistency of the developed or kneaded dough for extended periods of time, the chilled dough product obtained also inherently retains the propellant gas in such a form that the baked product obtained has a suitable volume, grain size and cell structure. Furthermore, the ingredients combined according to the invention are characterized in that they are stable against synersis and migration of the ingredients of the developed or kneaded dough as they are initially present in a freshly prepared developed or kneaded dough product. As a result, the present developed or. Kneaded dough products did not develop a syrupy layer due to synersis and migration of the liquid and dissolved components when stored for long periods of time. Similarly, after prolonged storage, for example more than 100 days or even longer under cooling conditions in a pressure vessel, the developed or kneaded doughs according to the invention also show the ability to keep the leavening gas, for example carbon dioxide, uniformly distributed within the dough, that is to say the Dough inhibits gas migration and coalescence. The indicated developed or kneaded dough products also show significantly greater apparent firmness than the conventional doughs. This apparent firmness increases the ability of the developed or kneaded dough product to retain both gaseous, liquid and dissolved dough ingredients and thereby maintains product uniformity even after the product has been stored for long periods of time. If / ert in the equation of PV increases, so does the overall behavior of the developed or kneaded dough to _a Under conditions of prolonged storage are products with significantly improved

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Baking properties obtained when P has a value of about 45 or greater, with unexpectedly superior baked products being available if P has a value of at least 50 and preferably more than 55, but less than 100.

The present invention is applicable to a wide variety of developed or kneaded dough products. A Developed or kneaded dough differs from undeveloped or unkneaded dough in that the latter has not been mechanically processed enough to develop the elasticity and cell structure of the dough, which is necessary for the Retention of the gas is suitable. In general, a kneaded dough is kneaded by an extensive graphic Reading showing the resistance to Extension indicates in the range of at least 400 to 1000 Brabender units or greater and an expandability greater than 60 to about 300 mm and a maximum farinographic reading greater than 600. Since an undeveloped dough exhibits flowability properties, neither fourth can nor the elongation nor the persistence compared to the expansion according to the Brabender test method. It is well known that the farinographic For example, ratings according to the American Association of Cereal Chemist Method, Method 54.21 with a Brabender Farinograph model PH2H, which with a mixing cup with sigma blade made of stainless steel and from the C, ¥. Brabender Instruments available and water pressure device heat transfer arranged to operate at temperatures of 15.6 ° C (60 ° F) is established. Extensiographic readings can be obtained according to the American Association of Cereal Chemist, Method 54.10 using

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of the E: rtensio £ raphen-Hodell E 1 of the C. \ I, Brabender-Instruments, which with a temperatu
equipped to be determined.

struments, which with a temperature control bath of 15.6 ⁰ C

The invention is applicable to leavening products developed with leavening agents, which include both deeply leavened and chemically leavened dough products. Examples of dough products developed include dinner rolls and sweet rolls, for example croissants, butter particles, Danish puff pastries and the like, biscuits, fine biscuits or puff pastry, pie bowls, pizza dough, iiaffee cakes, binnarck cakes, crumble cakes, semicircular tarts and the like. The invention is particularly suitable for such developed or knotted dough products, which are normally delivered in a Teigdruckbehälter under refrigerated conditions and on the entire weight basis at least 5 wt -.% Cane sugar contained, as sweet rolls, pastries forms, dinner rolls and pastries or pies.

Suitable dishes for practicing the invention include flour-like materials such as cereal flours such as wheat, rice, shark, oats or barley, such as are generally used in the manufacture of developed or kneaded dough products. Large amounts of starch can be used instead of the Hehles if the farinaceous liaterial sufficient ^1-i close to gluten, such as wheat gluten that contains, to give a developed or kneaded Teigcharakter. Typical cavities or flour-like materials include those that are commonly used for the production of bakery products such as rolls, biscuits, pastries, pâté wrappings, and those cavities that are particularly suitable are those that are used for the production of chilled, layered dough products to which chemical leavening agents are added suitable

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are intended for packaging and distribution in pressure retention containers can be applied. The hard and soft "wheat flours" are preferably used here with a wheat protein content in the range of about 9 to about 15 wt .- ^.

In addition to the flour, edible polyhydric alcohols with more than 2 carbon atoms and at least 2 alcohol groups are used, which generally have a molecular weight of more than 75, but less than 10,000. For a specific P-tfert in the above equation, the amount of polyhydric alcohol used is dependent on the amount of the other dough ingredients, that is, there is a dependency relationship between the amount of polyhydric alcohol, salt, cane sugar and dextrose. In general, from about 3 to about 10 parts by weight of polyhydric alcohol are employed for every 100 parts by weight of throat present in the batter. Increased durability of the dough products is obtained when the other essential dough ingredients are combined with about 5 to about 8 parts by weight of the edible polyhydric alcohol in such a way that the dough product obtained has a P value of about 45 or owns larger. When about 7 parts by weight of the polyhydric alcohol are employed and the other essential ingredients are sufficient to provide a P- ^T value of at least 50, and preferably greater than about 55, the invention provides superior developed dough products with excellent baking properties received despite a storage time of more than 140 days at 4.4 ⁰ C (40 ° F) in a pressure vessel at about 1.4 atm.

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The suitable edible polyhydric alcohols include the edible alkoxides, for example glycerine and propylene glycol, polyethylene glycols, for example with a molecular weight of 300 to 600, sugar alcohols, for example straight-chain 4-, 5- and 6-valent Alcohols such as mannitol and sorbitol, mixtures thereof, and similar materials. Superior developed or kneaded Dough products are obtained when ordering the polyhydric alcohol from glycerin.

The amount of the used in the production of the developed and kneaded dough products in the present case Salt is significantly larger than that normally used to achieve a salty taste. Dependent on the amount of other dough ingredients that are necessary to achieve a P-value of at least 35, The amount of salt can be well within the range of at least 2 to about 4 parts by weight of salt 100 parts by weight of flour vary. It arises from the equation for the P value that there is a significant interaction between the amount of polyhydric alcohol and Salt is made of. Thus, as the amount of salt in the batter is increased, there will be a lesser amount of glycerin needed to achieve a specific P value. On the other hand, a correspondingly higher P-value can be achieved, when the amount of salt is decreased and the amount of glycerin is increased, the P-value is also increased is achieved when the amount of both glycerin and salt is increased. According to the invention, the effectiveness both of salt and of glycerine to the optimum cebracat. The storage time of the dough product is significantly

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significantly increased if about 2.5 to about 3.5 parts by weight of salt are present in combination with the other ingredients, so that the dough product obtained has a P ¥ ert of about 45 or greater. Suitable salts include edible alkali chlorides, such as potassium and sodium chloride, of which the latter is preferred. Dough products with excellent baking properties and properties of the baked product after 140 days of storage are obtained when P is a fourth of at least 50 and preferably owns more than -55. About 3 parts by weight of salt on each 100 parts by weight are generally used.

The developed or kneaded dough products according to the invention contain both cane sugar as essential components as well as dextrose. Cane sugar and dextrose give the resulting product the sweetness. Uicntiger iat still, that the combination of cane sugar and dextrose has a significant stabilizing effect on the dough products obtained shows. The stabilizing effect of dextrose is at least twice that of cane sugar. In general about 3 to about 10 parts by weight cane sugar

and at least 3 but less than. 9 weight parts by _o dextrose applied to obtain a value of P in the equation of at least the 35th In addition to stabilizing the dough, the sugars also give the baked products softness and improve the color. Using about 4 to about 8 parts by weight of cane sugar and about 4 to about 8 parts by weight of dextrose with the additional dough ingredients in sufficient quantities to obtain a P-value of about 45 or greater results in developed or kneaded doughs Obtained with significantly greater ease of spraying for the consumer, even if the product has been stored for long periods in a pressure vessel under refrigerated conditions _c

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To achieve storage stability, that is, one Supposedly baked product after 140 days, the cane sugar is favorably in an amount in the range of about 5 "to about 7 parts by weight and about 6 parts by weight of dextrose in such an amount that a corresponding P value of at least 50 and preferably greater than 55 is obtained.

The edible emulsifier facilitates the uniform distribution of the dough ingredients during the production of the developed or kneaded dough product and furthermore maintains the uniform distribution of the same when the product is stored for long periods of time. For example, ordered a developed or kneaded dough product that has relatively high amounts of cane sugar or. Dextrose, has a tendency for the cane sugar and dextrose susans to migrate out of the developed dough product with the water and other solutes, giving you a syrupy layer. Durcxi applying an effective amount of an emulsifier capable enjoyment is possible to obtain a developed it, or kneaded dough product atm after storage in a pressure vessel at about 1.5 and 4.4 ⁰ C for 100 days is not more than 1 part-Gev. Shows syrup on each 2500 parts by weight of the developed or kneaded dough product. In general, any edible emulsifier or combination thereof capable of facilitating the distribution of the dough ingredients without delaying the development of the dough can be used. The amount of emulsifier used in the dough mixture depends to a large extent on the special type of emulsifier used "

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Typical known emulsifiers include the fatty acid partial esters of glycerol with at least one fatty acid ester group with 12 to 22 carbon atoms, the fatty acid partial esters, for example with 12 to 22 carbon atoms with hexitol anhydrides, the polyoxyalkylene derivatives of partial esters of edible glycols and higher saturated fatty acids, for example with 12 to 22 Carbon atoms, and other surfactants, and mixtures thereof. Partial fatty acid ester of glycerine with at least one fatty acid ester group are the mono- and diglycerides, such as glycerol monostearate, glycerol monooleate, Glycerine monopalmitate, glycerine monolaurate, glycerine monomyristate, glycerine monobehenate, glycerine monopentadecanate, Glycerine distearate, glycerine dipalmitate, glycerine dilaurate, Glycerine monostearate monopalmitate, glycerine dibehenate, glycerine dimyristate, Glycerine monostearate monoethanoate, glycerine monopalmitate monopropionate, Glycerine monostearate monovalerate, glycerine monolaurate monocaprate, glycerine monomyristate monocaprate, acetylated monoglycerides, for example acetylated glycerol monostearate, acetylated glycerol monooleate, acetylated Monopalmitate and the like, the glycerol lactoesters of fatty acids such as glycerol lactooleate, glycerol lactomonopalmitate, while the partial esters of fatty acids are surface-active agents such as propylene glycol monostearate, propylene glycol monopalmitate, Propylene glycol monolaurate, propylene glycol monomyristate, sodium 2-stearyl lactylate and calcium 2-stearyl lactylate.

The edible partial esters of fatty acids and hexitanhydrides, for example the hexitanes and hexides, comprise the reaction products of fatty acids, preferably fatty acids having 16 to 18 carbon atoms, and hexitol anhydrides, for example the partial fatty acid esters of sorbide and sorbitan

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acid esters, the partial monomannitane and mannide fatty acid esters and the galactitanic and galactidic fatty acid esters, mixtures thereof, and the like. Examples for partial esters of fatty acids and hexitanhydrides include mannitan di- and monopalmitates, mannitan mono- and distearates, mannitan mono- and dilaurates, mannitan mono- and dioleates, mannitan monopalmitate monostearate, Mannitan mono- and dimyristate, mannitan tristearate, mannitan monobehenate, sorbid monolaurate, sorbid monooleate, Sorbide monopalmitate, sorbide monobehenate, sorbide monostearate, sorbide distearate, galactitan monostearate and distearate, Galactitan monolaurate, GsLactitanmonobehenat, Gala'ctidmono- and distearates, the sorbitan fatty acid esters, mixtures thereof, and similar materials. To be favoured Sorbitan fatty acid esters are used as partial esters of fatty acids and hexitanhydrides. Typical sorbitan fatty acid esters are those sorbitan fatty acid esters which have at least one fatty acid group with 12 to 22 carbon atoms have and include sorbitan monostearate, sorbitan monopalmitate, sorbitan distearate, sorbitan dipalmitate, Sorbitan monooleate, sorbitan dioleate, sorbitan dilaurate, sorbitan monolaurate, Sorbitan monomyristate, sorbitan dimyristate, Sorbitan Tristearate, Sorbitan Monopropionate Monostearate, Mixtures hereof and similar materials.

Typical polyoxyalkylene derivatives of partial esters of fatty acids and hexitol anhydrides include polyoxyethylene (20) sorbitan monostearate, Polyoxypropylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (5) sorbitan distearate, Polyoxyethylene (15) mannitane monopalmitate, Polyoxyethylene (1O) mannitane dimyristate, Polyoxyethylene (20) sorbitan dioleate, polyoxyethylene (20) sorbitan monooleate, Polyoxypropylene (20) sorbitan monooleate, Polyoxyethylene- (20) -gü.actitanmonostearat, polyoxyethylene- (20) -galactitanedioleate and polyoxyethylene (30) sorbitan

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monostearate. Other surfactants include Cane sugar monostearate, sodium dioctyl sulfosuccinate, lecithin, hydroxylated lecithin and the like.

The glycerol mono- and diesters having fatty acid groups of 12 to 22 carbon atoms, preferably 16 to 18 carbon atoms, are particularly useful in making the present developed or kneaded dough products. In general, the amount of glycerol mono- and diester contained in the doughs is in the range from about 0.5% to about 3 % t based on the total weight of the developed dough. The amount of edible emulsifier is advantageously in the range from about 1 % to about 2 % ₉ , the ratio of glycerol monoester to glycerol diester being in the range from about 4: 1 to about 1: 4, ratios greater than 2: 1 being preferred.

In general, the amount of water contained in the dough products according to the invention is lower than it is usually is required for chilled developed dough products. Those in the dough products according to the invention The amount of water used in combination with the ingredients listed above surprisingly results in a greater apparent strength than can be expected. Because a smaller amount of water in relation to the molar concentration the dough ingredients is used, the product obtained shows a higher molality, for example usually more than 3.0 and preferably more than 3.5. A dough product with a relatively high molality will have a larger one

Resistance to microbial and enzymatic damage. Surprisingly, it was also found that due to the interaction of the low

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The usual dough-making equipment is used for the remaining amount of water and glycerin can be used to produce the inventive developed or kneaded dough product.

Despite the relatively low amount of water in the dough formulation in combination with the ingredients indicated above, the dough product obtained after baking shows a much greater perceptible moisture than one would expect. In general, the iienge of an enemy used in the invention generally in the range of more than 35; j "to less than 65 parts by weight ¹ / * water for each 100 parts by weight of I-Iehl Increased storage stability is eraalten. when the ^T .'assernenge in Bereicn from about 40 to less than 55 parts by weight, said superior products are obtained if the ¥ assermenge about 45 parts by weight.

Any propellant system, including both chemical and Jriefe propellants, capable of delivering a propellant gas can be used. Typically, a baking grade alkali bicarbonate, such as sodium bicarbonate or potassium bicarbonate, and one or more edible frying acids are used in a chemically leavened dough product to supply the propellant gas. Illustrative examples lor acids for refrigerated dough products including of gesGiiicnteten doughs are glucono-delta-lactone, acidic r.atriunpyropliosphat, h atriunaluminiumpiio sphat hydrate, v. ^R asεerfre ic s iiatriuinal aluminum phosphate, mixtures thereof and similar i, tarials. Examples of other leavening acids that can be consumed in smaller quantities include 7eic acid, adipic acid, fumaric acid, citric acid, tartaric acid and the like. The amount of chemical leavening agent normally added to the dough varies within a wide range and depends to a large extent on the particular end product desired as well

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on the neutralization equivalent of the applied Trie!: - means system. In relation to the total weight of the finished dough product, the amount of clienisciien leavening agent added is generally in the range from 1 to 5 %, with 2 to 4 % being most commonly used.

Other common dough ingredients such as fat, hydrophilic Film formers, e.g. albumin, hydrolyzed soy protein, Carboxymethyl cellulose, guar gum, hydroxyethyl cellulose, casein, non-fat dry milk, sodium caseinate, egg Wheat and egg yolk and the like, flavoring and coloring agents, preservatives, albeit for reasons of stability of the product is not necessary, antioxidants, dough conditioning agents and the like can be added if desired can be used as additional dough ingredients.

Although all of the ingredients necessary for the production of the finally desired dough product together in conventional dough mixing equipment for a sufficient period of time and at a suitable temperature, to see the farinographis given here for the dough product and to impart extensographic properties can be a significant reduction in the necessary mixing time at chefflBch Skinned dough products can be achieved if the two-stage mixing process given below is used will.

In the two-stage mixing process, flour, water and other dough ingredients that do not affect the development of the dough are detrimental interrupt, mixed in a conventional Te ^ mixing device for a sufficient period of time, un one Dough with a maximum farinographic value greater than than to get 600, which is hereinafter referred to as first stage mixing *

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During the mixing of the first stage, it is necessary that the mixing components at a temperature of less than 18 ⁰ C and generally higher than 1O ⁰ C are maintained. The use of a dough mixer equipped with adequate cooling equipment + ice as part of the water, usually 30 to 50 % ice on the total weight of ice and water, is sufficient to regulate the mixing temperature. Overmixing or overdevelopment of the dough structure during the mixing of the first stage must be avoided. A dough which, after mixing in the farinographic equipment, shows a drop in viscosity within 1 or 2 minutes in the farinographic inspection, has been mixed too much. In contrast, a suitably mixed dough has a Farinographic rating after examination for 1 or 2 minutes of greater than about 600 Brabender Units + a Farinographic curve showing either the viscosity values at one level or at an increasing level with additional mixing in the Farinographic equipment shows. A rising farinographic curve is characteristic of a dough that has not yet reached its maximum state of gluten development. A fully developed dough exhibits a practically flat farinographic curve during its initial farinographic examination.

Ingredients in generally smaller quantities that aid the development of the dough do not adversely affect such. B, cane sugar and dextrose, for example in an amount generally less as 2 parts by weight per 50 parts by weight of flour, hydropnile film-forming agent, for example egg albumin, hydrolyzed Soy protein, carboxymethyl cellulose, guar gum, hydroxyethyl cellulose, Casein, sodium caseinate, egg whites and egg yolks and

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the like, baking aids, flavorings and coloring agents, preservatives, antioxidants and the like can be used as the dough ingredients among the first stage mix ingredients, if desired will. Excessive amounts of dough additives that promote gluten development interfere with or inhibit, such as salts, leavening acids and bases, sugars, invert sugars, oxidizing agents, shortenings, surfactants and the like are preferred not added before the dough structure has not first developed, ie. they are only after mixing added to the first stage.

Appropriate mixing in the first stage of the dough products can be effected in the following ways:

a) Formation of a cold uniform mixture of water, emulsifier and polyhydric alcohol,

b) adding a liquid shortening, if used, in the form of very small droplets to the uniform mixture, For example, an atomized shortening is sprayed into the uniform mixture ^

c) Addition of practically all of the flour and proteinaceous materials such as non-fat milk solids, egg yolk and the like, to the uniform mixture that the Contains shortening and

d) Mixing the above dough ingredients at a temperature of less than 18 ⁰ C for a sufficient period of time and sufficient mixing conditions to obtain a developed dough, for example a dough that has an extensographic resistance to expansion of at least 600 Brabender units, an expandability of shows about 100 mm to about 300 mm and a farinographic value greater than 600 but less than about 1300 Brabender units.

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After completion of the mixing of the first stage or the dough development stage, the other ingredients necessary to achieve the desired dough product, for example chemical leavening agents, cane sugar, dextrose, salt and the like, which, however, were not added as ingredients for the developed dough in the first mixing stage, are added and mixed in uniformly, W '
will.

mixes, the temperature being held at 18 ⁰ C or less

The farinographic and extensographic values prove the developed dough character in contrast to one undeveloped dough in which the gluten structure has not been sufficiently worked up to be able to retain the Gases to develop suitable dough elasticity and cell structure. This developed dough character is not only a function of the mixing time, but also of the composition and the dough ingredients used, for example the type of flour and its protein content, the moisture content, the type of mixer and the amount the work involved, e.g. mixing speed and equipment used.

The farinographic readings given here were obtained from Method 54.21 of the American Association of Cereal Chemist in the manner modified below using a Brabender Farinograph Model PL-2H equipped with equipped with a stainless steel mixing cup with a sigma blade was the CW. Brabender Instruments and heat transfer water pressure equipment to operate at 15.6 ° C. In general, the following test procedure was used applied:

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1. The Farinograph temperature was set to 15.6 C by setting the test temperature at least Was held here for 1 hour.

2. A 1000 g sample of the dough was taken from the dough mixes for testing.

3. The dough sample was taken 5 minutes after mixing at room temperature, i. H. 23 ° C in a relaxed state left standing, d. H. not processed, for example, by stretching, mixing and / or kneading.

4. The dry or exposed outer surface of the dough sample has been removed, for example with a Scissors.

5. A 480 g sample was placed in the Farinograph beaker given.

6. Farinograph card was set to 0 and 5 minutes longer than the farinograph peak reading or development mixed and

7. Read from the farinographic maps:

a) Dough consistency (center line at minimum and

maximum consistency in Brabender units) and

b) Time to the summit (minutes).

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In the above test procedure, a sophisticated dough mass is fundamentally different from an undeveloped dough in that the former has a farinographic reading differential of less than 100 Brabender units, i.e. H. Difference between the center line for the maximum and minimum farinographic readings, shows, while the undeveloped Dough generally has a differential between maximum and minimum readings of about 200 Brabender units or more

The extensographic values were determined according to Method 54-10 of the American Association of Cereal Chemist (extensigraphic process) in the manner modified below Applying the following test procedure:

1. Setting of the temperature control of the bath to 15.6 extensograph ⁰ C in the fermentation chamber or cabinet, ie the expansion cabinet, the test equipment was set c is at least 1 hour at the temperature of 15.6 °.

2. A 1000 g sample of the dough was removed from the mixer removed

3. The dough has been relaxed for about 5 minutes at room temperature since the time of sampling from the mixer; H. treated according to the above farinographic test procedure

4 · The outer surface of the dough was removed with scissors.

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5. A 150g sample of dough was weighed ·

6th The dough sample was lightly dusted with flour dust

7. Put the sample in the rotary homogenizer on the extensiograph and rotate the sample for 20 revolutions let go

8 · The sample was put into a dough roller type mold and formed into a cylinder "

9 · The dough cylinder was evenly placed in a dough holder so that all of the claws of the holder were used became.

10 «The dough holder was brought into the slide contained in the relaxation cabinet ·

11 · After 15 minutes of structural relaxation in the relaxation cabinet, the dough sample and holder were placed on the extensiograph placed in the position for stretching

12 The kymograph was started with the recording at 0, the downward movement of the hook immediately after breaking the dough was stopped and the record removed from the card

13 The following was read from the curves:

a) the total extensibility in mm, and

b) the maximum resistance to expansion in Brabender units.

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The one here for determining the extensographic values The experimental device used consisted of the CW model E-1 extensigraph. Brabender Instruments and the temperature control bath for this. The accuracy of the experiment for duplicate samples was within + 10 mm in terms of extensibility and + 40 Brabender units in terms of resistance.

After mixing in the second stage, the dough products obtained are ready for further normal dough processing and suitable equipment for this purpose, as described in US Patents 2,313,706, 2,478,618, 2,664,833, 3,048,314, 3,148,635, 3,154,986 and 3,279,927. The present doughs are particularly suitable for the technical production of layered dough products, currently distributed under refrigerated conditions in conventional pressure maintaining spiral wound fiber containers will. Such coated dough products are normally made by adding the developed dough mass is passed through a usual dough gap, which consists of several sets of rollers, which the dough mass into one Flatten a continuous sheet of dough about 5 cm thick. The shortening is then on the top surface given to the sheet of dough and then folded the sheet of dough over the shortening, so that a thin separating layer is between the folded dough sheets. The folded sheet of dough is then passed through rollers, which the sheet of dough to Press a multi-layered dough mass about 2.5 cm thick. The process of forming a shortening layer between a plurality of dough masses and the re-layering of the same is normally repeated so that the resulting layered dough products contain a plurality of dough layers, usually 6 to 48, of which

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each is separated from the other by a thin layer of shortening. When baking, the housewife receives a baked product that has a flake structure. Typical layered dough products are biscuits, dinner croissants, Danish pies and the like. The desired dough product is then placed and enclosed in a container which has a vent to allow the gas to escape. In general, the container is not completely filled with the dough product, but only partially filled to allow further expansion of the dough after it is enclosed. Generally from about 90 to about 95 % of the container is filled with the product and then sealed.

After the dough is placed inside the container and sealed, the dough is then sufficient during a Period of time exposed to a temperature that enables the propellant to develop carbon dioxide. When the carbon dioxide is formed by the chemical leavening mass, the dough expands inside the container and this practically completes the drainage device of the container. The sufficient amount of heat for expansion of the dough and to further prevent the occurrence of gas from the container, known as sealing, varies widely depending on the particular type of chemical propellant within the product. The doughs contained in the container are advantageously subjected to a sufficient temperature for a sufficient period of time to allow a sufficient amount of the chemical propellant can react to give an internal pressure in the container of about 1.05 atü. A finalize under

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Ambient conditions for about 3 hours is normally sufficient for an internal pressure in the container of about 1.05 atm cooled by less than 1O ⁰ C. They are then applied to the normal distribution paths under refrigerated conditions, for example, normally discharged between 1.6 and 1O ⁰ C to the final consumer · After about a week the refrigerated doughs give an internal pressure in the container in the region to within the pressure vessel due to the above method to about 1 , 8 atm · After the maximum internal pressure has been reached in the container, the internal gas pressure of the container is kept at this value, even if the product is stored for another 100 days or more.

In a further embodiment of the invention, the object is a cooled, developed dough product, wherein this product consists of:

A) A sealed container designed to allow gas to escape from the container, and

B) the developed dough contained within the container, which exerts a pressure of about 0.7 to 1.8 atmospheres so that the dough effectively seals the container against the escape of gas therefrom, whereby the developed dough product contains as components:

a) 100 parts by weight of flour,

b) an edible polyhydric alcohol in an amount in the range of at least 3 to 10 parts by weight,

c) an edible salt in an amount ranging from at least 2 to about 4 parts by weight,

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d). an effective amount of an edible emulsifier sufficient to develop a syrupy layer of no more than 1 part by weight of syrup for every 250 parts by weight of dough product when the developed dough product is in a pressure vessel at about 1.4 atmospheres at 4.4 ⁰ C is stored for 100 days,

e) about 3 to about 10 parts by weight cane sugar,

f) at least 3 but less than 9 parts by weight of "dextrose,

g) about 35 to less than 65 parts by weight of water and

h) an effective amount of a chemical propellant, which consists of at least one propellant base and at least consists of a leavening acid,

the developed dough product still having an apparent density of at least 1 * 5 and prior to encapsulation a P-Vert of at least 35 according to the following equation

P i -1367 +210 S ₁₁ -8.3 S ² +432 S _a -74.8 S _o ² +15.2 H -16.3 S ₁₁ S -9.5 SH

shows in which, based on the total weight of the developed dough product, S wt * - # of dextrose and cane sugar and S % By weight of salt and H% by weight of polyhydric alcohol mean

Further improvements in the developed dough products in this respect of the invention are discussed below.

All lockable containers that are used to hold the dough and limit the expansion of the dough can be used Maintaining the expanded pressure with an internal pressure in

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about Retains 0.7 to about 1.8 atmospheres after 7 days of storage 7.2 ⁰ C are suitable to be used. In general, the containers of the type commonly used for refrigerated layered dough products can be used, see U.S. Patents 2,478,618 and 3,397,065. These containers allow the gas to be expelled therefrom when the contained dough product expands. After the expansion of the dough, the discharge device is practically closed against further gas leakage, for example the expanded dough effectively closes off the container. It is advantageous to use a container with porous cracks which allow the gas to escape in the head space when the dough expands, which in turn effectively closes the porous cracks of the same to prevent further gas leakage. It is advantageous to use an aluminum foil as the inner lining, which results in porous cracks which allow the gas to escape from this, but which are closed off when the dough has expanded sufficiently. An aluminum foil with a thickness of 0.00089 cm, which is adhesively bonded to the inner part of the container, that is to say as an inner lining, is sufficient to produce such porous gaps or cracks. The apparent strength values given here were generally determined using the following test method:

1. The temperature control bath of the extensograph is set to maintain 15.6 ^° C. in the fermentation chamber or the cabinet, that is to say the relaxation cabinet, the test equipment being set to the temperature of 15.6 ^° C. for at least one hour.

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2104Q3Q

2. A 1000 g sample of dough is removed from the mixer.

3. The dough has been about 5 minutes at room temperature left to relax at the time of sampling from the mixer, that is, in the same way as in the farinographic test procedure above treated*

4. The outer surface of the dough is cut off with scissors.

5. A sample of 150 g of the dough is weighed «

6. The dough sample is lightly dusted with flour dust ·

7. The sample is fed into the extensi graph's rotary homogenizer and the sample is allowed to run for 20 revolutions.

8. The sample is placed in a dough roller type mold and formed into a ^ linder *

9. The dough cylinder is evenly so in the dough holder appropriate that all the claws of the holder are used.

10. The dough holder is placed in the slide contained in the relaxation cabinet .

11. After 15 minutes of structural relaxation in the relaxation quay} J nice will dough sample and holder into that Instron Model TIl from The Instron Corp., Canton, Massachusetts brought.

/ 038 33/03 1 2

12. The kymograph is started with the spring set to 0, the downward movement of the hook immediately lifted after breaking the dough and lifted the spring from the card and

13. read from the curves:

a) the total extensibility in millimeters and

b) the maximum resistance to expansion in millimeters.

The apparent firmness for the developed dough product is then calculated by dividing the total extensibility (in mm) obtained by the maximum resistance to expansion (in mm). Dough products that improved Properties show when the apparent firmness of the dough is at least 1.4, with one Apparent firmness greater than 1.5 still yields superior dough products. In general, the apparent Strength somewhat in relation to storage stability.

The percentage by weight refers to 96% by weight of salt, i.e. S,% by weight of cane sugar and dextrose, i.e. S and weight of edible polyhydric alcohol, i.e. H, divided by the total weight of the total components of the developed dough product times 100. If so z. For example, if the finished dough product contains 2.5 % glycerin, 1.5% sodium chloride, 4.0 % cane sugar and 3.6 % dextrose based on the total weight, the values S, S and H for the P equation are each as 1.5, 7.6 and 2.5 indicated.

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example

The following example serves to further explain the invention. The following ingredients were used in the following quantities to make a layered chilled dinner croissant product, which is suitable for packaging and distribution in a standard pressure-retaining spiral-wound fiber container is:

Components parts by weight First stage

Flour, hard wheat flour

(12.2 wt. # Protein) 50.257

Water with sufficient ice content,

around the temperature during mixing

hold at 14 ° C 25,890

Egg yolk, enzyme treated, stabilized

with low levels of bacteria 1,000 Shortening, solid beef fat 2,500 Myvatex 1,500 Glycerin 2,500 Second step Sodium pyrophosphate anhydrous 1.712 Sodium bicarbonate 1,250 salt 1,700 Cane sugar 4,000 Flour as a carrier 4.091 Dextrose 3,600

100,000

Hydrated distilled monoglyceride containing about 75 % water and 23% by weight monoglyceride from Distillation Products, Inc., a division of Eastman Kodak Co., Rochester, New York.

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The equipment used for mixing the dough ingredients was a Universal Model Horizontal Bread Dough Mixer, size 3 1/2 with a capacity of 113 kg and a variable speed of 24 to 72 revolutions / min, made by JH, Day, Inc. The coolant in the dumbbell was used kept at -5.5 ^0C. A uniform mixture of glycerin, Myvatex (emulsifier) and water along with a sufficient amount of ice were added to the Misdier to maintain the temperature of the dough ingredients at about 14 ° C during mixing. The solid beef shortening was melted and sprayed in the form of small droplets into the mixture contained in the mixer by means of a mixing spray nozzle. The flour and egg yolk were then added to the mixing bowl and mixed at a speed of 35 revolutions per minute for about 30 seconds, followed by further mixing at high speed, ie 68 revolutions per minute, for 81/2 minutes.

After the completion of the mixing of the first stage, a mixture of the ingredients of the dough was then made into the obtained dough second stage with continued mixing at low speed for about 30 seconds. That Mixing In the second stage there was then a mixing work End of cycle at high speed for 6 minutes.

The resulting dough product was then delivered to a forming line and passed through a conventional dough gap, which consisted of a few sets of rollers, which flattened the dough into sheets.

209033 / Π 3

The rolled webs were then brought onto a series of endless conveyor belts with web rollers, from which then a continuous sheet of dough approximately 2.5 cm thick and 45 cm wide was formed. Solid shortening then became placed on the top surface of the sheet of dough and folded the sheet of dough to form a two-layer sheet which was separated by the shortening · The overfolded Sheets were then passed through conveyor rollers to give a sheet about 1.5 mm thick and 76 cm Width · The coating method of the dough layers separated by shortening became sequential repeated and a layered product resulted from 10 dough sheet layers, each through the shortening were separated.

The resulting layered dough product was then cut to the appropriate size and placed in conventional dough containers brought for pressure and cooling.

The freshly made product had an apparent strength of about 1.6 prior to being placed in the container, i.e. after mixing in the second stage. Wax examination of the finished product after the introduction and enclosure of the dough in the usual spiralgewikkelten dough trays with aluminum foil as an inner liner, and after storage for 140 days under refrigerated conditions at 4.4 ⁰ C, a pressure in the vessel of about 1.4 atm was maintained, the obtained product showed no occurrence of strupy layer due to Synersls and migration of liquid and solid components. The pressurized dough product showed no significant change in the pressure in the container, even if it had been stored for 140 days under the above conditions, the leavening gas and the dough consistency remained

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relatively constant under these conditions.

To investigate UiB the caking property of the stored under these conditions for dough products, the products were removed from the container, formed into their respective mold and placed on a baking sheet and baked in a preheated oven at 191 ⁰ C for about 10 Hinuten, Bas obtained baked product showed a baking volume, softness, crust color, grain and cell structure and symmetry that is suitable for the consumer, while a common fig product stored under identical conditions was unacceptable. After 140 days, some randomly selected products of the present example also showed significantly greater uniformity and greater product behavior compared to the customary developed dough products which had been stored for significantly shorter periods of time. The apparent firmness of common dough products is typically less than about 1.0. The molality or milling behavior of the products of this example was 4.2. The P-value for the dinner croissants according to this example was about 55, which was obtained in the following way:

1. P = -1367 +210 (7.600) -8.3 (7.600) ² +432 (1.700) -74.8 (1.70O) ²

+15.2 (2.500) -16.3 / 7.600) (1.7OQ7 -9.5ΖΪ1.7ΟΟ) (2.5ΟΟ * 7

2. P = -1367 +1596.000 -479.408 +734.400 -216.172 +38.000

-210.596 -40.375

3. P = -2313.551 +2368.400 4.P = 54.849

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Claims (1)

Claims 1. Developed dough product with extended shelf life when stored in pressure dough containers under cooling conditions, characterized by a content of the developed dough product of the following components: a) 100 parts by weight of Hehl, b) an edible polyhydric alcohol in an amount ranging from at least 3 to about 10 parts by weight, c) an edible salt in amounts of at least 2 to about 4 parts by weight, d) an effective amount of an edible Eaulgators, which to prevent the development of a syrupy layer of not more than 1 part by weight of syrup for every 2500 parts by weight of dough product when the developed dough product is stored in a pressure vessel at about 1.4 atmospheres at 4.4 ^° C for 100 days is sufficient, e) about 3 to about 10 parts by weight cane sugar f) at least 3, but less than 9 parts by weight of dextrose, and G) about 35 to less than 65 parts by weight of water, wherein the developed dough product further has an apparent firmness of at least 1.25 and a P-value of at least 35 according to the following equation, P * -1367 +210 S _u -8.3 S _u ² +432 S _a -74.8 S _fi ² +15.2 H - 16.3 S _n S _a -9.5 S _a H wherein, based on the total weight of the dough product, S Wt .- # dextrose and cane sugar and S wt. 36 salt and H Mean weight-56 of polyhydric alcohol. 209833/0312 2. dough product according to claim 1, characterized in that P has a value of about 45 or greater. 3. dough product according to claim 2, characterized in that the dough product, based on the total weight, contains at least 5 % cane sugar and dextrose. 4. dough product according to claim 1 to 3 »characterized in that that the dough leavenes an edible chemical leavening agent in an amount in the range of about 1 to about 5 percent by weight of the total weight of the dough product contains. 5. dough product according to claim 1 to 4, characterized in that that the amount of the edible polyhydric alcohol ranges from about 5 to about 8 parts by weight. 6. dough product according to claim 1 to 5 »characterized in that the salt consists of sodium chloride and the amount of salt is in the range from 2.5 to about 3.5 parts by weight and the leavening agent consists essentially of a leavening acid and a leavening base in an amount ranging from about 2 to about 5 wt -.% consists. 7. · The method according to claim 1 to 6, characterized in that the amount of cane sugar in the range of about 4 to about 3 parts by weight and the amount of the dextrose ranges from about 4 to 8 parts by weight. 8 "dough product according to claim 1 to 7» characterized in that that the amount of water is in the range from 40 to more intimate than 55 parts by weight. 2038S3 / 0312 9. dough product according to claim 1 to 8, characterized in that that P has a value of at least 50 10 · Dough product according to claims 1 to 9 »characterized in that that the apparent firmness of the dough is at least 1.4. 11 · dough product according to claim 1 to 10, characterized in that the amount of polyhydric alcohol is about P is 7 parts by weight 12. Dough product according to claim 1 to 11, characterized in that that the amount of the salt is about 3 parts by weight. 13. Dough product according to claim 1 to 12, characterized in that that the amount of cane sugar is about 5 to about 7 parts by weight. 14. dough product according to claim 1 to 13, characterized in that the amount of dextrose is about 6 parts by weight ^ wears. 15. Dough product according to claim 1 to 14, characterized in that that the P-value is greater than about 55, but less than 100. 16 _O dough product according to claims 1 to 15, characterized in that the polyhydric alcohol consists of glycerine and the apparent dough firmness is greater than approximately 1.6. 209833/0312 17. Dough product according to claim 1 to 16, characterized in that that the amount of water is about 45 parts by weight. 18. dough product according to claim 1 to 17, characterized in that the amount of the emulsifier in the range of is about 2 to about 4% by weight of the total weight of the dough product. 19. Dough product according to claim 18, characterized in that that at least the greater part of the effective emulsifier weight from a monoglyceride with an ester group 16 to 18 carbon atoms inclusive. 20.Cooled dough product item contained in a container; consisting of: A) a sealed container designed to allow gas to escape from the container; and B) the developed dough contained in the container, the dough having a pressure of from about 0.7 to about 1.8 atmospheres, so that the dough effectively closes the container against the escape of gas from it is, where the developed dough product contains as components: a) 100 parts by weight of flour, b) an edible polyhydric alcohol in an amount ranging from at least 3 to about 10 parts by weight, c) an edible salt in amounts of at least 2 to about 4 parts by weight, d) an effective amount of an edible emulsifier sufficient to prevent the development of a syrupy layer of no more than 1 part by weight of syrup for every 2500 parts by weight of dough product on storage 209833/0312 of the developed dough product in a pressure vessel at about 1.4 atmospheres at 4 _f 4 ° C for 100 days is sufficient, e) about 3 to about 10 parts by weight cane sugar, f) at least 3, but less than 9 parts by weight of dextrose, • and g) about 35 to less than 65 parts by weight of water, wherein the developed dough product further has an apparent firmness of at least 1.25 and a P-value of at least 35 according to the following equation, P ^ -1367 +210 S "-8.3 S ² + 432 S ₀ -74.8 S _o ² +15.2 H IX u 3 et - 16.3 S _u S _a -9.5 S _a H wherein, based on the total weight of the dough product, S Gev .-% dextrose and cane sugar and S. wt.-96 salt and H CL % By weight of polyhydric alcohol mean 21. Dough item according to claim 20, characterized in that that the developed dough product has a chemical leavening agent uniformly distributed in an amount in the range of about 1 contains up to about 5% by weight of the total weight of the dough, with the chemical leavening agent has a sufficient amount of leavening gas pressure in combination with the dough to be effective Completion of the container before the gas outlet supplies. 22 · Dough item according to claims 20 to 21, characterized in that the dough product has a P value of 45 or greater owns. 23 · Dough item according to claims 20 to 22, characterized in that the dough product, based on the total · weight, contains at least 5 % cane sugar and dextrose. 209833/0312 24. Dough item according to claim 20 to 23 »characterized in that that the dough leavenes an edible chemical leavening agent in an amount in the range contains from 1 to about 5 percent by weight of the total weight of the dough product. 25 dough item according to claim 20 to 24, characterized in that that the amount of the edible polyhydric alcohol ranges from about 5 to about 8 parts by weight lies· 26. Dough article according to claim 20 to 25, characterized in that the salt consists of sodium chloride and the amount of salt is in the range from about 2.5 to about 3.5 parts by weight and the leavening agent consists essentially of a leavening acid and a Propellant base in an amount ranging from about 2 to about 5 % . 27. Dough item according to claim 20 to 26, characterized in that that the amount of cane sugar is in the range of about 4 to about 8 parts by weight and the amount of dextrose ranges from about 4 to about 8 parts by weight. 28. Dough item according to claim 20 to 27, characterized in that that the amount of water ranges from 4 to less than 55 parts by weight. 29. Dough item according to claim 20 to 28, characterized in that that P has a value of at least 50. 30. Dough item according to claim 20 to 29, characterized in that that the apparent firmness of the dough is at least 1.4. 209833/0312 2104U3U 31. Dough article according to claim 20 to 30, characterized in that the dough product e ± a contains chemical leavening agent in an amount in the range of 2 to 4 wt. % Of the total weight of the dough product, sodium bicarbonate serving as leavening base. 32 · Dough item according to claim 20 to 31, characterized in that that the amount of the polyhydric alcohol is about 7 parts by weight. 33. Dough object according to claim 20 to 32, characterized in that that the amount of the salt is about 3 parts by weight. 34. Dough item according to claim 20 to 33, characterized in that that the amount of cane sugar is about 5 to about 7 parts by weight. 35. Dough item according to claim 20 to 34, characterized in that that the amount of dextrose is about 6 parts by weight. 36. Dough item according to claim 20 to 35, characterized in that that the P-value of the dough is greater than about 55 but less than 100. 37. Dough item according to claim 20 to 36, characterized in that that the polyhydric alcohol consists of glycerine and the apparent dough strength is greater than about 1.6 is. 38. Dough item according to claim 20 to 37, characterized in that that the amount of water in the dough is about 45% by weight. 209833/0312 39 · Dough item according to claim 20 to 38, characterized in that that the amount of emulsifier in the dough is in the range of about 2 to about 4 percent by weight of the total weight of the dough product lies, 40 dough item according to claim 20 to 39, characterized in that that at least a larger part of the effective emulsifier weight consists of a monoglyceride, the one ester group having 16 to 18 carbon atoms inclusive contains. 209833/0312