EP0429549A1 - Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes - Google Patents

Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes

Info

Publication number
EP0429549A1
EP0429549A1 EP19890912077 EP89912077A EP0429549A1 EP 0429549 A1 EP0429549 A1 EP 0429549A1 EP 19890912077 EP19890912077 EP 19890912077 EP 89912077 A EP89912077 A EP 89912077A EP 0429549 A1 EP0429549 A1 EP 0429549A1
Authority
EP
European Patent Office
Prior art keywords
product
degree
dough
edible
agent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19890912077
Other languages
German (de)
English (en)
Inventor
Victor T. Huang
R. Carl Hoseney
Ernst Graf
Katy Ghiasi
Linda C. Miller
Jean L. Weber
Karin C. Gaertner
Kristin L. Matson
Antoinette M. Hunstiger
Deborah E. Rogers
Israel A. Saguy
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pillsbury Co
Original Assignee
Pillsbury Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pillsbury Co filed Critical Pillsbury Co
Priority to EP94102720A priority Critical patent/EP0617896B1/fr
Publication of EP0429549A1 publication Critical patent/EP0429549A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/28—Organic sulfur compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Definitions

  • Microwaves are at the lower energy end of the electromagnetic radiation spectrum which includes gamma rays, X-rays, ultraviolet, visible light, near infrared, infrared radiation, microwaves and radio waves.
  • Microwave processing offers advantages over conventional oven heating for some food products because it produces rapid product heating without excessively high surface temperatures. However, this type of heating is "opposite to" conventional cooking of foods with respect to moisture and heat transfer.
  • the present invention relates to solutions for overcoming or reducing at least two problems relating to crumb texture attendant with heating precooked or uncooked bread-like products in a microwave oven.
  • Precooked and uncooked bread-like products may exhibit both toughness and firmness as a result of microwave heating.
  • a major technical difficulty for microwaving bread ⁇ like products is the development of the aforediscussed unacceptable texture.
  • the outer crust layer may become so tough that it is difficult to tear such a product.
  • the inner crumb may become very difficult to chew.
  • the textural quality can deteriorate much faster than that of a conventional oven baked product during the course of cooling. Overcooking in a microwave oven may exacerbate the problem while a reduction in overall cooking or reheating may reduce toughness and firmness.
  • Toughness can be defined and assessed in sensory terms as a leathery or rubbery eating texture. For example, a bagel is tough while a croissant is tender. Firmness can be defined and assessed in sensory terms as the force required to bite through the sample without tearing or pulling. A "stale" dough-based product can be characterized as firm while fresh bread immediately after conventional cooking would be considered non-firm.
  • Whether or not a product is tough or firm or, more accurately, is objectionably tough or firm depends on the product type and the consumer. For example, the expectation for bread is that it should be soft and not tough. If bread had a bagel texture it would be objectionable because of the toughness. However, a bagel, even though it is tough, is not objectionable since the expectation is for a product that has a tough texture. Thus, the type of product and the consumer will set the standard for what level of toughness or firmness is objectionable or desirable.
  • Additional factors may affect product identity. Some of these factors include, for example: type of fat; type of leavener; dough formation method; method of fat inclusion; method of cooking the product e.g., steaming, frying, baking, etc.; method of assembling the dough product, for example, laminating versus nonlaminating, etc. These and many related factors and principles are discussed in Hoseney (1986).
  • Dough-based products may be prepared from one cereal grain flour or mixtures of several cereal grain flours.
  • the cereal flour should be capable of forming a viscoelastic continuous protein matrix upon hydration.
  • the present invention easily permits maintenance of product identity while being able to freely manipulate toughness and firmness. Toughness and firmness can be reduced from any point along scales ranging from non-tough and non-firm products to very firm and tough products. More specifically, the present: invention involves methods to reduce toughness and firmness to the desired degree relative to a similar formula product when heated in a microwave oven. The present invention provides the latitude to manipulate toughness and firmness regardless of the original toughness and firmness for a similar non- invention product.
  • the present invention involves means and methods to reduce the degree of the above-mentioned toughening and/or firming of bread-like products upon their heating, e.g., reheating or cooking by microwave irradiation.
  • the present invention also relates to a product composition with gluten of reduced molecular weight to provide a product with improved microwaveability.
  • the present invention includes a product formulation with low pH and/or low ionic strength to provide improved microwaveability.
  • the present invention also describes a dough-based composition containing a surfactant to provide improved microwaveability.
  • Embodiments of the invention can provide good quality microwaveabie bread-like products including unleavened and leavened products.
  • Leavened products include those leavened by microorganisms such as yeast, chemicals, arid steam, etc. as is known in the art.
  • a good quality microwaveabie product including reconstitutable dry mix, fresh or raw dough, frozen dough or precooked bakery products may be prepared in the microwave oven.
  • the present invention can be practiced with starch containing or starch-based products. These products can take the form of dough products and non-dough products. Dough products will exhibit toughness and often firmness as a textural problem. Dough-based can be defined as a product which has a continuous matrix of gluten.
  • Such products have at least 4% gluten by weight in the dry flour. More preferably a dough-based product will have 6% or more gluten by weight of dry flour.
  • Non- dough products hereafter referred to as batter-based products, are characterized in that they have minimal or no gluten matrix in the plasticized mixture of flour and plasticizers.
  • batter-based products have low gluten i.e., less than about 8% gluten by weight of dry flour, and can have no gluten.
  • Batter-based products may exhibit firmness as a result of microwave heating and not toughness because of the lack or low degree of the continuous gluten matrix.
  • toughening is predominantly a protein related phenomenon, more specifically a gluten related phenomenon.
  • firming is a predominantly starch related phenomenon.
  • any cereal grain based product from which a dough or batter can be made can be utilized. Firming in any of these products may be improved by practice of this invention. Products containing on a dry flour basis, at least 4% gluten may utilize the invention to reduce toughening.
  • Combinations of cereal grains can also be utilized to form a dough or batter. Cereal grains include wheat, corn, rye, barley, oats, sorghum, triticale, etc.
  • bread-like product is not limited to breads as defined in the standards of identity under the Food, Drug and Cosmetic Act.
  • Bread-like products include such foods as breads, biscuits, cornbread, quickbreads, pastries, sweet rolls, pita bread, pie crust, pizza crust, pasta, dumplings, etc. whether or not the product is made from a dough-based product or batter-based product as defined herein.
  • the term “dough-based product” includes products that are partially cooked or cooked and were in a dough form just prior to cooking by any means.
  • the term “dough-based product” also includes products that are dough prior to cooking or reheating in a microwave oven. Dough may be defined as a viscoelastic substance which is developed or partially developed.
  • batter based product includes products that are partially cooked or cooked and were in batter form just prior to cooking.
  • batter based product also includes products that are batter prior to cooking or reheating in a microwave oven.
  • Batter may be a liquid or can be a pastry material much like “brownie dough” or “cookie dough”.
  • a product intermediate is either a dough based or batter based product in whatever form, for example, in a cooked, partially cooked or uncooked (raw) state just prior to exposure to microwave radiation.
  • the products when cooked typically have a composition by weight of about 20-85% flour, about 15 to 45% total water, and about 0 to 50% fat.
  • the products in their uncooked condition typically have a composition by weight of about 20 to 80% flour, about 18 to 55% total water, and about 0 - 45% fat.
  • Dry mix as used herein means a mixture of ingredients normally used to make a dough or batter as is known in the industry. Such mixes can come in any package size and are generally sold through retail, food service or commercial outlets.
  • the dry mix has added to it liquid ingredients such as water and fats, which are plasticizers, and other optional ingredients such as eggs, etc.
  • An acceptable texture is more like the texture of a conventionally cooked equivalent or similar product as is known in the industry.
  • Conventional cooking includes convection, conduction, non-microwave irradiation like radiant heat cooking, electrical resistance heating i.e., the food product or bread-like product is used to conduct current, etc.
  • the invention product texture is better than the texture of an equivalent product without using the invention.
  • a similar or equivalent product is a product that has substantially the same formula except for the ingredient(s) added or processing for microwave texture improvement as hereinafter described. Such a product is also analogously processed i.e., it is processed in the same way and precooked and or heated the same.
  • the improvement in product with the invention relative to a similar product without the invention being distinguishable to a consumer and is at least about 5, preferably at least about 10 or more preferably at least about 15 points on a 0-60 organoleptic relative sensory testing scale (with 60 representing high toughness or firmness) using a trained panel. Such a testing procedure is known in the art. It is preferred that the improvement in the product with the invention relative to a similar product without the invention is at least about 10%, preferably at least about 20%, and more preferably at least about 30% improvement on the relative sensory testing scale as described herein.
  • the products of the present invention comprise flour and sufficient plasticizer to form a dough or batter.
  • the dough or batter can include aqueous and nonaqueous plasticizers.
  • Nonaqueous plasticizers include fats. However, in some products, added fat is not necessary, for example, with French bread.
  • the water content used herein, unless otherwise indicated is added water. It is to be understood that flour contains approximately 14% water by weight of flour.
  • a good quality cooked or uncooked microwaveabie product can be produced, such products can be distributed, and/or stored under conditions such as frozen, refrigerated (pressurized or unpressurized), and shelf-stable systems.
  • An advantage of the present invention is that the treatment means, by way of process and/or additives for the dough-based or batter-based products is effective in reducing microwave-induced toughness and firmness a distinguishable amount.
  • Another advantage of the present invention is that the treatment means for reducing toughness and/or firmness does not require special processing equipment to e fectuate.
  • Another advantage of the present invention is that the treatment means is effective for reducing the toughness or firmness from any level of toughness or firmness for an equivalent product that does not utilize the treatment means.
  • Figure 1 Graphically illustrates different product identities and the corresponding product characteristics
  • Figure 2 shows the effect of a reducing agent on product quality.
  • Figure 3 shows the effect of an alpha, beta- unsaturated carbonyi compound on product quality.
  • Figure 4 shows the effect of a fast acting oxidant on product quality.
  • Figure 5 A and B show the effect of proteolytic enzymes on product quality.
  • Figure 5A shows B. subtilis protease and
  • Figure 5B shows licheniformis protease.
  • Figure 6 shows the effect of low pH and ionic strength on product quality.
  • Figure 7 shows the effect of urea on relative firmness as measured by a Kramer shear press.
  • Figure 8 shows the effect of surfactants on product quality.
  • Figure 9 shows the effect of overmixing on product quality.
  • Figure 10 shows the effect of wheat flour type on product quality.
  • the present invention provides means and methods for controlling toughening and firming in microwaved dough- based and batter-based products. As discussed above, these attributes of the product can, when not properly controlled, cause negative consumer reactions to the products.
  • microwave energy to dough-based and batter-based products provides additional or different structures in the resulting cooked or reheated product as compared with conventionally cooked or heated products.
  • structure building elements such as protein and starch interact to provide the desired structure.
  • Microwave heating accentuates formation of or enhances this structure, which may cause textural problems.
  • theories are presented herein concerning potential bases of microwave-induced toughening and firming. These theories are included to more fully envision but not limit uses of the present invention but may eventually prove to be incomplete or inaccurate.
  • Toughening of dough-based and batter-based products subjected to microwaving is thought to be predominantly a protein related pnenomenon. It has been found that such toughening can be significantly reduced by the use of protein interaction inhibitors.
  • Protein interactions or toughness may be inhibited by treatment means, for example, by processing such as overdevelopment or the inclusion of agents such as preferential binding materials such as surfactants, by reduction in the molecular weight of the protein, by increasing electrostatic repulsion and by using hydrogen bond breakers.
  • treatment means for example, by processing such as overdevelopment or the inclusion of agents such as preferential binding materials such as surfactants, by reduction in the molecular weight of the protein, by increasing electrostatic repulsion and by using hydrogen bond breakers.
  • Firming induced by microwaving may be reduced by limiting the starch-starch interaction. This can be done by treatment means, for example, by processing such as overdevelopment or by the inclusion of agents that limit the amount of starch swelling.
  • Exemplary starch swelling inhibitors include surfactants or shortenings. Substances characteristically inhibiting protein-protein interactions have been found to often decrease microwave- induced firming.
  • a panel of trained people was used to evaluate products.
  • An initial training session was used to familiarize the panelists with the range of products that would be tested. Reference standards were presented in this session to train the panelists to recognize the differences between the product attributes that were to be measured.
  • the trained panel marked two reference products used as standards on a 0-60 point line scale with 0 being the low end and 60 the high end.
  • Two standards (low end and high end of the scale) were tasted prior to each evaluation session, and were marked on the score sheets.
  • the presentation of references at each session was used so that responses which occurred at different times could be standardized. The mean score is reported. Evaluations by panelists which were significantly different from the remainder of the panel were eliminated from consideration. This testing procedure is more fully disclosed in Moskowitz (1983), the entire disclosure of which is incorporated herein by reference.
  • Firmness was assessed by the force required to bite through the sample without tearing or pulling.
  • Toughness was assessed as the rate of breakdown at which the sample came apart during mastication.
  • Crumb samples (4.0 x 4.0 x 1.5 cm) were cut using a template.
  • a crumb sample is a product sample taken from the interior section of the product with no crust.
  • the crosshead speed was 12.7 cm/minute.
  • the stress (kPa) was continuously recorded up to 200% strain.
  • the instrumental results were correlated with assessments of a trained panel. To establish correlations between the sensory scores and the instrumental measurements of maximum stress (kPa) measured with the Kramer Shear Press, twenty different dough products conventionally baked and/or microwaved, were assessed.
  • Inhibitors of protein-protein interactions include compounds or agents that preferentially react or bind with proteins to minimize these interactions. Sufficient protein interaction inhibitor may be added to dough prior to microwave cooking or reheating to reduce toughening.
  • surfactants may be used to reduce protein-protein interaction and subsequent toughening induced by microwave irradiation.
  • Surfactants have been used in conventionally cooked dough products for the purpose of dough conditioning (strengthening dough) and to prevent staling.
  • Usable or potentially usable surfactants include stearyl- 2-lactylates; sorbitan mono-fatty acid esters; monoglvcerides; 1-propylene glycol mono-fatty acid esters; sucrose fatty acid esters; diacetyl tartaric acid ester of monogycerides and ethoxylated monoglycerides; polysorbate 60; polysorbate 80, etc.
  • Figure 8 shows that the effect of surfactants is independent of HLB values.
  • HLB values are represented by the following emulsifiers respectively:
  • Another class of interaction inhibitors acts to reduce he molecular weight of the protein. This can be done by the cleavage of gluten disulfide bonds with mixing agents (disulfide reductants), e.g., cysteine (see Figure 2), glutathione from dry yeast, bisulfites, dithiothreitol, and mercaptoethanol.
  • mixing agents disulfide reductants
  • cysteine see Figure 2
  • glutathione from dry yeast bisulfites, dithiothreitol, and mercaptoethanol.
  • Gluten disulfide bonds can be broken by mixing and their reformation can be prevented by the addition of alpha, beta-unsaturated carbonyl compounds such as sorbate, maleate, N-ethylmaieimide, cinnamate, ferulate, fumarate, cinnamaldehyde, crotonaldehyde, maleic anhydride and acrolein.
  • alpha, beta-unsaturated carbonyl compounds such as sorbate, maleate, N-ethylmaieimide, cinnamate, ferulate, fumarate, cinnamaldehyde, crotonaldehyde, maleic anhydride and acrolein.
  • Figure 3 shows the effect of potassium sorbate on the firmness and toughness of biscuits.
  • Fast acting oxidants such as potassium iodate, calcium iodate or diazocarbonamide represent a class of compounds that may produce alpha, beta-unsaturated carbonyl compounds, for example, during high shear mixing.
  • Figure 4 shows the effect of potassium iodate (KIO.,) on product quality. Any oxidizing agent with reduction potential higher than that of ortho or para-quinones is expected to be functional.
  • the molecular weight of proteins can also be reduced by the enzymatic hydrolysis of peptide bonds.
  • the bacterial proteases tested were effective at decreasing microwave-induced toughness and firmness. Other plant, animal and microbial proteases are also expected to be effective.
  • One Anson Unit (AU) is the amount of enzyme which, under standard conditions, liberates an amount of TCA soluble product which gives the same color with phenol reagent as one milliequivalent of tyrosine.
  • the standard conditions are: substrate — denatured hemoglobin, temperature — 25"C, pH — 7.5, reaction time — 10 minutes.
  • Figure 5 shows that the level of enzymes was directly related to product quality.
  • a preferred group of ingredients are yeast extracts and autolysates which contain both protease and glutathione as a reducing agent.
  • Hydrogen bonds in gluten can also be broken to reduce protein interactions. These relatively weak bonds can be broken with chemicals such as urea, guanidine, dimethylsulfoxide and N,N-dimethylformamide. Although all the above hydrogen bond-breaking compounds are not food approved, at least some were tested to see if disruption of hydrogen bonds reduced firmness. As shown in Figure 7, increasing concentrations of urea decreases firmness. Since decreases in firmness and toughness attributes are highly correlated, the firmness results shown probably also represent the reduction in toughness.
  • a deamidase can be used to hydrolyze asparagine and glutamine to aspartic and glutamic acid residues. Approximately 35% - 40% of the 20 amino acids present in gluten are asparagine and glutamine. Their enzymatic hydrolysis to aspartic acid and glutamic acid, respectively, decreases the isoelectric point of gluten molecules and also decreases their hydrophobicity which reduces hydrophobic interaction. Also, the pH of the product will be higher than the isoelectric point of gluten and in the presence of high electrolyte concentration from leavening agents and added salt, the protein-protein ionic attraction will be minimized.
  • the second approach for minimizing ionic attraction is to lower the product pH and ionic strength.
  • the high net positive charge on the protein at low pH also results in electrostatic repulsion, particularly at low ionic strength.
  • an unexpected finding is that by encapsulating soda, the pH and/or ionic strength effect which significantly reduces microwave-induced toughening is magnified.
  • the pH can be lowered using any food grade acid.
  • a preferred group of acids are alpha, beta-unsaturated carboxylic acids. Fruits high in these " kinds of acids or even cinnamon which contains alpha, beta-unsaturated aldehydes and acids may be included, too.
  • the foregoing methods may be utilized to reduce microwave-induced toughness in precooked dough-based products that are reheated in the microwave oven, in products which are cooked from the dough form in a microwave oven, and in products reconstituted from dry mixes and then cooked in a microwave oven.
  • the rate of firming upon cooling is accelerated by microwave reheating or cooking.
  • the reasons for the accentuation of both toughening and firming is not completely understood. While toughening has been found to be predominantly a protein-related phenomenon, firming has been found to be predominantly a starch-related phenomenon.
  • the solutions for microwave-induced firming can be used for both dough-based and batter-based bread ⁇ like products.
  • Starch-starch interaction can be minimized by a broad class of inhibitors such as surfactants, ' hydrogen bond breaking agents, and high molecular './eight polymers such as gums. Since starch granules are embedded in a gluten film all the gluten interaction inhibitors described above for minimizing toughening development may also minimize firming because the degree of swelling and ensuing starch interaction is modified by the presence of the gluten film. Examples include low ionic strength and/or pH, chemical reducing agents, surfactants, etc.
  • Firmness can also be reduced by decreasing the product cooling rate after reheating or cooking in the microwave oven. This can be done by cooling the product in an enclosed plastic pouch after heating or cooking as disclosed by Anderson et al., cited above.
  • the desired product structure can be obtained by processing steps such as chemical or yeast leavening of dough combined with intermittent punching which leads to subdivision of air cells.
  • the present invention is particularly applicable to those bread like products which, when cooked either by conventional means or microwave radiation, may contain ingredients as described above and other additional ingredients can be contained in the product as are known in the art.
  • the products herein described in their uncooked state i.e., the batter or dough state may contain ingredients as described above and additional ingredients as are known in the art.
  • Refrigerated doughs are known in the industry. They are raw or fresh dough stored in a sealed container. When pressurized, the gauge pressure is in the range of between about one-half and about 2 atmospheres, preferably about 1 atmosphere. Refrigerated storage temperatures are less than about 5"C and preferably in the range of between about O'C and about 5"C. Storage time is typically 6-12 weeks.
  • Frozen doughs are stored at a temperature of less than 0"C and preferably less than about -10 C.
  • the invention further extends to a refrigerated or frozen dough product suitable for heating or cooking by microwave irradiation, and to an edible product heated or cooked by microwave irradiation, which products have been produced using any of the methods of this invention.
  • the biscuits were made according to the following procedure:
  • the proofed product can be covered and stored frozen or refrigerated until use for microwave baking.
  • the proofed product can be cooked (e.g. 232 ⁇ C for 7 minutes) in the oven prior to storage.
  • the biscuits were made according to the following procedure:
  • Doughs were prepared according to the straight dough process described by Finney (1984) except a 1500 g batch was prepared using a model N-50 Hobart mixer equipped with a dough hook. From that dough, 300 g loaves were baked in a conventional oven for 24 minutes at 218"C. After cooling, the loaf was cut into 1.25 cm, 18 g slices. The slices were microwaved on high for 25 seconds. The microwaved slices were evaluated using the Kramer Shear Press as described above. Sample J gave consistently lower firmness and toughness values than sample I. TABLE 8
  • This example shows the effect of protease on firmness and toughness of frozen dough product.
  • Chemically leavened biscuits were cooked in the microwave oven from frozen raw dough.
  • the biscuits had the following formulas:
  • the biscuits were made according to the following procedure: 1. Mixing - Preblend all dry ingredients in Hobart bowl with a Model N-50 mixer at low speed (#1) for 1 1/2 min with dough hook. Add molten shortening while preblending. Add water and mix for an additional 2 minutes.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Cette invention concerne un moyen de traitement permettant de réduire la dureté et/ou la fermeté dues aux micro-ondes, dans des produits analogues au pain cuits ou chauffés par micro-ondes. L'invention permet la conservation de l'identité du produit et la réduction de la dureté et/ou de la fermeté quelle que soit la dureté ou la fermeté que présenterait le produit sans le moyen de traitement. Ledit moyen de traitement comprend des agents ajoutés et des étapes de traitement permettant de réduire la dureté et/ou la fermeté.
EP19890912077 1988-06-29 1989-06-29 Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes Withdrawn EP0429549A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP94102720A EP0617896B1 (fr) 1988-06-29 1989-06-29 Produits à base d'amidon déstinés à un cuisson ou à un chauffage par micro-ondes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US21307588A 1988-06-29 1988-06-29
US213075 1988-06-29

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EP0429549A1 true EP0429549A1 (fr) 1991-06-05

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EP19890912077 Withdrawn EP0429549A1 (fr) 1988-06-29 1989-06-29 Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes

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EP (2) EP0617896B1 (fr)
AU (1) AU4484889A (fr)
CA (1) CA1318171C (fr)
DE (1) DE68929424T2 (fr)
WO (1) WO1990000010A2 (fr)

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WO1990000010A2 (fr) 1990-01-11
DE68929424T2 (de) 2003-04-30
EP0617896B1 (fr) 2002-09-11
EP0617896A3 (fr) 1994-12-07
WO1990000010A3 (fr) 1990-09-20
CA1318171C (fr) 1993-05-25
DE68929424D1 (de) 2002-10-17
AU4484889A (en) 1990-01-23
EP0617896A2 (fr) 1994-10-05

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