EP3484296A1 - Compositions de pâte réfrigérée, conditionnée et stable - Google Patents

Compositions de pâte réfrigérée, conditionnée et stable

Info

Publication number
EP3484296A1
EP3484296A1 EP17743145.9A EP17743145A EP3484296A1 EP 3484296 A1 EP3484296 A1 EP 3484296A1 EP 17743145 A EP17743145 A EP 17743145A EP 3484296 A1 EP3484296 A1 EP 3484296A1
Authority
EP
European Patent Office
Prior art keywords
dough
packaged
flour
package
raw
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Withdrawn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
EP17743145.9A
Other languages
German (de)
English (en)
Inventor
David J. Domingues
Craig A. DOWD
Alison GRAY
Scott Kackman
Susan H. MESSICK
Christine O'connor
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.)
General Mills Inc
Original Assignee
General Mills Inc
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
Priority claimed from US15/210,569 external-priority patent/US20180014548A1/en
Application filed by General Mills Inc filed Critical General Mills Inc
Publication of EP3484296A1 publication Critical patent/EP3484296A1/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Withdrawn legal-status Critical Current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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient

Definitions

  • the invention relates to refrigerator-stable, raw, yeast-containing dough compositions, refrigerated packaged products containing the dough, and related methods.
  • Packaged raw dough products can provide consumers with a convenient way to enjoy fresh-baked dough products without the need to spend significant time preparing the dough for baking.
  • packaged raw dough products are either provided as refrigerated products or frozen products.
  • Refrigerated raw dough products generally rely on chemical leavening systems because such leavening systems can be easily controlled to prevent over pressurizing the packaging due to gas release from the dough during shelf life. Even so, many refrigerated dough products are packaged in pressurized cans to prevent the packaging from rupturing during shelf life.
  • many consumers are looking for alternatives to both chemically leavened dough and the typical canned dough formats.
  • a packaged dough product includes a yeast-leavened raw dough enclosed in a package.
  • the dough can include 0.1 % to 5% by weight yeast (e.g., Mai- yeast), and can have an apparent viscosity of 1000 to about 2000 Brabender Units (BU) and a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc at refrigeration temperatures.
  • yeast e.g., Mai- yeast
  • BU Brabender Units
  • a packaged dough product provided herein can additionally have at least one of, or any combination of: a) a flour component in the dough that includes a composite flour in an amount of from about 10% to about 50% by weight of the flour component, the composite flour including at least 95% isolated starch; b) an oil content in the dough of about 2% to about 6% by weight of the dough; or c) gas in a headspace in the package including at least 50% inert gas.
  • a packaged dough product can include a yeast- leavened raw dough enclosed in a package, the dough including 0.1 % to 5% by weight yeast (e.g., Mai- yeast), and having an apparent viscosity of 1000 to about 2000 Brabender Units (BU) and a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc for at least 14 days at refrigeration temperatures.
  • yeast e.g., Mai- yeast
  • BU Brabender Units
  • a raw dough can include at least two of any combination of: a) a flour content in the dough that includes a composite flour in an amount of from about 10% to about 50% by weight of the flour content, the composite flour including at least 95% isolated starch; b) an oil content in the dough of about 2% to about 6% by weight of the dough; or c) gas in a headspace in the package including at least 50% inert gas.
  • an isolated starch in a composite flour can include from 30% to 70% isolated potato starch.
  • a composite flour can include a protein concentrate or protein isolate.
  • a flour component can have an amylase activity of
  • a flour component can have a starch content that contains less than 5% damaged starch by weight of the starch content.
  • a dough can include an ethanol ingredient in an amount of about 0.8% to about 1.4% by weight of the dough.
  • a package can be non-pressurized.
  • a package can be vented. In some embodiments, a package can be a pouch.
  • a packaged dough product can have a headspace gas that contains essentially all inert gas.
  • a packaged dough product can have a shelf life at refrigerated temperatures of at least 30 days. In some embodiments, the density of a dough in a packaged dough product can be stable over at least 30 days at refrigeration temperatures. [0011] In some embodiments, a dough in a packaged dough product provided herein can require no proofing time between removal from the package and before cooking.
  • a dough in a packaged dough product can be any suitable dough in a packaged dough product.
  • a dough in a packaged dough product can be sheet rolled into a scroll
  • a dough in a packaged dough product can be a raw pizza crust. In some embodiments, a dough in a packaged dough product can be formed into a raw bread loaf.
  • a method of making a packaged dough product includes combining dough ingredients to make a raw dough, shaping the raw dough into pieces, and packaging the shaped raw dough pieces into a package to produce the packaged dough product, where the raw dough pieces have a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc at refrigeration temperatures.
  • a raw dough used in a method of making a packaged dough product herein can include 0.1% to 5% by weight yeast (e.g., Mai- yeast) and can have an apparent viscosity of 1000 to about 2000 Brabender Units (BU), where the raw dough can include one or both of: a) a flour component that includes a composite flour in an amount of from about 10% to about 50% by weight of the flour component, the composite flour including at least 95% isolated starch; or an oil content of about 2% to about 6% by weight of the raw dough.
  • yeast e.g., Mai- yeast
  • BU Brabender Units
  • a method of making a packaged dough product can include combining dough ingredients to make a raw dough, shaping the raw dough into pieces, and packaging the shaped raw dough pieces into a package to produce the packaged dough product, the raw dough pieces having a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc at refrigeration temperatures.
  • a raw dough used in a method of making a packaged dough product herein can include 0.1 % to 5% by weight yeast (e.g., Mai- yeast), and can have an apparent viscosity of 1000 to about 2000 Brabender Units (BU), where a flour component in the raw dough can include a composite flour in an amount of from about 10% to about 50% by weight of the flour component, the composite flour including at least 95% isolated starch, and/or the raw dough can include an oil content of about 2% to about 6% by weight of the raw dough.
  • yeast e.g., Mai- yeast
  • BU Brabender Units
  • a method of making a packaged dough product can include a step of replacing air in a headspace of the package with at least 50% inert gas.
  • a method of making a packaged dough product includes combining dough ingredients to make a raw dough, shaping the raw dough into pieces, packaging the shaped raw dough into a package, and replacing air in a headspace of the package with at least 50% inert gas to produce the packaged dough product, the raw dough pieces having a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc at refrigeration temperatures.
  • a raw dough used in a method of making a packaged dough product herein can include 0.1% to 5% by weight yeast (e.g., Mai- yeast) and can have an apparent viscosity of 1000 to about 2000 Brabender Units (BU).
  • a method of making a packaged dough product includes combining dough ingredients to make a raw dough, shaping the raw dough into pieces, packaging the shaped raw dough pieces into a package, and replacing air in a headspace of the package with at least 50%> inert gas to produce the packaged dough product, the raw dough pieces having a stable density of no less than 0.950 g/cc to no more than 1.14 g/cc at refrigeration temperatures.
  • a raw dough used in a method of making a packaged dough product herein can include 0.1% to 5% by weight yeast (e.g., Mai- yeast), and can have an apparent viscosity of 1000 to about 2000 Brabender Units (BU), where the dough has one or both of: a) a flour component that includes a composite flour in an amount of from about 10% to about 50% by weight of the flour component, the composite flour including at least 95% isolated starch; or b) an oil content of about 2% to about 6% by weight of the raw dough.
  • yeast e.g., Mai- yeast
  • BU Brabender Units
  • an isolated starch in a composite flour includes from 30% to 70% isolated potato starch.
  • a composite flour can include a protein concentrate or protein isolate.
  • a flour component in a raw dough can have an amylase activity of 36 Beta amyl-3 U/g of the flour component or less.
  • a flour component in a raw dough can have a starch content that contains less than 5% damaged starch by weight of the starch content.
  • a raw dough can be any suitable material.
  • an ethanol ingredient in an amount of about 0.8% to about 1.4% by weight of the raw dough.
  • a package can be non- pressurized. In some embodiments of a method provided herein, a package can be vented. In some embodiments of a method provided herein, a package can have a headspace that has essentially all inert gas. In some embodiments of a method provided herein, a package can be a pouch.
  • a packaged dough product can have a shelf life at refrigerated temperatures of at least 30 days. In some embodiments of a method provided herein, a packaged dough product can have a stable density over at least 30 days at refrigeration temperatures.
  • a raw dough can be any suitable material.
  • a raw dough can be formed into a sheet from about 1 mm to about 6 mm thick. In some embodiments of a method provided herein, a raw dough sheet can be rolled into a scroll configuration. In some embodiments of a method provided herein, a raw dough can be a pizza crust. In some embodiments of a method provided herein, a raw dough can be a bread loaf.
  • Figure 1 is a graph of amylase activity for a range of dough compositions.
  • Figure 2 is a plot of experimental data relating to carbon dioxide release over a range of dough compositions.
  • Figure 3 is a plot of experimental data relating to carbon dioxide release rate over a range of dough compositions.
  • Figure 4 is a plot of experimental data relating to carbon dioxide release rate over a range of dough compositions.
  • Figure 5 is a plot of experimental data relating to specific volume of a dough over a range of carbon dioxide release rates.
  • Figure 6 is a plot of experimental data relating to dough specific volume versus time for doughs having different carbon dioxide release rates.
  • Figure 7 is a plot of experimental data relating to dough specific volume versus carbon dioxide release rate, over different refrigeration periods.
  • Figure 8 is a plot of experimental data relating to carbon dioxide release rate over a range of dough compositions, and MAL- yeast content.
  • Figure 9 is a plot of experimental data relating to dough density over time, comparing the effects of flour components and gluten content.
  • Figure 10 is a plot of experimental data relating to carbon dioxide release over time, comparing the effects of flour components and gluten content.
  • Figure 1 1 is a plot of experimental data relating dough density over time, comparing the effects of oil content and gluten content.
  • Figure 12 is a plot of experimental data relating dough density over time, comparing the effects of oil content and gluten content.
  • Figure 13 is a plot of experimental data relating to dough density over time, comparing the effects of headspace flush composition.
  • Figure 14 is a plot of experimental data relating carbon dioxide headspace over time, comparing the effects of headspace flush composition.
  • Figure 15 shows packaged dough compositions that have been stored in rolled form at refrigerated conditions, then unrolled.
  • 15A shows a dough that had a headspace flushed with 100% nitrogen.
  • 15B shows a dough that had a headspace flushed with 50% nitrogen and 50% carbon dioxide.
  • 15C shows a dough that had a headspace flushed with 100% carbon dioxide.
  • Figure 16 Figure shows concentrations of carbon dioxide in headspaces of a packaged dough products, some containing ethanol.
  • yeast leavened doughs can be found as frozen products, these
  • yeast leavened dough in a refrigerator-stable format has proven difficult because yeast activity is not entirely halted at refrigeration temperatures.
  • unwanted dough expansion and/or gas release into the packaging during storage can result in distortion of the packaging, such as bulging or rupturing of the packaging. Distortion can not only cause consumers to find the product undesirable, and reduce the aesthetics of the package, but ruptures in the packaging can cause contamination of raw dough, which can cause illness upon consumption of products made with the dough.
  • Even rigid and/or pressurized packaging can be susceptible to distortion if there is sufficient yeast activity.
  • Previous attempts at making a refrigerator stable, yeast-leavened dough were either unsuccessful, or had a limited shelf life (e.g., less than 20 days).
  • a packaged dough provided herein is formulated to maintain a stable density at refrigeration temperatures.
  • the inventive products described herein surprisingly achieve extended, refrigerated shelf life stability, even in a flexible packaging, without compromising the expected characteristics of a cooked dough-based product made from a fresh, yeast-leavened dough.
  • stable density refers to a density that does not vary more than 20% over at least 14 days (e.g., at least 20 days, at least 30 days, or at least 45 days) following packaging.
  • a stable density can range from 0.900 g/cc to 1 .10 g/cc over the 14 days.
  • a stable density can alternatively be described as having a particular density ⁇ 10% over the designated time frame. Under this alternative description, the example above with a stable density can be described as having a density of 1.00 g/cc ⁇ 10%>.
  • the level of density variation can be less than 20% (e.g., less than 15%, less than 10%>, or less than 5%), or alternatively, a particular density ⁇ less than 10%> (e.g., ⁇ less than 5%, or ⁇ 3%), and still be considered a stable density.
  • a stable density can be further limited to a
  • a stable density can be limited to a range of no less than 0.950 g/cc to no more than 1.14 g/cc over the designated time.
  • a stable density is a density that both does not vary more than 20% over the designated time frame and does not go below 0.950 g/cc nor go above 1.14 g/cc over the designated time frame.
  • a stable density can be limited to a range of no less than 1.00 g/cc to no more than 1.12 g/cc over the designated time.
  • a stable density is a density that both does not vary more than 20% over the designated time frame and does not go below 1.00 g/cc nor go above 1.12 g/cc over the designated time frame.
  • a stable density in a dough can also be observed as a stable dough volume.
  • the term "stable dough volume” refers to a dough that does not vary more than 20%o (e.g., no more than 10%, or no more than 5%) over at least 14 days (e.g., at least 20 days, at least 30 days, or at least 45 days).
  • a stable dough volume can increase by no more than 20% or decrease no more than 20% over at least 14 days at refrigeration temperatures.
  • a dough provided herein can expand no more than 0.2 cubic centimeters/gram dough (e.g., no more than 0.1 or 0.05 cubic centimeters/gram dough) over at least 14 days at refrigeration temperatures following packaging.
  • a packaged dough provided herein can have a relatively high apparent viscosity, along with one or more additional features, selected from: 1 ) a substrate-limited yeast (e.g., a maltose negative yeast), 2) a flour content in the dough that includes a composite flour; 3) an oil content in the dough; and 4) gas in a headspace in the packaging that includes an inert gas.
  • a substrate-limited yeast e.g., a maltose negative yeast
  • a flour content in the dough that includes a composite flour
  • oil content in the dough e.g., an oil content in the dough
  • gas in a headspace in the packaging that includes an inert gas.
  • Carbon dioxide content in dough can be controlled (e.g., by controlling the rate of production by yeast, by controlling the amount produced by yeast, by controlling the amount released from the dough, or controlling the amount absorbed by the dough) using one or more of the additional features. It is to be understood that features useful for controlling carbon dioxide content in dough can be used individually to arrive at a packaged dough having a stable density at refrigeration temperatures, or can be used in any combination.
  • Apparent viscosity is a measure of dough rheology, measured in
  • a dough provided herein can have an apparent viscosity of at least 1000 BU (e.g., at least 1 100 BU, or at least 1200 BU, or from 1000 BU to 2000 BU, or from 1200 BU to 1800 BU, or about 1300 BU to about 1600 BU).
  • a dough having a higher apparent viscosity is relatively more stiff and less flexible compared to a dough having a lower apparent viscosity. It has been discovered that a dough
  • composition that has an apparent viscosity of a least 1000 BU can exhibit a reduced amount of expansion in volume during refrigerated storage in package that is at about atmospheric pressure.
  • a dough provided herein has a relatively high apparent viscosity as compared to typical doughs, which range from about 800 BU to 1000 BU regardless of leavening type, a dough provided herein does not produce a cooked (e.g., baked or fried) dough product that is unpleasantly hard or stiff.
  • an apparent viscosity of greater than about 1600 BU can begin to negatively affect the handleability of a dough and/or texture of a cooked dough product. While some changes in handleability and/or cooked dough product may be acceptable, it is preferred that the apparent viscosity of a dough be no more than 1600. In some embodiments, apparent viscosity of a dough provided herein remains stable (e.g., within ⁇ 10%, or within ⁇ 5%) throughout a shelf life at refrigerated temperatures for at least 14 days (e.g., at least 20 days, at least 30 days, or at least 45 days).
  • a dough provided herein can have an extensibility of at least 60 millimeters (mm) (e.g., at least 70, 80, or 90 mm).
  • mm millimeters
  • extensibility of a dough is a measure, in length, of how far a dough sample can be extended before breaking.
  • a dough provided herein can have an Rmax of at least 1000 Brabender Units (e.g., at least 1100 BU).
  • maximum resistance (Rmax) during extension is a measure of force that can be presented in Brabender Units (BU), or Newton-meters. Standard tests for measuring Rmax and extensibility of a dough are known, including test procedure 54-10.01, approved by the American Association of Cereal Chemists, Inc.
  • adjusting ingredient content including for example, the amount of water in the dough; the amounts and types of flour, starch, and protein (e.g., gluten) in the dough; the relative amount of flour (including all sources of protein and starch) to water in the dough, i.e., the flour to water ratio; the presence of other ingredients that may affect the behavior of water (e.g., ethanol); the presence of salt (e.g., sodium chloride); the amount, types, and level of development of proteins in the dough; etc.
  • lower water content and/or water activity, higher flour to water ratios, higher protein content, and greater protein development contribute to a higher apparent viscosity, while the converse contribute to a lower apparent viscosity.
  • the amount of water in a dough provided herein can range from about 30 to 40 weight percent (e.g., from 30 to 37 weight percent, or 31 to 35 weight percent) based on total weight dough composition. Amounts of water outside of these preferred ranges could also be useful in a dough of the present description, depending, for example, on how other ingredients present in the dough affect the behavior of the water, and the types of protein or flour present in the dough.
  • the amount of flour component in a dough is not limited to 50%.
  • a flour component in a dough provided herein includes all sources of flour, protein, and starch.
  • a dough provided herein can be formulated to have a flour to water ratio ranging from about 1.55: 1 to 2: 1 (e.g., from 1.6: 1 to 1.9: 1 , or from about 1.7: 1 to about 1.9: 1).
  • flour to water ratio refers to the ratio of the amount of flour component to the amount of water from all sources (e.g., added water and moisture content of other dough ingredients, such as eggs, ice, milk, and the like).
  • a dough provided herein is yeast-leavened. As used herein, the term
  • yeast-leavened refers to a dough composition that is leavened substantially or primarily by the production of metabolites of yeast, including carbon dioxide produced by the yeast.
  • the carbon dioxide can be produced at any time that the yeast resides in the dough composition, such as during preparation of the dough, during storage of the dough (e.g., during refrigerated storage in a package), after removal of the dough from a package, or just prior to or during cooking the dough.
  • a dough will be referred to as “yeast-leavened” if it meets this criterion, regardless of the state of leavening or expansion of the dough.
  • a dough provided herein does not require and can preferably exclude the presence of chemical leaveners that produce carbon dioxide before or during cooking.
  • a yeast-leavened dough includes yeast in an amount
  • yeast-leavened dough-based foods sufficient to impart flavor and/or aroma qualities expected in yeast-leavened dough-based foods, including flavors imparted by compounds such as carbonyls, aldehydes, and ketones.
  • Suitable amounts of yeast in a dough provided herein can range from about 0.05% to about 5% (e.g., from about 0.1 % to about 2.5%, or from about 0.5% to about 1.5%) on a dry, active yeast basis, by weight of the dough.
  • any yeast suitable for making leavened dough can be used in a dough provided herein, particularly if other dough and/or packaging features are included to control carbon dioxide production, though a substrate-limited yeast is preferred.
  • substrate-limited yeast refers to yeast that are incapable of metabolizing certain types of sugars, such as maltose.
  • maltose One such strain of yeast is incapable of metabolizing maltose, and is referred to as
  • Maltose-negative yeasts are known and commercially available. Referred to as “maltose-negative,” or just “MAL-,” these yeasts do not metabolize maltose, but are usually capable of metabolizing other types of sugars such as fructosans (e.g., sucrose, dextrose, and fructose).
  • MAL- maltose-negative yeasts
  • a number of yeasts that ferment sucrose but not maltose (“SUC+/MAL-”) are commercially available, including the following strains of Saccharomyces cerevisiae: DZ (CBS 109.90), DS 10638 (CBS 1 10.90), DS 16887 (CBS 1 1 1.90) V 79 (CBS 7045), and V 372 (CBS 7437).
  • MAL- yeast is a yeast product available commercially under the trade name FLEXFERM, from Lallemand, Inc. See also United States Patent Numbers 5,385,742; 5,571 ,544; 5,540,940; 5,744,330, the entirety of each of these being incorporated herein by reference.
  • a substrate-limited yeast can be effective to control the amount of carbon dioxide produced in a dough composition, especially during preparation or during storage, because the yeast is less active due to its inability to metabolize certain types of sugars.
  • a substrate-limited yeast can be included in a dough formulation along with a controlled amount and/or types of sugars (e.g., by limiting the amount of damaged starch and/or limiting the amount of carbohydrase enzymes, such as amylase, in dough) to further reduce or limit the amount of carbon dioxide that is produced by the yeast.
  • sugar availability to yeast in dough can be controlled by use of a composite flour in a flour component and/or by use of a flour component with reduced damaged starch content and/or carbohydrase enzyme activity.
  • the yeast can be part of a yeast composition that may be in any one of various forms, such as cream yeast, compressed yeast or fresh yeast, and dried yeast, these forms having different amounts of water present.
  • Dried yeast is available as active dry yeast (ADY) and as instant dry yeast (IDY) having moisture contents of 6 to 8 percent and 3 to 6 percent, respectively.
  • a flour component suitable for use in a dough provided herein can include any flour.
  • Various types and variations of flour are known, for example based on being prepared from different parts of a flour kernel (e.g., wheat kernel), or based on different types of flour kernels (e.g., wheat kernels) used to produce a flour (which can have an effect on the relative amounts of different components present in the flour, e.g., starch and protein).
  • a wheat kernel contains portions referred to as an endosperm, germ, and bran.
  • the endosperm contains high levels of protein and starch.
  • the wheat germ is rich in protein, fat, and vitamins. And the bran portion is high in fiber.
  • White flour is made from just the endosperm
  • Brown flour additionally includes genu and bran.
  • Whole grain flour is prepared from the entire grain, including the bran, endosperm, and germ.
  • a major, generally primary, constituent of flour is starch.
  • starch is used in the present description in a manner consistent with its well understood and conventional meaning in the chemical and food arts. Consistent therewith, starch is a nutrient carbohydrate, e.g. of glucose (C6Hio0 5 ) n , that is found in and can be separated, in concentrated form, from biomass such as seeds, fruits, tubers, roots, and stem pith, of plants, notably in corn, potatoes, wheat, tapioca, legumes, and rice. Starch is a collection of polymeric carbohydrate molecules including a form referred to as amylose, which is a straight-chain polymer, and another form referred to as amylopectin, which is a branched-chain polymer molecule.
  • amylose which is a straight-chain polymer
  • amylopectin which is a branched-chain polymer molecule.
  • Starch molecules are predominantly in the form of "particles” or “granules” of tightly packed collections of the starch molecules, but lower molecular weight fragments may (i.e., "damaged starch") be also present in a flour, separate from the starch granules.
  • the amount of damaged starch in a flour can be less than 5% (e.g., less than 3%, less than 2%, or less than 1 %) based on the total amount of starch in the flour.
  • Flour for use in flour component of a dough as described can be any substance
  • conventional flour e.g., hard winter wheat flour, soft spring wheat flour, oat flour, and the like, or blends thereof
  • any flour having a composition that is consistent with the present description such as a heat-treated flour or "fancy patent flour” adapted to contain relatively low amounts of active enzyme, damaged starch, or both.
  • examples include commercially available wheat flours such as those referred to as “all-purpose” flour ("plain” flour), “bread” flour (“strong” flour), whole wheat flour, and the like.
  • Such a flour can include major amounts of starch and protein, and lesser amounts of fat, sugar, vitamins, minerals, and moisture. Typical ranges of certain flour components can be: from 65 to 75 weight percent starch; from about 8 to 15 weight percent protein (e.g., gluten); less than 2 weight percent fat; and small amounts of sugar, fiber, enzymes, vitamins, and minerals.
  • a flour component can include a composite flour.
  • a "composite flour” includes an isolated starch and, optionally, a protein concentrate or protein isolate.
  • An isolated starch in a composite flour includes a high concentration of starch, e.g., at least 70, 80, 90, 95, 98, or 99 weight percent starch based on total weight solids in the starch ingredient.
  • An isolated starch can be mostly in granule form but can also include a low or minor amount of damaged starch, e.g., less than 5, 3, 2, or 1 weight percent damaged starch based on total weight of starch isolated starch.
  • Isolated starch can be derived from any plant or other starch source, such as from wheat, com, potato, rice, tapioca, oat, barley, millet, bananas, sorghum, sweet potatoes, rye, as well as other cereals, legumes, and vegetables, or combinations thereof.
  • a composite flour can include an isolated starch in an amount of at least 60% (e.g., at least 70%, at least 90%, or at least 95%) by weight of the composite flour.
  • a starch included in a composite flour includes a potato starch in an amount of about 30% to about 70% (e.g., from about 40% to about 60%, or about 50%) of the starch content in the composite flour, with the remaining starch being a non-potato starch (e.g., wheat starch, com starch, tapioca starch, and the like).
  • a non-potato starch e.g., wheat starch, com starch, tapioca starch, and the like.
  • Isolated starch in a composite flour can help maintain a stable density in a dough. Isolated starch in a composite flour can also help slow the rate of carbon dioxide release from a dough. Without being bound by theory, it is believed that isolated starch reduces the availability of sugars available to yeast in a dough, and thus slow carbon dioxide production by the yeast, by substituting part, or all, of the starch in a flour component with mostly undamaged starch (e.g., less than 5%, or less than 3%, or less than 1% damaged starch by weight of the starch content in the isolated starch).
  • a concentrated or isolated protein in a composite flour includes a high concentration of protein, e.g., at least 70, 80, 90, 95, 98, or 99 weight percent protein based on total weight solids in the concentrated or isolated protein.
  • the concentrated or isolated protein may be derived from any plant or other protein source, such as from dairy (e.g., whey), soy, wheat (e.g., vital wheat gluten), fish, eggs, poultry, or legume, grain, or animal sources. Protein content in a composite flour can be 30% or less (e.g., less than 20%, less than 10%, or less than 5%) of the composite flour.
  • a concentrated or isolated protein need not be included in a composite flour, it can be used to simulate protein content in flour, or to provide a desired protein content in a packaged dough.
  • a concentrated or isolated protein can help produce a desired dough functionality.
  • a vital wheat gluten can be included in a composite flour to provide functionality (e.g., texture, viscosity, extensibility) normally provided by gluten in a wheat flour.
  • protein in a composite flour can help stabilize density over time.
  • inclusion of vital wheat gluten in a composite flour can increase carbon dioxide release from a dough (see, Figure 10), and thus increase density during storage (see, Figure 9), so the amount of protein in a composite flour can be adjusted to achieve a stable density.
  • composite flour is included in a flour component.
  • a more preferred amount of composite flour is from about 15% to about 50% (e.g., from about 20% to about 30%, or about 25%) of the flour component.
  • a flour component contains no composite flour.
  • a flour, composite flour, and/or flour component can exhibit a reduced level of active amylase enzyme (e.g., have a beta amylase activity of not greater than 36 Beta amyl-3 U/g, not greater than 28 Beta amyl-3 U/g, or not greater than 19 Beta amyl-3 U/g).
  • a reduced level of active amylase enzyme can be measured or quantified by known methods, e.g., assay methods (tested at room temperature), examples of which are well known or commercially available.
  • a level of active amylase enzymes of a dough, flour, flour component, protein ingredient, starch ingredient, etc. can be measured or quantified by known methods, such as assay methods, one commercially available example being the beta- Amylase (Betamyl® Method; K-BETA3) Procedure for ChemWell® Auto Analyser, as described at
  • a dough as described can have a beta amylase activity, (measured within 2 hours after the final step of preparing the dough, and at room temperature, e.g., 70 degrees Fahrenheit) of not greater than 19 Beta amyl-3 Units per gram (U/g), e.g., not greater than 15 Beta amyl-3 U/g, or not greater than 10 Beta amyl-3 U/g.
  • beta amylase activity measured within 2 hours after the final step of preparing the dough, and at room temperature, e.g., 70 degrees Fahrenheit
  • Beta amyl-3 Units per gram U/g
  • Examples of flour that is prepared to contain a relatively low amount of active enzyme are described in United States Patent Number 7,258,888; and in United States Patent Publication Number 2007/0259091 , the entireties of each of these documents being incorporated herein by reference.
  • amylase activity of a dough can be adjusted by the inclusion of a composite flour in the flour component.
  • Amylase activity in a dough containing hard red winter wheat flour (HRW) can be reduced with increasing amounts of composite flour.
  • Example doughs of the graph of Figure 1 also exhibited particularly useful shelf life stability, e.g., the doughs produced a sufficiently low level of carbon dioxide to allow for the dough to be stored at a refrigerated condition (optionally in a package) without exhibiting an undesired change (increase) in dough volume, or an undesirably high amount of carbon dioxide production, as described herein.
  • Doughs that contain a flour component having less than 20 or 25 weight percent composite flour can also be useful in a dough product as described, for example when used with other features of a dough composition or dough product that allow for controlled density of the dough during refrigerated storage, e.g., substrate-limited yeast, a reduced amount of damaged starch in flour, mechanical properties (apparent viscosity, Rmax, extensibility) of the dough, controlled atmosphere in a package headspace, or both.
  • an oil can be included in a dough provided herein.
  • oils refers to an edible fat that is liquid at room temperature. Suitable oils for inclusion in a dough provided herein include any edible oil, such as soybean oil, olive oil, corn oil, canola oil, sunflower oil, and the like, or combinations thereof. An oil content of from about 2% to about 6% (e.g., from about 2% to about 4%) can contribute to a controlled release of carbon dioxide from a dough.
  • inclusion of an inert gas in the headspace can help control carbon dioxide absorption into the dough from the headspace.
  • air in the headspace can be replaced (i.e., flushed) with gas that contains at least 50% (e.g., at least 75%, or at least 98%) inert gas (e.g., nitrogen or argon) in order to further extend shelf life of the packaged dough product.
  • inert gas content in a headspace of a package may be reduced as carbon dioxide is released from the dough.
  • the headspace may contain less than 99% inert gas at 14 days following packaging, and even less over the course of a shelf life greater than 14 days.
  • ethanol included in a dough provided herein can contribute to maintaining a stable density by reducing carbon dioxide release from the dough.
  • ethanol can also function by reducing the amount of carbon dioxide production and/or the rate of carbon dioxide production of yeast in a dough.
  • Ethanol can be included in a dough in an amount of from about 0.7 to about 1.1 moles ethanol per liter water (e.g., from 0.75 to 1.0, or from 0.8 to 0.95 moles ethanol per liter water) in the dough composition.
  • ethanol can be included in an amount ranging from 0.8 to 1.4, e.g., from 1.0 to 1.2 weight percent ethanol based on total weight of a dough composition.
  • packaging characteristics described herein can also contribute to a yeast leavened dough that has a stable density at refrigeration temperatures.
  • a package used to package a dough can be non- pressurized.
  • non-pressurized refers to a package that is not positively pressurized (i.e., having pressure at, or less than, about atmospheric pressure).
  • a non-pressurized package can have a headspace at about atmospheric pressure (e.g., 1 atm ⁇ 0.2 atm (absolute)).
  • a non- pressurized package, particularly with a headspace that includes an inert gas, can contribute to control of carbon dioxide absorption by a dough in the package.
  • a dough provided herein can be packaged in
  • a vent in a vented package can be a pressure relief (e.g., one-way) valve that can release carbon dioxide or other gases generated by the dough within the package.
  • a valve can be set to allow for an interior pressure that is about 1 atm (e.g., 13-17 psia).
  • a vented or penneable package material can help maintain a lower carbon dioxide level in the headspace than if the packaging was not penneable or vented, so less carbon dioxide is available for absorption by a dough in the package.
  • a dough provided herein can be packaged in a package that is pressurized (i.e., headspace having a pressure of greater than 1 atm).
  • a pressurized package can contribute to less carbon dioxide release from a dough the package, especially if the headspace contains at least a portion of air that is an inert gas.
  • a dough provided herein can contain additional appropriate ingredients, so long as a stable density is maintained.
  • Ingredients suitable for including in a dough composition include egg products (e.g., whole egg or egg components), dairy products (e.g., milk, buttermilk, or other milk products or components, such as sugars, minerals or proteins, in liquid or dried form), solid fats, flavorants and/or colorants (e.g., salt, spices, extracts, or other natural or artificial flavorants and/or colorants), particulates (e.g., chocolate pieces, confections, nuts, dried fruits, and the like), emulsifiers (e.g., lecithin, mono-and diglycerides, polyglycerol esters, and the like), strengtheners (e.g., ascorbic acid),
  • egg products e.g., whole egg or egg components
  • dairy products e.g., milk, buttermilk, or other milk products or components, such as sugars, minerals or proteins, in liquid or dried form
  • solid fats e.g
  • preservatives and conditioners.
  • a dough provided herein excludes one or more ingredients, or includes them in not more than insignificant amounts (e.g., less than 1%, or less than 0.5%, or less than 0.1%) by weight of a dough.
  • Ingredients that can be excluded include, for example, emulsifiers, strengtheners, conditioners, artificial colorants, or artificial flavorants.
  • a dough provided herein can be portioned and/or shaped into pieces prior to packaging.
  • Pieces can be shaped into any suitable shape, such as a sheet or a loaf.
  • a dough can be shaped into a standard bread loaf, or mini loaves before packaging.
  • sheet of dough can be formed to be from about 1 mm to about 6 mm thick (e.g., from about 1.5 mm to about 5 mm thick) and shaped as desired (e.g., into a pizza crust or a dough strip that can be cooked as-is or rolled into, e.g., a cinnamon roll).
  • a dough can be flattened into a sheet on a flexible substrate (e.g., parchment paper, a slip sheet, or a polymeric analog, or the like), the dough can be sheeted and then placed on a flexible substrate before packaging.
  • a sheet of dough on a flexible substrate can be rolled up into a spirally-wound, or scroll-like configuration, before packaging.
  • a flexible substrate suitable for use in a packaged dough product can be permeable to carbon dioxide or other gases that evolve from a packaged dough during refrigerated shelf life, which can help prevent the formation of bubbles or separation of the dough from the substrate as gas escapes the dough.
  • An example of a commercially available flexible substrate includes, without limitation, 27# Bleached Silicone Genuine Vegetable Parchment (West Carrollton Parchment & Converting, West Carrollton, Ohio). Other suitable flexible substrates are known and commercially available.
  • Packages suitable for use in a packaged dough product provided herein can be any packaging suitable for refrigerated storage. Examples include tubes, pouches, boxes, and the like. Particularly suitable, are packages that include at least a portion of the exterior of the package that is a flexible polymeric (non- cardboard, non-metal) material, such as plastic tubes, polymeric chubs, polymeric sleeves, polymeric form-fill (e.g., thermoplastic) containers, polymeric pouches, and the like. In some embodiments, a package can be entirely flexible and polymeric, without requiring any exterior portions that are metal or carboard. In some embodiments, a package can act as an oxygen barrier to promote shelf life and freshness.
  • a flexible polymeric (non- cardboard, non-metal) material such as plastic tubes, polymeric chubs, polymeric sleeves, polymeric form-fill (e.g., thermoplastic) containers, polymeric pouches, and the like.
  • a package can be entirely flexible and polymeric, without requiring any exterior portions that are
  • Suitable polymeric materials for packaging include, without limitation, polyesters (e.g., PET), nylons, polyolefms (e.g., polyethylene), vinyls, polyalcohols, and the like.
  • a package can be sized to accommodate dough when inserted into the package (e.g., sized to fit a dough piece shaped as a bread loaf, or sized to fit a scroll-like sheet), and to contain a small amount of headspace (i.e., space within the volume of the package, but not used by the dough).
  • a useful amount of headspace can be no more than 100% (e.g., up to about 50%, up to about 40%, up to about 20%, or up to about 10%) the volume of the dough.
  • a package is sized to leave no headspace.
  • dough provided herein can be produced by combining dough ingredients described above using standard equipment and methods.
  • a flour component, water (as liquid water and/or ice), yeast, and optional ingredients, such as oil, salt, sugar, and the like can be combined in a spiral mixer and mixed to produce a dough.
  • mixing can be done in more than one stage.
  • a flour component, yeast, and water can be mixed, followed by the addition of other ingredients and further mixing.
  • the dough can be shaped into pieces using standard equipment and methods.
  • a dough provided herein can be directed through rollers to form a sheet, which can then be cut into rectangles or circles.
  • Shaped dough pieces can then be placed into the desired packaging, and the package sealed, with the exception of optional venting.
  • headspace in a package can be flushed with air containing inert gas.
  • a flushing step can be performed by replacing regular air by displacement with air containing inert gas, or can be performed by removing regular air (e.g., by vacuum) then replacing it with air containing inert gas.
  • a package can be vacuum sealed, rather than leaving headspace.
  • a package can be pressurized with air containing inert gas. In embodiments where the package is pressurized, a rigid package is preferred to prevent deformation of the package.
  • a dough can be rested or proofed prior to packaging. However, it is preferred that at least some proofing occurs in the package, or more preferably, most or substantially all proofing occurs in the package.
  • a dough can be frozen prior to packaging.
  • a frozen dough can be easier to package than a fresh dough.
  • a dough provided herein can be readily packaged without freezing.
  • a packaged dough product can be frozen, or can remain refrigerated, during transportation for sale.
  • a packaged dough product provided herein can have a shelf life of at least 14 days (e.g., at least 30 days, at least 45 days, or at least 60 days) following packaging at refrigerated temperatures. However, shelf life can be extended by freezing a packaged dough product provided herein.
  • a packaged dough product provided herein after a period of refrigerated storage in the package, can be removed from the package and cooked (e.g., baked or fried).
  • a dough provided herein can advantageously be removed from the package and cooked directly, without requiring a resting or proofing step.
  • a packaged dough product is a sheet of dough rolled into a scroll configuration
  • the dough can be unrolled prior to cooking.
  • a dough sheet rolled with the inclusion of a flexible substrate can be unrolled so that the sheet remains on top of the flexible substrate and the dough can be cooked while on top of the substrate.
  • a dough provided herein can be shaped and/or portioned by a consumer prior to cooking.
  • a dough provided herein can be flattened, separated into smaller pieces, or otherwise shaped or portioned as desired by the consumer.
  • additional ingredients can be added to a packaged dough product before or after cooking.
  • a consumer can top a raw pizza dough with pizza toppings, such as a sauce and/or cheese prior to cooking.
  • pizza toppings such as a sauce and/or cheese prior to cooking.
  • a consumer can add an icing to a dough after cooking.
  • a packaged dough product provided herein can be cooked to produce a cooked dough product having a volume that is from about 1.4 to about 2.2 times that volume of the raw dough.
  • a cooked dough product made from a packaged dough product provided herein can have a bake specific volume ranging from about 1.5 to about 2.5 cubic centimeters per gram.
  • EXAMPLE 1 shows advantageous refrigerated storage properties and reduced carbon dioxide production of a dough based on the use of a dough formulation that contains one or more of substrate-limited yeast, reduced carbohydrase enzyme activity in the dough composition, and a reduced amount of damaged starch in the composition.
  • This Example is designed to observe how different factors affect carbon dioxide production in a dough composition during refrigeration, namely, to observe the effects of the following on carbon dioxide production: 1 ) the concentration of MAL- yeast, 2) the use of a pre-fermentation step to exhaust fermentable substrate sugars, and 3) the use of partial to complete replacement of a control flour with a composite flour (combination of isolated wheat starch and vital wheat gluten inherently low in amylase enzymes). The effects of these factors on bake performance were also considered.
  • the Risograph is an electronic instrument that measures gas generated by fermenting dough or chemical leavening; these are commercially sold by the National Division of TMCO, Lincoln, NE, U.S.A. The instrument rapidly and accurately determines the amount (e.g., in milliliters) of C02 per minute evolved (rate) from a sample, as well as the cumulative gas released.
  • Packaging FFS - Form Fill Seal, unvented package
  • Dough - Measurements taken immediately after final mixing step: Aw, pH, and Risograph gas evolution for duplicate 25 gm pieces for T1 -T15. Data collected every 10 minutes at ambient ⁇ 70°F.
  • Package - (days 0, 5, and 10): Package volume change (volumetric displacement method)
  • Dough Ease of un-rolling (qualitative assessment), general observations.
  • concentrations can provide desired results over reduced ranges of flour per composite flour.
  • a pre-fermentation step of >20 hours at ambient temperatures, will exhaust a majority of the fermentable substrate that is generated in a dough by the enzymatic hydrolysis of damaged starch, during preparation.
  • C02 gas evolution rate upon refrigeration is relatively flat; the pre-fermented dough systems 1) can outgas very little over storage time, and 2) expand only slightly upon baking due to a lack in gas holding capacity and collapse of nucleated structure.
  • outgassing rate is a positive linear function of the amount of control HRW flour (on a percentage basis) present in the dough, relative to composite flour.
  • amount of composite flour concentrated protein ingredient and concentrated starch ingredients, replacing an amount of the flour
  • outgassing declines in a linear fashion.
  • the flour appears to be providing additional substrate to the yeast by either i) increasing the concentration of hydrolytic amylase enzyme present in the dough, or ii) providing more damaged starch for the amylases to convert into fermentable sugars.
  • EXAMPLE 2 shows advantageous refrigerated storage properties and stable density of dough compositions provided herein.
  • sample doughs were prepared and packaged similarly, without composite flour (100% flour) or with 25% composite flour.
  • flour components either contained either no added gluten, with any added composite flour being only isolated starch (0% gluten), or added gluten, with any added composite flour containing isolated starch plus vital wheat gluten.
  • either 2% olive oil or 4% olive oil was included in the dough.
  • samples that contained composite flour generally had a higher density at early timepoints than those with 100% flour, and a more stable density over time than the 100% flour samples.
  • sample doughs were prepared and packaged similarly, with differing headspace air compositions (100% C02, 50% CO2/50% N2, or 100% N2).
  • headspace air compositions 100% C02, 50% CO2/50% N2, or 100% N2.
  • increasing C02 concentrations in the headspace reduced overall density.
  • C02 in the headspace can be absorbed by the dough and contribute to a lower density.
  • Figure 14 while the packaged dough with the 100% C02 headspace flush remained steady at 100%, the amount of C02 in the headspace in the N2 flushed and 50% N2/50% C02 flush increased over time at a similar rate as C02 was released from the dough. Even at 5 weeks, the sample flushed with 100% N2 had less than 50% C02 in the headspace.
  • Figure 15A, 15B, and 15C show the effects of these headspaces on an unrolled dough.
  • Figure 15A shows the unrolled dough from a packaged dough product having a 100 percent N2 flush, after 5 weeks refrigerated storage, unrolled with no damage.
  • Figure 15B shows the unrolled dough from a packaged dough product having a 50/50 N2/C02 flush, after 5 weeks refrigerated storage, with some amount of damage to the dough surface due to being unrolled.
  • Figure 15C shows the unrolled dough from a packaged dough product having a 100 percent C02 flush, after 5 weeks refrigerated storage, with substantial damage to the dough surface upon being unrolled. This is less of a problem in dough in a loaf format, which needs less handling prior to baking.
  • sample doughs were prepared and packaged similarly, with and without ethanol.
  • the control formula does not contain ethanol and the test formula contains ethanol (sold under the trade name "TOPNOTE").
  • Packaged dough products were prepared with comparable dough compositions and comparable packaging, with headspace, with and without ethanol.
  • the samples that contain ethanol have lower concentrations of C02 in the headspace when measured during refrigerated storage, are less fermented, have a smoother surface, and are easier to unroll (from a roll of dough and parchment) over time.
  • Levels of ethanol in the doughs were tested at range from 0, 1.5 and 2.0 % of the total weight of the dough composition.
  • Table 5 shows some suitable ranges of ingredients for a dough provided herein.

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Abstract

La présente invention concerne des compositions de pâte crue, levée avec de la levure, des produits conditionnés contenant la pâte, et des procédés associés, dans lesquels la densité est stable pendant le stockage réfrigéré et/ou la quantité ou la vitesse de gonflement de la pâte pendant le stockage réfrigéré est régulée.
EP17743145.9A 2016-07-14 2017-07-12 Compositions de pâte réfrigérée, conditionnée et stable Withdrawn EP3484296A1 (fr)

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US15/210,569 US20180014548A1 (en) 2016-07-14 2016-07-14 Dough compositions having reduced carbohydrase activity
US201762472844P 2017-03-17 2017-03-17
US201762472868P 2017-03-17 2017-03-17
PCT/US2017/041652 WO2018013643A1 (fr) 2016-07-14 2017-07-12 Compositions de pâte réfrigérée, conditionnée et stable

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IL97067A (en) 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
US5540940A (en) 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
US5492702A (en) 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5744330A (en) 1992-01-31 1998-04-28 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains
WO1994019955A1 (fr) * 1993-03-05 1994-09-15 The Pillsbury Company Produits refrigerables a levee produite par une levure
JPH11511011A (ja) * 1995-06-07 1999-09-28 ザ ピルスベリー コムパニー 耐氷性凍結ドウ
US5672369A (en) * 1995-06-07 1997-09-30 The Pillsbury Company Alcohol and polyol-containing doughs and method of making
US6759070B1 (en) * 2000-11-06 2004-07-06 General Mills, Inc. Inert-gas based leavened dough system
US7258888B2 (en) 2004-05-11 2007-08-21 General Mills Marketing, Inc. Flour and dough compositions and related methods
US8187648B2 (en) * 2004-05-19 2012-05-29 General Mills Marketing, Inc. Packaged, developed dough production in low pressure package, and related methods
US20060083840A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L Dough Compositions and related methods, involving high-gluten content
US8414941B2 (en) * 2007-12-20 2013-04-09 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
AU2008357694A1 (en) * 2008-06-13 2009-12-17 General Mills Marketing, Inc. Dough compositions and methods including starch having a low, high-temperature viscosity

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