GB2195225A

GB2195225A - Method of producing a dough

Info

Publication number: GB2195225A
Application number: GB08718670A
Authority: GB
Inventors: Johannes Holt; Jurgen Schlosser
Original assignee: Dr August Oetker
Current assignee: Dr August Oetker
Priority date: 1986-09-25
Filing date: 1987-08-06
Publication date: 1988-04-07
Also published as: IT1211318B; DE3632567A1; LU86994A1; GB8718670D0; NL8701772A; FR2604336A1; IT8767810A0; DE3632567C2

Abstract

A method of producing a dough comprises preparing a dough mixture with a high liquid content, for example 60 to 80%, pasteurising the dough for a short time at 55 to 75 DEG C, below the gelatinisation range of the starch, and cooling it down to 15 to 20 DEG C. The pH value is set to 5.8.

Description

SPECIFICATION Method of producing a dough The present invention relates to a method of producing a dough and to a dough produced by the method.

Liquid doughs are often used in the household for making, for example, doughnuts, pancakes, waffles, biscuits and many different specialities. Products made in the household from liquid doughs do not, however, always fulfil expectations, due to such problems as burning-on in a pan or waffle iron, tearing of baked dough during turning or taking-out, and insufficient rising during baking.

Although a variety of methods for the production of liquid doughs are known in the United States, the resulting products are fully preserved chemically and deep-frozen. After thawing, they must be used promptly. The preservatives used in these methods are not permitted in the European Economic Community.

The usual pasteurisation process cannot be employed for liquid doughs, since the starches contained in the dough gelatinise. This produces a strong rise in the viscosity of the liquid dough, which makes manipulation difficult, and poor binding of the baked dough.

According to a first aspect of the present invention there is provided a method of producing a dough, comprising the steps of preparing a dough mixture including starch and having a high liquid content, pasteurising the dough mixture at a temperature, which is in the range of 55 to 75"C and below the gelatinisation range of the starch, and cooling the pasteurised dough mixture down to a temperature of substantially 1 5 to 20"C, the pH value of the dough being set to substantially 5.8.

According to a second aspect of the invention there is provided a dough produced by a such a method.

Dough produced by the method may survive a storage time of about six weeks at a cooling temperature of +5"C to +10"C. This is possible, in particular, because of the pasteurisation process.

Preferably, the liquid dough is drawn off aseptically and packaged.

The dough mixture preferably comprises a liquid base made of individual liquids or mixtures of milk, sour milk, cream, sour cream, water or mineral water and table water, into which ground cereal products and/or potato flour, starch, proteins, fats and/or oils and thickening means or hydrocolloids are admixed. The liquid content can be, for example, 60 to 80 percent.

Wheat flour, rye flour, maize flour, rice flour, buckwheat flour or potato flour can be used individually or in mixture as ingredients for the dough. It is in that case desirable that the proportions of husk in the flour are small, seen absolutely. The fewer husk components in the dough, the better the dough binding during baking.

In order to increase binding and water absorption of the dough, ungelatinised native or modified starches as well as thickening means or hydrocolloids can be added. In that case, native maize starches, wheat starches, potato starches or tapioca starches can be used, as well as their modifications.

Ground cereal products and/or potato flour and starch may provide the main binding force through swelling and gelatinisation of the starch during baking, although dough without additives may become brittle and crumbly and be difficult to process.

Proteins or protein-containing foodstuffs can be added for qualitative improvement. For example, fresh whole egg, dried whole egg, egg protein, milk protein or whey protein can be used. As the baking temperature rises, the protein denatures, bonds together and produces a flexible dough with good binding properties.

A good dough binding and high flexibility can be achieved through a balanced ratio of flour, starch and protein in mixture. If the proportion of any one of these three components is increased or lowered, the properties of binding or flexibility may be adversely affected. These qualities are also influenced by the consistency of the liquid dough; an optimum consistency for which lies between 1000 and 10,000 centipoise.

The dough may contain fat and/or oil inorder to prevent burning-on of the dough during baking. Animal or vegetable fats and/or oils can be used, preferably stabilised by an emulsifier in order to prevent a creaming. During the baking process, the fat melts and inter alia forms a protective film between dough and the baking mould surface.

To enhance the flavour of the liquid dough, flavouring substances such as sugar, salt, spices, aromatic substances and/or herbs can be added.

In a preferred example of the invention, a doughnut dough mixture with the following composition is prepared: 30 to 40% buttermilk 25 to 35% lean milk 5 to 15% wheat flour 5 to 13% maize starch 3 to 7% margarine 3 to 6% dried whole egg 1 to 3% whey proteins 0.4 to 1.4% emulisfier 0.4 to 1.4% cooking salt 0.4 to 1.4% sugar 0. 1 to 0.2% citric acid 0.05 to 0.15% potassium sorbate 0.04 to 0.10% thickening agent The dough mixture is pasteurised for a short time at 55 to 75"C below the gelatinisation range of the starch and cooled down to 15 to 20"C. In that case the pH value is set to 5.8.

Claims

1. A method of producing a dough, comprising the steps of preparing a dough mixture including starch and having a high liquid content, pasteurising the dough mixture at a temperature, which is in the range of 55 to 75"C and below the gelatinisation range of the starch, and cooling the pasteurised dough mixture down to a temperature of substantially 15 to 20"C, the pH value of the dough being set to substantially 5.8.

2. A method as claimed in claim 1, wherein the liquid content of the dough mixture is substantially 60 to 80 percent.

3. A method as claimed in either claim 1 or claim 2, wherein the step of preparing the dough mixture comprises mixing together ingredients selected from the group consisting of milk, sour milk, cream, sour cream, water, ungelatinised ground cereal products, potato flour, native starches, modified starches, proteins, vegetable fats, animal fats, oils thickening agents and hydrocolloids.

4. A method as claimed in claim 3, wherein the proteins are selected from the group consisting of fresh egg, dried whole egg, egg protein, milk protein, whey protein and vegetable protein.

5. A method as claimed in either claim 3 or claim 4, wherein at least one of the fats and the oils is in mixture with an emulsifier.

6. A method as claimed in any one of the preceding claims, wherein the dough mixture includes a flavouring substance selected from the group consisting of salt, sugar, spices, aromatic substances and herbs.

7. A method as claimed in any one of the preceding claims, wherein the dough mixture includes preservatives.

8. A method as claimed in any one of the preceding claims, comprising the further step of drawing off the cooled dough mixture aseptically.

9. A method as claimed in claim 1 and substantially as hereinbefore described.

10. A dough produced by a method as claimed in any one of the preceding claims.

11. A dough as claimed in claim 10 and substantially as hereinbefore described.