IL209541A

IL209541A - Dough compositions and methods including starch having a low high-temperature viscosity

Info

Publication number: IL209541A
Application number: IL209541A
Authority: IL
Original assignee: Gen Mills Marketing Inc
Priority date: 2008-06-13
Filing date: 2010-11-24
Publication date: 2013-11-28
Also published as: EP2306841A1; WO2009151422A1; CA2726473A1; IL209541A0; AU2008357694A1

Abstract

Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety' dough or bread product, also optionally having freezer-to-oven baking properties.

Description

DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH HAVING A VISCOSITY General Mills 206051 DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH HAVING A VISCOSITV Field of the Invention The invention relates to dough compositions and wherein the doughs contain specific types or amounts of and Background Dough products are prepared by combining ingredients including and among The ingredients are combined and processed together to achieve desired properties in a raw or cooked such as desired storage and baking and rheological properties that result one or of Rheological and mechanical properties of a dough such as and capacity can directly affect baking properties such as the ability of a dough to expand during Dough ingredients can be combined using any of a multitude of specific steps and techniques to achieve desired raw and baked Useful techniques include two different methods sometimes referred to as methods According to atl ingredients of a dough are together to form a dough mass that can be formed to a dough and According to preferment methods among other ingredients can be combined in two separate In a first step a dough composition is prepared to include a portion of total dough ingredients such as and yeast This portion of mixed ingredients is then allowed to rest or ferment In a second step the balance of the total dough ingredients is added to the fermented dough composition after a certain amount of processing of the preferment dough According to standard yeast of this dough composition is again allowed to ferment in a step that leavens the finished dough composition before Upon the proofed dough will exhibit recognizable flavor and aroma of a dough product as well as a light composition due to the that took place during the proofing the dough and arts there is ongoing need for new and useful dough that exhibit utility based on product or one specific consumers desire convenience of Dough compositions that can be stored for extended periods of and used at are appreciated by Also appreciated are dough products that do not require a substantial amount of time or effort to prepare following removal from In this certain types of dough products that may be particularly favored by consumers are those that can be prepared without a proofing For such a dough composition may be removed from refrigerated or frozen storage and placed into oven for without a thawing without a proofing or without Summary copending United Slates patent application serial number Casper et filed October the entirety of which is incorporated herein by describes dough products that include a temperatuxe viscosity The present invention relates to the use of this type of starch with other that include sugar and fiber from that in combination can provide desired leavening and texture and very desirable baked dough properties such as specific and overall eating quality and The invention relates to dough compositions and dough products that include and and a specific type of starch that exhibits what is referred to as a The protein and the viscosity starch can increase the strength and leavening properties of the dough The fiber dilutes this effect by functioning as filler or inert material in the dough and baked dough structures that changes the eating lities imparted on the dough by the high temperature viscosity starch and As well as acting as a flavoring the sugar also dilutes the strengthening effect of the by competing for water with the The combination of fiber and sugar reduce the strengthening and effects of the protein and starch and produce a dough having relatively subdued strength and baked specific volume which combine to result in improved The dough compositions and products include finished and dough such as raw doughs and preferment sponge dough as as finished and cooked dough products prepared from the unfinished or dough The dough can be useful preparing various types of dough products that include leavened whole or dough The invention also relates to methods of making these or other or dough A dough composition as described may be prepared by any useful including methods and methods that involve a preferment or a sponge dough dough methods can be whereby all or substantially all of the ingredients of a dough composition are combined together generally at the same dough methods may sometimes be preferred because of their reduced complexity relative to sponge or preferment Other methods can also be including methods that involve preparing a dough According to a a finished dough composition is prepared to include a preferment dough composition combined with additional dough the invention contemplates dough compositions prepared by vari us and that include certain types of starch that exhibit a relatively temperature viscosity relatively low with other ingredients as Without being bound by native wheat starch such as stanch typically found in many varieties of wheat and flour ingredients used to prepare many dough products is not ideal for the performance of certain unproofed dough such as dough As described native wheat starch normally used to prepare standard or conventional dough compositions can be replaced with or diluted with starch that provides better properties a desired dough such as an unproofed dough that does not require prior to that can be baked from an unproofed frozen As an it has been found that starches that exhibit a relatively low viscosity at high temperatures relative to native wheat can improve baking properties of unproofed modified corn and modified wheat are examples of such types of Amylopectin can be found in certain types of natural wheats or flours prepared from certain natural including waxy wheat and waxy wheat Amylopectin also be found commercial starch Starch having a relatively viscosity may be included in a dough composition by any mode or at stage of preparing a dough as part of a wheat ingredient or as part of another ingredient that contains the The starch can be added to other ingredients at any useful or convenient time in preparing a such as with other ingredients in a dough with other ingredients to prepare a preferment or to a preferment dough composition after the preferment has been optionally after the preferment composition has been The effect of including a starch having the relatively low temperature viscosity is to dilute the logical effects of the standard native wheat starches normally used in certain types of dough A starch as described herein can exhibit a lower viscosity at high temperature compared to the native wheat starch in conventional The lower viscosity at high temperature temperatures experienced during can affect the amount of expansion a dough composition experiences during A dough composition can expand upon being during the portion of the baking cycle up until the starch increases viscosity to a point at which the overall effect of the starch inhibits further expansion of the starches that maintain a lower viscosity during baking a as measured terms of a can experience expansion during a greater portion of a baking During baking up until the increasing viscosity of the starch begins to inhibit further expansion of the dough the rheology of the overall dough is sufficiently viscoelastic to allow stretching of the dough matrix and expansion of the as gases within the dough expand due to the increased temperature caused by The use of a starch that has a relatively low viscosity into a baking as measured by allows for an extended portion of a baking cycle during which the dough composition has the ability to a relatively low can result in a greater period of a cycle during which expansion of the dough composition can resulting in an overall greater amount of expansion of a dough composition during and consequently a higher baked standard or dough systems produce a 5 cooked dough product having a cellular structure that results gas bubble nuclei formed within a dough matrix while dough ingredients are mixed According to certain methods that involve the use of a dough a step of preparing a preferment dough composition results in the production of in the and also produces carbon dioxide that will eventually cause the bubbles to expand and cause the dough to leaven to an expected structure and bubbles ultimately give rise to the cellular structure observed in the cooked dough The distribution of bubbles and the ability of the bubbles within the matrix to hold gas influence the volume of a baked dough product and whether or not a baked dough product will exhibit the expected light and cellular texture of a baked dough product Another influence of cooked dough qualities can be the amount of expansion and ultimate size of bubbles produced during w ich can depend factors such as the amount of gas contained in a bubble or absorbed in the dough mechanical and rheological properties of a dough matrix such as strength and and how 0 those properties may c during baking based on rheological changes of starch and as well as changes in water associations during this includes the gelattnization of An ingredient of typical dough compositions is which contains the protein Gluten is the wheat grain protein component of dough responsible 5 for many dough properties including mechanical properties of a dough matrix that allow the dough to be processed and to expand during For gluten provides the dough matrix with strength to trap and hold gas in the form of bubbles during preparation of a preferment composition and also when additional ingredients are added to a preferment dough composition to form a finished 0 According to embodiments of the a dough composition addition 1O any amount of gluten included from may optionally include additional in the form of a concentrated protein O 6 ingredient A concentrated protein ingredient can be added to the dough at any stage of preparation of e dough composition in an to increase the strength of the dough Concentrated protein ingredient can be combined with other dough ingredients in a with other ingredients to prepare a preferment or can be added to a preferment dough composition after the preferment has been prepared and optionally after the preferment composition has been strength of a dough matrix resulting a concentrated protein ingredient can improve the capacity of the dough thereby allowing for an increase in expansion of the dough during cooking and an increase in the final specific volume of the cooked dough Additional protein that is optionally included in a dough composition can be any protein that is capable of improving strength and properties of the dough such and combinations of Sugar and fiber can be added to attenuate the strengthen ing effect of starch and According to certain embodiments of the a dough composition is prepared using a method that combines the described and fiber ingredients to a dough that includes protein and starch having a high in the form of a concentrated protein can result in a dough matrix having mechanical properties that improve the capacity of the dough such as good viscoelastic Starch having a relatively low viscosity at high temperature allows for an portion of a cooking cycle during which the dough composition can expand by delaying an increase viscosity of the dough composition matrix or the after which increase further expansion can be inhibited or Sugar can be included to attenuate the strengthening effect of Fiber can be included as an inert material that also reduced the effects of starch and The combination of and sugar ingredients can result in doughs that are particularly useful for bread products sandwich bread including and dough and bread In some the combined effects of protein from a concentrated protein low temperature and can resuh in a dough that can go from freezer to oven dough having desirable texture and taste reduced toughness that might otherwise result from high protein and desired baked specific volume Exemplary combinations of and fi er content according to specific embodiments of the invention can result in leavening properties of a dough Exemplary baked specific volumes that can be achieved may be in the range from 2 to 4 cubic centimeters per gram greater to cc According to certain embodiments of dough compositions of the a dough composition can be from an frozen refri condition to achieve the described Dough compositions of the invention may include any of various general classes of dough such as refrigerated frozen thaw and According to certain the inventive compositions and methods are used with dough compositions and related of specific types of dough products or dough pieces include but are not limited pizza f ethnic breads Italian rye and the According to various optional embodiments of dough any of these can be of the type referred to as whole wheat or a dough or or dough or bread product that could be identified as fiber or whole grain Commercial importance of doughs oven dough is costs of an unproofed versus a proofed dough product are reduced due to the low initial volume of the product This translates into less space required for storage or during transit Current customer preferences for a typical frozen dough product can exclude thawing and proofing before Proofing and thawing steps require time by a as well as possibly employees and expensive space and the time requirements of proofing and thawing as compared to the prospective ease in using an make the concept attractive to most In the present unless otherwise percentages are in terms of the total weight of a dough composition the present the term is used as generally understood in the dough and baking to refer to a dough composition that has not been processed to include timing intended to cause or allow proofing or intentional leavening of a final dough a resting step of a dough composition is not a proofing For a final dough composition may not have been subjected to a specific holding stage for causing the volume of the dough to increase by more than 10 In one aspect the invention relates to a dough composition that includes from 5 to 15 weight percent total from to weight percent and up to 7 weight percent starch having a temperature based on the total weight of the dough another aspect the relates to a method of preparing a dough The method includes combining ingredients comprising and The dough includes from 5 to 15 weight percent total from 1 to 10 weight percent and up to 7 weight percent starch having a temperature Brief Description of the Drawings Figures and 3 illustrate viscosities in the form of graphed test data prepared using a Rapid Analyzer according to AACC Method Detailed Description According to the inventi dough compositions starch having relatively viscosity in the form of a concentrated protein and A dough according to the invention can a total protein content in the range from 5 to 15 weight percent protein based on the total weight of the A preferred range can be from 6 lo 12 weight The total protein can come from flour in the dough or multiple sources including one or a combination concentrated protein and fiber can include up to about percent by weight A fiber additive such as a concentrated bran ingredient can include up to about weight percent A protein as used according to the present description includes a dough ingredient that contains a substantial concentration of such as gluten or gluten A concentrated protein ingredient can be derived from in the form of a wheat protein Other concentrated protein ingredients can be Such including those presently known in the baking arts or developed in the include a useful concentration of a protein such as gluten and can be added to the dough composition to improve capacity of the dough matrix as described proteins that be useful in a concentrated protein ingredient may include proteins such as milk proteins such as whey modified whey soy modified soy legume protein and the any of which may be used alone or in combination with Certain concentrated protein ingredients can include gluten at a concentration of at least weight percent gluten based on the total weight of the concentrated protein at least weight percent gluten based on total weight of the concentrated protein While dough compositions of the invention include wheat and wheat flours can include a standard wheat flour high gluten wheat often used in dough compositions are not considered protein for purposes of this in a dough as used Includes gluten that are part of a concentrated plus amounts of protein that are present due to a wheat flour ingredient a high gluten Vital wheat gluten is an example of a concentrated protein ingredient a gluten and normally is an ingredient in the form of a proteiti powder having the to reconstitute rapidly in water to give a coherent mass with similar properties as the native flour protein would possess when washed out in the form of wet Starch and bran present in a wheat flour have been removed from this The typical commercial vital wheat concentrated protein ingredient can contain from 75 to 80 percent by weight total protein which about 80 percent is gluten in the form of either ghitenin or 10 percent by weight residual and S percent by weight lipid dry weight with the remainder being and other Moisture content is typically 8 to 9 percent based on not normally in excess of 10 percent by Wheat protein isolate is another example of a concentrated protein a purified form of in the form of a dry powder prepared by removing from wheat flour and drying the remaining protein In wheat protein isolate ingredients are commercially available having a somewhat higher concentration of protein compared to vital wheat gluten According to the a concentrated protein ingredient can be an optional ingredient included as an amount of a dough composition in combination with other features and ingredients of the dough composition as results in leavening properties as described or otherwise The amount of concentrated protein ingredient can be included to provide an amount of total protein in a dough composition in any desired Exemplary the amounts of total protein can in the range from 5 to 15 weight percent protein 6 to 12 weight percent based on the total weight of the dough with including protein of a concentrated protein ingredient plus any amount of protein present due to a flour ingredient any other dough In particular an amount of a concentrated protein ingredient that is present addition to protein contained in other ingredients such as starch or can be dependent on the concentration of protein in the concentrated protein which may for example from 70 to 99 For concentrated protein ingredients at the high end of this containing from 95 to 99 percent the concentrated protein ingredient may be included in a dough at an amount the range from 2 to 3 to weight percent concentrated protein based on the total weight of the dough As another for concentrated that contain lower concentrations of such as from 70 to 95 percent the concentrated protein ingredient may be included in a dough composition at an amount in the range 2 to 5 to 10 weight percent concentrated protein based on the total weight of the dough particular type of protein that can be useful in a concentrated protein ingredient is which can exist in at least two including glutenin and Glutenin can be defined as gluten that is insoluble in 70 percent aqueous alcohol Giiadin can be defined as gluten that is soluble in 70 percent According to certain specific embodiments of the a concentrated protein ingredient can contain a preponderance more of which is believed to have particularly good effects the mechanical properties of a dough between 50 and 80 percent and 20 to 50 percent based on total or other proteins can alternately or additionally be used such as up to protein a dough composition based on total in combination with but should be considered part of the 5 to 15 weight percent total protein in a dough A concentrated protein ingredient may be added to other ingredients of a dough composition at any stage of preparing a dough such as by combining a concentrated protein Ingredient with other ingredients to produce a dough compositi n or a preferment dough by combining a concentrated protein ingredient with a previously prepared preferment dough composition that has been rested to allow yeast in the preferment dough composition to or According to certain specific a concentrated protein ingredient may be included in a preferment dough as discussed in Applicants1 copending United States patent application attorney docket P1L0176US entitled COMPOSITIONS AND RELATED INVOLVING filed on even date the entirety of which is incorporated herein by 4 12 A dough composition of the invention includes starch having relatively viscosity Starch can affect rheoiogical properties of a dough matrix during cooking by the dough to expand during a cooking up until a point in time during the cycle at which the starch increases in viscosity during gelatinization of the starch as water redistributes from gluten to As the starch the cell walls of the dough matrix become more flexible and and will eventually rupture to produce in the dough These discontinuities cause the dough matrix to change from an expandable foam to a When this the dough matrix is thereafter inhibited or prevented from expanding further during the remaining portion of the cooking a starch that can maintain a relatively low viscosity baking can delay the timing during a cooking cycle after which further expansion of the dough is the use of a starch having a relatively low therefore can extend the during which a dough composition can experience expansion and can increase the final volume that the cooked dough can A starch having a viscosity may be a component of a particular type of that includes the or the starch may be included as a separate ingredient contains the a concentrated of the The term ingredienr refers to an ingredient that is not a wheat flour and that contains a concentrated amount of While wheat flours include various types of different the term is not meant to include wheat flour ingredients such as whole patent soft wheat according to the present reference to the total amount of starch having a relatively low viscosity will include such starch in a dough whether added as a or as starch that is included in a dough as a component of wheat flour ingredient waxy wheat or as any other ingredient of a dough Examples of starch ingredients that include starch having a temperature viscosity can include ingredients known in the dough and bread making arts such as hydrophobic high amyiopectin starch modified corn or acetylated starches such as hydroxypropylated corn starch having a minimal degree of substitution of amyiopectin a concentrated amyiopectin starch modified wheat starch hydroxypropylated wheat oxidized wheat and combinations A viscosity of a starch at baking a can be measured using a Rapid Analyzer A Rapid Analyzer is a device used to evaluate the pasting characteristics of flours and including the and gelling Standard methods to evaluate starch pasting have been developed and adopted as official methods by the American Association of Cereal Chemists Method The testing methods use a metal sample cup to which water and starch are A paddle inserted into the sample cup keeps the starch in over a heating A testing profile typically includes a heating a hold time at the peak and a See figure As the starch slurry is the viscosity and this is measured as a change torque on the as heating there is an initial increase in viscosity when the starch granules is observed when all of the starch granules have swollen to their greatest extent without losing their the term refers to this initial maxima m viscosity that typically occurs during the heating or constant temperature regime of testing according to AACC Method During the hold time at the peak the granules lose their a stage known as At this viscosity As the cooling stage starch polymers begin to reassociate and thus increase the viscosity of the is increase in viscosity is commonly known as the term Examples of types of starch that have been found to exhibit a desirably low viscosity at high temperature include modified wheat and modified Modified starches may be modified in any manner to exhibit desired rheology as described herein exhibiting a relatively temperature to be or to be An of type of flour that includes starch having a 22 14 viscosity is amyiopectin found in waxy wheat full waxy wheat spring or hard Figures 1 and 3 illustrates temperature viscosities in the form of graphed test data performed using a Rapid Visco Analyzer according to AACC Method The graphs show differences in the time at which peak viscosity occurs for certain flours and and also shows differences in the values of the peak Referring to figure 1 this figure shows relatively lower viscosity measurements for full waxy hard red spring wheat as compared to hard red spring and for modified corn starch relative to native wheat The peak viscosity in the RVA method occurs at minutes for the full waxy wheat flour and minutes for a standard hard red spring wheat Figure 1 also illustrates the feature of certain starches of the invention that desired starches can exhibit relatively earlier peak relatively earlier trough viscosities when tested according to AACC Method as compared to conventional starches such as native wheat A trough viscosity is the viscosity or that occurs after peak early peak and trough viscosities compared to standard starches and flours have been found to produce doughs with desirable or even improved expansion properties during cooking For starches and flours that exhibit relatively early peak and trough viscosities compared to standard starches and flours can exhibit relatively greater baked specific As a possible reason for desirable dough expansion properties of doughs that contain starches having relatively early peak and trough viscosities when tested by AACC Method these starches and flours may be experiencing increased granule due to decreased granule integrity A test exhibits substantial breakdown or a trough in viscosity when transitioning through the stage of the tested after experiencing a peak It may be desirable for a starch to experience a partial paste stage at a baking during a baking at a time when the reduced viscosity can advantageously affect dough and the related expansion Starches tested using the AACC Method are in an environment of excess resulting in the loss 15 of starch granule integrity to a greater degree than in a lower moisture lower moisture the granules retain their integrity to some degree and do not completely but still provide a lower viscosity than that of native wheat Earlier partial pasting of starch contained in a dough composition at a lower temperature when tested using AACC Method such as partial pasting during a portion of the baking cycle when a dough experiences to result interference of the native wheat starch granule interaction with itself that allows for an increased opportunity for a dough composition to expand during and increased overall expansion of a with an increased baked specific volume being a Referring to figure the peak viscosities of waxy wheat flour and modified corn starch are lower compared to native wheat starch and hard red spring wheat and also occur the substantial reduction in viscosities after or of the waxy wheat flour and modified com starch occur relatively earlier during the test a at a lower temperature in the temperature This may help explain the observation that un roofed frozen doughs made waxy wheat flours exhibit rapid expansion at the back half of the bake as opposed to consistent expansion throughout the bake Similar observations are made in the comparison of native wheat starch and modified corn starch and modified wheat starch corn starch and hydroxypropylated oxidized wheat figure As shown in figures 1 and the modified corn starch and modified wheat starch exhibit substantially reduced increases in viscosity during the heating profile when tested when tested according to AACC Method relatively lower peak as compared to the dramatic increase in viscosity of the native wheat Figure 3 shows data of native wheat flour and various blends of native wheat flour and hydroxypropylated oxidized wheat As is blends that combine the flour and the modified wheat starch can exhibit desired In a viscosity of any particular of flour and as described according to the can be any viscosity that provides desired properties in a dough as desired or improved leavening As exemplary useful of certain exemplary and combinations of starch and flour are shown in figures As desirable peak viscosities of starches and flours useful to provide starch having desirable temperature when measured using AACC method may be below or substantially below the peak viscosity for native wheat as illustrated in figure 2 7225 or below the peak viscosity for hard red spring wheat flour as illustrated figure 3469 Exemplary starch ingredients exhibiting low viscosity modified com modified wheat exhibit a peak viscosity no greater than 5000 below 3000 and even below 1500 cP or 500 when AACC method Exemplary starch ingredients exhibiting low viscosity modified corn modified wheat can exhibit a peak viscosity that occurs in less than 3 in less than when measured using AACC method that contain starch having a according to the can exhibit a peak viscosity at temperatures lower than that of a standard less than figure These flours may also a relatively lower viscosity after peak in the RVA test as described over the range of temperatures where native wheat starch exhibits peak about Exemplary flours waxy wheat that contain starch having a low viscosity can exhibit a peak viscosity no greater than 5000 below 3000 and even below 1500 cP or 500 when measured using AACC method Exemplary flours that contain having viscosity waxy wheat can exhibit a peak viscosity that occurs in iess than 5 in less than 4 when measured us ing AACC method respect to useful blends of flour and exemplary dough compositions of the invention can include flour and starch together in that exhibit a low as described Certain embodiments of the invention can include the use of a combination of separate starch ingredient and flour ingredient wherein the total amount of starch 17 floor when combined exhibits a relatively low embodiments of the invention can contain flour waxy wheat and no additional starch The total amount of starch and flour refers to the total amount of all flour ingredients in a dough composition and all whether or not a starch itself exhibits a low temperature whether or not a flour includes starch that by itself exhibits low and whether or not the dough composition does not contain any starch ingredient at all instead waxy wheat flour and no additional starch In as the proportion of starch in relation to flour the slower the of viscosity and the lower the peak viscosity Exemplary blends of total amounts of flour and starch contained in a dough composition can exhibit a peak viscosity no greater than 4900 3000 and even below cP or 500 when measured using AACC method can be included in a dough composition by any for example by being present as a component of any dough ingredient such as a type of that includes a flour that includes or any flour starch Starch that exhibits a bw viscosity may be added to a dough composition of invention at any useful stage of such as by combining such a starch in the form of a wheat flour or a flour starch with other ingredients in a method or to produce a preferment dough or by combining such a starch in the form of a wheat flour or starch with a preferment dough composition as an additional dough ingredient after the preferment dough composition has been According to certain embodiments that Involve the use of a preferment dough a starch that exhibits a relatively low viscosity at high temperature may be effective if included in the final dough as opposed to the preferment mix or mixing Addition of the starch at a later stage in preparation of a dough composition allows protein in the dough composition to hydrate before ingredi amount of starch having a relatively low viscosity can be included in a dough in an amount in a dough composition 18 having other ingredients and features as described results in desired or improved leavening properties as The particular amount of such a starch that is included in any specific dough composition can depend on factors such as the type of dough the desired rheology of a dough desired leavening properties of the dough during processing and and types and amounts of other dough An exemplary range of amounts of starch having a relatively low viscosity can be in the range up to 7 than zero weight percent of the such as from about to weight percent of such starch based on the total weight of a from 2 to 6 weight percent of such starch based on the total weight of a dough or 3 to 5 weight percent A dough composition of the invention can also include other starch that does not have a relatively low In specific exemplary a dough composition can include a total amount of all starch that is from about 0 to 20 percent native wheat starch from wheat flour having a Peak viscosity of greater than 5000 cP at a peak time of greater than minutes and a trough viscosity of at least 3300 cp when measured using AACC method which is not considered to be a relatively low and from about 80 to percent by weight of a starch that does exhibit a relatively low temperature as provided by waxy wheat or as provided by a starch ingredient such as a modified wheat starch a modified starch ydroxypropytated an amylopectin or starch or another starch ingredient mat exhibits a relatively viscosity such as a peak viscosity less than 5000 cP at a peak time of less than minutes and a trough viscosity less than 2500 cp when measured using AACC method The dough also includes is generally known to include the indigestible portion of plant food that can pass through the n digestive As is known in the baking fiber generally includes materials derived from the cell walls of plants such as including cellulose and cellulosic Examples of specific types of fiber include materials derived from the aJeurone layers of wheat WO 19 citms corn oat wood or any type of soluble or fiber from Other sources of fiber can include flax seed vegetables such as green potato and tomato For use in a white or wheat dough product of the derived from white 5 wheat or red wheat bran can be preferred for their resultant flavor characteristics for these and other types of dough Also preferred can be oat fiber and sugar cane Sugar cane fiber can have a milder on gluten Within the present dough fiber can be considered to be 0 Fiber can be useful to hold an amount of water present in the dough but generally does not for water in the same way that does a discussed Without being bound by fiber in a dough system can be viewed as functionally inert to the degree that the fiber does become an integral part of the gluten which is the continuous phase of the Nor does the fiber become a structural component of a baked is the function of the Fiber can function to break up the continuity of a developed gluten network that becomes the continuous phase in a bread Because fiber acts as inert the fiber can be used to reduce the strength and leavening properties of a dough and to repress the baked height specific and also to interrupt 0 the chewy texture of the gluten when a product is The amount of fiber that be included a dough composition as described can be an that results in desired dough and baked dough as by diluting effects of the protein and the high temperature viscosity Exemplary amounts of total fiber in a dough can be up 5 to about TO percent by weight based on total weight of the dough Preferred amounts of total fiber be in the range from 2 to 7 percent by weight fiber based on the weight of the dough Total fiber includes fiber from any source or dough such as from a fiber or any other ingredient that contains 0 Fiber can be present in the dough composition based on its presence in another dough another such as For standard bleached wheat flour and flour contain a bran and 20 types of flour may contain from about 2 percent by weight fiber bleached white up to about 13 percent by weight fiber a whole wheat According to the present it can be preferred to use flour that includes an amount of fiber in the high portion of this such as from 6 to 13 percent or from 9 to 13 percent Fiber can be contained in such as wheat oat or other cereals These cereal or grain materials or their bran or fiber components are commercially available in various concentrations of Certain breads from type of dough may be referred bread product fibers are also for example fiber derived cellulose from wood and sugar These can be isolated by known methods and are commercially available at various For a white bread fiber may be selected to result in color and texture of a white Exemplary fiber materials may include soluble or insoluble dietary fiber derived from and such as fruits or vegetables such as citrus Also is fiber or bran derived from white wheat A as used according to the present description includes a ingredient contains a concentrated amount of For example a fiber additive derived from bran can include at least about 30 percent by weight of such as from to 45 percent by weight Exemplary fiber additives contain a concentrated amount of fiber derived from plant as from a grain or plant A fiber additive can be included in a dough of the present description in any useful such as an amount to provide a desired total fiber content of a dough or bread product Fiber additive can be included in an amount that provides an amount of total fiber in a dough composition in any desired such as from about 1 to 10 weight percent fiber based on total weight of a dough The amount of fiber additive used to achieve a total dough fiber concentration will depend on the concentration of fiber In the fiber which can For commercially available isolated fiber products such as sugar cane fiber can be of a very high fiber such as up to 95 or 99 percent O 22 PCT 21 by weight fiber based on the total weight of sugar can Fiber additives derived bran fiber can contain relatively lower fiber from to 45 weight percent fiber based on the total weight of the fiber General exemplary amounts of fiber additive used m a dough as described can be in the range from percent by weight to about 15 percent by weight based on the total weight of a in particular an of fiber additive that contains from 30 to about 45 parts by weigh fiber a concentrated bran may be included a dough composition in a range from 3 to 15 percent by weight fiber additive based on the total weight of the from 5 to percent by For fiber additives that include a higher concentration of such as fiber isolated from sugar the amount of the fiber additive can be lower to account for the higher concentration of fiber in the A dough of the invention also includes sugar to dilute the strengthening and baked specific volume properties that result from the protein and high viscosity The sugar can be any sugar known to be useful in the baking such as not limited any of the known monosaccharide and disaccharide As well as providing sweetness sugar can impact the hydration of other functional ingredients in a dough particularly the gluten Addition of sugar not only dilutes the concentration of gluten but can also make the protein less effective by competing for available this the presence of sugar hi a dough as described may contribute to tenderizing a baked product prepared from Examples of useful sugars include table sugar granular sugar such as and blends of two or more of Sugar may be or or may be present as part of a larger dough ingredient such as a fruit juice such as raisin or may be present in another ingredient as a result of enzymatic breakdown of a If sugar is included in another ingredient of a dough composition such as or fruit only the sugar portion of that ingredient is included in the calculation of total sugar in a dough not portions of the ingredient such as 22 The dough can include any amount of sugar desired to dilute the effects of the concentrated protein ingredient and the Exemplary amounts of sugar can be up to about percent by weight based on the weight of total dough composition more than up to about percent by Preferred amounts of sugar can be in the range from 3 to 12 percent or from S to 9 percent by weight sugar based on total weight of dough Total sugar means a combined amount of sugar from any and all sources in a dough such as a sugar ingredient or another ingredient fruit that contains In addition to ingredients and dough a dough composition according to the invention can be prepared from additional ingredients known in the dough and typically including a liquid component such as oil or and optionally additional ingredients such as other dairy egg processing dough A flour useful in a dough composition be any suitable flour or combination of flours such as wheat flour that may be hard wheat winter or spring optionally containing protein in a range from about or 11 percent by weight to about percent by weigh based on t total weight of the A high protein flour between about and about weight percent may be useful or preferred in preparing doughs as A dough may include a combination of flours such as a portion of high protein flour and a portion of standard white Also optional and sometimes preferred can be flour mat contains starch having a relatively low viscosity pect such as a partial or full waxy wheat Yeast can be in the form of a ingredient such as any one or more of those sometimes referred to as fresh crumbled yeast called cake yeast or compressed yeast a dry yeast such as instant dry dry active protected active dry frozen and combinations of Yeast ingredients such as these can differ in the amount of moisture they which can in influence how much of a particular yeast ingredient should be included in a dough Some yeast ingredients have a high moisture content greater than by These high moisture yeast ingredients include those yeast ingredients referred to as fresh crumbled cake compressed and yeast Other yeast ingredients can include lower amounts of e less than 10 percent by weight moisture 2 to weight percent and include yeast ingredients sometimes designated yeast active dry yeast and instant dry The moisture content of a yeast ingredient can affect the total amount of a yeast ingredient included in a dough Different amounts of a dry yeast ingredient water a lower would be needed compared to higher moisture content yeast ingredient such as fresh crumbled cake or compressed used to describe amounts of yeast in a dough is used herein to refer to yeast in a form that includes the moisture content of the yeast Useful and preferred amounts of yeast for use in a dough composition as can vary depending on the type of For a dough having the ability to bake from a frozen unproofed an exemplary amount of a compressed yeast ingredient can be in the range from 3 to 8 percent by weight compressed yeast ingredient based on the total weight of the dough preferably from 5 to 7 percent by The dough composition can also include one or more liquid Examples of liquid include and or any combination of Water may be added during processing in the form of to control the dough temperature in the of any such water used is included in the amount of liquid The amount of liquid components included in particular dough composition can depend a variety of factors including the desired moisture content of the dough liquids can be present in a dough composition in an amount between about by weight and about by between about by weight and about by weight The dough composition can optionally include fat ingredients such as oil or Examples of suitable oils include soybean corn canola sunflower and other vegetable Examples of suitable shortenings include animal fats and vegetable 24 The dough composition can optionally include various other liquid or dry as will be such as egg products or dairy or other in either dried or liquid milk substitutes such as soy milk may be Alternately or in the dough composition can include one or more either natural or liquid or such as sodium chloride potassium yeast inactivated natural and artificial or particulates such as ruit vegetable the in suitable As is dough compositions can also optionally include other and processing aids such as emulsifiers include and polyglycerol and the diacetylated tartaric esters of and sodium as are known in the dough products can be used to make the dough composition easier to Examples of suitable conditioners can include sodium and the azodicarbonamide is preferably not present in an amount more than 45 parts per an enzyme such as transglutaminase can be included in a dough composition according the invention to strengthen the dough composition by creating links between proteins in the preferment dough composition The transglutaminase may be added to a preferment dough composition prior to or may be combined with other dough ingredients in a h preparation An enzyme such as transglutaminase may be included in any amount effective to provide a desired strengthening to the preferment dough composition or Exemplary amounts included in a dough composition may for up to 300 parts by per million parts total weight dry ingredients of the finished dough a bydrocolloid may be another ingredient included in a dough composition of the as an of a preferment dough added to a rested preferment dough or combined with other ingredients a part of using a preparation Hydrocotloid may be included to modify the viscosity of a dough matrix to further provide desired or leavening properties of a preferment dough composition or a finished dough For a may be included in a preferment dough in an amount effective to modify the size of bubbles present in the preferment dough as Examples of useful hydrocoUoid materials can include locust propylene glycol or other hydrocoUoid used or useful in a bread Such materials may be included in a preferment or a finished dough composition in any desired or useful which may vary depending on the type of hydrocoUoid As an guar may be included in a preferment dough composition in amount in the range from J to 1 weight percent guar based on the total weight of a preferment dough propylene glycol alginate may be included in an amount in the range from to weight percent propylene glycol alginate based on total weight of a preferment dough Dough compositions of the invention can be formed in any suitable manner consistent with the present such as by steps included in methods generally understood and referred to as or as well as methods referred to as According to flour and other dry ingredients can be combined with a fat if and then combined with a yeast slurry a dry yeast is or with a yeast All ingredients are generally mixed together using any of a variety of methods or addition orders as are known in the to form a raw dough may be performed in commercially available and for example a horizontal bar mixer with a cooling The dough composition is generally mixed between about 5 minutes and about minutes or until a proper consistency is Embodiments of the dough can be prepared by providing a prefermented dough composition those sometimes referred to a or dough composition and adding additional dough ingredients to that 200W151422 26 preferment dough wherein the finished or final dough composition includes a starch having a relatively viscosity as well as an elevated protein The preferment contain a high amount of based on inclusion of a concentrated protein and may include starch having a relatively low or but either one or both of these types of ingredients may alternately or be added into a dough composition of the invention in the form of an additional ingredient that is combined with a preferment composition after the preferment composition has been rested to allow yeast of the preferment composition to metabolize and A preferment composition generally includes ingredients useful to provide a preferment dough composition having an extensible sponge matrix that contains yeast and The yeast becomes metabolically active during steps of preparing or resting the preferment and produces carbon dioxide and other metabolites that form bubbles in the matrix and that can become absorbed by an aqueous component of the The preferment composition takes the form of e developed dough matrix being interrupted by a large amount of bubbles containing carbon dioxide and water a preferment dough composition of the invention can be prepared by combining ingredients including at least a yeast and optionally added protein such as a concentrated protein a starch or These are combined an acceptable manner to produce a preferment dough A preferment composition can include an amount of flour effective to provide desired structure and structure and consistency that allow for fermentation of expansion of the preferment and formation of Such useful amounts generally known in the dough and bread making Exemplary amounts of total flour in a preferment composition can be in the range 40 to 70 weight percent flour based on the weight of the but be lower according to embodiments of the from 2 to 20 8 to weight percent flour based on the total weight of a is in a preferment composition to produce especially gaseous metabolites such as carbon The amount of yeast included a dough composition can be an amount that will produce a desired volume of metabolites carbon to in turn cause the preferment composition to produce bubbles and to develop and optionally an amount sufficient to also cause carbon dioxide to be absorbed by water in the even to produce a water component that is saturated with absorbed carbon Yeast can be in the form of a yeast ingredient such as any one or of fresh crumbled yeast called cake yeast or compressed yeast a dry yeast such as instant dry dry active protected active dry frozen and combinations of and can be included in any useful Exemplary amounts of yeast in a In terms of compressed can be amounts within the range from 2 to 20 weight from S to weight percent compressed yeast ingredient the water component the based on a total weight of a Other yeast ingredients have similar moisture content can be used in these same Yeast ingredients that have different or percent moisture can be used as ah early stage yeast portion in higher or lower amounts but still in amounts that will provide the same or similar amount of the yeast component of the yeast ingredient According to certain embodiments of the the total amount of the yeast ingredient that will be included a final dough composition can be added to the preferment meaning that no additional yeast is added as an additional dough ingredient after the preferment composition has been rested or A preferment dough composition may optionally also include some form of yeast which is an ingredient that can be metabolized by the yeast to produce a preferment dough A yeast nutrient can be a nutrient that is useful with a particular whereby the yeast and its enzymes can metabolize the nutrient to produce A yeast nutrient can be included as a constituent of a flour that is included in a or may be added as a separate ingredient such as a A single example of useful yeast nutrient is a class of sugars generally to act as yeast including The amount of yeast nutrient included in a preferment dough composition can be any amount that is useful for the amount of to produce a desired smount of as be understood by a skilled Examples of useful amounts of yeast such as a that can be included in a preferment composition can be an amount in the range from 1 to weight percent yeast nutrient based on the total weight of the preferment 3 to 6 percent by weight based on the total weight of the preferment A preferment dough composition can include liquid water in an amount with the other will produce sponge having useful properties of a including useful structure and structure and consistency that allow for fermentation of and formation and retention of 0 The amount of water in any particular preferment composition should be an amount that wets out the ingredients and provides a preferment dough composition having sufficient strength and cohesion to maintain bubbles upon evolution of gaseous metabolites such as carbon in a closed structure of a dough matrix containing bubbles of carbon Exemplary amounts of water in a sponge dough composition can be at least about 40 to 60 weight percent water based on the total weight of the preferment dough an amount in the range from about 50 to 60 weight percent water based on total weight of the dough a concentrated protein ingredient is included in a preferment 0 the concentrated protein ingredient can be included in any desired or useful amount to produce a finished dough composition having a total amount of protein that will exhibit leavening properties as discussed If a preferment method is used to prepare a dough that includes a fiber the dough can preferably be prepared by introducing the fiber additive to 5 the dough at the preferment stage of For some or all of a total amount of fiber additive that will be included in the dough can be added as an ingredient of the preferment The preferment composition can also contain flour having a fiber content in the range to percent by either as the entire amount fiour or as a portion of a total amount of 0 fiber materials can be in a Vetting before being combined other dough By this water is added to dough ingredients that contain higher levels of such as whole grain flour and fiber 29 additive concentrated bran the fiber of any containing ingredient can reduce or minimize any potential destructive impact that the fiber may exhibit during can also maximize the total moisture content The wetting stage can include only ingredients such as and fiber for no yeast The fiber material can be by contacting a ingredient with water for any amount of time effective to hydrate the such as about Then the ingredient can be combined with other dough ingredients by any method such as a ferment method or a straight dough A preferment dough composition or a finished dough composition of the invention may include other optional as will be understood by the skilled including amounts of shortening or agent or additives or as discussed elsewhere in this These ingredients can be included in the preferment composition in am ounts ftat wil 1 produce a sponge as described A final dough composition by any may for ingredients in the following flour in an amount between about 20 percent to about 50 percent by weight flour based on the total weight of the dough composition from 25 to 45 weight percent water in an amount between 25 and about 50 percent by weight of the total dough from to 40 weight percent total protein all of from to percent by sugar in an amount that is greater than zero and up to percent by weight of the total dough from 5 to 12 weight fiber in an amount in the range from about 1 to percent by from 2 to 7 percent by and fat or in a range from 0 and 6 percent by weight of the total dough from 3 to 5 weight percent fat Other ingredients such as and additives and preservatives can also be included as will be for doughs prepared by a combinations of ingredients can be combined in total amounts as For doughs prepared by a preferment a preferment dough composition can be prepared as and additional dough ingredients can be combined with the prefermented dough composition to provide a final dough composition aving the described amounts of ingredients including concentrated protein concentrated protem starch and starch having a relatively temperature as well as other ingredients that will be The amounts of the additional dough ingredients that are combined with a preferment can be amounts that will result in a dough composition that includes amounts of ingredients described and that will result in a final dough composition that exhibits leavening properties as Examples of total amounts of ingredients in a final dough composition of the can be as Exem lar In Dou h Com osition re ared b an method Dough compositions of the invention can be types of dough compositions that arc typically prepared using a or other type of or a Examples include developed doughs such as bread doughs such as bread loaves or pizza and the doughs of the invention can be prepared into an dough haying a raw specific volume in the range from to cubic centimeters per and baked directly from the unproofed state without a WO step or a partial proofing and without partial The unproofed dough may be stored at refrigerated or frozen baked without optionally without thawing for a frozen to a useful baked specific volume that may be comparable to doughs that require any one or more a 5 partial or partial Specific embodiments of the dough compositions of invention can be leavened without the assistance of a leavening which means ingredients such as an acid and base that must contact each other and produce a chemical reaction to produce leavening generally carbon which cause a dough to dough compositions of the invention can be leavened during cooking based on the presence of carbon dioxide absorbed carbon water that is present in the dough during baking based on the of the Embodiments of finished dough compositions of the including dough can expand during baking to a baked specific volume in the range from 2 to from to cubic centimeters per such dough compositions can be baked to baked specific volumes that are typical and conventional in the baking industry of useful dough including or dough 0 because certain exemplary dough compositions of the invention do not require a proofing the doughs can be useful as unproofed as unproofed or as dough compositions that can be directly cooked following without the need for proofing step or partial baking and optionally without the need for chemical leavening 5 gxemptarv formplations according to the FTP tnttcale Grain Braids Wheat FTP Grata White insufficientOCRQuality

Claims

WHW15W22 PCT US2008/0e7394 - 35 - Gaims:

1. A dough composition comprising water, yeast, flour, sugar, from 5 to 15 weight percent total protein, from 1 to 10 weight percent fiber, and up to 7 weight percent starch having a low, high-temperature viscosity, based on the total weight of the dough composition.

2. The dough composition of claim 1 comprising from 6 to 12 weight percent protein, from 2 to 7 weight percent fiber, from 3 to 12 weight percent sugar, and from 2 to 5 weight percent starch having a low, high-temperature viscosity.

3. The dough composition of claim 1 comprising flour having a fiber content in the range from 6 to 13 parts by weight fiber based on total weight flour.

4. The dough composition of claim 1 comprising from 0.5 to 15 weight percent fiber additive.

5. The dough composition of claim 4 wherein the fiber additive is derived from bran and comprises from 30 to 45 weight percent fiber.

6. The dough composition of claim 4, wherein the fiber additive comprises fiber derived from plant materia! selected from the group consisting of wheat bran, oat bran, barley, corn, fruit, wood fiber, vegetable, citrus, and sugar cane.

7. The dough composition of claim 1 wherein the starch is selected from the group consisting of modified corn starch, modified wheat starch, and combinations thereof.

8. The dough composition of claim I wherein the starch is contained m a starch ingredient comprising a starch selected from the group consisting of a modified corn starch, modified wheat starch, amylopectm, and combinations thereof.

9. The dough composition of claim 1 wherein the concentrated protein ingredient is selected from the group consisting of vital wheat gluten, wheat protein isolate, and a mixture thereof.

10. The dough composition of claim 1 wherein the sugar is selected from the group consisting of sucrose, fructose, or dextrose; and the sugar is contained in an imilSim PCT/US2OOW0O73!> - 36 -ingredient selected from the group consisting of a granulated sugar, molasses, honey, raisin juice concentrate, or a fruit juice concentrate.

11. 1 1. The dough composition of claim 1 wherein the dough can be baked from frozen without proofing or thawing to a raw specific vohnne in the range from 2.0 to 4.0.

12. The dough composition of claim 1 wherein the dough can be baked from frozen without proofing or thawing to a raw specific volume in the range from 2.5 to 3.5.

13. A method of preparing a dough composition, the method comprising combining ingredients comprising water, yeast, flour, sugar, the dough comprising from 5 to 15 weight percent total protein, from 1 to 10 weight percent fiber, and up to 7 weight percent starch having a low, high-temperature viscosity.

14. The method of claim 13 wherein the starch having a low high-temperature viscosity is contained in a dough ingredient selected from the group consisting of: a modified corn starch ingredient, a modified wheat starch ingredient, a waxy wheat flour, an amylopectin ingredient, and combinations thereof.

15. The method of claim 13 wherein the dough is prepared using e straight-dough method

16. The method of claim 13 wherein the dough composition is an unproofed dough composition having a raw specific volume in the range from 0.9 to 1.1 cubic centimeters per gram, the method comprising baking the unproofed dough composition to a baked specific volume in the range from 2 to 4 cubic centimeters per gram.

17. The method of claim 16 comprising freezing the unproofed dough composition, and baking the frozen unproofed dough composition without proofing or thawing, to a baked specific volume in the range of 2 to 4 cubic centimeters per gram. ■ - 37 -

18. The method of claim 13 wherein the dough composition comprises fiber additive derived from plant material selected from the group consisting of wheat bran, oat bran, barley, com, fruit, wood fiber, vegetable, citrus, and sugar cane.

19. The method of claim 13 wherein the dough composition comprises up to I S weight percent sugar.

20. The method of claim 13 wherein the fiber additive is derived from bran and comprises from 30 to 45 weight percent fiber. For the Applicants REINHQLD COHN AND PARTNERS By.