WO1994021128A1 - Pates de boulangerie feuilletees a teneur reduite en matieres grasses - Google Patents

Pates de boulangerie feuilletees a teneur reduite en matieres grasses Download PDF

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Publication number
WO1994021128A1
WO1994021128A1 PCT/EP1994/000698 EP9400698W WO9421128A1 WO 1994021128 A1 WO1994021128 A1 WO 1994021128A1 EP 9400698 W EP9400698 W EP 9400698W WO 9421128 A1 WO9421128 A1 WO 9421128A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
laminated
aqueous gel
glucan
fat
Prior art date
Application number
PCT/EP1994/000698
Other languages
English (en)
Inventor
Karin Boode-Boissevain
Jeannette Digna Van Houdt-Moree
Original Assignee
Unilever N.V.
Unilever Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to EP94911121A priority Critical patent/EP0700251A1/fr
Priority to AU63753/94A priority patent/AU6375394A/en
Priority to JP6520594A priority patent/JPH08507920A/ja
Publication of WO1994021128A1 publication Critical patent/WO1994021128A1/fr

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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • Laminated dough systems i.e. systems comprising subsequent layers of dough and layers of another ingredient, in fact of a bakery, laminating margarine or shortening, have been known for years.
  • doughs suitable for the production of puff pastries, croissants, Danish pastries, snacks etc. are laminated doughs wherein, in general, 30 to 70 wt.% of total fat based on product is present in the form of thin fat layers (in general 4 to 729 fat layers are present) and wherein each fat layer is present between two dough layers.
  • the fat had to be present in order to give the baked product satisfactory product properties, such as a good texture, a good structure, a good appearance, a good mouthfeel, a good lift, a good specific volume and/or a good ovenspring.
  • the fat content of acceptable products was still rather high (at least 15 wt.%).
  • the requirements that should be met by the fat-replacing composition are :
  • puff pastries can be made from flour, water and fat compositions, whereby the fat compositions applied for the lamination contain vegetable fibre material in a weight ratio of 1 : 1 to 20 : 1 (fat : fibre) .
  • the fibre material is a vegetable fibre material that has not, or only slightly, been modified and is therefore water-insoluble. Though it can be calculated from the data mentioned in this document that, theoretically, a 60% fat reduction could be achieved, the examples only illustrate fat reductions of about 35%.
  • our invention concerns laminated doughs comprising subsequent layers of dough and layers of another ingredient, wherein at least part of the layers of the other ingredient, at least partly, consists of an aqueous gel containing 20-50 wt.% of maltodextrin, preferably amylodextrin and 0-30 wt.% of ⁇ -glucan and/or pentosans, balance water.
  • the aqueous gel preferably contains 20-50 wt.% of the maltodextrin and 0.001-30 wt.% of ⁇ -glucan and/or pentosans.
  • the weight ratio ⁇ -glucan : pentosans in the aqueous gel can vary such that only ⁇ -glucan or only pentosans are present, we prefer the use of aqueous gels wherein this weight ratio ranges from 1.5 to 5:1.
  • Aqueous gels that can be applied very satisfactorily are obtained by the gelling in water of a product containing maltodextrin and ⁇ -glucan and/or pentosans as obtainable by hydrolyzing cereal flour or a blend of cereal flour and starch with ⁇ -amylase and recovering the soluble fraction.
  • a product containing maltodextrin and ⁇ -glucan and/or pentosans as obtainable by hydrolyzing cereal flour or a blend of cereal flour and starch with ⁇ -amylase and recovering the soluble fraction.
  • the aqueous gel is normally applied in amounts of 30-80 wt.%, based on the dough. This applies in particular when all the layers of the other ingredient consist of the aqueous gel.
  • the maltodextrin present in the aqueous gel preferably has a DE value of 20 or less; in particular DE values of 2-8 are applied.
  • the aqueous gel can either be applied per se or as a mixture with a bakery margarine. When a mixture is applied, the weight ratio margarine : aqueous gel can vary from 20:80 to 80:20.
  • the resulting products have therefore even lower fat contents while their properties remain satisfactory.
  • the laminated croissant doughs according to our invention have separate layers of margarine and of the aqueous gel of maltodextrin and optionally ⁇ -glucan and/or pentosans, wherein the thickness of the aqueous gel layers is at least 3 times the thickness of the margarine layers.
  • aqueous gel in the laminated doughs according to the invention can result in products wherein less than 14 wt.% of a triglyceride composition is present.
  • at least 50 wt.% of the amount of fat present in a conventional dough is replaced by the aqueous gel of maltodextrin, and optionally ⁇ -glucan and/or pentosans.
  • the doughs can also be frozen; this can be done either without, or in addition to, pre-proofing of the dough.
  • Freezing after pre-proofing results in a convenience dough in the form of a frozen, pre-proofed dough. Such a dough can be baked without thawing.
  • the above-mentioned laminated doughs can also be applied for the production of savoury snacks or laminated sweet snacks.
  • the dough is either provided with an amount of, e.g., bacon or cheese, or is flavoured with flavours imparting a bacon or cheese flavour to the products.
  • the sweet snacks are obtained by providing the laminated dough with a sugar layer and/or a cinnamon layer.
  • Baked products such as puff pastries, croissants, savoury snacks or sweet snacks, which are obtained after baking of the laminated doughs according to the invention, are also part of the invention.
  • Triokorst® (Van Den Bergh Foods) : 80% fat content
  • the products were baked at 235°C for 20 minutes.
  • the resulting puff pastry consisted of 729 layers, it had a lift of 36 mm, a reasonable structure and a good mouthfeel. Its fat on dough content was 31.5 wt.%.
  • the puff pastry according to the invention was made by :
  • the product was baked at 235°C for 20 minutes.
  • the resulting puff pastry consisted of 81 layers, had a lift of 30 mm, an inner structure better than that of the prior art product and a slightly shorter mouthfeel than the prior art product. Its fat on dough content was 8.5% (fat reduction 73%) .
  • Triokorst® (Van Den Bergh Foods) : 80% fat content ** A 50% fat spread
  • the products were baked at 220°C for 18 minutes.
  • Example 1 was repeated, however, the pre-dough consisted of: flour 1000 g water 540 g vitamin C 0.5 g fat 200* g
  • comparison invention roll-in fat 800 g * 600 g** fat-replacer* * * - 600 g
  • Triokorst® (Van den Bergh Foods) 50% fat spread aqueous gel. Different aqueous gels were applied, having the following compositions:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Pâtes de boulangerie feuilletées renfermant, à titre de succédané de matière grasse, un gel aqueux contenant de 20 à 50 % en poids de maltodextrine et de 0 à 30 % en poids de β-glucane et/ou de pentosannes. Ainsi, on peut fabriquer des pâtes ayant une teneur en matières grasses inférieure à 14 % en poids, ce qui représente une réduction d'au moins 50 % par rapport à la teneur en matières grasses d'une pâte classique.
PCT/EP1994/000698 1993-03-25 1994-03-08 Pates de boulangerie feuilletees a teneur reduite en matieres grasses WO1994021128A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP94911121A EP0700251A1 (fr) 1993-03-25 1994-03-08 Pates de boulangerie feuilletees a teneur reduite en matieres grasses
AU63753/94A AU6375394A (en) 1993-03-25 1994-03-08 Fat-reduced laminated doughs
JP6520594A JPH08507920A (ja) 1993-03-25 1994-03-08 脂肪の低減された積層されたドウ

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93200861 1993-03-25
EP93200861.8 1993-03-25

Publications (1)

Publication Number Publication Date
WO1994021128A1 true WO1994021128A1 (fr) 1994-09-29

Family

ID=8213722

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/000698 WO1994021128A1 (fr) 1993-03-25 1994-03-08 Pates de boulangerie feuilletees a teneur reduite en matieres grasses

Country Status (7)

Country Link
US (1) US5480662A (fr)
EP (1) EP0700251A1 (fr)
JP (1) JPH08507920A (fr)
AU (1) AU6375394A (fr)
CA (1) CA2158970A1 (fr)
WO (1) WO1994021128A1 (fr)
ZA (1) ZA941855B (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0707448A1 (fr) * 1993-06-11 1996-04-24 Mrs. Bateman's Bakery, L.C. Succedane gras a faible teneur en matieres grasses et pauvre en calories
US5650189A (en) * 1993-06-11 1997-07-22 Mrs. Bateman's Bakery, L.C. Low-fat saute
EP0788743A1 (fr) 1996-02-09 1997-08-13 Unilever N.V. Procédé pour la préparation de pâte feuilletée et une dispersion comestible utilisée à cet effet
US5695806A (en) * 1993-06-11 1997-12-09 Mrs. Bateman's Bakery, L.C. Fat substitute for one-to-one replacement
US6248388B1 (en) 1995-06-15 2001-06-19 Pennant Foods Company Edible laminated dough and edible lamination dispersion therefor
WO2002064714A1 (fr) * 2001-02-15 2002-08-22 Asahi Denka Kogyo Kabushiki Kaisha Produits contenant du $g(b)-glucane
JP2002306056A (ja) * 2001-04-10 2002-10-22 Asahi Denka Kogyo Kk ベーカリー製品用品質改良組成物

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6099887A (en) 1996-02-09 2000-08-08 Lbi Acquisition Corp. Process for preparing an edible laminated dough and edible lamination dispersion therefor
JP2001512987A (ja) * 1997-03-04 2001-08-28 ザ ピルスベリー コムパニー 低減脂肪生地の製造方法及びその方法によって製造される組成物
DE19800390C1 (de) 1998-01-08 1999-08-05 Effem Gmbh Verfahren zur Herstellung eines stückigen Futter- oder Lebensmittels sowie danach herstellbares Produkt
US6579554B2 (en) * 2000-04-14 2003-06-17 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
WO2003092098A1 (fr) * 2002-04-26 2003-11-06 Mitsui Mining & Smelting Company, Ltd. Electrode negative pour accumulateur a electrolyte non aqueux et procede de fabrication associe, et accumulateur a electrolyte non aqueux
CA2490452C (fr) 2002-06-25 2013-05-28 Asahi Denka Co., Ltd. Composition d'huile et de graisse contenant du beta-glucane et nouveau microorganisme capable de produire du beta-glucane
US20040009277A1 (en) * 2002-07-09 2004-01-15 Heddleson Ronald A. Method of preparing food products and food intermedates having beneficial hypocholesterolemic activity
US8029847B2 (en) * 2002-07-12 2011-10-04 General Mills Marketing, Inc. Trans fat replacement system and method of making a baked good with a trans fat replacement system
US20050042332A1 (en) * 2002-07-12 2005-02-24 Lonergan Dennis A. Method of making a laminated dough product and a product produced thereby
FR2872000B1 (fr) * 2004-06-23 2007-07-20 Le Ty Vorn Sa Utilisation d'une matiere grasse contenant du sucre dissout, pour la fabrication de viennoiseries
US20060088639A1 (en) * 2004-10-25 2006-04-27 Lewis Karen M Food additive, baked food composition and method for lowering blood cholesterol
BRPI0611535B1 (pt) * 2005-05-05 2021-11-30 Sensient Flavors Inc Método para processar células de levedura para produzir beta-glucanos e mananas
US20070298143A1 (en) * 2006-06-22 2007-12-27 Graves John Retarder-to-oven laminated dough
EP2173178A2 (fr) * 2007-07-23 2010-04-14 Kellogg Company Procédé pour mettre en adhérence des particules alimentaires sur des pâtes, et articles alimentaires en rapport
DE102010023963A1 (de) 2010-06-16 2011-12-22 Mars Inc. Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts
MX2017013715A (es) 2015-04-28 2018-03-02 Mars Inc Proceso de preparacion de un producto de alimento para mascotas humedo esterilizado.
CA2988410C (fr) * 2015-06-18 2020-11-03 General Mills, Inc. Analogue de gluten sous forme de matrice de gel alimentaire contenant une proteine

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
WO1991000027A1 (fr) * 1989-06-30 1991-01-10 Inglett George E Compositions de fibres dietetiques solubles d'avoine
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1993000829A1 (fr) * 1991-07-05 1993-01-21 Monfort, Inc. Produit carne a teneur reduite en graisse et procede de fabrication dudit produit
EP0529892A1 (fr) * 1991-08-16 1993-03-03 A.E. Staley Manufacturing Company Précipité d'amylose hydrolisée par x-amylase et fragmentée utilisé comme substitut de graisse

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US4536408A (en) * 1983-09-12 1985-08-20 Grain Processing Corporation Low fat spread
US4510166A (en) * 1984-01-19 1985-04-09 National Starch And Chemical Corporation Converted starches for use as a fat- or oil-replacement in foodstuffs
EP0533668A4 (en) * 1989-06-15 1993-06-30 Kraft General Foods, Inc. Polysaccharide hydrocolloid-containing food products
US5094872A (en) * 1989-07-19 1992-03-10 American Maize-Products Company Method for making a reduced fat product

Patent Citations (5)

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Publication number Priority date Publication date Assignee Title
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
WO1991000027A1 (fr) * 1989-06-30 1991-01-10 Inglett George E Compositions de fibres dietetiques solubles d'avoine
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1993000829A1 (fr) * 1991-07-05 1993-01-21 Monfort, Inc. Produit carne a teneur reduite en graisse et procede de fabrication dudit produit
EP0529892A1 (fr) * 1991-08-16 1993-03-03 A.E. Staley Manufacturing Company Précipité d'amylose hydrolisée par x-amylase et fragmentée utilisé comme substitut de graisse

Non-Patent Citations (1)

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Title
R.C. HOSENEY: "Functional properties of pentosans in baked foods.", FOOD TECHNOLOGY, vol. 38, no. 1, January 1984 (1984-01-01), CHICAGO US, pages 114 - 117 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0707448A1 (fr) * 1993-06-11 1996-04-24 Mrs. Bateman's Bakery, L.C. Succedane gras a faible teneur en matieres grasses et pauvre en calories
EP0707448A4 (fr) * 1993-06-11 1996-05-22
US5650189A (en) * 1993-06-11 1997-07-22 Mrs. Bateman's Bakery, L.C. Low-fat saute
US5695806A (en) * 1993-06-11 1997-12-09 Mrs. Bateman's Bakery, L.C. Fat substitute for one-to-one replacement
US6248388B1 (en) 1995-06-15 2001-06-19 Pennant Foods Company Edible laminated dough and edible lamination dispersion therefor
EP0788743A1 (fr) 1996-02-09 1997-08-13 Unilever N.V. Procédé pour la préparation de pâte feuilletée et une dispersion comestible utilisée à cet effet
WO2002064714A1 (fr) * 2001-02-15 2002-08-22 Asahi Denka Kogyo Kabushiki Kaisha Produits contenant du $g(b)-glucane
AU2002233639B2 (en) * 2001-02-15 2007-03-01 Adeka Corporation Products containing $G(b)-glucan
JP2002306056A (ja) * 2001-04-10 2002-10-22 Asahi Denka Kogyo Kk ベーカリー製品用品質改良組成物
JP4688335B2 (ja) * 2001-04-10 2011-05-25 株式会社Ａｄｅｋａ ベーカリー製品用生地

Also Published As

Publication number Publication date
CA2158970A1 (fr) 1994-09-29
EP0700251A1 (fr) 1996-03-13
US5480662A (en) 1996-01-02
ZA941855B (en) 1995-09-18
AU6375394A (en) 1994-10-11
JPH08507920A (ja) 1996-08-27

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