WO2001032024A1 - Produits a base de pate boulangere cuits au four - Google Patents

Produits a base de pate boulangere cuits au four Download PDF

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Publication number
WO2001032024A1
WO2001032024A1 PCT/US2000/030081 US0030081W WO0132024A1 WO 2001032024 A1 WO2001032024 A1 WO 2001032024A1 US 0030081 W US0030081 W US 0030081W WO 0132024 A1 WO0132024 A1 WO 0132024A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
filling
product
composition
baking
Prior art date
Application number
PCT/US2000/030081
Other languages
English (en)
Inventor
Karyl M. Corcoran
Heidi L. Nelson
Susan M. Hayes-Jacobson
Douglas R. Cicha
Peter Galuska
James P. Michaels
Debra L. Patterson
Julia M. Schmelzer
Catherine C. Walker
Original Assignee
The Pillsbury Company
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 The Pillsbury Company filed Critical The Pillsbury Company
Priority to EP00976779A priority Critical patent/EP1227729A1/fr
Priority to CA002403914A priority patent/CA2403914A1/fr
Priority to AU14511/01A priority patent/AU777548B2/en
Publication of WO2001032024A1 publication Critical patent/WO2001032024A1/fr

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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
    • 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
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

Definitions

  • the invention relates to food products formed with baked dough, and
  • the invention furthermore to dough products compressed to form a thin product.
  • a variety of dough products are desirable to consumers, particularly
  • Bagel products are a popular and desirable food product
  • the dough used for making bagel products generally contains low
  • toppings such as cream cheese, peanut butter and fruit toppings are all desirable to
  • the toppings are placed on the bagel products just prior to
  • the invention relates to a baked filled dough product
  • the invention pertains to a method of making a dough
  • the dough comprises flour
  • the invention pertains to a method of making a filled
  • dough product comprising baking a raw filled dough composition without restraints
  • filled dough product is substantially held within the dough.
  • the invention pertains to a method of making the raw
  • the method comprises sheeting a dough to produce a top
  • the dough sheet and a bottom dough sheet.
  • the dough comprises flour, water and an active
  • yeast culture that have been mixed together. A filling is deposited on the bottom dough
  • the top dough sheet with vent openings is placed on top of the bottom dough
  • the combined top and bottom dough sheet composition is crimped and cut to form the raw filled dough composition.
  • the invention pertains to a method of making a dough product comprising baking the dough product in an impingement oven with air nozzles
  • FIG. 1 is a schematic diagram showing the top and two sides of a
  • Fig. 2 is a sectional view of a multizone impingement oven.
  • Fig. 3 is a sectional view of a compression apparatus. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
  • the improved process includes baking raw dough compositions without restraints and
  • the dough products made by the improved process can have a dense
  • the dough products are made from a raw
  • dough composition that generally includes a leavening agent.
  • a leavening agent In some embodiments,
  • the dough products contain a filling.
  • Dough products described herein can be similar to, for example, bagels,
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • the dough products may, optionally, be filled dough products.
  • dough products generally includes flour, water and a leavening agent, preferably an
  • the dough may also include other optional ingredients, for example
  • sweeteners for example, sweeteners, flavorings, and fat products.
  • the dough products can be filled
  • Preferable fillings are substantially retained within the dough crust during the processing steps.
  • the dough products are bagel-like products with
  • bagel products are filled bagel
  • the dough products described herein can be prepared from a bucky
  • a bucky dough generally has a farinograph measurement of greater than about
  • Plasticizers such as
  • the extensibility of a dough can be measured by an extensigraph.
  • extensigraph can measure the mechanical properties of a dough, for example, the
  • the R max relates to the maximum force necessary to break the dough.
  • R 5 relates to the force necessary to pull the dough 5 centimeters.
  • R max between about 700 and about 1000 and an R 5 of less than about 1000.
  • the dough products can have a low fat content.
  • the dough product generally has less than about 3 grams of fat
  • the size of a serving is as presently defined by the United States Food and
  • each of the dough products are sized to be one serving.
  • the dough crust of the filled product can have a low fat content.
  • the dough products are generally completely cooked and refrigerated or
  • the refrigerated or frozen dough products can be reheated in a number of ways prior to consumption.
  • the dough products can be
  • the dough products can be any suitable material that can be used to fit into a standard pop-up toaster.
  • the dough products can be any suitable material that can be used to fit into a standard pop-up toaster.
  • the dough products can be any suitable material that can be used to fit into a standard pop-up toaster.
  • toaster i.e. all of the product including the filling, if present, can attain a desirable
  • the raw dough compositions described herein preferably are baked
  • steam is used during at least part of the
  • baking regimen Baking the dough products without any restraining devices is
  • the baked dough compositions can be compressed, often
  • the baked dough compositions particularly the baked dough compositions
  • Preferable dough compositions include vent openings.
  • Compression of the baked dough composition to a desired thickness can be performed
  • the dough can be sheeted, extruded and the like to obtain a desirable shape and size.
  • Raw dough compositions without filling can be produced, for example, by cutting a
  • sheeted dough to a desired shape and size.
  • sheeted dough can be used to generate the raw filled dough compositions.
  • the dough, with a leavening agent is prepared and
  • the sheeted dough can then be cut in half to produce a bottom dough
  • the filling can be spot-deposited on the bottom dough
  • the top dough sheet generally includes openings for venting. Suitable
  • openings include slits, holes, cross-hatched areas and the like.
  • the openings include slits, holes, cross-hatched areas and the like.
  • top dough sheet are sized and shaped to substantially retain the filling while providing venting. Some filling however, may leak out during some of the processing steps.
  • the combined composition can then be crimped and cut to produce the raw filled dough
  • the raw filled dough composition can then be proofed. Proofing yeast
  • leavened dough generally involves providing appropriate conditions for fermentation to
  • the dough becomes less dense, due to fermentation of sugars by the yeast and the
  • composition can be baked and compressed as described above. DOUGH
  • a dough minimally includes flour, a liquid component and a leavening agent.
  • Other ingredients can be included in the dough such as fat components, salt,
  • sweeteners dairy products, egg products, emulsifiers, other flavorings and the like.
  • Suitable flours include glutinous flours, nonglutenous flours and combinations thereof.
  • gluten-by-products may be included in the dough.
  • Preferred flours include, for example,
  • the flours can be whole grain
  • the dough includes between about 30% by weight and about 70% by weight of flour,
  • the dough can also include one or more liquid components. Suitable
  • liquid components include for example, water, milk, and oil.
  • components may also be used such as milk/water, water/oil and the like.
  • the styrene resin Preferably, the styrene resin
  • liquid component includes water. Liquid components can generally be added to the
  • the amount of liquid components is between about 15%) by weight and about 35% by weight
  • weight more preferably between about 20%> by weight and about 30%> by weight.
  • the dough can optionally include egg products. Suitable egg products
  • the amount of egg products can be between about 0.1 percent by weight and about 35 percent by weight.
  • the egg products may be in a dried form or a
  • liquid form If a liquid form of an egg product is used, the amount of liquid component
  • the dough can optionally include dairy products. Suitable dairy products
  • milk substitutes such as soy milk may also be used. If used, dairy
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • the dairy products can be up to about 25 percent by weight of the dough.
  • products are between about 1 percent and about 10 percent of the dough.
  • the dairy products may be added in a liquid form or in a dried form.
  • Liquid milk can be added during preparation of the dough. If liquid dairy products are
  • dried milk products may also be used during dough preparation.
  • the dough optionally, can include fat ingredients.
  • Preferred fat Preferred fat
  • oils and shortenings include, for example, oils and shortenings.
  • Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils and shortenings. Suitable oils include, for example, oils
  • soy bean oil for example, soy bean oil, corn oil, canola oil, sunflower oil and other vegetable oils.
  • Suitable shortenings include, for example, animal fats and hydrogenated vegetable oils.
  • the dough preferably does not contain any added fat. If added, the fat generally is less
  • the dough can include, optionally, a sweetener and/or
  • Suitable sweeteners include dry sweeteners and liquid sweeteners. If liquid sweeteners are used, the amount of other liquids is adjusted accordingly.
  • Suitable dry sweeteners include, for example, lactose, sucrose, fructose, dextrose,
  • the dough includes between about 2% by weight and about 15%>
  • sweetener by weight sweetener and in even more preferred embodiments between about 7 percent
  • the dough can further include additional flavorings, for example, salt,
  • the additional flavoring preferably comprises from about 0.1
  • the dough can optionally include particulates. Suitable particulates
  • the dough includes raisins.
  • the dough can optionally include emulsifiers, preservatives and
  • Suitable emulsifiers include lecithin, mono- and diglycerides,
  • emulsifiers are diacetylated tartaric esters of monoglyceride (DATEM) and sodium stearoyl-2-lactylate (SSL).
  • DATEM can be diacetylated tartaric esters of monoglyceride (DATEM) and sodium stearoyl-2-lactylate (SSL).
  • SSL sodium stearoyl-2-lactylate
  • SSL can enhance gas retention less effectively than DATEM
  • Suitable conditioners can include for example, azodicarbonamide, potassium sulfate, L-cysteine, sodium bisulfate and the like. Conditioners can make the dough tougher,
  • the azodicarbonamide is not more than 45
  • the dough products are filled dough products.
  • fillings suitable for the dough products herein include fillings described in U.S.
  • Patent No. 4,612,198 and U.S. Patent No. 4,623,542 which are incorporated herein by
  • the filling used in the filled dough products described herein can be a
  • the filling and/or ingredients of the filling can be any suitable filling and/or ingredients of the filling.
  • the filling can have a
  • the chunks are uniform consistency or a chunky consistency. If the filling includes chunks, the chunks
  • the filling is a highly viscous liquid, suspension or a
  • the material preferably is highly viscous such that it will not flow
  • the filling can be made from any type or types of food ingredients,
  • Suitable fillings include cream cheese, cinnamon, fruit fillings, peanut butter and the like.
  • the filling can further include property
  • Fruit fillings generally comprise fruit or fruit derivatives, sweeteners,
  • filling compositions and flavors can be used in the dough products described herein.
  • the filling used in the dough products described herein generally has a water activity that is similar to or lower than the water activity of the dough.
  • activity of the filling is preferably between about 0.79 and about 0.90, and more
  • ERH is the equilibrated relative humidity (%>) surrounding the
  • a lower water activity filling generally has high bake stability so that the
  • the viscosity of the filling can be measured by a Brookfield "HB"
  • centipoise 100,000 centipoise (cps) to about 400,000 cps, preferably between about 175,000 cps to
  • the starches can include
  • Suitable starches include modified
  • the filling generally has starch levels between about 5 percent by weight and
  • the filling has a starch level between about 6 percent by weight and about 8 percent by weight, and more preferably between about 6 percent by weight and about 7 percent by weight.
  • stabilizers may also be included in the filling to acquire the desired viscosity and physical properties.
  • Stabilizers can include for
  • gums and proteins examples include gellan gum, xanthan gum, guar
  • the filling generally has a
  • gum level of less than or about 0.8 percent by weight, and preferably between about 0.4
  • Proteins can also be used as
  • Suitable proteins include dairy proteins such as whey and casein, egg
  • pH range of the filling may also be adjusted.
  • fruit flavored and other acidic type fillings generally can have a pH between about 2.8 to
  • Fat components may be included in the filling, in addition to any inherent
  • the component can aid during the processing of the dough products.
  • the dough products In processing, the
  • the fat content of a filling is generally less than about 25 percent by
  • the fat content of a filling is preferably between about 1 percent by weight and
  • Suitable fats that can be added to the filling can include for example, oil, shortening, butter and the like.
  • Table 1 table 2, and table 3 show typical formulations of blueberry
  • the size of the dough products described herein can vary.
  • the size of the dough products described herein can vary.
  • dough product is dependent on the consumer desirability, method of reheating, and
  • toaster has to be sized to fit into a toaster and attain the desired temperature in the
  • the shape of the dough products can also vary.
  • products for example, can be rectangular, circular, ovoid and the like.
  • products for example, can be rectangular, circular, ovoid and the like.
  • products generally have a thickness between about 10 mm and about 20 mm, preferably
  • the filled dough products can have a length between about 3.6 inches
  • the filled dough is more preferably between about 3.9 inches and about 4.1 inches.
  • products can have a width between about 2.6 inches and about 3.4 inches, preferably
  • the filled dough products generally weigh between about 45 grams and about 53 grams, preferably
  • the filled dough products generally contain
  • serving and about 2.5 grams per serving, and more preferably between about 1 grams per serving and about 2 grams per serving.
  • the raw dough composition can then be baked, preferably without any restraining mechanisms. Baking without restraints allows the composition to expand in
  • composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired texture and sheen. After baking, the composition can be compressed to the desired
  • the dough includes flour, water and a leavening agent, preferably a yeast leavening agent.
  • a yeast leavening agent preferably a yeast leavening agent.
  • active yeast compositions for example, active yeast compositions, for
  • active dry yeast can be hydrated to form a yeast slurry that is in turn inco ⁇ orated into the flour to form the dough.
  • yeast slurry generally the yeast is
  • the yeast slurry is generally
  • the active dry yeast can be hydrated by adding the yeast to warm water that can increase the yeast activity.
  • the water is generally between about 90°F and
  • the water is between about 95°F and about 115°F, more preferably between about 100°F and about 1 10°F.
  • the yeast can be added to the warm
  • yeast and the warm water are mixed between
  • a suitable mixing system for example, is a tank with a LightninTM mixer from
  • the yeast slurry, the liquids, the ice and the dry ingredients can be mixed
  • a liquid and ice slurry is made by
  • ice slurry may be prepared in a tank.
  • water and ice are combined with the
  • yeast slurry to form the liquid and ice slurry.
  • the added water is between about 36°F and about 40°F.
  • Suitable forms of ice include for example, ice chips, ice
  • liquid and ice slurry include, for example, sweeteners and malt.
  • high fructose com syrup is added in liquid form.
  • HFCS high fructose com syrup
  • HFCS is added at a temperature where it will not crystallize.
  • the HFCS and malt are
  • the liquid and ice slurry is generally mixed in a vessel with a mixer, an
  • the slurry may be mixed at a fairly high agitation.
  • a suitable agitator or the like may be used. The slurry may be mixed at a fairly high agitation.
  • mixing system for example is a tank with a LightninTM mixer purchased from Lightnin
  • added and mixed is generally between about 25 °F and about 40°F, preferably between
  • the liquid and ice slurry can then be transferred to a dough mixer.
  • dough can be formed by mixing the dry ingredients, which are generally front loaded
  • the dry ingredients do not
  • a fat component can optionally be included.
  • the fat component can be in
  • a plastic form i.e. a solid shortening, that has been softened. If liquid fats are used, the
  • fats can be added to the liquid and ice slurry.
  • ingredients are combined with the fat component, if used, and then added to the liquid
  • a suitable mixer is a 2500 lb. horizontal bar mixer from Oshikiri in Japan.
  • the dough is
  • the target temperature for the resulting dough is generally between
  • the temperature of the dough is between about 60°F and about 80°F.
  • the temperature of the dough is between about 60°F and about 80°F.
  • the temperature of the dough is between about 60°F and about 80°F.
  • the dough described herein can be used to make a variety of raw dough
  • a raw filled dough composition that includes a
  • the raw filled dough composition is made by
  • dough can be separated into smaller portions referred to herein as "chunked dough".
  • the chunked dough can be presheeted and used to initiate the sheeting process to form a
  • Presheeting is generally performed in order to create a
  • thickness of the dough slab is not critical as long as the thickness is consistent as the
  • dough enters the sheeter.
  • the dough in the sheeting apparatus, is compressed to form sheeted dough of a desired size.
  • the chunked dough enters the presheeter
  • the presheeter can
  • the presheeted dough can be passed through sheeting rollers to generate
  • the final thickness of the dough sheet can vary
  • a top dough sheet and a bottom dough sheet are generally made.
  • two dough sheets may be generated from two different sheets.
  • one dough sheet may be generated from two different sheets.
  • sheet may be generated that is appropriately wide such that the sheet is then cut in half
  • the sheeting process can include a number of rolling steps.
  • the rolling steps may be interspersed, optionally, with enrobing steps and/or lapping steps.
  • rolling step generally involves the dough traveling between rollers which results in
  • the rolling steps may involve sets with two
  • rollers three rollers or optionally more than three rollers.
  • the enrobing step is generally performed in order to add particulates or
  • the particulates are added to the surface and then the
  • dough part of the dough sheet is folded over the particulates and rolled.
  • addition of particulates may be desirable.
  • additional fat is not
  • the enrobing step preferably does not involve
  • Sheeting can also include lapping steps.
  • Lapping steps can involve
  • doughs reorients the polymers, i.e. proteins, thus, reducing dough snapback.
  • Preferable sheeting protocols using doughs described herein have lapping steps. Lapping steps
  • plasticizers such as shortening.
  • the dough is generally rolled through at least one set of
  • rollers Additional sets of rollers are preferable for gradually increasing the size of the
  • Example 2 describes one particular method of producing a dough sheet.
  • a gap setting between each set of rollers can be selected.
  • the gap setting generally decreases gradually in the rolling steps between entry into a
  • the gap settings can vary depending on the number of
  • rollers used may depend on the properties of the particular dough.
  • any particulates are generally added during the sheeting process, particularly during the enrobing step.
  • the particulates may also be added to the dough
  • particulate damage may be high if added
  • dough is preferably passed through a set of rollers and then the particulates are layered
  • the presheeter, the lappers and rollers in the sheeter may be coated with
  • Release agents such that the dough will release at the appropriate points without deforming.
  • Release agents can include for example, flours, starches and the like.
  • a light, even and consistent coating of the release agent is applied to the
  • the dough sheets After removal from the rollers, the dough sheets may be dedusted to
  • Dedusting may be performed by brushes designed to
  • the raw filled dough composition can be assembled using the dough
  • a top dough sheet and a bottom dough sheet can be generated.
  • the dough sheet is cut in half to generate the top dough sheet and the
  • the filling can be deposited on the bottom dough sheet.
  • filling is generally spot deposited with appropriate spacings for crimping and cutting the
  • deposited fillings are preferably at the center and away from the edges of the eventual
  • Each raw filled composition can contain a single filling.
  • each raw filled composition may contain a plurality of fillings.
  • each raw filled composition has two
  • Suitable combinations for example, include a combination of cream
  • combinations are preferably at a ratio of about 1 : 1 by weight.
  • Various ratios may be
  • the filling can be deposited in
  • Suitable patterns for depositing filling include for example, a strip
  • a strip pattern In a strip pattern, the strips of filling are placed side by side.
  • a three strip pattern is used.
  • the center strip is preferably the filling that is less prone to boil out during cooking
  • the fillings are placed on top of each other. With two fillings, two bands of
  • the bottom band is preferably the filling that is more prone to
  • the fillings can be placed on the bottom dough sheet using a variety of
  • devices including devices that can pump the filling. Preferable devices pump and place
  • a suitable device for pumping the filling includes a Graco piston pump by Graco, Minneapolis, MN. Suitable devices for depositing the
  • filling include a rotary depositing system from Fedco in Odessa, FL. and a piston
  • the top dough sheet can be placed on the
  • the top dough sheet preferably contains vent openings through the thickness of the dough.
  • the size of the vents can vary but are generally between about
  • Preferred dough products have three
  • venting slits in a diagonal orientation venting slits in a diagonal orientation.
  • the surface area of the vent openings is generally at least about 0.14
  • the surface area of the vent openings is generally sufficient to prevent
  • a puffing of the dough composition during baking can result
  • vent openings can vary depending on the type of baking chamber and the air flow in
  • vents are preferably played in the top dough sheet following
  • vents preferably do not extend over the entire
  • vents on the raw filled composition generally are
  • vents can be venting slits, holes, cross-hatched areas and the like. Preferably, about three venting slits occur for each raw filled composition.
  • vents are preferable since they are more visually pleasing to the consumer.
  • the vents are generally centered over the fillings when the top dough sheet
  • vents preferably remain open during baking.
  • adhesion between the dough sheets can be improved by providing water at the seams between the dough sheets prior to crimping and cutting.
  • Crimping generally involves pressing two sheets
  • Suitable implements for side crimping may include rotary crimper wheels.
  • the side crimper wheels provide smooth and rounded sides.
  • crimping may include a crimping bar.
  • the end crimping also preferably leaves a
  • Suitable crimpers may be obtained from dough equipment manufacturers such as Moline in Duluth, MN. and Rademaker in Culemborg,
  • the raw filled dough composition can be suitably sized to fit into a
  • the length of the raw filled dough composition can be between
  • the raw filled dough composition can be between about 2.0 inches and 4.0 inches, preferably between about 2.5 inches and 3.5 inches and more preferably between about
  • the thickness of the raw composition is preferably between
  • the proofed compositions are generally sprayed with water and baked.
  • heat is applied to the bottom of the raw dough compositions before or as they are conveyed into a proofer. This preheating can
  • a suitable method for applying heat to the raw dough composition is by the use of a belt grill associated with the conveying belt directed into the proofer.
  • methods include passing the conveying belt over a heat source or using other heated conveying belts.
  • composition can vary.
  • the heat is generally sufficient to dry the bottom of the dough
  • composition is heated to a point at which the dough structure sets and can no longer
  • the lower surfaces of the raw dough compositions can be exposed to
  • temperatures of between about 100°C and about 300°C for up to about 60 seconds.
  • the raw dough compositions were exposed to temperatures of between about 150°C and about 200°C for between about 10 seconds and about 30 seconds. More
  • the raw dough compositions were exposed to temperatures of between about 170°C and about 180°C for between about 13 seconds and about 17 seconds.
  • the raw filled dough composition can be proofed which allows the
  • the proofer preferably can proof compositions with a yeast
  • the proofer generally includes a warming unit that is enclosed with
  • Suitable proofing units are supplied, for example, by Frigoscandia Equipment, Redmond, WA., Northfield Freezing, Northfield, MN., and Triphase, West Yorkshire,
  • the proofer may be a spiral proofer in which the proofing compositions travel on
  • the proofer may also
  • the two zones may contain same or different conditions.
  • proofing belt preferably is a tightly woven mesh such that the dough of the proofed
  • composition can not sag into the mesh and stick to the proofer belt.
  • the proofing can be performed between about 80°F and about 115°F,
  • the proofing is performed between about 85°F and about 110°F, and more
  • the proofing can be performed at a
  • relative humidity between about 40%> and 95%>, preferably between about 45% and
  • the proofing is generally performed for between about 20 minutes to about 45 minutes, preferably
  • the top surface of the proofed composition Prior to baking, the top surface of the proofed composition can be coated
  • Coating the proofed composition is preferably done by spraying water onto
  • Suitable implements for spraying the water include a spray
  • the proofed composition may
  • the amount of water sprayed can vary.
  • the proofed composition is treated with water in an area that is
  • the moistened composition can be prone to sticking.
  • the proofed composition can be transferred to a baking surface, if
  • the baking surface that holds the composition during the baking may
  • the baking surface is preferably part
  • the non-stick substance for the baking surface preferably is
  • the oil is preferably applied in a continuous manner to the baking surface.
  • amount of non-stick substance used can vary and is dependent on the stickiness of the
  • the baking surface is lightly coated.
  • the proofed composition can then be baked in a baking chamber.
  • Suitable baking chambers include conventional ovens, convection ovens, impingement
  • compositions are steam baked using a baking
  • steam injection chamber with an inlet for moist air, i.e. steam.
  • moist air i.e. steam.
  • steam baking is preferable in order to achieve the desired texture and sheen attributes.
  • the baking chamber is a conventional rack oven
  • a suitable rack oven can be
  • the baking chamber is preferably an impingement oven with sufficient steam injection to obtain dough products with desirable attributes.
  • impingement ovens can be obtained from, for example, the Enerjet impingement oven
  • Impingement ovens typically do not have sufficient amounts of steam to provide
  • an environment with sufficient amount of steam to obtain the appropriate sheen and texture can be created within an
  • impingement oven by injecting steam through the air nozzles.
  • FIG. 2 A sectional view of a suitable impingement oven 100 is shown in Fig. 2.
  • An intensive baking zone 102 with steam and a semi-intensive baking zone 104 is also
  • a conveyor belt 106 can hold the dough compositions and convey them into
  • Oven vents 110 are
  • the proofed composition is sprayed with water
  • the baking regimen for the dough products may include one or more
  • the baking regimen includes two stages, a steam-baking stage and a
  • the steam baking stage generally can develop the desired sheen, whereas
  • the baking stage can develop the desired texture. Either one or more of the stages can be selected from the baking stage.
  • the first stage preferably, contains baking in the presence of steam.
  • Steam injection in the second stage, in addition to the first stage, may also be
  • Each stage may include one or more zones in a baking chamber.
  • Fig. 2
  • Stage 1 may include for example,
  • stage 1 and stage 2 each have a first zone in the baking chamber.
  • stage 1 and stage 2 each have a first zone in the baking chamber.
  • each zone can have one baking zone. When more than one zone is present in a stage, each zone can be any type of zone.
  • the first stage preferably
  • second stage involves a baking stage, in which the dough products may be browned to
  • the filled compositions are baked in two stages
  • the first stage preferably, is at a lower temperature than the second stage.
  • the first stage preferably, is at a lower temperature than the second stage.
  • the temperature in the first stage is between about 190°F and about 220°F and preferably
  • the temperature in the second stage can be between about 350°F and
  • the amount of steam injection in the baking chamber can be reflected by the wet bulb temperature.
  • the wet bulb temperature is the steady-state nonequilibrium
  • wet bulb temperature is a measure of the
  • temperature in the first stage can be between about 185°F and about 200°F, preferably between about 190°F and about 195°F, more preferably between 165°F and about 175°F
  • the relative humidity i.e. the amount of steam, in the baking chamber
  • An increase in humidity in the first baking zone may increase the growth in length and width of the product while
  • the baking time for the dough compositions can be variable depending on
  • the size of the product the size of the product, the type of product, filling to dough ratio and the like.
  • the total bake time for the composition preferably
  • the dough composition can preferably be baked
  • stage 1 between about 0.75 minute and about 3.5 minutes in stage 1 and more preferably
  • the dough composition can generally be baked between about 2 minutes and about 15 minutes, preferably between
  • Air velocity at finger nozzle exit may, optionally, be directed at
  • the air velocity is directed vertically at the composition surface from above
  • the air velocity in stage 1 is preferably between about 50 feet per minute
  • the air velocity in stage 2 is preferably between about 50 fpm and about 2000 fpm
  • the baked composition can be cooled prior to a preferred compression step to reduce the likelihood of the filling sticking to the belts in the
  • the baked composition can be compressed to a desirable
  • the baked composition is compressed such that it is not too thick
  • a dough product that is inappropriately thick may
  • thick dough product may not be reheated adequately through its entire thickness in a
  • the amount of compression can also be determined by the visual desirability to
  • Compression can also be performed to flatten a domed top surface.
  • the baked compositions can be cooled using a variety of cooling units or
  • Suitable cooling units include for example, a spiral cooler, an impingement cooler and the like. Suitable cooling units are supplied
  • Frigoscandia Equipment Redmond, WA., Northfield Freezing
  • the appropriate temperature of the filling in the composition can be any temperature of the filling in the composition.
  • the compression is performed when the filling is
  • the baked composition can be placed onto a compression apparatus. Fig.
  • the compression is generally
  • belt 306 is adjustable.
  • the product flow is from right to
  • the compression apparatus preferably has an adjustable gap setting
  • the two belts preferably contain a smooth surface such that the
  • composition is not disrupted causing leakage of the filling.
  • the compression may also
  • the baked composition is generally compressed to a thickness between
  • the duration of the compression can vary and may determine the
  • composition is compressed between
  • Final product thickness can vary with gap setting but they generally differ
  • the gap setting between the two belts is
  • suitable compression unit may have a gap of about 20.0 mm at the entry
  • the point of the composition and the gap may be reduced to about 11.0 mm at the exit point.
  • a second gap section may be included in the
  • composition can be first placed in the section with the decreasing gap setting
  • the filled dough product, after compression can be stored.
  • Refrigerated or frozen dough products can be stored for reasonable periods of time based on the storage temperatures.
  • the refrigerated or frozen product can be reheated prior to eating, if desired.
  • the frozen or refrigerated filled dough product can be packaged for
  • Any suitable packaging can be used including
  • the consumer generally reheats the filled dough product, by
  • toasting or microwave heating the product.
  • the filled dough products described herein are particularly amenable to toaster reheating. Toaster cooking is a desirable
  • This example illustrates a method for preparing a dough to make the
  • Yeast Slurry The yeast slurry was made using 108 lb of water between about 100°F
  • the yeast slurry tank's contents were pumped up to the liquid
  • Ice A total of between about 238 lbs to about 253 lbs of ice was used. When the 238
  • Malt 46 lbs of malt was used. The malt was prewarmed to about 95 °F and added to the
  • HFCS High fructose corn syrup
  • Salt The salt was prescaled prior to each batch and front loaded after the 1st stage.
  • the salt was the only ingredient added for the 2nd stage mix. All other
  • the 2nd stage consisted of 2 minutes.
  • the liquid slurry containing the yeast slurry, ice and water and other
  • the salt was added to the mixer.
  • the dough was mixed for two more minutes and emptied into a trough.
  • the dough had a temperature between about 66°F and 70°F.
  • the R 5 was less than about 1000.
  • Example 2 Sheeting of the dough and the make-up table for preparing the raw filled
  • This example illustrates a sheeting protocol for a dough prepared as in
  • example 1 and a method for preparing a raw filled dough composition.
  • the sheeting line operated for a make-up table (MUT) rate of 52 fpm. If
  • raisins were used (4.5% by weight), they were deposited by a Rademaker depositor.
  • dough was chunked and presheeted by passing the dough through a first set of rollers.
  • the dough was passed through another set of rollers which is the 1 st gauging station.
  • Each gauging station contained a set of rollers. The dough was then scored, folded
  • Table 4 shows the thickness of the dough at various locations along the
  • the MUT operated at 52 fpm for all tests.
  • Blueberry filling 8.5 (+/- l.Og)
  • Cream cheese filling 8.5 (+/- 1.0 g)
  • Total product 53.0 + ⁇ 4.5 g (lanes 1, 4, 7, 10 only)
  • Table 6A, table 6B and table 7 show the depositing weights for the
  • Table 6A shows blueberry filling
  • table 6B shows cream
  • compositions were crimped using smooth and rounded crimpers and
  • This example illustrates proofing of the raw filled dough compositions.
  • the conveyor table removed products from the makeup table and placed
  • Table 10A, table 10B and table IOC show the data from the weight
  • This example illustrates a method for baking the raw filled dough composition.
  • a transfer conveyor was used to bring the products from the proofing belt to the oven belt.
  • the proofed composition was baked in pans in rack ovens.
  • the rack ovens were Gemini rack ovens purchased from Gemini Bakery Equipment Co. in
  • the oven was preheated to 550°F.
  • the pans were inserted in the racks,
  • compositions were baked for about an additional 9- 10 minutes until sufficient color and
  • the second stage was a semi-intensive non-steam
  • the two stage baking regimen was used. The following conditions were used for baking,
  • stage 1 time 1.25 minutes
  • stage 1 temperature setting 200°F
  • stage 1 damper 50/50 top/bottom air flow
  • stage 2 time - 4.75 minutes stage 2 damper 50/50 top/bottom air flow
  • Color of the product was controlled by changing the stage 2 temperature.
  • Sheen was controlled by changing the steam pressure into the oven in stage 1.
  • stage 2 temperature of 375°F and steam pressure in stage 1 of
  • stage 2 temperature of 385°F and steam pressure in stage 1 of between about 8.5 psi to about 11.5 psi produced a product of low sheen and desirable color.
  • a 20°F setting change in the stage 2 temperature was needed to see a noticeable change in the
  • Example 5 Compression of the baked composition This example illustrates compression of the baked composition to the
  • compositions from the oven were cooled at room temperature to a target core temperature range of about 155°F. Compression was performed using a
  • the products had a vent width
  • vent widths between the ranges of about 0.95 inches and about 1.2 inches

Abstract

L'invention concerne un procédé amélioré de fabrication de produits à base de pâte boulangère cuits au four, lequel procédé consiste à cuire lesdits produits à base de pâte boulangère au four sans aucun moyen de contention, puis à les comprimer de manière à leur donner une épaisseur voulue. La cuisson se fait, de manière générale, en présence de vapeur. Les produits à base de pâte boulangère ainsi obtenus sont luisants et ils ont une texture dense et moelleuse. Dans certains modes de réalisation, lesdits produits à base de pâte boulangère sont des produits fourrés qu'il est possible de réchauffer dans un grille-pain.
PCT/US2000/030081 1999-11-03 2000-11-01 Produits a base de pate boulangere cuits au four WO2001032024A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP00976779A EP1227729A1 (fr) 1999-11-03 2000-11-01 Produits a base de pate boulangere cuits au four
CA002403914A CA2403914A1 (fr) 1999-11-03 2000-11-01 Produits a base de pate boulangere cuits au four
AU14511/01A AU777548B2 (en) 1999-11-03 2000-11-01 Baked dough products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US43294699A 1999-11-03 1999-11-03
US09/432,946 1999-11-03

Publications (1)

Publication Number Publication Date
WO2001032024A1 true WO2001032024A1 (fr) 2001-05-10

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AU (1) AU777548B2 (fr)
CA (1) CA2403914A1 (fr)
WO (1) WO2001032024A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6852347B2 (en) 2002-03-15 2005-02-08 The Pillsbury Company Partially thermal treated dough intermediate and method of making
EP1503628A1 (fr) * 2002-04-29 2005-02-09 KDC Foods, Inc. Produits surgeles de boulangerie pour fours a micro-ondes
WO2005039311A1 (fr) * 2003-10-22 2005-05-06 Kuma Bergeijk Beheer B.V. Procede de cuisson industrielle de produit de boulangerie a double composante en deux etapes, produit resultant, et installation requise pour le procede
WO2007138406A1 (fr) * 2006-05-24 2007-12-06 Umberto Volpicelli Produit de boulangerie fourré
US8414941B2 (en) 2007-12-20 2013-04-09 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
US9681671B2 (en) 2003-08-07 2017-06-20 General Mills, Inc. Method of forming dough composition

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4562080A (en) * 1984-07-26 1985-12-31 Nabisco Brands, Inc. Fruit filler for pastry products and process for its preparation
US4623542A (en) * 1982-03-05 1986-11-18 The Pillsbury Company High stability, high flavor, breakfast pastry and method for preparing the same
US4674404A (en) * 1986-04-16 1987-06-23 Erasmo Lawrence D Bagel press
US5236724A (en) * 1991-12-31 1993-08-17 Alvin Burger Filled bagel dough product and method
WO1996024254A1 (fr) * 1995-02-07 1996-08-15 The Pillsbury Company Procede pour fabriquer des produits laitiers longue conservation
US5804243A (en) * 1994-12-23 1998-09-08 Cpc International Inc. Process for making low-fat, cake donuts
WO1999051102A1 (fr) * 1998-04-02 1999-10-14 The Pillsbury Company Garnitures a emulsion eau dans huile
WO2000059309A1 (fr) * 1999-04-02 2000-10-12 Kellogg Company Produit à griller multicouche et son procédé de fabrication

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Publication number Priority date Publication date Assignee Title
WO1999002039A1 (fr) * 1997-07-09 1999-01-21 Kraft Foods, Inc. Garniture au fromage enrobee de pate

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4623542A (en) * 1982-03-05 1986-11-18 The Pillsbury Company High stability, high flavor, breakfast pastry and method for preparing the same
US4562080A (en) * 1984-07-26 1985-12-31 Nabisco Brands, Inc. Fruit filler for pastry products and process for its preparation
US4674404A (en) * 1986-04-16 1987-06-23 Erasmo Lawrence D Bagel press
US5236724A (en) * 1991-12-31 1993-08-17 Alvin Burger Filled bagel dough product and method
US5804243A (en) * 1994-12-23 1998-09-08 Cpc International Inc. Process for making low-fat, cake donuts
WO1996024254A1 (fr) * 1995-02-07 1996-08-15 The Pillsbury Company Procede pour fabriquer des produits laitiers longue conservation
WO1999051102A1 (fr) * 1998-04-02 1999-10-14 The Pillsbury Company Garnitures a emulsion eau dans huile
WO2000059309A1 (fr) * 1999-04-02 2000-10-12 Kellogg Company Produit à griller multicouche et son procédé de fabrication

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6852347B2 (en) 2002-03-15 2005-02-08 The Pillsbury Company Partially thermal treated dough intermediate and method of making
EP1503628A1 (fr) * 2002-04-29 2005-02-09 KDC Foods, Inc. Produits surgeles de boulangerie pour fours a micro-ondes
EP1503628A4 (fr) * 2002-04-29 2006-11-29 First Products Inc Produits surgeles de boulangerie pour fours a micro-ondes
US9681671B2 (en) 2003-08-07 2017-06-20 General Mills, Inc. Method of forming dough composition
WO2005039311A1 (fr) * 2003-10-22 2005-05-06 Kuma Bergeijk Beheer B.V. Procede de cuisson industrielle de produit de boulangerie a double composante en deux etapes, produit resultant, et installation requise pour le procede
WO2007138406A1 (fr) * 2006-05-24 2007-12-06 Umberto Volpicelli Produit de boulangerie fourré
US8414941B2 (en) 2007-12-20 2013-04-09 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
US9603371B2 (en) 2007-12-20 2017-03-28 General Mills, Inc. Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content

Also Published As

Publication number Publication date
AU777548B2 (en) 2004-10-21
AU1451101A (en) 2001-05-14
EP1227729A1 (fr) 2002-08-07
CA2403914A1 (fr) 2001-05-10

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