WO2022188609A1 - Frozen dough and method of making - Google Patents

Frozen dough and method of making Download PDF

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Publication number
WO2022188609A1
WO2022188609A1 PCT/CN2022/076775 CN2022076775W WO2022188609A1 WO 2022188609 A1 WO2022188609 A1 WO 2022188609A1 CN 2022076775 W CN2022076775 W CN 2022076775W WO 2022188609 A1 WO2022188609 A1 WO 2022188609A1
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WIPO (PCT)
Prior art keywords
dough
weight
baking powder
frozen
fried
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Application number
PCT/CN2022/076775
Other languages
French (fr)
Inventor
Bruce SONG
Bill REN
Jocelyn LIU
Original Assignee
Innophos (Taicang) Food Ingredients Manufacturing Co., Ltd.
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Publication date
Application filed by Innophos (Taicang) Food Ingredients Manufacturing Co., Ltd. filed Critical Innophos (Taicang) Food Ingredients Manufacturing Co., Ltd.
Publication of WO2022188609A1 publication Critical patent/WO2022188609A1/en

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    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D2/145—Acids, anhydrides or salts 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
    • 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

Definitions

  • the present invention generally relates to a dough product, particularly quick-frozen dough, and its method of manufacture.
  • Fried dough is a popular food product in many localities, often eaten as a breakfast food. It can be prepared by a variety of processes, depending upon whether the business providing the food product is a local walk-by shop or street cart, a fast food chain shop, a grocery store, or a multi-national company. For walk-by shops, the dough is typically prepared fresh the night before, with the process of making and fermenting the dough, and then cutting and shaping by hand before deep frying often taking six or more hours. Because too little or too much dough may be made, sales may be lost, or product wasted.
  • Fast food chains and grocery stores also offer fried dough products.
  • the dough is typically prepared and allowed to rise, then cut and shaped and pre-fried at about 180°C for about four (4) minutes, followed by freezing the pre-fried dough product.
  • This pre-fried frozen dough product can be stored frozen for up to about six (6) months.
  • the frozen pre-fried dough product is removed from the freezer and fried again, resulting in a fried dough product that can be too hard on the outside and less airy or voluminous on the inside, often with a higher oil content due to the double frying in the process of manufacture.
  • the dough In grocery stores and pastry chain shops, the dough is typically prepared and allowed to rise and then frozen for up to about six (6) months.
  • the frozen dough is allowed to thaw, and then cut and shaped, typically by hand, followed by frying the shaped dough at about 180°C for about four (4) minutes.
  • This process can be labor intensive and require skilled pastry chefs to prepare the dough product.
  • Grocery stores may also offer frozen pre-formed dough strips ready for frying from the package. Such pre-formed dough strips, after frying, result in fried dough products having a small volume, a section that is dense, a texture that is not crispy, for example, 5 minutes after cooking.
  • a dough formulation or composition able to be cooked or fried in oil resulting in a fried dough product having good organoleptic properties. Further provided is an efficient method of manufacture the dough formulation.
  • the present invention is a dough composition
  • a dough composition comprising 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts of egg, and 2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch.
  • the dough composition described above further includes up to about 3.5 parts egg product.
  • the baking powder of the above described dough composition further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and a native starch.
  • the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 5.0 %to 11.0 %by weight modified starch, 24.0 %to 30.0 %by weight sodium bicarbonate, 25.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 3.0 %to 8.0 %calcium carbonate, and 5.0 %to 11.0 %by weight native starch, each based on total weight of the baking powder.
  • Useful leavening acids of the baking powder include at least glucono ⁇ -lactone, sodium acid pyrophosphate, dicalcium phosphate dihydrate, citric acid, and/or anhydrous calcium dihydrogen phosphate.
  • the modified starch of the above described baking powder is at least a chemically modified starch.
  • the chemically modified starch can be, for example, acetylated distarch adipate.
  • the baking powder of the dough composition further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch, wherein the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 14.0 %to 20.0 %by weight modified starch, 19.0 %to 25.0 %by weight sodium bicarbonate, 26.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 1.0%to 5.0%calcium carbonate, and 4.0 %to 10.0 %by weight native starch, each based on total weight of the baking powder.
  • the one or more leavening acids can be, for example, at least glucono ⁇ -lactone, sodium acid pyrophosphate, and/or dicalcium phosphate dihydrate.
  • the modified starch can be at least a chemically modified starch.
  • a useful chemically modified starch for the baking powder is acetylated distarch adipate.
  • the present invention further provides a method of making a frozen dough composition by mixing the flour, water, sweetener, salt, fat and baking powder of the above described dough composition to form a dough.
  • the dough is allowed to rise, and then shaped into a desired shape.
  • the shaped dough is then flash frozen at -30°C to -35°C for about 30 to 40 minutes, and then kept frozen at -15°C to -35°C for up to 6 months.
  • the frozen shaped dough can be prepared for consumption by placing the frozen shaped dough in oil at 160°C to 190°C, frying for 2 to 6 minutes until golden brown, and cooling for consumption.
  • a method of making a frozen fried dough composition wherein the flour, water, sweetener, salt, fat and baking powder described above are mixed to form a dough.
  • the dough is allowed to rise, and then shaped into one or more desired shapes.
  • the shaped dough is then fried in oil at 160°C to 190°C for 2 to 6 minutes.
  • the fried shaped dough is then flash frozen at -30°C to -35°C for 30 to 40 minutes, and then kept frozen at -15°Cto -35°C for up to 6 months.
  • the frozen fried shaped dough can be prepared for consumption by microwaving one or more of the frozen fried shaped dough for 15 seconds to 120 seconds at 600 W to 800 W.
  • the frozen fried shaped dough can be prepared for consumption by air frying one or more of the frozen fried shaped dough at 160°C to 190°C for 30 seconds to 240 seconds.
  • Figure 1 is a series of photographs illustrating the process for manufacturing fried dough products according to the present invention.
  • Figure 2 are photographs illustrating a top view perspective and a cross-sectional perspective of a fried commercially available product versus a fried dough product according to the present invention.
  • composition refers to a dough composition.
  • dough compositions include baked goods such as bread, muffins, pancakes, waffles, various types of pasta, as well as fried dough products such as doughnuts, crullers, battys, sopaipillas, churros, youtiao, and so forth.
  • the term "effective amount" of a composition, active agent or ingredient, or a combination thereof refers to an amount effective at dosages and for periods of time sufficient to achieve a desired result.
  • the "effective amount” refers to that amount of an ingredient, or a combination thereof of this invention which, when added to a composition, is sufficient to effect treatment, such as improving the crispiness and/or the puffiness of the ready-to-eat dough product, and the like.
  • the amount of an active agent or ingredient of this disclosure that constitutes an "effective amount” will vary depending on the active agent or the ingredient, the type of dough product to be prepared, and the desired characteristics of the final dough product, such as its texture and/or color.
  • the present invention provides a dough composition that can be frozen until ready to be prepared to eat.
  • the frozen dough composition can be taken from the freezer and added to hot cooking oil at a temperature of about 180°C and fried with turning while cooking for about 4 minutes, resulting in a fried dough product for consumption.
  • the dough composition combines a variety of ingredient to form the dough composition, including flour, water, sweetener, salt, fat, and baking powder, as well as other optional ingredients that may be included depending upon the desired end food product.
  • flours can be used, depending upon whether the dough composition is to be, for example, gluten-free.
  • Useful flours include all-purpose flour containing a moderate amount of protein (gluten) , bread flour containing a high amount of protein, whole wheat flour preferably with a higher gluten concentration, other gluten-containing flours made with spelt, rye, or barley, gluten-free flours such as sorghum, almond, brown rice, buckwheat, amaranth, teff, arrowroot, oat, tapioca, cassava, and coconut flour.
  • the flour for the dough composition is a gluten-containing flour; more preferably, an all-purpose or bread flour.
  • the flour can be present in an amount from about 55.0%to about 58.0%by weight, based on total weight of the dough composition.
  • Suitable sweeteners for use in the dough composition include granulated white sugar (from cane or beet) , brown sugar, turbinado or raw sugar, honey, cane or tree syrup (e.g., maple syrup) , maple sugar, date sugar, coconut sugar, and artificial sweeteners (sugar substitutes) such as stevia (Rebaudioside A) , sucralose, and erythritol when a sugar-free or reduced-calorie dough composition is desired.
  • the sweetener is at least a white sugar.
  • the sweetener can be present in an amount from about 1.0%to about 3.0%by weight, based on total weight of the dough composition.
  • the dough composition can include a fat component.
  • Useful fats for preparing the dough composition include butter, lard, shortening, and oil.
  • Suitable oils include vegetable oil, sunflower oil, safflower oil, sesame oil, canola oil, flaxseed oil, avocado oil, coconut oil, peanut oil, and olive oil, among others.
  • Canola oil is advantageous for use in the dough composition in that it has a neutral flavor, is low in saturated fats, and high in omega-3 content. Vegetable oil is preferred when moistness is desired in the end food product.
  • Safflower oil is useful for baking methods that require very high heat, such as frying.
  • Peanut oil can be beneficial when a mild, nutty flavor is desired.
  • the fat is an oil, preferably oil having a high smoke point. The fat can be present in an amount from about 1.0%to about 3.0%by weight, based on total weight of the dough composition.
  • Baking powder is typically a blend of at least a dry chemical leavening agent or acid, a carbonate or bicarbonate, and a weak acid.
  • the baking powder may also contain a buffer for preventing the acid and base components from reacting prematurely. Examples of such buffers are cornstarch, flour, and potato starch.
  • the type of baking powder used in the present dough composition can depend upon several factors, including the desired crispiness, color, and volume of the end food product.
  • the baking powder of the present invention is comprised of several ingredients, including sodium bicarbonate (baking soda) , optionally calcium carbonate, one or more leavening acids, optionally one or more emulsifiers, and a buffer such as a native starch.
  • Native starches refer to those starches separated from wheat, corn, potatoes, or tapioca during milling (e.g., cornstarch) .
  • Leavening acids include organic acids (e.g., glucono ⁇ -lactone – ‘GDL’ or gluconolactone, fumaric acid, tartaric acid, and cream of tartar) and inorganic acids (e.g., sodium acid pyrophosphate ( ‘SAPP’ ) , dicalcium phosphate (anhydrous or dihydrate – ‘DCPA’ or ‘DCPD’ ) , sodium aluminum phosphate ( ‘SALP’ ) , mono-calcium phosphate ( ‘MCP’ ) , dimagnesium phosphate ( ‘DMP’ ) , and sodium aluminum sulfate ( ‘SAS’ ) ) .
  • organic acids e.g., glucono ⁇ -lactone – ‘GDL’ or gluconolactone, fumaric acid, tartaric acid, and cream of tartar
  • inorganic acids e.g., sodium acid pyrophosphate ( ‘SAPP’ ) , dicalcium phosphate
  • the leavening acids used in the present baking powder include at least one organic acid and at least one inorganic acid. More preferably, the organic acid is at least GDL and citric acid, and the inorganic acid is at least SAPP or DCPD or MCPA or combinations thereof. Preferably, the total leavening acid is present in an amount of from about 22.0%to about 47.0%by weight, based on total weight of the baking powder.
  • emulsifiers useful in the present baking powder include polysorbate 60, ethoxylated mono-glycerides ( ‘EMG’ ) , succinylated mono-glycerides ( ‘SMG’ ) , calcium stearoyl lactylate ( ‘CSL’ ) , sodium stearoyl lactylate ( ‘SSL’ ) , diacetyl tartaric acid esters of monoglycerides ( ‘DATEM’ ) , and mono-and diglycerides of fatty acids.
  • the emulsifier is at least mono-and/or diglycerides of fatty acids; more preferably, a blend of mono-and diglycerides of fatty acids.
  • the emulsifier is present in the baking powder in an amount of from about 1.0%to about 22.0%by weight, based on total weight of the baking powder.
  • the baking powder further comprises one or more modified starches.
  • Modified starches can be modified physically, enzymatically, or chemically.
  • Physical modifications of starches are starch property modifications imparted by physical treatments that do not result in any chemical modification of the starch other than limited glycosidic bond cleavages. Physical modifications include thermal treatments, sonication, milling, and pressure treatment.
  • Starches can be enzymatically modified to affect amylose content, molecular mass, and the structure of amylopectin chains. Chemical modification of native starches can alter their physicochemical properties and functionality such as gelatinization, pasting, and retrogradation.
  • Food grade starches are chemically modified to improve paste consistency, smoothness, clarity, and freeze-thaw and cold-storage stabilities.
  • chemically modified starches useful as a food ingredient include octenyl succinic anhydride ( ‘OSA’ ) modified starch, hydroxypropyl modified starch, acetylated starch (starch esterified with acetic anhydride or vinyl acetate) , mono-and distarch phosphates, hydroxypropylated distarch phosphate, phosphorylated distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipate.
  • OSA octenyl succinic anhydride
  • acetylated starch starch esterified with acetic anhydride or vinyl acetate
  • mono-and distarch phosphates hydroxypropylated distarch phosphate
  • phosphorylated distarch phosphate acetyl
  • the type of modification determines the application of the modified starch in the food product, for example, use as an emulsifier, to improve viscosity, to improve texture, and so forth.
  • the modified starch is a chemically modified starch. Even more preferred, the modified starch is at least an acetylated distarch adipate.
  • the modified starch is present in the baking powder in an amount of from about 12.0%to about 34.0%by weight, based on total weight of the baking powder.
  • the baking powder used in the dough composition of the present invention is preferably a combination of SAPP, DCPD, MCPA, citric acid and GDL as the leavening acids, sodium bicarbonate, calcium carbonate, mono-and diglycerides of fatty acids, cornstarch, and a modified food starch that is at least acetylated distarch adipate.
  • SAPP SAPP
  • DCPD DCPD
  • MCPA citric acid
  • GDL as the leavening acids
  • sodium bicarbonate calcium carbonate
  • mono-and diglycerides of fatty acids cornstarch
  • a modified food starch that is at least acetylated distarch adipate.
  • the baking powder can comprise from 5.0%to 34.0%by weight modified starch, 18.0%to 28.0%by weight sodium bicarbonate, 1.0%to 6.0%by weight calcium carbonate, from 22.0%to 47.0%leavening acid, from 1.0%to 22.0%emulsifier, and from 3.0%to 12.0%by weight native starch, all percentages based on total weight of the baking powder.
  • the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 5.0 %to 11.0 %by weight modified starch, 24.0 %to 30.0 %by weight sodium bicarbonate, 25.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 3.0 %to 8.0 %calcium carbonate, and 5.0 %to 11.0 %by weight native starch, each based on total weight of the baking powder.
  • the baking powder can comprise from 24.0%to 30.0%by weight sodium bicarbonate, from 3.0%to 14.0%by weight GDL, from 5.0%to 15.0%by weight MCPA, from 5.0%to 12%by weight acetylated distarch adipate, from 11.0%to 17.0%by weight SAPP, from 3.0%to 9.0%by weight citric acid, from 0.3%to 7.0%by weight DCPD, from 10%to 20%by weight mono-and diglycerides of fatty acids, from 1.0%to 5.0%by weight calcium carbonate, and from 5.0%to 11.0%by weight cornstarch, all percentages based on total weight of the baking powder.
  • Such a formulation is useful when a fried dough product having improved volume or airiness is desired.
  • the baking powder can comprise from 14%to 20%by weight sodium bicarbonate, from 14.0%to 20.0%by weight acetylated distarch adipate, from 14%to 20%by weight mono-and diglycerides of fatty acids, from 13.0%to 19.0%by weight GDL, from 12.0%to 18.0%by weight SAPP, from 1.0%to 6.0%by weight DCPD, from 1.0%to 5.0%by weight calcium carbonate, and from 4.0%to 10.0%by weight cornstarch, all percentages based on total weight of the baking powder.
  • a formulation is beneficial when a fried dough product having improved crispiness is desired.
  • the dough composition can optionally include other ingredients, such as egg, egg replacers, nutmeg, vanilla or almond extract, citrus juice, citrus peel, sparkling water, milk, and so forth depending upon the desired end product.
  • egg When egg is used, it can be the whole egg, the egg yolk, or the egg white.
  • the dough composition can be manufactured as follows. Mix the flour together with the baking powder. Dissolve the salt and sugar in water, add the fat to the water solution, and then add the liquid to the flour/baking powder mix and mix to form the dough. Knead the dough until smooth. Roll the kneaded dough into strips and cut the dough into about 1.0-10.0 kg sections. Pack the dough, preferably with film, and proof at about 0-5°C for about 14-18 hours. After proofing, roll the dough sections into strips, for example, about 3.0 to about 4.0 mm thick, approximately 24.0 cm long, and about 3.0 cm wide. The strips can optionally be cut in half the length of the strip and then the two strips be lightly pressed back together.
  • the formed dough strips can then be flash frozen at about -30°C for 20 to 60 minutes, and then stored for up to 6 months at about -18°C.
  • the frozen dough strip can be added to a pan of oil at about 175° to 180°C for about 3 to 5 minutes with turning until golden brown.
  • the fried frozen dough can then be removed from the oil, allowed to cool and any excess oil drain.
  • the dough composition can be shaped into various forms, traditionally rectangular strips.
  • the formed dough composition can then be frozen until ready to be fried for consumption.
  • Baking Powder A suitable for use in a dough composition was prepared using ingredients as described in the following Table 1 –
  • Baking Powder B suitable for use in a dough composition was formulated using ingredients as described in the following Table 2 –
  • Dough A composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the flour and baking powder mixture. The ingredients were then mixed together to form the dough. The dough was then kneaded until smooth, divided, and packed and allowed to rise for about 14.0-18.0 hours at about 0-5°C. After rising, the dough was rolled out to about 3-4 mm thick, about 24 cm long, and about 3 cm wide, and then cut into strips weighing approximately 50 grams each. Two dough strips were folded and lightly pressed together in the middle. The formed dough strips were then flash frozen at about -30°C for about 30-60 minutes, and then stored at about -18°C until ready to use. (The shelf life of the frozen dough is about 6 months.
  • the frozen dough is removed from the freezer and added to oil at about 175°C to about 180°C and fried with turning until golden brown in color (about 3 to 4 minutes) .
  • the fried dough sticks are ready to eat.
  • Example 4 –Dough B using Baking Powder B composition was prepared using ingredients as described in Table 5 below .
  • the dough B composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the flour and baking powder mixture. The ingredients were then mixed together to form the dough. The dough was then kneaded until smooth, divided, and packed and allowed to rise for about 14.0-18.0 hours at about 0-5°C. After rising, the dough was rolled out to about 3-4 mm thick, about 24 cm long, and about 3 cm wide, and then cut into strips weighing approximately 50 grams each. Two dough strips were folded and lightly pressed together in the middle. The formed dough strips were then flash frozen at about -30°C for about 30-60 minutes, and then stored at about -18°C until ready to use. (The shelf life of the frozen dough is about 6 months.
  • the frozen dough is removed from the freezer and added to oil at about 175°C to about 180°C and fried with turning until golden brown in color (about 3 to 4 minutes) .
  • the fried dough sticks are ready to eat.
  • a dough composition was prepared as described in Example 3 with the following modification. Once the dough composition is prepared into strips of dough, cheese is added to the side of one dough strip and then pressed together with another dough strip with the cheese in between the strips of dough. The pressed cheese dough can then be frozen and later cooked as described in Example 3.
  • microwavable or air-fried dough products can be prepared according to the following general process –
  • Dough C composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the flour and baking powder mixture. All ingredients were then mixed to form the dough. The dough was kneaded until smooth, divided, and packed and allowed to rise for about 1 to about 8 hours at about 35°C at about 80%humidity. After rising, the dough was rolled out to about 0.6 mm thick, about 8.0 cm long, and about 3 cm wide, and then cut into strips weighing approximately 20 grams each. Two dough strips were sprayed with water on one side and lightly pressed together in the middle. The formed dough strips were then fried at 180°C for about 3 minutes, and then flash frozen at about -30°C for about 20 minutes.
  • the frozen fried dough sticks were then stored at about -18°C until ready to use. (The shelf life of the frozen dough is about 6 months. ) When ready to prepare to eat, the frozen dough is removed from the freezer and either microwaved for one minute at 700 W for two pieces, or air fried at 180°C for two minutes for two pieces. When cooled, the fried dough sticks are ready to eat.

Abstract

A frozen dough and method of making. The frozen dough composition comprises 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts of egg, and 2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch. The quick frozen dough composition is able to be removed from the freezer and fried or microwaved or air fried. The frozen dough composition when fried, microwaved, or air fried produces a fried dough product that is crisp on the outside and puffy or voluminous, with a reduced oil content from the frying and is useful for producing consistent traditional fried dough products such as youtiao.

Description

FROZEN DOUGH AND METHOD OF MAKING Field of the Invention
The present invention generally relates to a dough product, particularly quick-frozen dough, and its method of manufacture.
BACKGROUND OF THE INVENTION
Fried dough is a popular food product in many localities, often eaten as a breakfast food. It can be prepared by a variety of processes, depending upon whether the business providing the food product is a local walk-by shop or street cart, a fast food chain shop, a grocery store, or a multi-national company. For walk-by shops, the dough is typically prepared fresh the night before, with the process of making and fermenting the dough, and then cutting and shaping by hand before deep frying often taking six or more hours. Because too little or too much dough may be made, sales may be lost, or product wasted.
Fast food chains and grocery stores also offer fried dough products. In fast food chains, the dough is typically prepared and allowed to rise, then cut and shaped and pre-fried at about 180℃ for about four (4) minutes, followed by freezing the pre-fried dough product. This pre-fried frozen dough product can be stored frozen for up to about six (6) months. When preparing to serve this product, the frozen pre-fried dough product is removed from the freezer and fried again, resulting in a fried dough product that can be too hard on the outside and less airy or voluminous on the inside, often with a higher oil content due to the double frying in the process of manufacture.
In grocery stores and pastry chain shops, the dough is typically prepared and allowed to rise and then frozen for up to about six (6) months. When the shop is ready to prepare the fried dough product, the frozen dough is allowed to thaw, and then cut and shaped, typically by hand, followed by frying the shaped dough at about 180℃ for about four (4) minutes. This process can be labor intensive and require skilled pastry chefs to prepare the dough product. Grocery stores may also offer frozen pre-formed dough strips ready for frying from the package. Such  pre-formed dough strips, after frying, result in fried dough products having a small volume, a section that is dense, a texture that is not crispy, for example, 5 minutes after cooking.
Accordingly, there is a need for a dough formulation or composition that can be easily made and frozen, providing a food product that, when fried or cooked in oil, is crisp on the outside and light and voluminous on the inside with nominal oil content. The present invention provides one such solution.
BRIEF SUMMARY OF THE INVENTION
Provided herein is a dough formulation or composition able to be cooked or fried in oil resulting in a fried dough product having good organoleptic properties. Further provided is an efficient method of manufacture the dough formulation.
In one embodiment, the present invention is a dough composition comprising 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts of egg, and 2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch.
In another embodiment, the dough composition described above further includes up to about 3.5 parts egg product.
In one embodiment, the baking powder of the above described dough composition further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and a native starch. The modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 5.0 %to 11.0 %by weight modified starch, 24.0 %to 30.0 %by weight sodium bicarbonate, 25.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 3.0 %to 8.0 %calcium carbonate, and 5.0 %to 11.0 %by weight native starch, each based on total weight of the baking powder.
Useful leavening acids of the baking powder include at least glucono δ-lactone, sodium acid pyrophosphate, dicalcium phosphate dihydrate, citric acid, and/or anhydrous calcium dihydrogen phosphate.
In one embodiment, the modified starch of the above described baking powder is at least a chemically modified starch. The chemically modified starch can be, for example, acetylated distarch adipate.
In a second embodiment, the baking powder of the dough composition further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch, wherein the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 14.0 %to 20.0 %by weight modified starch, 19.0 %to 25.0 %by weight sodium bicarbonate, 26.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 1.0%to 5.0%calcium carbonate, and 4.0 %to 10.0 %by weight native starch, each based on total weight of the baking powder.
The one or more leavening acids can be, for example, at least glucono δ-lactone, sodium acid pyrophosphate, and/or dicalcium phosphate dihydrate.
In the second baking powder embodiment, the modified starch can be at least a chemically modified starch. A useful chemically modified starch for the baking powder is acetylated distarch adipate.
The present invention further provides a method of making a frozen dough composition by mixing the flour, water, sweetener, salt, fat and baking powder of the above described dough composition to form a dough. The dough is allowed to rise, and then shaped into a desired shape. The shaped dough is then flash frozen at -30℃ to -35℃ for about 30 to 40 minutes, and then kept frozen at -15℃ to -35℃ for up to 6 months.
The frozen shaped dough can be prepared for consumption by placing the frozen shaped dough in oil at 160℃ to 190℃, frying for 2 to 6 minutes until golden brown, and cooling for consumption.
In another embodiment, a method of making a frozen fried dough composition is disclosed wherein the flour, water, sweetener, salt, fat and baking powder described above are mixed to form a dough. The dough is allowed to rise, and then shaped into one or more desired shapes. The shaped dough is then fried in oil at 160℃ to 190℃ for 2 to 6 minutes. The fried shaped  dough is then flash frozen at -30℃ to -35℃ for 30 to 40 minutes, and then kept frozen at -15℃to -35℃ for up to 6 months.
The frozen fried shaped dough can be prepared for consumption by microwaving one or more of the frozen fried shaped dough for 15 seconds to 120 seconds at 600 W to 800 W.
Alternatively, the frozen fried shaped dough can be prepared for consumption by air frying one or more of the frozen fried shaped dough at 160℃ to 190℃ for 30 seconds to 240 seconds.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
All Figures presented herein are illustrative and not intended to limit the full scope of the claims.
Figure 1 is a series of photographs illustrating the process for manufacturing fried dough products according to the present invention; and
Figure 2 are photographs illustrating a top view perspective and a cross-sectional perspective of a fried commercially available product versus a fried dough product according to the present invention.
DETAILED DESCRIPTION OF THE INVENTION
For the present application, the term "composition" refers to a dough composition. Non-limiting examples of dough compositions include baked goods such as bread, muffins, pancakes, waffles, various types of pasta, as well as fried dough products such as doughnuts, crullers, beignets, sopaipillas, 
Figure PCTCN2022076775-appb-000001
churros, youtiao, and so forth.
As used herein, the term "effective amount" of a composition, active agent or ingredient, or a combination thereof refers to an amount effective at dosages and for periods of time sufficient to achieve a desired result. For example, the "effective amount" refers to that amount of an ingredient, or a combination thereof of this invention which, when added to a composition, is sufficient to effect treatment, such as improving the crispiness and/or the puffiness of the ready-to-eat dough product, and the like. The amount of an active agent or ingredient of this disclosure that constitutes an "effective amount" will vary depending on the active agent or the ingredient,  the type of dough product to be prepared, and the desired characteristics of the final dough product, such as its texture and/or color.
Unless indicated otherwise, all proportions and percentages recited throughout this disclosure are by weight.
The present invention provides a dough composition that can be frozen until ready to be prepared to eat. When preparing to eat, the frozen dough composition can be taken from the freezer and added to hot cooking oil at a temperature of about 180℃ and fried with turning while cooking for about 4 minutes, resulting in a fried dough product for consumption.
The dough composition combines a variety of ingredient to form the dough composition, including flour, water, sweetener, salt, fat, and baking powder, as well as other optional ingredients that may be included depending upon the desired end food product.
A variety of flours can be used, depending upon whether the dough composition is to be, for example, gluten-free. Useful flours include all-purpose flour containing a moderate amount of protein (gluten) , bread flour containing a high amount of protein, whole wheat flour preferably with a higher gluten concentration, other gluten-containing flours made with spelt, rye, or barley, gluten-free flours such as sorghum, almond, brown rice, buckwheat, amaranth, teff, arrowroot, oat, tapioca, cassava, and coconut flour. One skilled in the art of baked goods understands that when a gluten-free dough composition is desired, other ingredients may be added to the flour to create the structure that gluten provides in gluten-containing dough compositions. These ingredients include one or more simple starches such as white rice starch, arrowroot starch, or tapioca starch. Preferably, the flour for the dough composition is a gluten-containing flour; more preferably, an all-purpose or bread flour. The flour can be present in an amount from about 55.0%to about 58.0%by weight, based on total weight of the dough composition.
Suitable sweeteners for use in the dough composition include granulated white sugar (from cane or beet) , brown sugar, turbinado or raw sugar, honey, cane or tree syrup (e.g., maple syrup) , maple sugar, date sugar, coconut sugar, and artificial sweeteners (sugar substitutes) such as stevia (Rebaudioside A) , sucralose, and erythritol when a sugar-free or reduced-calorie dough composition is desired. Preferably, the sweetener is at least a white sugar. The sweetener can be  present in an amount from about 1.0%to about 3.0%by weight, based on total weight of the dough composition.
The dough composition can include a fat component. Useful fats for preparing the dough composition include butter, lard, shortening, and oil. Suitable oils include vegetable oil, sunflower oil, safflower oil, sesame oil, canola oil, flaxseed oil, avocado oil, coconut oil, peanut oil, and olive oil, among others. Canola oil is advantageous for use in the dough composition in that it has a neutral flavor, is low in saturated fats, and high in omega-3 content. Vegetable oil is preferred when moistness is desired in the end food product. Safflower oil is useful for baking methods that require very high heat, such as frying. Peanut oil can be beneficial when a mild, nutty flavor is desired. Preferably, the fat is an oil, preferably oil having a high smoke point. The fat can be present in an amount from about 1.0%to about 3.0%by weight, based on total weight of the dough composition.
Baking powder is typically a blend of at least a dry chemical leavening agent or acid, a carbonate or bicarbonate, and a weak acid. The baking powder may also contain a buffer for preventing the acid and base components from reacting prematurely. Examples of such buffers are cornstarch, flour, and potato starch.
The type of baking powder used in the present dough composition can depend upon several factors, including the desired crispiness, color, and volume of the end food product. The baking powder of the present invention is comprised of several ingredients, including sodium bicarbonate (baking soda) , optionally calcium carbonate, one or more leavening acids, optionally one or more emulsifiers, and a buffer such as a native starch. Native starches refer to those starches separated from wheat, corn, potatoes, or tapioca during milling (e.g., cornstarch) .
Leavening acids include organic acids (e.g., glucono δ-lactone – ‘GDL’ or gluconolactone, fumaric acid, tartaric acid, and cream of tartar) and inorganic acids (e.g., sodium acid pyrophosphate ( ‘SAPP’ ) , dicalcium phosphate (anhydrous or dihydrate – ‘DCPA’ or ‘DCPD’ ) , sodium aluminum phosphate ( ‘SALP’ ) , mono-calcium phosphate ( ‘MCP’ ) , dimagnesium phosphate ( ‘DMP’ ) , and sodium aluminum sulfate ( ‘SAS’ ) ) . Preferably, the leavening acids used in the present baking powder include at least one organic acid and at least one inorganic acid. More preferably, the organic acid is at least GDL and citric acid, and the inorganic acid is  at least SAPP or DCPD or MCPA or combinations thereof. Preferably, the total leavening acid is present in an amount of from about 22.0%to about 47.0%by weight, based on total weight of the baking powder.
When added, emulsifiers useful in the present baking powder include polysorbate 60, ethoxylated mono-glycerides ( ‘EMG’ ) , succinylated mono-glycerides ( ‘SMG’ ) , calcium stearoyl lactylate ( ‘CSL’ ) , sodium stearoyl lactylate ( ‘SSL’ ) , diacetyl tartaric acid esters of monoglycerides ( ‘DATEM’ ) , and mono-and diglycerides of fatty acids. Preferably, the emulsifier is at least mono-and/or diglycerides of fatty acids; more preferably, a blend of mono-and diglycerides of fatty acids. The emulsifier is present in the baking powder in an amount of from about 1.0%to about 22.0%by weight, based on total weight of the baking powder.
In addition to the above ingredients, the baking powder further comprises one or more modified starches. Modified starches can be modified physically, enzymatically, or chemically. Physical modifications of starches are starch property modifications imparted by physical treatments that do not result in any chemical modification of the starch other than limited glycosidic bond cleavages. Physical modifications include thermal treatments, sonication, milling, and pressure treatment. Starches can be enzymatically modified to affect amylose content, molecular mass, and the structure of amylopectin chains. Chemical modification of native starches can alter their physicochemical properties and functionality such as gelatinization, pasting, and retrogradation. Food grade starches are chemically modified to improve paste consistency, smoothness, clarity, and freeze-thaw and cold-storage stabilities. Examples of chemically modified starches useful as a food ingredient include octenyl succinic anhydride ( ‘OSA’ ) modified starch, hydroxypropyl modified starch, acetylated starch (starch esterified with acetic anhydride or vinyl acetate) , mono-and distarch phosphates, hydroxypropylated distarch phosphate, phosphorylated distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipate. The type of modification determines the application of the modified starch in the food product, for example, use as an emulsifier, to improve viscosity, to improve texture, and so forth. Preferably, the modified starch is a chemically modified starch. Even more preferred, the modified starch is at least an acetylated distarch adipate. The modified starch is present in the baking powder in an amount of from about 12.0%to about 34.0%by weight, based on total weight of the baking powder.
Accordingly, the baking powder used in the dough composition of the present invention is preferably a combination of SAPP, DCPD, MCPA, citric acid and GDL as the leavening acids, sodium bicarbonate, calcium carbonate, mono-and diglycerides of fatty acids, cornstarch, and a modified food starch that is at least acetylated distarch adipate. These ingredients can be present in the baking powder in a variety of amounts, depending upon the desired characteristics of the fried dough food product. For example, the baking powder can comprise from 5.0%to 34.0%by weight modified starch, 18.0%to 28.0%by weight sodium bicarbonate, 1.0%to 6.0%by weight calcium carbonate, from 22.0%to 47.0%leavening acid, from 1.0%to 22.0%emulsifier, and from 3.0%to 12.0%by weight native starch, all percentages based on total weight of the baking powder.
The modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 5.0 %to 11.0 %by weight modified starch, 24.0 %to 30.0 %by weight sodium bicarbonate, 25.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 3.0 %to 8.0 %calcium carbonate, and 5.0 %to 11.0 %by weight native starch, each based on total weight of the baking powder.
In one embodiment, the baking powder can comprise from 24.0%to 30.0%by weight sodium bicarbonate, from 3.0%to 14.0%by weight GDL, from 5.0%to 15.0%by weight MCPA, from 5.0%to 12%by weight acetylated distarch adipate, from 11.0%to 17.0%by weight SAPP, from 3.0%to 9.0%by weight citric acid, from 0.3%to 7.0%by weight DCPD, from 10%to 20%by weight mono-and diglycerides of fatty acids, from 1.0%to 5.0%by weight calcium carbonate, and from 5.0%to 11.0%by weight cornstarch, all percentages based on total weight of the baking powder. Such a formulation is useful when a fried dough product having improved volume or airiness is desired.
In another embodiment, the baking powder can comprise from 14%to 20%by weight sodium bicarbonate, from 14.0%to 20.0%by weight acetylated distarch adipate, from 14%to 20%by weight mono-and diglycerides of fatty acids, from 13.0%to 19.0%by weight GDL, from 12.0%to 18.0%by weight SAPP, from 1.0%to 6.0%by weight DCPD, from 1.0%to 5.0%by weight calcium carbonate, and from 4.0%to 10.0%by weight cornstarch, all percentages based on total  weight of the baking powder. Such a formulation is beneficial when a fried dough product having improved crispiness is desired.
The dough composition can optionally include other ingredients, such as egg, egg replacers, nutmeg, vanilla or almond extract, citrus juice, citrus peel, sparkling water, milk, and so forth depending upon the desired end product. When egg is used, it can be the whole egg, the egg yolk, or the egg white.
The dough composition can be manufactured as follows. Mix the flour together with the baking powder. Dissolve the salt and sugar in water, add the fat to the water solution, and then add the liquid to the flour/baking powder mix and mix to form the dough. Knead the dough until smooth. Roll the kneaded dough into strips and cut the dough into about 1.0-10.0 kg sections. Pack the dough, preferably with film, and proof at about 0-5℃ for about 14-18 hours. After proofing, roll the dough sections into strips, for example, about 3.0 to about 4.0 mm thick, approximately 24.0 cm long, and about 3.0 cm wide. The strips can optionally be cut in half the length of the strip and then the two strips be lightly pressed back together. The formed dough strips can then be flash frozen at about -30℃ for 20 to 60 minutes, and then stored for up to 6 months at about -18℃. When ready to eat, the frozen dough strip can be added to a pan of oil at about 175° to 180℃ for about 3 to 5 minutes with turning until golden brown. The fried frozen dough can then be removed from the oil, allowed to cool and any excess oil drain.
The dough composition can be shaped into various forms, traditionally rectangular strips. The formed dough composition can then be frozen until ready to be fried for consumption.
EXAMPLES
Example 1 –Baking Powder A
Baking Powder A suitable for use in a dough composition was prepared using ingredients as described in the following Table 1 –
Table 1 –
Ingredient Amount (wt%)
Acetylated starch adipate 8.0
Sodium bicarbonate 27.0
GDL 6.0
SAPP 12.0
DCPD 1
Mono-and diglycerides of fatty acids 17.0
Calcium carbonate 4.0
Cornstarch 10.0
Citric acid 5
MCPA 10
Total 100.0%
Example 2 –Baking Powder B
Baking Powder B suitable for use in a dough composition was formulated using ingredients as described in the following Table 2 –
Table 2 –
Ingredient Amount (wt%)
Sodium bicarbonate 18.0
Acetylated starch adipate 18.0
Mono-and diglycerides of fatty acids 18.0
GDL 15.0
SAPP 16.0
DCPD 5.0
Calcium carbonate 4.0
Cornstarch 6.0
Total 100.0%
Example 3 –Preparation of a dough composition
The following process is generally illustrative of one embodiment for preparing fried dough compositions according to the present invention (see, Figure 1) –
1) After mixing the ingredients, knead the dough until smooth and then roll the dough into strips.
2) Divide and pack the dough, for example, about 1.0-10.0 kg per piece, and leave overnight at 0-5℃; or, alternatively, leave at 25℃ for 1 hour, then refrigerate at 0-5℃ overnight for 14-18 hours.
3) After overnight, roll out the dough to a thickness of 3-4mm, 24cm long and 3cm wide. Cut the dough into strips of 50 g per piece.
4) Fold the two dough pieces and lightly press them in the middle,
5) Rapid freeze the dough at -30℃ for 30 min and then store at -18℃ until ready to cook.
6) When ready to cook, put the frozen dough in a pan of oil at 175-180℃, turning them over for 3-4min, and fry until golden brown.
7) Cool and eat.
Dough A using Baking Powder A composition was prepared using ingredients as described in Table 3 below –
Table 3 –
Ingredient Amount (wt%)
Flour 56.5
Baking powder 2.8
Salt 1.0
Sugar 2.2
Egg 2.8
Fat 1.7
Water 33.0
Total 100
Dough A composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the  flour and baking powder mixture. The ingredients were then mixed together to form the dough. The dough was then kneaded until smooth, divided, and packed and allowed to rise for about 14.0-18.0 hours at about 0-5℃. After rising, the dough was rolled out to about 3-4 mm thick, about 24 cm long, and about 3 cm wide, and then cut into strips weighing approximately 50 grams each. Two dough strips were folded and lightly pressed together in the middle. The formed dough strips were then flash frozen at about -30℃ for about 30-60 minutes, and then stored at about -18℃ until ready to use. (The shelf life of the frozen dough is about 6 months. ) When ready to prepare to eat, the frozen dough is removed from the freezer and added to oil at about 175℃ to about 180℃ and fried with turning until golden brown in color (about 3 to 4 minutes) . When cooled, the fried dough sticks are ready to eat.
Referring to Figure 2, fried dough products according to the present invention using Dough A above were prepared and compared against a commercially available product. The results of the comparison of the two fried dough products are provided in the following Table 4.
Table 4 –
Items Volume * Color Section Crispy texture *
Present Invention 205 Golden Loose 95
Commercially available product 180 Brown Dense 85
* Volume determined by volumetric meter. “Crispy texture” determined by sensory evaluation, with a texture score of 100 being the best
Example 4 –Dough B using Baking Powder B composition was prepared using ingredients as described in Table 5 below –
Table 5 –
Ingredient Amount (wt%)
Flour 57.5
Baking powder 2.5
Salt 0.8
Sugar 1.8
Fat 2.2
Egg 3.0
Water 32.2
Total 100.0
The dough B composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the flour and baking powder mixture. The ingredients were then mixed together to form the dough. The dough was then kneaded until smooth, divided, and packed and allowed to rise for about 14.0-18.0 hours at about 0-5℃. After rising, the dough was rolled out to about 3-4 mm thick, about 24 cm long, and about 3 cm wide, and then cut into strips weighing approximately 50 grams each. Two dough strips were folded and lightly pressed together in the middle. The formed dough strips were then flash frozen at about -30℃ for about 30-60 minutes, and then stored at about -18℃ until ready to use. (The shelf life of the frozen dough is about 6 months. ) When ready to prepare to eat, the frozen dough is removed from the freezer and added to oil at about 175℃ to about 180℃ and fried with turning until golden brown in color (about 3 to 4 minutes) . When cooled, the fried dough sticks are ready to eat.
Example 5 –Fried dough with cheese
A dough composition was prepared as described in Example 3 with the following modification. Once the dough composition is prepared into strips of dough, cheese is added to the side of one dough strip and then pressed together with another dough strip with the cheese in between the strips of dough. The pressed cheese dough can then be frozen and later cooked as described in Example 3.
Example 6 –Process for Preparing Microwaveable /Air-fried Dough Products
In contrast to the general process for preparing a fried dough composition described in Example 3 above, in another embodiment, microwavable or air-fried dough products can be prepared according to the following general process –
1) After mixing the ingredients, knead the dough until smooth and then roll the dough into strips.
2) Divide and pack the dough, for example, about 1 kg per piece, and leave overnight at 11-15℃; or after waking at 25℃ for 1 hour, refrigerate at 4-8℃ overnight for 14-18 hours.
3) After overnight, roll out the dough to a thickness of 3-4mm, 24cm long and 3cm wide. Cut the dough into strips of 50 g per piece.
4) Fold the two dough pieces and lightly press them in the middle, for example, with a small wooden stick.
5) Rapid freeze the dough at -30℃ for 30 min and then store at -18℃ until ready to cook.
6) When ready to cook, put the frozen dough in a pan of oil at 175-180℃, turning them over for 3-4min, and fry until golden brown.
7) Cool and eat.
Dough C using Baking Powder A composition was prepared using ingredients as described in Table 6 below –
Table 6 –
Ingredient Weight Percent (%)
Flour 55
Baking powder 5
Salt 1
Sugar 1
Egg white 3
Fat (butter) 1
Fat (salad oil) 2
Water 32
Total 100
Dough C composition was prepared as follows. The flour and baking powder were mixed together. Separately, the salt, sugar, fat and water were mixed together and then added to the flour and baking powder mixture. All ingredients were then mixed to form the dough. The dough was kneaded until smooth, divided, and packed and allowed to rise for about 1 to about 8  hours at about 35℃ at about 80%humidity. After rising, the dough was rolled out to about 0.6 mm thick, about 8.0 cm long, and about 3 cm wide, and then cut into strips weighing approximately 20 grams each. Two dough strips were sprayed with water on one side and lightly pressed together in the middle. The formed dough strips were then fried at 180℃ for about 3 minutes, and then flash frozen at about -30℃ for about 20 minutes. The frozen fried dough sticks were then stored at about -18℃ until ready to use. (The shelf life of the frozen dough is about 6 months. ) When ready to prepare to eat, the frozen dough is removed from the freezer and either microwaved for one minute at 700 W for two pieces, or air fried at 180℃ for two minutes for two pieces. When cooled, the fried dough sticks are ready to eat.
The above description discloses several methods and materials of the present invention. This invention is susceptible to modifications in the methods and materials, as well as alterations in the fabrication methods and equipment. Such modifications will become apparent to those skilled in the art from a consideration of this disclosure or practice of the invention disclosed herein. Further, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this invention belongs. Consequently, it is not intended that this invention be limited to the specific embodiments disclosed herein, but that it covers all modifications and alternatives coming within the true scope and spirit of the invention as embodied in the attached claims.

Claims (16)

  1. A dough composition comprising:
    100.00 parts of flour,
    55.00 to 62.00 parts of water,
    0.50 to 3.50 parts of sweetener,
    0.25 to 1.50 parts of salt,
    1.50 to 4.5 parts of fat,
    3.00 to 5.00 parts of egg, and
    2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch.
  2. The dough composition according to claim 1 further comprising up to about 3.5 parts egg product.
  3. The dough composition according to claim 1, wherein the baking powder further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, and a native starch.
  4. The dough composition according to claim 3, wherein the baking powder further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch,
    wherein the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 5.0 %to 11.0 %by weight modified starch, 24.0 %to 30.0 %by weight sodium bicarbonate, 25.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 3.0 %to 8.0 %calcium carbonate, and 5.0 %to 11.0 %by weight native starch, each based on total weight of the baking powder.
  5. The dough composition according to claim 4, wherein the one or more leavening acids is at least glucono δ-lactone, sodium acid pyrophosphate, dicalcium phosphate dihydrate, citric acid and/or anhydrous calcium dihydrogen phosphate.
  6. The dough composition according to claim 4, wherein the modified starch is at least a chemically modified starch.
  7. The dough composition according to claim 6, wherein the chemically modified starch is acetylated distarch adipate.
  8. The dough composition according to claim 3, wherein the baking powder further comprises sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch,
    wherein the modified starch, sodium bicarbonate, one or more leavening acids, one or more emulsifiers, calcium carbonate, and native starch are present in an amount of 14.0 %to 20.0 %by weight modified starch, 19.0 %to 25.0 %by weight sodium bicarbonate, 26.0 %to 43.0 %by weight one or more leavening acids, 14.0 %to 20.0 %by weight one or more emulsifiers, 1.0%to 5.0%calcium carbonate, and 4.0 %to 10.0 %by weight native starch, each based on total weight of the baking powder.
  9. The dough composition according to claim 8, wherein the one or more leavening acids is at least glucono δ-lactone, sodium acid pyrophosphate, and/or dicalcium phosphate dihydrate.
  10. The dough composition according to claim 8, wherein the modified starch is at least a chemically modified starch.
  11. The dough composition according to claim 10, wherein the chemically modified starch is acetylated distarch adipate.
  12. A method of making a frozen dough composition comprising:
    mixing the flour, water, sweetener, salt, fat and baking powder according to claim 1 to form a dough,
    allowing the dough to rise,
    shaping the dough into a desired shape,
    flash freezing the shaped dough at -30℃ to -35℃ for about 30 to 40 minutes, and
    freezing the frozen shaped dough at -15℃ to -35℃ for up to 6 months.
  13. The method according to claim 12, wherein the frozen shaped dough can be prepared for consumption by placing the frozen shaped dough in oil at 160℃ to 190℃,
    frying for 2 to 6 minutes until golden brown, and
    cooling for consumption.
  14. A method of making a frozen fried dough composition comprising:
    mixing the flour, water, sweetener, salt, fat and baking powder according to claim 1 to form a dough,
    allowing the dough to rise,
    shaping the dough into one or more desired shapes,
    frying the shaped dough at 160℃ to 190℃ for 2 to 6 minutes,
    flash freezing the fried shaped dough at -30℃ to -35℃ for 30 to 40 minutes, and
    freezing the frozen fried shaped dough at -15℃ to -35℃ for up to 6 months.
  15. The method according to claim 14, wherein the frozen fried shaped dough can be prepared for consumption by microwaving one or more of the frozen fried shaped dough for 15 seconds to 120 seconds at 600 W to 800 W.
  16. The method according to claim 14, wherein the frozen fried shaped dough can be prepared for consumption by air frying one or more of the frozen fried shaped dough at 160℃ to 190℃ for 30 seconds to 240 seconds.
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WO1996009769A1 (en) * 1994-09-27 1996-04-04 Unilever N.V. Ready-to-bake brioche doughs
WO2010009464A1 (en) * 2008-07-18 2010-01-21 Rich Products Corporation Method and formulations for gluten-free bakery products
CN102356773A (en) * 2011-09-02 2012-02-22 无锡华顺民生食品有限公司 Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven
CN107006564A (en) * 2017-05-03 2017-08-04 河北科技大学 A kind of preparation at quick-frozen potato pizza bottom and its eating method
CN110663727A (en) * 2019-10-30 2020-01-10 尹东兴 Dumpling wrapper special for barbecue frying and preparation method and application thereof

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CN103875755B (en) * 2013-10-31 2015-12-02 河南云鹤食品有限公司 A kind of quick-freezing fresh-keeping deep-fried twisted dough sticks and preparation method thereof
CN108935594A (en) * 2018-07-02 2018-12-07 河南鼎元食品科技有限公司 A kind of preparation method of quick freezing deep fried puffy dough strips
CN110393206A (en) * 2019-08-23 2019-11-01 石变 A kind of quick freezing deep fried puffy dough strips and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996009769A1 (en) * 1994-09-27 1996-04-04 Unilever N.V. Ready-to-bake brioche doughs
WO2010009464A1 (en) * 2008-07-18 2010-01-21 Rich Products Corporation Method and formulations for gluten-free bakery products
CN102356773A (en) * 2011-09-02 2012-02-22 无锡华顺民生食品有限公司 Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven
CN107006564A (en) * 2017-05-03 2017-08-04 河北科技大学 A kind of preparation at quick-frozen potato pizza bottom and its eating method
CN110663727A (en) * 2019-10-30 2020-01-10 尹东兴 Dumpling wrapper special for barbecue frying and preparation method and application thereof

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