Note: Descriptions are shown in the official language in which they were submitted.
TO ~OM IT ~AY CONCERN:
BE IT '~NOr.~ TEAT ~, MARLENE R. HENSELMAN,
HELEN J. WALSH, DONALD F. WILCOXV all citizens of the
United States of ~erica, residing in ~he City of Pleasan~on,
County of Alameda, State of Callornia, and the Citie~s
of Martinez, and Diablo, Co~lnty of Contra Cos.a, State of
California, respectively, have inven~ed certain ~e~ and
useful improvements in a
ULTI-~U~?OS~ Ta~ FOR
POir~ ~AXI"G ROCi~:SSES
of which the following is the speci~ cation.
Abstract of the Disclosure
A specially prepared multi-purpose bakery product
pre-mix together with processes for its preparation and
use in home baking procedures, characterized by flexibility
and adaptability of use in rapidly preparing a wide variety
of yeast and/or chemically leavened bakery products in the
home, for example, bread, rolls, coffee cake, pancakes,
waffles, biscuits, pizza crust and the like. The pre-mix
makes use of specially prepared dry ingredients including
low moisture, special protein flours (protein content 9 to
12~, moisture content below 8~), finely divided, porous, low
moisture, highly active yeast (moisture content below 5%),
dry sub-divided shortening (moisture content below 2~), and
sucrose and salt flavoring. Chemical leavening agents such as
baking powder, dried whey (moisture content below 4%), and
various dough modifying and improving agents (e.g.,
jcysteine and bromate, monocalcium phosphate, mono- and di-
Iglycerides, sodium and calcium stearoyl lactylates, etc.)
can also be incorporated in the pre-mix. The pre-mix
product is prepared by mixing the dry ingredients, separa-
ting and isolating a portion OL the mixed dry ingredients,
and packaging and sealing such isolated portion in an oxygen
and moisture excluding enclosure to form a pre-packaged pre-
mix. Such pre-mix is cnaracterized by a total aggregate
moisture content within t`1e sealed package o less ~'nan ~Q
and an extended s~oxage or shel~ e ranaing up to 12
months.
At such time as the pre-mix is to be us~d in a
particular home baXing process, the sealed pre-mix packaae
is opened and a measured quantity removed in accordance with
the particular desired home baking recipe, ollowing which
the pre-mix package is resealed to maintain the oxygen ~nd
moisture excluding environment for the balance of the packaged
pre-mix. In general, the pre-mix ingredients are used by
simply pouring the same from a pre-mix package into a mixing
bowl, adding water and additional ingredients as called for
in the particular recipe and then mixing to form a dough or
batter, as the case may be, in accordance with the particular
baking process. Thus, when the consumer wishes to make
chemically leavened products such as biscuits, the pre-mix
may be combined with water and immediately placed in the
oven, the baking time being insufficient to activate the
yeast. Should the consumer wish to make leavened bread, the
pre-mix is mixed with water to form a dough following which
the dough is kneaded, divided, proofed and baked in normal
fashion to make a leavened bread. Further variations in the
use of the pre-mix enable the production of partially yeast
and chemically leavened products, such as pizza crust.
Background of the Invention
Conventional bakery pre-mixes incorporating a
leavening agent, as used in the commercial or retail pre-mixes
for bakery goods, have generally employed chemical
leavening. As is well known to the average home user of
such pre-mixes, the recipes have necessarily been restricted
to pancakes, waffles, cake or similar mixes. Although
satisfactory for such restricted purposes, such pre-mixes
are entirely unsati~factory for producing yeast leavened
bakery goods which depend upon the particular flavor,
texture and consistency obtained from the yeast leavening
. process. Although home mix processes and products for makina
yeast leavened products are known (e.g., see Henika et al
U.S. Patent No. 3,615,680), such procedures depend upon
separate packaging of the yeast or, alternatively, separate
purchase of the yeast by the housewife or other user. Conse-
quently, although there has been a great commercial demand for
one package pre-mix compositions for producing yeast leavened
bakery products, to date there has been no truly successful
pre-mix preparation for such purpose, in the sense of
providing both extended shelf-life and high quality baked
products. Such pre-mix preparations have been particularly
deficient in providing multi-purpose capabilities for the
home user, that is, for preparing either yeast leavened or
chemically leavened bakery products, or partially yeast
leavened and partially chemically leavened baked items.
Because of the wide variety in consumer demands,
particularly in the home, there is a definite need for a
pre-mix composition that will provide a high degree of
flexibility and adaptability for the rapid formulation
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and baking of a wide variety of yeast and/or chemically
leavened bakery products of the type described. In particu-
lar, a pre-mix composition which can be easily and quickly
employed in the home to selectively prepare yeast leavened
products such as bread, rolls, sweet goods, chemically
leavened products such as pancakes, biscuits, waffles,
and combination products such as pizza crust, etc., is
highly to be desired.
Summary of the Invention and Objects
The present invention generally relates to pack-
;~ aged pre-mix compositions for bakery products and to ready-
- mix or home processes employing the same in the production
of yeast and/or chemically leavened bakery products such as
bread, rolls, sweet goods, biscuits, pancakes, waffles and
pizza crust. In addition, it pertains to processes for
rapidly preparing and using such pre-mix compositions in
the making of a wide variety of such bakery products.
As noted above, known ready-mix procedures for
making chemically leavened biscuits, pancakes, waffles and the
like, on the one hand, and yeast leavened bread, rolls, sweet
goods and the like, on the other hand, are generally charac-
terized by their mutual exclusivity. Specifically, pre-
- packaged mixes for the chemically leavened type product
- invariably depend upon use of a chemical leavening agent such
as baking powder. In contrast, ready-mix preparations for the
yeast leavened type product have invariably depended upon
either separate packaging or incorporation of the yeast, or
upon special protective processing or formulation of the yeast,
for example, using chlorine pretreatments, fungal enzymes, or
- 30 the like.
''
In general, the present invention seeks to avoid the
difficulties related to the necessity of employing separate
pre-mix compositions for chemically leavened and yeast
leavened bakery products, by providing a pre-mix composition
in specially prepared dry form which is adaptable for use in
the preparation of either yeast or chemically leavened bakery
products, or products which are both yeast and chemically
leavened. More specifically, the present invention is
predicated on our discovery that desired results as well
as a high degree of flexibility and adaptability to dif-
fering bakery products and procedures, can be obtained
through admixture in a dry mix of specially prepared dry
: ingredients. Such ingredients specifically include a low
moisture, special protein flour, a low moisture, porous
highly active and rehydratable yeast, a substantially dry
fat or shortening ingredient, flavoring ingredients such as
sucrose and salt, and one or more dough modifying and
improving agents such as cysteine and bromate, dried whey,
monocalcium phosphate, mono- and diglycerides, stearoyl
lactylates and the like. We have further found that such
pre-mix compositions can be simply prepared by mixing to
form a substantially dry pre-mix, followed by separating
and isolating a portion of the mixed dry ingredients in a
sealed package capable of excluding air and moisture.
The resulting packaged pre-mix provides very satisfactory
and extended storage or "shelf" life until such time as
the pre-mix is needed for use in preparing a particular
home baking recipe. Then, the pre-mix package may be
simply opened and a measured quantity of the pre-mix
poured from the package in accordance with the particular
.
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recipe, following which the package is resealed to maintain
the desired oxygen and moisture excluding environment for
the remaining pre-mix ingredients.
We have particularly found that pre-mix compositions
so prepared provide an unexpected degree of flexibility and
adaptability for quickly making both yeast and chemically
leavened bakery products. By way of illustration, if a
housewife wishes to make biscuits, the pre-mix may be simply
combined and mixed with water and other optional ingredients
to form a biscuit dough, following which the biscuit
units can be immediately placed in the oven for baking
without reliance on yeast activity in the dough. Alternatively,
the pre-mix ingredients can be mixed with water in varying
proportions, kneaded, divided, proofed, and baked in the
usual manner to make home mix bread, rolls or the like. As
a further variation, when it is desired to make a product
which is partially yeast leavened and partially chemically
leavened, such as pizza crust, the pre-mix composition
readily adapts to mixing with a proportionately small amount
of water to form a stiff dough which may be kneaded and,
following a short rest period, sheeted out for purposes of
adding a filling and baking, as in the conventional pro-
cedure for making a piz~a product. Yeast and/or chemically
leavened products such as coffee cakes, pancakes, waffles,
etc., can be similarly processed with a slight variation in
the use of the pre-mix composition.
In general, therefore, it is an object of the
present invention to provide a new all-purpose pre-mix
composition for use in a wide range of home processes for
making a ~ariety of leavened bakery products such as bread,
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,i
~ rolls, buns, or sweet goods, chemically leavened bakery products such as
: pancakes, blscuits, waffles, or combination product such as pizza crust
and the like.
'!
Another object of the invention is to provide a novel pre-mix
composition of the above character which greatly simplifies and shortens
the home baking process, particularly as respects use of the same pre-mix
composition for producing a wide variety of bakery products of differing
requirements for dough or batter development, gassing and extensibility.
Another object of the invention is to provide a new and improved
process for providing a pre-mix composition of such character, and for
using such pre-mix in a highly adaptable and flexible manner in various
relatively short-time home baking procedures.
A further object of the invention is to provide a pre-mix
composition and procedure which is relatively simple with respect to the
number of separate operations required by the housewife, particularly as
related to making a wide variety of differing bakery products.
A further and specific object of the invention is to provide a
pre-mix composition and procedure which greatly facilitates the making of
home baked bread, buns, rolls, sweet goods, pancakes, waffles, biscuits,
and pizza crust.
These and other objects of the invention are accomplished through
the provision of single package pre-mix composition comprising, in
combination, a mixture of essential baking ingredients in specially prepared
dry form, such mixture including by weight, 75 to 85% of flour having a
moisture content less than 8% and a protein content from 9 to 12% by weight,
1.75 to 3.25% of a specially dried active yeast, said yeast being characterized
by a very fine highly porous readily rehydratable grain structure, a level
of activity about 4 to 7 times that of compressed yeast and about twice
that of conventional active dry yeast and a moisture content below about
5% by weight. The mixture also includes 4.5 to 7.5% of a dry sub-divided
'`'';
~ - 7 -
'``'
.' ~
,
:
shortening ingredient having a moisture content below about 2% by weight,
5% of a dry flavoring ingredient; 0.5 to 5.0% of a dry dough conditioning
and/or improving agent; and an oxygen and moisture excluding enclosure.
The mixture of essential baking ingredients is isolated and sealed witllin
the enclosure to form a shelf stable pre-mix package.
Further objects and features of the invention will appear from
the following description in which the preferred embodiments have been set
forth in detail in conjunction with the drawing~
Brief Description of the Drawing
Figure 1 is a flow sheet illustrating a procedure for preparing
and using a prepackaged mix in accordance with
, .
- 7a -
.,
the present invention, in a variety of home processes for the
production of yeast leavened, chemically leavened, or partially
yeast and chemically leavened products.
Detailed Description of the Preferred Embodiments
Figure 1 is a flow sheet which illustrates not
only a procedure for making the pre-packaged pre-mix of the
present invention, but also varying uses of the ~ame to
quickly make a wide variety of yeast and/or chemically
leavened bakery products. More specifically, essential
baking ingredients in specially prepared dried form, step
10, are mixed for a sufficient period of time to form a
substantially homogeneous mix. Of importance is the nature
of the substantially dry ingredients added to the mixing
step. Thus, the flour should have a low moisture content
~i.e., below about 8% by weight~ and should have a protein
content which is at a balanced or "compromise" level as
respects the variety of baking products for which the premix
is intended (i.e., 9 to 12% by weight). The form of the
yeast is also critical to the success of the invention. A
- 20 particularly satisfactory yeast, for example, is a form of
. .
double-active dried yeast in powdered form as recently
:
~` introduced to the European market (i.e., "Fermipan", as
; marketed by Gist-Brocades NV, Delft, Holland~. As herein-
; after described in detail, this yeast is characterized by a
moisture content below about 5~ by weight, and a very fine,
highly porous grain structure which renders the yeast easily
rehydratable upon mixing with water. Since the process for
making the yeast leavened products is short, it is also
important that the lag time for yeast activation be very
short ~i.e., less than 45 minutes~.
.a ~ , "~ ~ ~
Other ingredients added to the mixing step 10 are
also in specially prepared dry form. By way of example,
commercially available shortenings in dry powdered form
(e.g., "Beatreme 2784", as marketed by Beatrice Foods Co.,
Chicago, Illinois) are particularly suited for use in the
present invention. Such products are characterized by rela-
tively low moisture content (i.e., below 2~) and a free flowing
granular texture which facilitates ready mixing in step 10.
Other ingredients, specifically the chemical leavening (i.e.,
baking powder) and the sucrose and salt flavoring, are
customarily marketed in dry granular form suitable for admix-
ture in step 10.
In addition to the foregoing ingredients, it is
generally desirable to incorporate a suitable proportion of
a dough conditioning agent into the pre-mix composition, for
example, a gluten activating agent such as L-cysteine hydro-
- chloride and a gluten maturing agent such as potassium bromate.
Because relatively minute quantities of these agents are employed
they can be conveniently included with other dry ingredients,
: 20 for example, the whey. Such products are known and commercially
available (e.g., "Reddi Sponge", as marketed by Foremost Foods
Company, Dublin, California). Commercial dried wheys used
in such compositions (or, separately, as a dough modifying
agent) are generally in powdered form, and thus capable of
being readily dry mixed in step 10. As hereinafter described
in detail, additional dough conditioning agents such as monocal-
cium phosphate, mono and diglycerides and the like can similarly
be incorporated in step 10. Optionally, dough improving agents
such as sodium stearoyl-2-lactylate, sodium caseinate or the
like can be similarly included in the mixing of step 10.
In step 12, a portion of the dry-blended mixture
., ! _ 9 _
of ingredients from step 10 i6 isolated for subsequent
packaging operations to provide the pre-mix. Thus as
specifically indicated in step 14, the portion of the dry-
mixed ingredients separated in step 12 can be packaged under
reduced pressure 80 as to be protectively isolated in a suitable
oxygen and moisture excluding enclosure, such as a sealed,
airtight pouch or bag of plastic or foil material. By way
of illustration, the pre-mixed composition can be packaged
in ~tep 14 under a vacuum of 50 to 60 torr to thereby reduce
the oxygen content within the sealed package to less than 1%
by volume.
The packaged pre-mix composition from step 14
(represented at 16 in Figure 1), possesses a number of novel
characteristics. Significantly, it is a complete multi-purpose
bakery mix in that it contains all essential ingredients
required for making a wide variety of yeast and/or chemically
leavened bakery products. Thus, it contains requisite
amounts of flour, shortening, flavoring, milk solids dough
conditioners and improvers and, in particular, yeast, as an
integral part of the pre-mix. Chemical leavening can also
be employed as an adjunct to the yeast for a variety of
`; baking uses. As noted, the versatility and novelty of such
multi-purpose pre-mix arises from the special low moisture
and related characteristics of the flour, yeast and the
other dry ingredients, such properties imparting an extended
storage life to the ingredients within the sealed pre-mix
package, which may range up to 6 to 12 months, depending on
the frequency of use of the material in the pre-mix package.
In general, and assuming normal use of the pre-mix formula-
tion in home baking processes, the shelf-life of the inter-
~ediate pre-mix product of 16 will fall within a range from
~t lea~t about ~ to 12 months.
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The remaining steps in Figure 1 relate to use of
the packaged pre-mix in alternative procedures for preparing
either yeast leavened, chemically leavened or partially
yeast and chemically leavened bakery products. It will
be understood, of course, that each of these separate
procedures has in common the opening of the sealed pre-mix
package, as represented in step 18, and the removal of a
measured quantity of the pre-mix as appropriate for the
particular home baking process being carried out.
In step 20, the measured quantity of pre-packaged
dry ingredients from step 18 is mixed with water to form a
dough. The mixing in step 20 can be carried out in a
bowl or pan in any of the conventional ways employed by
a housewife, for example, by hand or using an electric
mixer. In the case of a dough mix for leavened bread, sweet
goods, rolls or the like, this initial mixing can be rapidly
accomplished (in 1 t~ 2 minutes).
In step 22, the dough is kneaded in a conventional
manner, for example, by hand on a floured board, until the
dough is smooth and pliable. When the pre-mix includes
substantial levels of chemical agents for activating and
maturing the gluten in the dough (e.g., cysteine and bromate),
only brief kneading periods are required, ranging from about
1/2 to 8 minutes.
In step 24, the dough is divided and shaped as
appropriate for subsequent baking operations. The degree
of dividing depends, of course, upon the particular baking
products being produced (loaves of bread, rolls, etc.)
In step 26, the dough is allowed to rise in a warm
place until its volume has increased to approximately
double its original volume. Relaxation of the dough i8 gener-
ally accomplished in a relatively short period (e.g., 5 to 10
minutes) by allowing the dough to rise under the inverted
mixing bowl. The dough can then be divided, shaped and
placed in the baking pan to complete the proofing sequence
in the oven (e.g., ~ to 60 minutes). Proofing temperatures
customarily range from about 100 to 140F. In the case of
variety breads, such as raisin or nut breads, somewhat longer
proofing times up to 70 minutes may be required.
In step 28, the proofed bakery product (bread
loaves, pan containing sweet goods, rolls, etc.) is baked in
a conventional manner at temperatures appropriate to the
` particular bakery product being produced. Ordinarily,
baking will be carried out at about 375 to 425F for from
25 to 45 minutes, until the bakery product is nicely browned.
Thereafter, the baked product can be cooled in any convenient
manner as normally employed in the home. The resulting
baked goods (represented at 30 in Figure 1) are identifiable
as yeast leavened bakery products produced in accordance
with the pre-mix procedure of the present invention.
Steps 32 and 34, as shown in Figure 1, represent
; an alternative procedure for using the pre-mix composition
of the present invention to provide chemically leavened
bakery products. Thus, in step 32, an appropriate aliquot
~; 25 of the pre-mix is combined with water and other desired
ingredients to form a soft dough or batter, as may be
appropriate for the involved process and product (e.g.,
biscuits, pancakes, waffles~. For example, in the case
of a pancake batter, a measured quantity of the pre-mix
30 i8 mixed with water and, optionally, a chemical leavening
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agent ~uch as baking powder, a small proportion of vege-
table oil and an egg. When smooth and properly mixed,
pancake sized units of the resulting batter are baked in
step 34, for example, on a preheated griddle, using an
appropriate amount of batter (e.g., 1/4 cup~ for each
pancake. The resulting products represented at 34 are
representative of chemically leavened products as pro-
duced by the pre-mix procedure of the present invention. It
will be understood that other chemically leavened products
~uch as waffles and biscuits can be similarly produced.
Of course, in the case of biscuits, a ~oft dough from
step 32 will be subjected to certain additional steps, such
as turning out onto a lightly floured board, cutting with
a floured cutter and placing on a baking sheet for baking.
These additional steps (not illustrated) are merely
variations in the basic sequence as necessary for the
particular involved product.
In steps 38 through 48, a further variation in
the processing to produce bakery products which are both
yeast and chemically leavened, is illustrated. A typical
bakery product of this type is a pizza dough or crust.
To produce such a bakery product, a predetermined amount
of pre-mix from step 18 is mixed with water in step 38
to form a stiff dough. A proportion of a chemical leavening
agent such as baking powder may also be incorporated in the
mixing Btep 38. Alternatively, such ingredient may be
initially incorporated in step 10. In some instances,
d~e~pending upon the desired end product, a proportion of
chemical leavening agent may be added in both steps 10 and 18,
to insure that chemical leavening is an adjunct to yeast
-13-
,
~
leavening in subsequent processing steps.
In step 40, the stiff dough is kneaded for a
relatively short period of time, for example, from 2 to 5
minutes on a floured board. Thereafter, the kneaded dough
can be covered with ~he mixing bowl and allowed to rest
in step 42 for a short period of about 3 to 12 minutes.
In step 44, the relaxed dough is sheeted out on a
greased pizza pan and pressed or patted into a thin layer,
as in the conventional processing of pizza dough.
In step 46, a filling can be added on top of the
thin layer of pizza dough, following which the combined
ingredients can be baked in step 48 in a hot oven for an
appropriate period of time ~e.g., 15 to 20 minutes at 450F.),
or until the dough forms a nicely browned pizza crust. The
resulting pizza product, represented at 40 in Figure 1,
typifies bakery products made from the pre-mix of the pres-
ent invention which are both yeast and chemically leavened.
With reference to Figure 1, it is significant
that the entire process is based on use of a single pre-
packaged mix, which may be easily and quickly opened for
, ~:
;~ purposes of pouring the mix directly into a mixing bowl,
following which the mix ingredients can be resealed within
the relative air and moisture free environment of the pre-mix
package. The fact that the packaged pre-mix includes a highly
active but stable form of yeast overcomes a major ingredient
problem for the home baker. Thus, whereas most housewives
have such additional ingredients as baking powder, eggs and
vegetable oil on hand, they customarily purchase yeast only
for special purposes. Prior procedures based on use of con-
ventional dry yeast in a ~eparate packet, whether or not
''
~ -14-
incorporated as part of a packaged product, requires th~
home baker to carry out a separate reconstitution step
with water (which must be at a carefully controlled tempera-
ture of 90 to 100F.), thus increasing the inconvenience
to the user. Also, from a commercial standpoint, the
separate packaging of the yeast increases the packaging costs.
Of benefit to both the housewife and the manufacturer, there-
fore, is the fact that the described pre-mix package and
procedure makes possible an unusual degree of flexibility
and adaptability in both the packaging operations, and in
the use of the product by the consumer. Such beneficial
results do not depend upon the prepackaging concept, per se,
.~
but rather are achieved by the specially prepared dry form
of the individual ingredients, as incorporated into a single
dry, multi-purpose pre-mix.
In general, the flour utilized in the pre-mix
compositions of the present invention are derived from cereal
grains such as wheat, rye and the like, with the wheat flours
being the most preferred. As noted previously, it has been
found desirable to employ a cereal flour or flours of rela-
tively low moisture content below about 8% by weight, and
wherein the protein level is balanced at an optimum level
ranging from about 9 to 12% on the weight of the flour.
This level is optimum in the sense that it is within a
desired range for the variety of bakery products for which
the pre-mix is intended. In practice, a cereal flour can be
readily milled by commercially available procedures to
obtain a flour of desired predetermined protein content.
Alternatively, cereal flours of known protein content can be
mixed in predetermined proportions to obtain a blend of
-15-
cereal flours having an average protein content within the
desired range. By way of specific illustration, a bread
flour having an average protein content of 12% can be mixed
with approximately three times its weight of a pie and
` 5 cookie flour having an average protein content of about
9.3%. The resulting blend or mixture of the cereal flours
will have a protein content closely approximating 10~ on the
weight of the flour. Procedures for obtaining a flour of
,~. .
desired moisture content are also available. The simplest
procedure, of course, is to specify a maximum moisture
content to the flour miller so that flour shipments will
fall within the specified range. Alternatively, the flour
can be subjected to procedures for removing excess moisture
- by the pre-mix manufacturer such as low heat and/or vacuum.
In general, the level of the flour in the pre-mix
will be within the range of 75 to 85~ of the total weight of
the pre-mix ingredients. As noted previously, it is essen-
tial that the flour ingredient be substantially dry, that is
at a moisture content below 8~, before being added to the
mixing step 10.
Since the incorporation of the yeast directly into
the pre-mix compositions of the present invention is a large
factor in the unusual flexibility and adaptability of such
compositions, the form of the yeast is quite important to
the success of the invention. In general, we prefer to use
a new faster acting yeast as obtained from Europe (so-called
nquick yeast"), since such yeast product contributes to the
`` highly versatile characteristics of the pre-mix. As previ-
ously noted, a particular satisfactory form of such yeast
3Q can be obtained from the Dutch manufacturer, Gist-Brocades
-16-
~ 3 `
N.V., Delft, ~olland, under the trademark "FERMIPAN". This
yeast is characterized by a very low moisture content, below
about 5% by weight, and a highly porous structure. While
fulfilling the requirement that the pre-mix ingredients be
in specially prepared dry form, the porous grain structure
renders the yeast easily rehydratable upon subsequent mixing
with water. In use, such yeast is characterized by a very
high degree of uniformity in its activity and, in the case
of bread and like yeast leavened bakery products, provides a
short lag time, pleasant aroma, good oven spring and excel-
- ~ lent baking characteristics. The ratio of activity of the
described quick acting yeast is substantially greater than
that of ordinary compressed or dry yeast, generally ranging
from 4 to 7 times the activity of compressed yeast, and
about 2 times the activity of ordinary dry yeast. When
maintained in an environment relatively free of moisture and
oxygen, such yeast has a shelf life approximating one year
at room temperatures and, at temperatures below about 20C.
(68F.), can be maintained for substantially longer periods
of time. On the other hand, when such yeasts are exposed to
atmospheric air the life of the yeast is greatly reduced.
Therefore, as noted, it is necessary to protect the yeast
from exposure to the moisture and oxygen levels prevailing
under normal atmospheric conditions within an oxygen and
moisture excluding enclosure. In other respects, however,
the yeast is highly stable, permitting its admixture and
ctorage with the other dry ingredients of the pre-mix for
long periods of time.
With reference to specially dried active (quick)
yeasts of the type de~icribed, the proportion of yeast in the
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i -17-
i
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pre-mix should be within the range from 1.0 to 4.0% and
preferably about 1.75 to 3~25% of the total weight of ingred-
ients. Upon analysis, quick yeasts as employed in the present
invention conform to the following specifications:
Percent
Moisture content 2 to 5
Dry material 95 - 98
Protein/dry material 50 - 56
(Protein = Nx 6.25)
10 P2O5 dry material 2.4 - 3.5
Such yeast products generally also contain a small
additional proportion (approximately 1.5%) of a general purpose
emulsifier and surface active agent in the form of a fatty
acid partial ester of a hexitol anhydride (viz., sorbitan
monostearate, as marketed under the trademark SPAN by the
Atlas Powder Company, Wilmington, Delaware). In the pre-mix,
` this added ingredient is believed to further stabilize
the yeast product within the mixed dry ingredients, and to
enhance the beneficial results obtained.
The shortening utilized in the preparation of the
pre-mix composition of the present invention is also in
specially prepared dry form, and may be incorporated into the
pre-mix in proportions ranging from about 4.5 to 7.5% by weight
of the pre-mix ingredients. By way of example, a partially
saturated soybean shortening having a moisture content below
:
about 2~ has been found to be particularly suited for use in
the prepackaged pre-mix. A particular powdered shortening
product of this type (sold under the trademark "Beatreme 2784",
by Beatrice Foods Co., Chicago, Illinois~ is characterized by a
` 30 fat content of about 73%, a moisture content of 1.8% maximum,
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snd a free-flowing granular texture capable of passing
through n No. 12 mesh screen, U.S. Standard Sieve series.
~he commercial product additionally includes dough condi-
tioning agents in the form of mono- and diglycerides,
hydrogenated vegetable shortening, corn syrup solids, and
~odium caseinate, in minor proportions.
Flavoring ingredients incorporated into the multi-
purpose pre-mix are of conventional type, specifically,
sugar (sucrose) and salt in conventional proportions. In
general, we employ about 3.5 to 6~ by weight sucrose and 1
to 2.5% salt. As related to the total weight of the pre-mix
composition, such flavoring ingredients will generally be
within the range from about 5 to 7% by weight.
Various dough conditioning and improving agents
as selected from the group of edible fatty acid surfactants
(specifically those possessing emulsifying and dough condi-
tioning properties) are also effectively included in the
pre-mix composition. Representative of this group are
the mono and diglycerides of long chain fatty acids and their
derivatives, various surface active chemicals customarily
used as emulsifiers in foods, such as sorbitan and polyoxy-
ethylene sorbitan derivatives of fatty acids, and sodium
and calcium stearoyl lactylates. It has also been found
beneficial to incorporate dried whey solids into the
pre-mix composition for use as, or with, one or more
dough conditioning and modifying agents. In general,
the dried whey may be added in a proportion ranging
: .
from about 2.0 to 4.5~ by weight of the pre-mix ingredi-
ents. The dried whey assists in obtaining extensibility and
proper consi~tency of doughs and batters under home mixing
--19--
conditions and, as hereinafter no~ed, provides a convenient
carrier within which to disperse the various dough condi-
tioning agents including gluten activating and maturing
agents and other dough modifiers mentioned below. With
respect to the dried whey product, commercially available
whey powders having a moisture content below about 4% by
weight, as obtained for example from the manufacture of
cheddar or Swiss cheese, can be satisfactorily employed.
Dough conditioning agents which function as gluten activating
and maturing agents can also be benefically included as
- part of the pre-mix composition of the present invention.
Such ingredients can be any of the agents particularly
disclosed in Henika et al U.S. patent No. 3,053,666. As
therein noted, such agents provide highly beneficial
results as respects the ease of kneading and working and in
the development and extensibility of doughs in which they
are incorporated. Particular gluten activating agents can
be one or more compounds selected generally from the group
consisting of cysteine, glutathione and sulfite reducing
salts and mixtures thereof, specifically L-cysteine hydro-
chloride, glutathione and sodium bisulfite. In general,
these compounds are sulfur-containing reducing agents.
Gluten maturing agents can be one or more compounds selected
from the group of bromate, persulfate and azodicarbonimide
oxidizing salts, and mixtures thereof, such as particularly
potassium bromate. The described maturing agents, by
delaying slightly the dough maturing reactions during dough
development in a home process, enable the activating agents
to more rapidly and effectively achieve dough consistencies
facilitating kneading and working of the dough in the pre-mix
procedures.
`
-20
In general, dough conditioning agents of the general
type described (viz., odible fatty acid surfactants, dried
~hey, gluten activating and maturing agents) are benefici-
ally incorporated into the pre-mix compositions of the present
invent~on ln amounts ranging from about 0.5 to 5.0% by weight
of the pre-mix ingredients. As noted, we prefer to incor-
porate the gluten activating agent (i.e., L-cysteine HCl) as
part of the dried whey in a proportion ranging from about
0.005 to 0.014% by wei~ht of the flour in the pre-mix compo-
sition. It is also desirable to add the gluten maturingagent (i.e., potassium bromate) a~i part of the dried whey at
a level within the range from 0.001 to 0.013% by weight of the
flour in the pre-mix. Proper precaution should be taken to
make sure the L-cysteine and potassium bromate are never
mixed together.
In general, assuming that the pre-mix composition
i8 formulated as a mixture of ingredients in specially pre-
pared dry form, including specifically, a special low
moi~ture flour, dried actiVe yeast (quick yeast), flavoring
(sucrose and salt), dried whey, and dough conditioning and
improving agents, the proportions (and moisture content) of
such ingredients may be a6 follows:
~hgredientS Moisture ContentPercent
Flour 8% 75 - 85
(Protein content 9-12%)
Quick yeast 5% 1.75 - 3.25
~lavoring 2% 5 - 7
Dry shortening 2% 4.5 - 7.5
Dried whey 4% 2.0 - 4.5
` 30 ~ough conditioning and
l~proving agent 2% 0.5 - 5.0
CL-cysteine HCl
~ Br 0
o~onoca~cium pho8phate 1
O~no and diglycerides )
-21-
,
As previously noted, a chemical leavening agent,
specifically a commercial baking powder, can be optionally
included as part of the pre-mix in a weight proportion
ranging from about 2 to 5% by weight. Examples of such
S chemical leavening agents include bicarbonate of soda
mixed with a leavening acid and a commercial food grade
sodium acid pyrophosphate. In the multi-purpose baking
pre-mix of the present invention, it is also desirable to
have a chemical leavening agent which can supplement or
largely replace the leavening function of the yeast in the
dough. Ingredients for this purpose include, specifically
monocalcium phosphate (monohydrate and anhydrous), sodium
aluminum phosphate and the aforementioned sodium acid
pyrophosphate. Because of the peculiar properties of
monocalcium phosphate in dough systems, this ingredient can
: function also as a dough conditioning agent in the pre-mix
; .
composition.
All of the foregoing dry mix ingedients are
isolated within a sealed evacuated foil pouch or polymer bag,
of known conventional construction, so as to maintain an
internal atmosphere substantially free of oxygen and
moisture. In general, the pre-mix composition is character-
ized by a total aggregate moisture content within the
sealed pre-mix package of less than 8%, thus insuring
- 25 extended storage or ~shelf n lifes within the indicated
periods, ranging up to 12 months.
It will be understood that the pre-mix compo-
sition made up of the specific ingredients specified
above, at the ~ptimum or within the foregoing optimum
ranges, is a substantially complete bakery mix, requiring
-22-
~ 3
only mixing with water to initiate a wide variety of home
bakery processes. Use of the pre-mix composition with
additional ingredients as illustrated in Figure 1, for
example, chemical leavening, vegetable oil, or the like,
as previously described, is likewise clearly contemplated.
With all the foregoing in mind, the following
examples are intended to be illustrative of the present
invention and, also, of the many beneficial uses of the
new prepackaged pre-mix composition in home baking processes.
In these examples, all proportions of ingredients are
expressed in terms as customarily employed in recipes
employed by the housewife in the home.
I. YEAST LEAVENED PRODUCTS:
EXAMPLE 1
Yeast Raised Bread
Ingredients Amount
- Pre-mix composition 2-3/4 cups
Warm water (110 to 130F~ 1 cup
Procedure
:
The pre-mix and water were mixed together to form
a stiff dough. The dough was kneaded 3 minutes on a lightly
floured surface, covered with a mixing bowl and allowed to
rest 7 minutes. The dough was shaped into loaf form,
placed into a greased baking pan and covered with plastic
wrap. The pan was placed into a pre-warmed oven (140) and
the dough was allowed to rise 50 minutes. The plastic wrap
! was removed, the oVen was turned to 375F and the bread was
baked 40 minutes. The finished loaf had very good volume
- and excellent taste and aroma.
-23-
'~ '
,
P'~
` EXAM2LE 2
Raised Cimlamon Rolls
Ingredients Amount
Pre-mix composition 2-1/2 cups
Sugar 3 tablespoons
Eggs 1 beaten
Warm water (110 to 130F) 2/3 cup
Melted butter 4 tablespoons
Brown sugar 1/2 cup (packed)
Cinnamon 1/2 teaspoon
; Procedure
The pre-mix and sugar were combined. The egg,
water and 2 tablespoons of melted butter were added to
form a moderately stiff dough. The dough was kneaded
3 minutes on a lightly floured surface, covered with a
mixing bowl and allowed to rest 7 minutes.
.
The dough was flattened into a 10 x 12 rectangle,
:~ .
brushed with butter and sprinkled with brown sugar; then
rolled up, cut into l-inch slices and placed cut side down
:.
on a greased pan. The pan was covered with plastic wrap and
placed into a pre-warmed oven (140F) and allowed to rise
.,
55 minutes. The plastic wrap was removed, the oven turned
to 375F, and the rolls baked 25 minutes.
The finished rolls had very light texture, good
volume and excellent flavor.
EXAMPLE 3
Raised Dinner Rolls
Ingredients Amount
Pre-mix composition 2-1/2 cups
Eggs 1 large, beaten
Warm water (110 to 130F) 2/3 cup
Melted butter 1 tablespoon
Procedure
The pre-mix, egg, and water were stirred together
to make a moderately soft dough. The dough was kneaded
3 minutes on a lightly floured surface, covered with a
mixing bowl and allowed to rest 4 minutes.
The dough was divided into 12 portions; each piece
was shaped into a ball and placed in greased 2-1/2 inch
muffin pans. The tops were brushed with melted butter.
The pan covered loosely with plastic wrap was placed into
a pre-warmed oven (140) and the rolls were allowed to rise
- 45 minutes. The plastic wrap was removed, the oven turned
to 375F, and the rolls were baked 25 minutes.
,- 20 The finished rolls had very good volume and
` texture and excellent flavor and aroma.
;
-25-
.
EXAMPLE 4
Raised Doughnuts
- Ingredients Amount
Pre-mix composition 2-1/2 cups
Sugar 1 tablespoon
Nutmeg 1/8 teaspoon
Water (110 to 130F) 2/3 cup
Eggs 1 large, beaten
Oil or shortening for frying
Sugar for rolling doughnuts
Procedure
The pre-mix, sugar and nutmeg were combined.
The egg and water were stirred in to form a moderately
stiff dough. The dough was kneaded 3 minutes on a lightly
floured surface, covered with a mixing bowl and allowed
; to rest 7 minutes. The dough was rolled out to 1/2 inch
tnickness, cut with a floured 2-3/4 inch doughnut cutter
.,
and placed on an oiled cookie sheet. The pan was covered
::'
loosely with plastic wrap, placed into a pre-warmed oven
~140~ and the dough was allowed to rise 35 minutes.
` T~o inches of oil were heated to 370F. Doughnuts were
fried about 3 minutes, turning frequently. After draining
well on paper towels, the doughnuts were rolled in sugar.
The finished doughnuts were very light, tender
and had a very good flavor.
-26-
II. CHEMICALLY LEAVENED PRODUCTS:
ExAMæLE 5
Biscuits
Ingredients Amount
Pre-mix composition 2 cups
Baking powder 3 teaspoons
Water 2/3 cup
.: .
Oil 3 tablespoons
Procedure
The pre-mix and baking powder were mixed together
and then the water and oil were stirred in to form a soft
dough. The dough was rolled to 1/2 thickness on a lightly
. .
floured board, cut with a biscuit cutter, and placed on a
baking sheet. The biscuits were baked 13 minutes at
~50F.
The finished biscuits had very gcod volume, and a
.. . .
~ slightly yeasty flavor and aroma.
,,:
.
: ''
'
,'
;
. .
-27-
; . .
. .
. .
.. .
EXAMPLE 6
Pancakes
Ingredients Amount
Pre-mix composition 2 cups
Baking powder 3 teaspoons
;: Eggs 1 large
. Water 1-3/4 cups
Oil 1 tablespoon
':'
Procedure
.~ 10 The pre-mix and baking powder were mixed together
: and then the water, egg and oil were added. The mixture was
. beaten with a rotary beater until smooth. The pancakes
. were baked on a pre-heated griddle, turned when bubbles
appeared and baked until browned. The finished pancakes
had light texture and typical pancake flavor.
. . .
Yeast Pancakes
The batter was mixed and baked as above, but
allowed to ferment for an hour before cooking. The
finished pancakes had very light, spongy texture, and a
yeasty flavor.
-28-
EXAMPLE 7
~affles
I~gredients ~mount
Pre-mix composition 1-3t4 cups
Baking powder 3 teaspoons
Eggs 1 large
Water 1-1/2 cups
Oil 1~3 cup
Procedure
The pre-mix and baking powder were mixed together
and then the water, egg and oil were added. The mixture
was beaten with a rotary beater until smooth. The waffles
: were baked on a pre-heated waffle iron until the steaming
stopped.
The finished waffles had light texture, and a
typical waffle flavor.
:
-29-
EXAMPLE 8
Shortcake
; Ingredients Amount
Pre-mix composition 1-1/2 cups
Sugar 2-1/2 tablespoons
Baking powder 1-1/2 teaspoons
Eggs 1 large, beaten
Water 1/3 cup
Oil 2 tablespoons
Melted butter 1 teaspoon
Procedure
The pre-mix, 2 tablespoons of sugar, and the
baking powder were mixed together. The egg, water and oil
were stirred in to form a soft dough. The dough was
, 15 deposited in a greased 8-inch round cake pan, brushed
' with melted butter and sprinkled with the remaining sugar.
Sr The cake was baked 25 minutes at 375F. The finished cake
` was split into two layers, filled with sweetened strawberries
and topped with whipped cream.
2~ The shortcake had good volume and typical shortcake
`- flavor and texture.
, ~ .
'` ' .
'
-30-
EXAMPLE 9
~ Quick Coffee Cake
: Ingredients Amount
.
Pre-mix composition 1-1/2 cups
Sugar 3 tablespoons
. Baking powder 2 teaspoons
Eggs 1 large
Water 1/2 cup
Oil 1 tablespoon
Procedure
.~ The pre-mix, sugar and baking powder were mixed
together. The egg, water, and oil were combined and added
to first mixture. The batter thus formed was turned into a
greased 9-inch round cake pan and sprinkled with streusel
topping. The cake was baked for 28 minutes at 350F.
The finished cake had very good volume, texture, .
and flavor.
. .
Streusel Topping: :
. 1/4 cup pre-mix, 1/4 cup brown sugar, and 1/4
teaspoon cinnamon were mixed together. 2 tablespoons of
soft butter were cut in to form a crumbly mixture.
-31-
. :
:
III. YEAST AND CHEMICALLY LEAVENED PRODUCTS:
EXAMPLE 10
Pizza
Ingredients Amount
; 5 Pre-mix composi~ion 2 cups
Water (110 to 130F) 2/3 cup
Vegetable oil 1 tablespoon
Tomato sauce 1 8-oz. can
Italian herbs 1/2 teaspoon
,` 10 Packaged pepperoni 1 (5 oz.)
` Mozzarella cheese 1 cup shredded
Grated parmesan 2 tablespoons
Procedure
The pre-mix and water were stirred together to form
~ :.
!`,,`. 15 a stiff dough. The dough was kneaded 3 minutes on a lightly
' floured surface, covered with a mixing bowl and allowed to
' rest 7 minutes. The dough was placed on a 14-inch greased
pizza pan and pressed out in a thin layer, with the edge
built up slightly. The crust was brushed with oil and
r;'~ 20 spread with a mixture of the tomato sauce and Italian herbs.
- Thinly sliced pepperoni, and grated cheeses were arranged
over the sauce. The pizza was baked 20 minutes at 450F.
The finished pizza crust had a chewy texture and excellent
flavor.
:'
:
-32-
..
.
': : -
