Note: Descriptions are shown in the official language in which they were submitted.
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Field of the Invention
This invention relates to new yeast-raised wheat-based food
products, compositions, and their preparation and use. More par-
ticularly, this invention relates to yeast-raised wheat-based
food products which exhibit resistance to deterioration in palat-
ability caused by exposure to microwave energy and the formula-
tion for and method of preparation of such food products.
Background of the Invention
The use of microwave eneryy for heating food products has
become widespread. Heating by microwave energy of yeast-raised
wheat-based food products such as bread and roll products has
likewise become widespread. Applications of microwave energy for
heating machine vendable sandwiches and breakfast type rolls are
visible examples of this current use.
Problems have arisen with the use of microwave energy for
heating traditional yeas-t-raised wheat-based food products such
as bread and roll products. Traditional bread and roll products~
become impalatable after short exposures to microwave energy.
The term palatable or palatability refers to the eating quality
of food products. Palatable food products are agreeable to the
taste and possess an appetizing appearance and texture.
Upon exposure to microwave energy, the crust of traditional
bread and roll products becomes extremely tough. The crust of
such microwave exposed products may become so tough that it is
difficult to tear such products. The bread product itself may
become soggy or develop hard lumpy portions. The crumb of the
products becomes rubbery and gummy and is difficult to chew.
Consequently, traditional bread and roll products, upon exposure
to mic~ wave energy, are not palatable.
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An article entitled "Reformulating for Microwave," 25 Food
Technology 921, (September 1971), describes the effect of micro-
waving on bread and suggests a reformulation for breads that are
intended to be exposed to microwave energy. The article explains
that the rate at which food products absorb microwave energy
depends to a great measure on their moisture conten~. Products
with high moisture contents, such as normal commercially baked
sandwich rolls, heat very rapidly in a microwave oven. When
filled sandwiches made with normal sandwich rolls are heated in a
microwave oven, the rolls tend to overheat before the filling
reaches serving temperature, substantially reducing the palata-
bility of the overheated rolls.
Attempts have been made to deal with the problems associated
with exposure of bread and roll products to microwave radiation,
but have met with limited success. Methods for making bread and
roll products or microwave applications have been tried using
"rich" ormulations. These "rich" ormulations are low in water~
and high in sugar, shortening and egg. As suggested and
l described in the above-mentioned "Food Technology" article, buns
1 prepared according to the "rich" formulation absorb microwave
energy more slowly than do the traditional baked products, such
l as, normal sandwich rolls, because of the lower moisture content
i of the "rich" products.
Pre-toasting of the bread and roll products has also been
used to further reduce the water content in an attempt to
alleviate the problems caused by exposure of the products to
microwave energy. ~se of day-old bread has also been suggested
~or improving a bread's ability to absorb microwave energy slnce
day-old bread loses some of its natural moisture as it yrows
stale.
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While minimal improvements in palatability have been obtained
with the a~ove-described reduced-moisture products, these improve-
ments are in no way satisfactory because the reduced moisture pro-
ducts continue to evidence substantial reduction in palatability
upon warming by exposure to microwave energy. The methods described
above have additional drawbacks. Utilization of a relatively ex-
pensive "rich" for~lula adds oost to production. Pre-toasting adds
an additional step to bread preparation, increasing production cost
and handling time. Use of day-old bread disadvantageously requires
storage of bread for at least a day until it beco~es sufficiently
"stale".
It has now been found that yeast-raised wheat~based food pro-
ducts having improved resistance to deterioration in palatability
upon exposure to microwave energy can be produced by use of yeast-
raised wheat-based formulations that include rice flour.
Sumlnar~y o the Invention
It is thereEor~ an object oE the peesent invention to provide
a yeast-raised wheat-based food product with improved resistance to
deterioration in palatability due to exposure to microwave energy.
It is a further object of the invention to provide a formula-
tion and a method for making a yeast-raised wheat-based food product
which has improved resistance to deterioration in palatability upon
exposure to microwave energy.
~ccording to the invention there is provided a yeast-raisable
wheat-based roll which will substantially retain its palatability
upon heating by microwave energy comprising wheat flour, yeast, and
an effective amount of rice flour to redu oe deterioration in the
palatability of the roll upon heating by microwave energy.
In a preferred embodiment of the invention, the rice flour is a
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long-grain rice ~lour and the long-grain rice flour com-
prises from about five (5) to about si~ty (60) percent by
weight of the weight of the wheat flour in the productO
In a more preferred ermbodiment, the long-grain rice flour
comprises from about ten (10) to about twenty (20) percent
by weight of the weight of the wheat flour in the product.
Preferred embodiments of the baked product of the in-
vention further comprise vital wheat gluten and/or shor-
tening. In a more preferred embodiment of the invention,
the yeast-raised wheat-based food product comprises wheat
flour, yeast, vital wheat gluten, water, shortening, salt
and an arnount of long-grain rice flour effective to reduce
deterioration in the palatability of the food product
caused by microwave eneryy. In the most preferred embodi-
ment, the yeast-raised wheat-based Eood product furtller
comprises eg~, salt, mineral yeast Eood, malt, and syrup.
In preferred embodltnentr3, the yeast-raised wheat-
based food product .i5 a whi te or dark bread product, such
as but not limited to, white bread, rye bread, whole wheat
bread, pumpernickel bread, raisin bread, pita bread,
italian bread or french bread. In a further preferred
embodiment the yeast-raised wheat-based food product is
a pizza crust. In further preferred embodirnents the
yeast-raised wheat~based food product is a roll, such as
sandwich, hamburger, hot dog, submarine or Kaiser rolls.
As embodied and broadly described herein~ the
invention also comprises a method of making a yeast-
raised wheat-based Eood product of the invention com-
prising the steps of preparing a formulation comprising
wheat ~lour, yeast, and an amount of rice flour effec-
tive to reduce deterioration in the palatability of
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the bread product caused by microwave energy; mixing the
formulation into a dough; and baking the dough formulation for a
time and at a temperature sufficient to form a yeast-raised
wheat-based food product.
In a preferred embodiment, the rice flour is a long-grain
rice flour and the formulation further comprises vital wheat glu-
ten and shortening. In a more preferred embodiment of the method
the forumulation further includes water, syrup, salt, egg, malt,
and mineral yeast food.
In a preferred method according to the invention, the rice
flour is added to the formulation in an amount in a range from
about five (5) to sixty (60), more preferably from about ten (10)
to twenty (20), percent of the weight of the wheat flour in the
baking formulation. In preferred methods according to the inven-
lS tion the formulation i5 mixed for four (~) to thirty (30), more
preferrably for eight (8) to sixteen (16), minutes into a dough.
~s embodied and broadly described herein, the invention also
relates to a formulation for a yeast-raised wheat-based food
product composition comprising a mixture of wheat flour, yeast
and an amount of long-grain rice flour effective to reduce dete-
rioration in the palatability of the bread product made from the
formulation, the deterioration being caused by exposure to micro-
wave energy. In preferred formulations, the amount of long-grain
rice flour in the composition is in the range of from about 5 to
60, more preferabiy from about 10 to 20, percent of the weight of
the wheat flour in the formulation. In further preferred embodi-
ments of the invention, the mixture further comprises vital wheat
luten, shorteniDg, and salt.
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As embodied and broadly described herein, the invention fur-
ther comprises a formulation for a yeast-raisable wheat-based
dough composition and a mixture of ingredients usable for making
the dough composition comprising a mixture of wheat flour, yeast
and an amount of long-grain rice flour effective to reduce dete-
rioration of a bread product made from the formulation upon expo-
sure to microwave energy.
It is to be understood that both the foregoing general and
the followiny detailed description are exemplary and explanatory
only and are not intended to be restrictive of the invention as
claimed.
Detailed_Description of the Preferred Embodiments
Reference will now be made in detail to the present pre-
ferred embodiments of the invention. An example of a preferred
embodiment is included at the end of this description.
In accordance with the invention the yeast-raised wheat-
based food product comprises wheat flour, yeast, and a component
of rice flour effective to reduce deterioration in the palatabil-
ity of the food product upon exposure to microwave energy. Pre-
ferably, the rice flour is a long-grain rlce flour and comprises
from about 5 to about 60 percent by weight of the weight of the
wheat flour. More preferrably, the long-yrain rice flour is pre-
sent in a range from about 10 to about 20 percent by weight of
the weight of the wheat flour in the food product. The low range
of the rice flour component is limited by the amount of
long-grain rice flour that apparently needs to be present in
order to provide significant resistance to the deterioration in
palatability upon exposure of the food product to microwave
energy. The upper range is limited by the amount of rice flour
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that the food product can contain and still remain yeast-raisable
and have a wheat-based product flavor and texture.
It is the addition of the rice flour component which enables
the wheat-based food product of the invention to resist deterio-
ration in palatability upon exposure to microwave energy. "Long-
grain" rice flour is preferred for use in the products of the
invention; however, there does not appear to be any particular
reason why short-grain or a mixture of long- and shoxt-grain rice
flour could not be advantageously used according to the
invention.
Preferred yeast-raised wheat-based food products addi-
tionally comprise vital wheat gluten. Vital wheat gluten is
highly concentrated gluten protein that is used as an additive to
supplement and boost the amount of gluten present in a baked
product. l'he vit~l whe~t ~luten is adde~ so that the yeast-
raised wheat-bas0d food product will maintain its shape during
yeast-raising without collapse. The vital wheat gluten also
maintains the balance of the wheat-based formulation. Addition
of an effecitve amount of vital wheat gluten compensates for the
presence of non-gluten containing ingredients, such as the rice
flour.
Preferred embodiments of the invention also contain shorten-
ing. Shortening or lubricating substitutes such as oil adds
lubrication to food products so they may be easily sliced,
chewed, and swallowed. Shortening or oil also provi~es lubrica-
tion for the mixing of flour and water into the dough, helping
the dough retain natural gases that are utilized in the baking
process. Overall, adding an effective amount of shortening or
oil adds good taste and textu.e appeal to the wheat-based food
products.
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Preferred embodiments of the invention contain salt. Salt
helps control fermentation of the yeast and provides flavor to
the yeast-raised wheat-based food product.
Several other ingredients may be used to produce preferred
embodiments of the invention. Sugar or syrup may be added to the
food product to provide fermentable material to nourish the yeast
and keep it active prior to and during the baking process. Eggs
are added to the composition to provide improved taste to the
wheat-based product. Specifically, eggs have been found to
impart a bread-type flavor to the product of the invention. Malt
is optionally added for coloring. Commercial sour, which is a
cultivated bacteria culture, is op`tlonally added for flavor.
~ ineral yeast food is added to control fermentatlon and pro-
vide consistency to the finished products. Mineral yeast food
finds most suitable application in commercial baking settings
where less supervision of the yeast activity and uniform results
are preferred. ~s well known in the art, water is a necessary
ingredient for the preparation of wheat based food products, the
amount of water added is chossen to achieve the moisture content
desired for the particular food product intended.
The yeast-raised wheat-based food product according to the
invention may be a roll-type product such as a Kaiser roll,
breakfast roll, club roll, sandwich roll, etc. The yeast-raised
wheat-based food product may also be a bread product, including
for example, white or dark bread, such as rye bread, whole wheat
bread, pumpernickel bread, raisin bread, pita bread, italian
bread, french bread, etc. The yeast-raised wheat-based food
product according to the invention may also be a pizza crust.
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In accordance with the invention, the yeast-raised wheat-
based food product, described above, is made by preparing a for-
mulation comprising wheat flour, yeast and rice flour. Prefer-
ably the rice flour is long-grain rice flour. The preferred for-
mulation comprises a mixture of all the other ingredients
described above. The correct amounts,not specifically indicated
above, of ingredients to be used to produce balanced baked prod-
ucts, are within the ordinary skill of one skilled in the baking
art.
In accordance with the invention, the rice flour, preferably
long-grain rice flour, is present in an amount effective to
reduce deterioration in the palatability of the bread product
upon exposure to microwaver energy. The preferred amounts of
long-grain rice flour are described above.
In accordance with the invention, the formulation is mixed
into a dough by any conventional mixing means. Preerably, the
formulation is mixed by conventional mixing means for 4 to 30
minutes, more preferably or 8 to 16 minutes, into a dough.
Preferably, there is no substantial "floor time" between
mixing and baking the formulation. "Floor time" for the purposes
of the present invention means the idle time that the mixed dough
product is required to wait before being shaped and proofed prior
to being placed in an oven environment for baking. "Proofing" is
a step for allowing shaped dough to rest, free from drafts, by
covering, placing in a "proof box," etc., so the yeast can act to
allow the dough to rise to a desired volume. While proofing time
will vary to suit individual needs of the yeast-raised baked
product desired, the proofing period will generally be in the
range of 20 to 90 minutes.
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In accordance with the invention, the dough formulation is
baked for a time and at a temperature sufficient to form a yeast-
raised wheat-based food product. Baking times, the type of oven
used and temperature of the oven will vary according to the prod-
uct desired and the personal baking preferences of the baker.
Generally, the wheat-based food product is baked until a golden
brown is achieved and a crust is developed. The yeast-raised
wheat-based food products are then handled in any conventional
l manner to cool, pack and ship the final product.
I The final food products produced according to the invention
show resistance to deterioration in palatability upon exposure to
microwave energy. Food products produced according to the pre-
sent invention should maintain their good qualities of palatabil-
ity upon exposure to microwave energy emitted by standard micro-
wave ovens set at recommended heating settings for warming
breads, rolls, pizza, and sandwiches.
Example
The invention will now be illustrated by example. The exam-
l ple is not intended to be limiting of the scope of the present
1 invention. In conjunction with the general and detailed descrip-
¦ tions above, the example provides further understanding of the
present invention.
The following example illustrates the making of a yeast-
raised wheat-based food product according to the invention. The
food product according to the following example is an "Improved
Kaiser Roll". The Improved Kaiser Roll is prepared by first mix-
ing into a dough ingredients contained in the formula noted
below. The formula is based on weight percents of the wheat
flour used in the formulation. The wheat flour will be listed as
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100 percent and each of the other ingredients will be listed as a
weight percent in comparison to the weight of the wheat flour.
The relative amount of ingredients used may also be viewed as
pounds of ingredients per 100 pounds of wheat flour used.
Improved Kaiser Roll Formula
Percent of Ingredients
Ingredients Per 100% of Wheat Flour
Wheat flour (patent flour) 100.00
Long-grain rice flour 15.00
Water 56.00
Syrup 8.00
Shortening 11.00
Salt 1.80
Egg 4.00
Yeast ~ 4.00
Malt 1.00
Vital wheat gluten 1.00
Mineral yeast food .50
Commercial sour .50
The ingredients are mixed for approximately 12 minutes by
any conventional mixing means suited to the volume of the ingre-
dients used. The ingredients are mixed into a dough at a temper-
ature of 78F.
After the dough is mixed, the dough is then shaped to form
the Improved Kaiser Rolls. There is no floor time necessary
between mixing the dough, shaping the dough into rolls, and
baking the dough into the Improved Kaiser Rolls. The shaped or
made up dough rolls are allowed to proof for about one hour prior
to baking. The dough is baked in an oven at 450 degrees F. for
approximately 20 minutes or until the crust is sufficiently
formed and golden brown in color. The rolls may then be cooled
by any suitable means and packaged as desired.
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Comparison
The effect of microwave exposure upon the food products of
the invention versus conventional food products is shown by way
of comparison of the "Improved Kaiser Roll" product, prepared
according to the invention, to a "Traditional Kaiser roll" prod-
uct. The Traditional Kaiser rolls were prepared from the
following formulation:
Traditional Kaiser Roll Formula
Percent of Ingredients
In~redientsPer 100% of Wheat Flour
Wheat flour (paten:t flour) 100.00
Water 52.00
Yeast 1.00
l Sugar 2.00
Shortening 1.00
Mineral Yeast Food .50
Salt .50
The formulation was mixed into a dough at a temperature of ~0F
I for approximately 12 minutes. The floor time between mixing and
1 baking was 12 minutes. The dough was shaped into rolls and
allowed to proof for about one hour before baking. The rolls
were baked in an oven at 450F for approximately 20 minutes.
The following procedures for comparative testing were
. I followed. Both the Improved Kaiser Rolls of the invention and
1 the Traditional Kaiser Rolls were placed in a cooler and removed
for heating with the temperature of the rolls being approximately
42 degrees F. The rolls were placed in a standard 1000 watt
microwave oven on a paper napkin to absorb excess moisture and
left uncovered. The rolls were to be served at approximately 130
to 138 degrees F. The microwave exposure of the 1000 watt unit
was time set according to the number of rolls placed in the unit.,
When two rolls were placed in a microwave oven the unit was set
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for 15 seconds and the rolls were heated to 134 degrees F. When
six rolls were placed in the oven, the unit was set for 45
seconds, and the rolls were heated to 130 F.
The rolls were comparatively sampled by a variety of peop~e.
The Traditional Kaiser Roll, when warmed in the microwave oven,
was unanimously found to be unpalatable by reason of its
toughness of crust. Further, the crumb of the Traditional Kaiser
Rolls became rubbery and gummy and difficult to chew. In con-
trast, the Improved Kaiser Roll, prepared according to the pre-
sent invention, remained soft and dry and retained its palatablequalities.
The yeast-raised wheat-based food products of the present
invention have many advantageous applications. These products
may be used and eaten without being exposed to microwave heating
energy. The true advantage, of course, lies in the consumption
of these food products when they are heated in a microwave oven.
Food products that may advantageously be prepared according
to the present invention are sandwich rolls that are to be heated
in a microwave from either a refrigerated or room temperature
state, pizza crust for the making of pizza that is to be heated
in a microwave, breakfast rolls and any other yeast-raised wheat-
based food products intended to be heated in a microwave oven.
Frozen food products are generally not advantageously prepared by
microwave coo~ing because the ice in the product resists
microwave energy, food products according to the invention that
are frozen should, therefore, be defrosted or thawed before being
heated in a microwave oven.
The scope of the present invention is not limited by the
description, examples and suggested uses herein, and
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modifications can be made without departing from the spirit of
the invention. For example, the yeast~raised wheat-based food
products may be only partially baked for applications as "brown
and serve" food products. These products may be browned by con-
ventional oven methods and re-heated in a microwave oven. Thus,
it is intended that the present invention cover the modifications
and variations of this invention provided they come within the
cope of the appendeà claims and their eqaivalents.
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