Note: Descriptions are shown in the official language in which they were submitted.
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DOUGH COMPOSITIONS AND METHODS INCLUDING STARCH
HAVING A LOW, HIGH-TEMPERATURE VISCOSITY
Field of the Invention
The invention relates to dough compositions and methods, wherein the
doughs contain specific types or amounts of protein, starch, and fiber.
BackEround
Dough products are prepared by combining ingredients including yeast,
water, and flour, among others. The ingredients are combined and processed
together to achieve desired properties in a raw or cooked dough, such as
desired
taste, aroma, texture, color, storage stability, and baking and rheological
properties
that result in one or more of these. Rheological and mechanical properties of
a raw
dough such as strength, elasticity, and gas-holding capacity can directly
affect
baking properties such as the ability of a dough to expand during baking.
Dough ingredients can be combined using any of a multitude of specific
steps and techniques to achieve desired raw and baked properties. Useful
techniques
include two different methods sometimes referred to as "straight-dough"
methods
and "preferment" methods. According to straight-dough methods, all ingredients
of
a dough are mixed together to form a dough mass that can be formed to a dough
and
cooked. According to preferment methods (or, among other terms, "sponge"
methods) ingredients can be combined in two (or more) separate steps. In a
first
step a dough "preferment" composition is prepared to include a portion of
total
dough ingredients such as flour, water, yeast, and yeast food. This portion of
mixed
ingredients is then allowed to rest or ferment. In a second step the balance
of the
total dough ingredients is added to the fermented dough composition after a
certain
amount of processing (e.g., "resting") of the preferment dough composition.
According to standard methods, yeast of this dough composition is again
allowed to
ferment in a "proofing" step that leavens the finished dough composition
before
cooking. Upon cooking, the proofed dough will exhibit a recognizable flavor
and
aroma of a fresh-baked yeast-leavened dough product as well as a light
(leavened)
composition due to the leavening that took place during the proofing step.
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In the dough and bread-making arts there is ongoing need for new and useful
dough compositions, e.g., that exhibit utility based on product quality, cost,
or
convenience. In one specific respect, consumers desire convenience of use.
Dough
compositions that can be stored for extended periods of time, and used at
will, are
appreciated by consumers. Also appreciated are dough products that do not
require
a substantial amount of time or effort to prepare following removal from
storage. In
this respect, certain types of dough products that may be particularly favored
by
consumers are those that can be prepared without a time-consuming proofing
step.
For example, such a dough composition may be removed from refrigerated or
frozen
storage and placed into an oven for baking, without a thawing step, without a
proofing step, or without either.
Summary
Assignee's copending United States patent application serial number
11/249,678 (to Casper et al., filed October 13, 2005), the entirety of which
is
incorporated herein by reference, describes dough products that include a low,
high-
temperature viscosity starch. The present invention relates to the use of this
type of
starch with other ingredients that include sugar and fiber (optionally from
bran) that
in combination can provide desired leavening and texture properties, and very
desirable baked dough properties such as specific volume, texture, and overall
eating
quality and flavor.
The invention relates to dough compositions and dough products that include
protein, sugar, and fiber, and a specific type of starch that exhibits what is
referred to
as a "low, high-temperature viscosity." The protein and the low, high-
temperature
viscosity starch can increase the strength and leavening properties of the
dough
matrix. The fiber dilutes this effect by functioning as filler or inert
material in the
dough and baked dough structures that changes the eating qualities imparted on
the
dough by the low, high temperature viscosity starch and protein. As well as
acting
as aTflavoring agent, the sugar also dilutes the strengthening effect of the
protein,
e.g., by competing for water with the protein. The combination of fiber and
sugar
reduce the strengthening and increased-leavening effects of the protein and
starch
and produce a dough having relatively subdued strength and baked specific
volume
properties, which combine to result in improved texture.
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The dough compositions and products include finished and un-finished (e.g.,
in-process) dough compositions, such as raw doughs and preferment or sponge
dough compositions, as well as finished and cooked (e.g., baked, fried, etc.)
dough
products prepared from the unfinished or in-process dough compositions. The
dough can be useful for preparing various types of dough products that include
yeast-leavened whole grain, high-fiber, or whole-wheat dough products.
The invention also relates to methods of making these or other finished,
unfinished, cooked, or in-process dough compositions. A dough composition as
described may be prepared by any useful methods, including straight-dough
methods
and methods that involve a preferment or a sponge dough composition. Straight-
dough methods can be used, whereby all or substantially all of the ingredients
of a
dough composition are combined together generally at the same time. Straight-
dough methods may sometimes be preferred because of their reduced complexity
relative to sponge or preferment methods. Other methods can also be useful,
including methods that involve preparing a "preferment" dough composition.
According to a "preferment" (or "sponge," etc.) method, a finished dough
composition is prepared to include a preferment dough composition combined
with
additional dough ingredients.
Thus, the invention contemplates dough compositions prepared by various
methods, and that include certain types of starch that exhibit a relatively
low, high-
temperature viscosity (a relatively low "hot viscosity") (along with other
ingredients
as described). Without being bound by theory, native wheat starch such as
starch
typically found in many varieties of wheat and flour ingredients used to
prepare
many dough products is not ideal for the performance of certain unproofed
dough
products, such as freezer-to-oven dough products. As described herein, native
wheat
starch normally used to prepare standard or conventional dough compositions
can be
replaced with or diluted with starch that provides better properties for a
desired
dough composition, such as an unproofed dough composition that does not
require
.proofing prior to baking, e.g., that can be baked from an unproofed frozen
state. As
an example, it has been found that starches that exhibit a relatively low
viscosity at
high temperatures (150-212 F), e.g., relative to native wheat starch, can
improve
baking properties of unproofed doughs. Amylopectin, modified corn starch, and
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.modified wheat starch, are examples of such types of starch. Amylopectin can
be
found in certain types of natural wheats or flours prepared from certain
natural
wheats, including waxy wheat and waxy wheat flour. Amylopectin can also be
found in commercial starch materials.
Starch having a relatively low, high-temperature viscosity maybe included
in a dough composition by any mode or at any stage of preparing a dough
composition, e.g., as part of a wheat ingredient or as part of another
ingredient that
contains the starch. The starch can be added to other ingredients at any
useful or
convenient time in preparing a dough, such as with other ingredients in a
straight-
dough method; with other ingredients to prepare a preferment composition; or
to a
preferment dough composition after the preferment has been prepared,
optionally
after the preferment composition has been rested.
The effect of including a starch having the described, relatively low high-
temperature viscosity is to dilute the rheological effects of the standard
native wheat
starches normally used in certain types of dough compositions. A starch as
described herein can exhibit a lower viscosity at high temperature compared to
the
native wheat starch in conventional flour. The lower viscosity at high
temperature
(e.g., temperatures experienced during baking) can affect the amount of
expansion a
dough composition experiences during baking. A dough composition can expand
upon being baked, during the portion of the baking cycle up until the starch
increases in viscosity to a point at which the overall effect of the starch
inhibits
further expansion of the dough. Thus, starches that maintain a lower viscosity
during baking (e.g., a as measured in terms of a "hot-viscosity") can
experience
expansion during a greater portion of a baking cycle. During baking up until
the
increasing viscosity of the starch begins to inhibit further expansion of the
dough
composition, the rheology of the overall dough is sufficiently viscoelastic to
allow
stretching of the dough matrix and expansion of the dough, as gases within the
dough expand due to the increased temperature caused by cooking. The use of a
starch that has a relatively low viscosity into a baking cycle, e.g., as
measured by
"hot viscosity," allows for an extended portion of a baking cycle during which
the
dough composition has the ability to expand. Overall, a relatively low "hot
viscosity" can result in a greater period of a baking.cycle during which
expansion of
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the dough composition can occur, resulting in an overall greater amount of
expansion of a dough composition during baking, and consequently a higher
baked
specific volume.
Generally, standard or well-known flour-based dough systems produce a
cooked dough product having a cellular structure that results from gas bubble
nuclei
(or "cells") formed within a dough matrix while dough ingredients are mixed
together. According to certain methods that involve the use of a "preferment"
dough
composition, a step of preparing a preferment dough composition results in the
production of bubbles in the dough, and also produces carbon dioxide that will
eventually cause the bubbles to expand and cause the dough to leaven to an
expected
structure and texture. The bubbles ultimately give rise to the cellular
structure
observed in the cooked dough product. The distribution of the bubbles and the
ability of the bubbles within'the matrix to hold gas influence the volume of a
baked
dough product and whether or not a baked dough product will exhibit the
expected
light and cellular texture of a baked dough product. Another influence of
cooked
dough qualities can be the amount of expansion and ultimate size of bubbles
produced during baking, which can depend on factors such as the amount of gas
contained in a bubble or absorbed in the dough composition; mechanical and
rheological properties of a dough matrix such as strength and elasticity, and
how
those properties may change during baking (e.g., based on rheological changes
of
starch and protein, as well as changes in water associations during baking;
this
includes the gelatinization of starch).
An ingredient of typical dough compositions is flour, which contains the
protein gluten. Gluten is the wheat grain protein component of dough
responsible
for many dough properties including mechanical properties of a dough matrix
that
allow the dough to be processed and to expand during baking. For example,
gluten
provides the dough matrix with strength to trap and hold gas in the form of
bubbles
during preparation of a preferment composition and also when additional
ingredients
are added to a preferment dough composition to form a finished dough.
According to embodiments of the invention, a dough composition (finished
or unfinished), in addition to any amount of gluten included from flour, may
optionally include additional protein, e.g., in the form of a concentrated
protein
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ingredient. A concentrated protein ingredient can be added to the dough at any
stage
of preparation of a dough composition in an amount to increase the strength of
the
dough matrix. Concentrated protein ingredient can be combined with other dough
ingredients in a straight-dough method, with other ingredients to prepare a
preferment composition; or can be added to a preferment dough composition
after
the preferment has been prepared and optionally after the preferment
composition
has been rested.
Increased strength of a dough matrix resulting from a concentrated protein
ingredient can improve the gas-holding capacity of the dough matrix, thereby
allowing for an increase in expansion of the dough during cooking and an
increase
in the final specific volume of the cooked (e.g., baked) dough product.
Additional
protein that is optionally included in a dough composition can be any protein
that is
capable of improving strength and gas-holding properties of the dough matrix,
such
as, e.g., gluten, albumen, milk proteins, legume proteins, and combinations of
these.
Sugar and fiber can be added to attenuate the strengthening effect of starch
and protein. According to certain embodiments of the invention, a dough
composition is prepared using a straight-dough method that combines the
described
sugar, and fiber ingredients to a dough that includes protein and starch
having a low,
high temperature viscosity. Protein, e.g., in the. form of a concentrated
protein
ingredient, can result in a dough matrix having mechanical properties that
improve
the gas-holding capacity of the dough matrix, such as good viscoelastic
properties.
Starch having a relatively low viscosity at high temperature allows for an
extended
portion of a cooking cycle during which the dough composition can expand by
delaying an increase in viscosity of the dough composition matrix or the
starch, after
which increase further expansion can be inhibited or prevented. Sugar can be
included to attenuate the strengthening effect of protein. Fiber can be
included as an
inert material that also reduced the effects of starch and protein. The
combination of
fiber, starch, and sugar ingredients can result in doughs that are
particularly useful
for "variety" bread products (i.e., non-white sandwich bread products)
including
"whole wheat," "whole grain," ethnic, and fiber-containing (e.g., "high
fiber")
dough and bread products.
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In some embodiments, the combined effects of the: protein (e.g., from a
concentrated protein ingredient); high, low temperature starch; sugar; and
fiber; can
result in a dough that can go from freezer to oven (an "FTO" dough product)
having
desirable texture and taste properties, reduced toughness that might otherwise
result
from high protein content, and desired baked specific volume properties.
Exemplary combinations of starch, protein, sugar, and fiber content
according to specific embodiments of the invention can result in specifically-
desired
leavening properties of a dough composition. Exemplary baked specific volumes
that can be achieved may be in the range from 2 to 4 cubic centimeters per
gram
(cc/g), e.g., greater from 2.5 to 3.5 cc/g. According to certain embodiments
of
dough compositions of the invention, a dough composition can be cooked, e.g.,
baked, from an unproofed, frozen (or refrigerated), condition to achieve the
described properties.
Dough compositions of the invention may include any of various general
classes of dough compositions, such as refrigerated doughs, frozen doughs,
developed, freezer-to-oven, retarder-to-oven, thaw and bake, etc. According to
certain embodiments, the inventive compositions and methods are used with
developed, freezer-to-oven dough compositions and related methods. Examples of
specific types of dough products or dough pieces include but are not limited
to:
breads, breadsticks, boules, baguettes, rolls, buns, pizza crusts, flatbreads,
fococcia,
bagels, pretzels, croissants, ethnic breads (French baguettes, Italian bread,
etc.), rye
bread, and the like. According to various optional embodiments of dough
products,
any of these can be of the type referred to as "fiber-containing," "containing
whole
wheat grain," "high-fiber," "whole wheat," "whole grain," or a "variety" dough
or
bread; e.g., a "variety" or "whole grain" dough or bread product that could be
identified as containing fiber or whole grain components.
Commercial importance of unproofed, oven-ready doughs (e.g., freezer-to-
oven dough composition) is considerable. Shipping costs of an unproofed versus
a
proofed dough product are reduced due to the low initial volume of the
product.
This translates into less space required for storage or during transit.
Current
customer preferences for a typical frozen dough product can exclude thawing
and
proofing before baking. Proofing and thawing steps require time by a user, as
well
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as possibly well-trained employees and expensive space and equipment.
Additionally, the time requirements of proofing and thawing steps, as compared
to
the prospective ease in using an unproofed freezer-to-oven dough, make the
concept
attractive to most customers.
In the present description, unless otherwise indicated, percentages are in
terms of the total weight of a dough composition (including flour).
In the present description, the term "unproofed" is used as generally
understood in the dough and baking arts, e.g., to refer to a dough composition
that
has not been processed to include timing intended to cause or allow proofing
or
intentional leavening of a final dough composition; a resting step of a
prefermented
dough composition is not a proofing step. For example, a final dough
composition
may not have been subjected to a specific holding stage for causing the volume
of
the dough to increase by more than 10 percent.
In one aspect the invention relates to a dough composition that includes
water, yeast, flour, sugar, from 5 to 15 weight percent total protein, from I
to 10
weight percent fiber, and up to 7 weight percent starch having a low, high-
temperature viscosity, based on the total weight of the dough composition.
In another aspect the invention relates to a method of preparing a dough
composition. The method includes combining ingredients comprising water,
yeast,
flour, and sugar. The dough includes from 5 to 15 weight percent total
protein, from
I to 10 weight percent fiber, and up to 7 weight percent starch having a low,
high-
temperature viscosity.
Brief Description of the Drawings
Figures 1, 2, and 3 illustrate high-temperature viscosities in the form of
graphed test data prepared using a Rapid Visco Analyzer (RVA) according to
AACC Method 76-2 1).
Detailed Description
According to the invention, dough compositions include: starch having
relatively low, high-temperature viscosity (e.g., "hot viscosity"); protein,
e.g., in the
form of a concentrated protein ingredient; sugar; and fiber.
A dough according to the invention can have a total protein content in the
range from 5 to 15 weight percent protein based on the total weight of the
dough. A
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preferred range can be from 6 to 12 weight percent. The total protein can come
from
flour included in the dough or from multiple sources including one or a
combination
of: flour, concentrated protein ingredient, and fiber additive. Flour, for
example, can
include up to about 16 percent by weight protein. A fiber additive such as a
concentrated bran ingredient can include up to about 15 weight percent
protein.
A "concentrated protein ingredient" as used according to the present
description includes a non-flour dough ingredient that contains a substantial
concentration of protein, such as gluten or gluten mimetic. A concentrated
protein
ingredient can be derived from wheat, e.g., in the form of a wheat protein
isolate.
Other concentrated protein ingredients can be non-wheat ingredients. Such
ingredients, including those presently known in the baking arts or developed
in the
future, include a useful concentration of a protein such as gluten and can be
added to
the dough composition to improve gas-holding capacity of the dough matrix as
described herein.
Non-gluten proteins that may be useful in a concentrated protein ingredient
may include proteins such as albumen; casein, casienates; milk proteins such
as
whey protein, modified whey protein; soy protein; modified soy protein; legume
proteins; protein isolates; and the like, any of which may be used alone or in
combination with gluten.
Certain concentrated protein ingredients can include gluten at a concentration
of at least 50% weight percent gluten based on the total weight of the
concentrated
protein ingredient, e.g., at least 90% weight percent gluten based on total
weight of
the concentrated protein ingredient.
While dough compositions of the invention include wheat flour, and wheat
flours can include gluten, a standard wheat flour (including high gluten wheat
flour)
often used in dough compositions are not considered "concentrated protein
ingredients" for purposes of this description. Still, "total protein" in a
dough
composition, as used herein, includes amounts,of gluten that are part of a
concentrated protein ingredient, plus amounts of protein that are present due
to a
wheat flour ingredient (e.g., a high gluten flour).
Vital wheat gluten is an example of a concentrated protein ingredient (here, a
"concentrated gluten ingredient") and normally is an ingredient in the form of
a
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protein powder having the ability to reconstitute rapidly in water to give a
homogenous, viscoelastic, coherent mass with similar properties as the native
flour
protein would possess when washed out in the form of wet gluten. Starch and
bran
normally present in a wheat flour have been removed from this ingredient. The
typical commercial vital wheat concentrated protein ingredient can contain
from 75
to 80 percent by weight total protein (of which about 80 percent is gluten in
the form
of either glutenin or gliadin) 10 percent by weight residual starch, and 5
percent by
weight lipid (all dry weight basis), with the remainder being minerals, fiber,
and
other impurities. Moisture content is typically from 8 to 9 percent based on
weight,
not normally in excess of 10 percent by weight.
Wheat protein isolate is another example of a concentrated protein
ingredient, a purified form of gluten, normally in the form of a dry powder
prepared
by removing starch from wheat flour and drying the remaining protein fraction.
In
general, wheat protein isolate ingredients are commercially available having a
somewhat higher concentration of protein compared to vital wheat gluten
ingredients.
According to the invention, a concentrated protein ingredient can be an
optional ingredient included as an amount of a dough composition that, in
combination with other features and ingredients of the dough composition as
described, results in leavening properties as described or otherwise desired.
The
amount of concentrated protein ingredient can be included to provide an amount
of
total protein in a dough composition in any desired range. Exemplary the
amounts
of total protein can be, e.g., in the range from 5 to 15 weight percent
protein (e.g., 6
to 12 weight percent protein) based on the total weight of the dough
composition,
with "total protein" including protein of a concentrated protein ingredient
plus any
amount of protein present due to a flour ingredient.or any other dough
ingredient.
In particular embodiments, an amount of a concentrated protein ingredient
that is present (in addition to protein contained in other ingredients such as
starch or
flour) can be dependent on the concentration of protein in the concentrated
protein
ingredient, which may be, for example from 70 to 99 percent. For concentrated
protein ingredients at the high end of this range, e.g., containing from 95 to
99
percent protein, the concentrated protein ingredient may be included in a
dough
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composition at an amount in the range from 2 to 8, e.g., 3 to 6, weight
percent
concentrated protein ingredient, based on the total weight of the dough
composition.
As another example, for concentrated protein ingredients that contain lower
concentrations of protein, such as from 70 to 95 percent protein, the
concentrated
protein ingredient may be included in a dough composition at an amount in the
range from 2 to 12, e.g., 5 to 10 weight percent concentrated protein
ingredient,
based on the total weight of the dough composition.
One particular type of protein that can be useful in a concentrated protein
ingredient is gluten, which can exist in at least two forms, including
glutenin and
gliadin. Glutenin can be defined as gluten that is insoluble in 70 percent
aqueous
alcohol (e.g., MeOH, EtOH). Gliadin can be defined as gluten that is soluble
in 70
percent alcohol. According to certain specific embodiments of the invention, a
concentrated protein ingredient can contain a preponderance or more of
glutenin,
which is believed to have particularly good effects on the mechanical
properties of a
dough matrix, e.g., between 50 and 80 percent glutenin, and 20 to 50 percent
gliadin,
based on total gluten.
Albumen or other non-gluten proteins can alternately or additionally be used
(e.g., partially, such as up to 50% non-gluten protein in a dough composition
based
on total protein) in combination with gluten, but should be considered part of
the 5
to 15 weight percent total protein in a dough composition.
A concentrated protein ingredient may be added to other ingredients of a
dough composition at any useful stage of preparing a final dough composition,
such
as by combining a concentrated protein ingredient with other ingredients to
produce
a dough composition or a preferment dough composition, by combining a
concentrated protein ingredient with a previously prepared preferment dough
composition that has been rested to allow yeast in the preferment dough
composition
to ferment, or otherwise. According to certain specific embodiments, a
concentrated
protein ingredient may be included in a preferment dough composition, e.g., as
discussed in Applicants' copending United States patent application attorney
docket
no. PILO176US (P6441), entitled "DOUGH COMPOSITIONS AND RELATED
METHODS, INVOLVING HIGH-GLUTEN CONTENT," filed on even date
herewith, the entirety of which is incorporated herein by reference.
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A dough composition of the invention includes starch having relatively low,
high-temperature viscosity ("hot viscosity"). Starch can affect rheological
properties of a dough matrix during cooking by allowing the dough composition
to
expand during a cooking (e.g., baking) cycle, up until a point in time during
the
cycle at which the starch increases in viscosity during gelatinization of the
starch as
water redistributes from gluten to starch. As the starch gelatinizes, the cell
walls of
the dough matrix become more flexible and thinner, and will eventually rupture
to
produce discontinuities in the dough matrix. These discontinuities cause the
dough
matrix to change from an expandable gas-discontinuous foam to a gas-continuous
sponge. When this occurs, the dough matrix is thereafter inhibited or
prevented
from expanding further during the remaining portion of the cooking cycle.
Accordingly, a starch that can maintain a relatively low viscosity during
baking can
delay the timing during a cooking cycle after which further expansion of the
dough
is prevented -- the use of a starch having a relatively low "hot-viscosity"
therefore
can extend the time during which a dough composition can experience expansion
and can increase the final volume that the cooked dough can achieve.
A starch having a low, high-temperature viscosity may be a component of a
particular type of flour that includes the starch, or the starch may be
included as a
separate (non-flour) ingredient that contains the starch, e.g., a concentrated
amount
of the starch. The term "starch ingredient" refers to an ingredient that is
not a wheat
flour and that contains a concentrated amount of starch. While wheat flours
include
various types of different starches, the term "starch ingredient" is not meant
to
include wheat flour ingredients such as whole wheat flour, patent flours, soft
wheat
flours. Still, according to the present description, reference to the total
amount of
starch having a relatively low high-temperature viscosity will include all
such starch
in a dough composition, whether added as a non-flour "starch ingredient" or as
starch that is included in a dough composition as a component of a wheat flour
ingredient (e.g., waxy wheat flour), or as any other ingredient of a dough
composition.
Examples of starch ingredients that include starch having a low, high-
temperature viscosity can include ingredients known in the dough and bread
making
arts such as hydrophobic starches; high amylopectin starch source; modified
corn
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starch (e.g., crosslinked, hydroxypropylated, or acetylated corn starches such
as
hydroxypropylated corn starch having a minimal degree of substitution of 2%);
amylopectin (e.g., a concentrated amylopectin starch source); modified wheat
starch
(e.g., hydroxypropylated wheat starch, oxidized wheat starch, etc.); and
combinations thereof.
A viscosity of a starch at baking temperature, e.g., a "hot viscosity," can be
measured using a Rapid Visco Analyzer (RVA). A Rapid Visco Analyzer is a
device commonly used to evaluate the pasting characteristics of flours and
starches,
including the swelling, gelatinization, disintegration, and gelling abilities.
Standard
methods to evaluate starch pasting have been developed and adopted as official
methods by the American Association of Cereal Chemists (AACC Method 76-21).
The testing methods use a metal sample cup to which water and starch are
added. A
paddle inserted into the sample cup keeps the starch in suspension over a
heating
profile. A testing profile typically includes a heating stage, a hold time at
the peak
temperature, and a cooling profile. See figure 1. As the starch slurry is
heated, the
viscosity changes, and this is measured as a change in torque on the paddle.
Generally, as heating begins, there is an initial increase in viscosity when
the starch
granules swell. "Peak viscosity" is observed when all of the starch granules
have
swollen to their greatest extent without losing their integrity; the term
"peak
viscosity" refers to this initial maxima in viscosity that typically occurs
during the
heating or constant temperature regime of testing according to AACC Method 76-
21. During the hold time at the peak temperature, the granules lose their
integrity, a
stage known as "pasting." At this point, viscosity decreases. As the cooling
stage
begins, starch polymers begin to reassociate and thus increase the viscosity
of the
paste. This increase in viscosity is commonly known as the term "set-back."
Examples of types of starch that have been found to exhibit a desirably low
viscosity at high temperature include amylopectin, modified wheat starch, and
modified corn starch. Modified starches may be modified in any manner to
exhibit
desired rheology as described herein (by exhibiting a relatively low, high-
temperature viscosity), e.g., modified to be acid-thinned or to be oxidized.
An
example of a type of flour that includes starch having a low high-temperature
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viscosity is amylopectin found in waxy wheat flour, e.g., full waxy wheat
(hard
spring or hard winter) flour.
Figures 1, 2, and 3 illustrate high temperature viscosities in the form of
graphed test data performed using a Rapid Visco Analyzer (RVA) according to
AACC Method 76-2 1). The graphs show differences in the time at which peak
viscosity occurs for certain flours and starches, and also shows differences
in the
values of the peak viscosities.
Referring to figure 1, this figure shows relatively lower high-temperature
viscosity measurements for full waxy hard red spring wheat as compared to hard
red
spring wheat, and for modified corn starch relative to native wheat starch.
The peak
viscosity in the RVA method occurs at 3.6 minutes for the full waxy wheat
flour and
5.8 minutes for a standard hard red spring wheat flour.
Figure 2 also illustrates the feature of certain starches of the invention
that
desired starches can exhibit relatively earlier peak viscosities, and,
relatively earlier
trough viscosities when tested according to AACC Method 76-21, as compared to
conventional starches such as native wheat starch. A trough viscosity is the
substantial viscosity reduction, or breakdown, that occurs after peak
viscosity.
Surprisingly, early peak and trough viscosities compared to standard starches
and
flours have been found to produce doughs with desirable or even improved
expansion properties during cooking (e.g., baking). For example, starches and
flours
that exhibit relatively early peak and trough viscosities compared to standard
starches and flours can exhibit relatively greater baked specific volumes.
As a possible reason for the desirable dough expansion properties of doughs
that contain starches having relatively early peak and trough viscosities when
tested
by AACC Method 76-21, these starches and flours may be experiencing increased
granule flexibility due to decreased granule integrity (partial pasting). A
test sample
exhibits substantial breakdown or a trough in viscosity when transitioning
through
the "paste" stage of the tested sample, after experiencing a peak viscosity.
It may be
desirable for a starch to experience a partial paste stage at a baking
temperature,
during a baking cycle, at a time when the reduced viscosity can advantageously
affect dough rheology and the related expansion properties. Starches tested
using
the AACC Method 76-21 are in an environment of excess water, resulting in the
loss
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of starch granule integrity to a greater degree than in a lower moisture
dough. With
lower moisture present, the granules retain their integrity to some degree and
do not
completely paste, but still provide a lower viscosity than that of native
wheat starch.
Earlier partial pasting of starch contained in a dough composition (e.g., at a
lower
temperature when tested using AACC Method 76-21), such as partial pasting
during
a portion of the baking cycle when a dough experiences expansion, seems to
result
in interference of the native wheat starch granule interaction with itself
that allows
for an increased opportunity for a dough composition to expand during baking,
and
increased overall expansion of a dough, with an increased baked specific
volume
being a result.
Referring to figure 1, the peak viscosities of waxy wheat flour and modified
corn starch are lower compared to native wheat starch and hard red spring
wheat
flour, respectively, and also occur earlier. Additionally, the substantial
reduction in
viscosities after peak, or "trough" viscosities, of the waxy wheat flour and
modified
corn starch occur relatively earlier during the test and at a lower
temperature in the
temperature cycle. This may help explain the observation that unproofed frozen
doughs made from waxy wheat flours exhibit rapid expansion at the back half of
the
bake cycle, as opposed to consistent expansion throughout the bake cycle.
Similar
observations are made in the comparison of native wheat starch and modified
corn
starch and modified wheat starch (hydroxypropylated acid-thinned corn starch
and
hydroxypropylated oxidized wheat starch) (see figure 2). As shown in figures 1
and
2, the modified corn starch and modified wheat starch exhibit substantially
reduced
increases in viscosity during the heating profile when tested when tested
according
to AACC Method 76-21, i.e., relatively lower peak viscosities, as compared to
the
dramatic increase in viscosity of the native wheat starch.
Figure 3 shows RVA data of native wheat flour ("flour") and various blends
of native wheat flour and hydroxypropylated oxidized wheat starch. As is
shown,
blends that combine the flour and the modified wheat starch can exhibit
desired low,
high-temperature viscosities.
In general, a "low" high-temperature viscosity of any particular flour,
starch,
or blend of flour and starch, as described according to the invention, can be
any
high-temperature viscosity that provides desired properties in a dough
composition,
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such as desired or improved leavening properties. As exemplary ranges, useful
low,
high-viscosities of certain exemplary starches, flours, and combinations of
starch
and flour are shown in figures 1, 2, and 3. As illustrated, desirable peak
viscosities
of starches and flours useful to provide starch having desirable low, high-
temperature viscosity, when measured using AACC method 76-2 1, may be below or
substantially below the peak viscosity for native wheat starch, as illustrated
in figure
2 (i.e., 7225 cP), or below the peak viscosity for hard red spring wheat flour
as
illustrated in figure 1 (i.e., 3469 cP), respectively.
Exemplary starch ingredients exhibiting low high-temperature viscosity (e.g.,
modified corn starch, modified wheat starch) can exhibit a peak viscosity no
greater
than 5000 centipoise (cP), e.g., below 3000 cP, and even below 1500 cP or 500
cP,
when measured using AACC method 76-21. Exemplary starch ingredients
exhibiting low high-temperature viscosity (e.g., modified corn starch,
modified
wheat starch) can exhibit a peak viscosity that occurs in less than 3 minutes,
e.g., in
less than 2.5 minutes, when measured using AACC method 76-21.
Flours that contain starch having a low, high-temperature viscosity,
according to the invention, can exhibit a peak viscosity at temperatures lower
than
that of a standard bread-making flour, e.g., less than 85 C. (See figure 1.)
These
flours may also demonstrate a relatively lower viscosity after peak in the RVA
test
as described over the range of temperatures where native wheat starch exhibits
peak
viscosity; e.g., about 95 C. Exemplary flours (e.g., waxy wheat flour) that
contain
starch having a low high-temperature viscosity (e.g., amylopectin) can exhibit
a
peak viscosity no greater than 5000 cP, e.g., below 3000 cP, and even below
1500
cP or 500 cP, when measured using AACC method 76-21. Exemplary flours that
contain starch having low, high-temperature viscosity (e.g., waxy wheat flour)
can
exhibit a peak viscosity that occurs in less than 5 minutes, e.g., in less
than 4
minutes, when measured using AACC method 76-21.
With respect to useful blends of flour and starch, exemplary dough
compositions of the invention can include flour and starch components,
together in
combination, that exhibit a low high-temperature viscosity, as described
herein.
Certain embodiments of the invention can include the use of a combination of
separate starch ingredient and flour ingredient wherein the total amount of
starch
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and flour ingredients, when combined and tested, exhibits a desirable,
relatively low
high-temperature viscosity. (Other embodiments of the invention can contain
flour
(e.g., waxy wheat flour) and no additional starch ingredient.) The total
amount of
starch and flour refers to the total amount of all flour ingredients in a
dough
composition and all starch, whether or not a starch itself exhibits a low high-
temperature viscosity, whether or not a flour includes starch that by itself
exhibits
low high-temperature viscosity, and whether or not the dough composition does
not
contain any starch ingredient at all (but instead contains, e.g., waxy wheat
flour and
no additional starch ingredient). In general, as the proportion of starch in
relation to
flour increases, the slower the rate of viscosity increase, and the lower the
peak
viscosity obtained.
Exemplary blends of total amounts of flour and starch contained in a dough
composition can exhibit a peak viscosity no greater than 4900 cP, e.g., below
3000
cP, and even below 1500 cP or 500 cP, when measured using AACC method 76-21.
Starch, generally, can be included in a dough composition by any mode, for
example by being present as a component of any dough ingredient such as a type
of
wheat flour that includes starch, a non-wheat flour that includes starch, or
any non-
flour starch ingredient. Starch that exhibits a low high-temperature viscosity
may be
added to a dough composition of the invention at any useful stage of
preparation,
such as by combining such a starch (e.g., in the form of a wheat flour or a
non-wheat
flour starch ingredient) with other ingredients in a straight-dough method or
to
produce a preferment dough composition, or by combining such a starch (e.g.,
in the
form of a wheat flour or starch ingredient) with a preferment dough
composition as
an additional dough ingredient after the preferment dough composition has been
rested. According to certain embodiments that involve the use of a preferment
dough composition, a starch that exhibits a relatively low viscosity at high
temperature may be effective if included in the final dough mix as opposed to
the
preferment mix or an intermediate mixing step. Addition of the starch at a
later
stage in preparation of a dough composition allows protein in the dough
composition
to hydrate before other ingredients.
An amount of starch having a relatively low high-temperature viscosity can
be included in a dough composition in an amount that, in a dough composition
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having other ingredients and features as described herein, results in desired
or
improved leavening properties as described. The particular amount of such a
starch
that is included in any specific dough composition can depend on factors such
as the
type of dough product, the desired rheology of a dough matrix, desired
leavening
properties of the dough during processing and cooking, and types and amounts
of
other dough ingredients. An exemplary range of amounts of starch having a
relatively low high-temperature viscosity can be in the range up to 7 (meaning
more
than zero weight percent of the starch, such as from about 1 to 7) weight
percent of
such starch based on the total weight of a dough composition, e.g., from 2 to
6
weight percent of such starch based on the total weight of a dough
composition, or
from 3 to 5 weight percent.
A dough composition of the invention can also include other starch that does
not have a relatively low high-temperature viscosity. In specific exemplary
embodiments, a dough composition can include a total amount of all starch that
is
from about 0 to 20 percent native wheat starch from wheat flour having a Peak
viscosity of greater than 5000 cP at a peak time of greater than 3.75 minutes
and a
trough viscosity of at least 3300 cp when measured using AACC method 76-21,
which is not considered to be a relatively low high-temperature viscosity, and
from
about 80 to 100 percent by weight of a starch that does exhibit a relatively
low high-
temperature viscosity, e.g., as provided by full waxy wheat flour; or as
provided by a
starch ingredient such as a modified wheat starch ingredient, a modified corn
starch
ingredient, (e.g., hydroxypropylated acid-thinned corn starch) an amylopectin
or
starch ingredient, etc., or another starch ingredient that exhibits a
relatively low,
high-temperature viscosity such as a peak viscosity less than 5000 cP at a
peak time
of less than 3.75 minutes and a trough viscosity less than 2500 cp when
measured
using AACC method 76-21.
The dough also includes fiber. "Fiber" is generally known to include the
indigestible portion of plant food that can pass through the human digestive
system.
As is known in the baking arts, fiber (e.g., "dietary fiber") generally
includes
materials derived from the cellwalls of plants such as non-starch
polysaccharides,
including cellulose and cellulosic materials. Examples of specific types of
fiber
include materials derived from the aleurone layers (bran portions) of wheat
kernels,
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citrus fiber, corn bran, oat bran, wood fiber, or any type of soluble or
insoluble,
food-grade fiber from plant sources. Other sources of fiber can include flax
seed
lignans; vegetables such as celery, nopal, green beans; potato skins; and
tomato peel.
For use in a white or wheat dough product of the invention, fiber derived from
white
wheat bran or red wheat bran can be preferred for their resultant flavor
characteristics for these and other types of dough products. Also preferred
can be
oat fiber and sugar cane fiber. Sugar cane fiber can have a milder impact on
gluten
structure.
Within the present dough compositions, fiber can be considered to be inert.
Fiber can be useful to hold an amount of water present in the dough
composition,
but generally does not compete for water in the same way that does a sugar,
discussed above. Without being bound by theory, fiber in a dough system can be
viewed as functionally inert to the degree that the fiber does not become an
integral
part of the gluten network, which is the continuous phase of the dough. Nor
does
the fiber become a structural component of a baked bread, which is the
function of
the starch. Fiber can function to break up the continuity of a developed
gluten
network that becomes the continuous phase in a bread system. Because fiber
acts as
inert filler, the fiber can be used to reduce the strength and leavening
properties of a
dough and to repress the baked height (baked specific volume) and also to
interrupt
the chewy texture of the gluten when a product is eaten.
The amount of fiber that can be included in a dough composition as
described can be an amount that results in desired dough and baked dough
properties, as described, e.g., by diluting effects of the protein and the
low, high
temperature viscosity starch. Exemplary amounts of total fiber in a dough can
be up
to about TO percent by weight based on total weight of the dough composition.
Preferred amounts of total fiber may be in the range from 2 to 7 percent by
weight
fiber based on the weight of the dough composition. Total fiber includes fiber
from
any source or dough ingredient, such as from flour, a fiber additive, or any
other
ingredient that contains fiber.
Fiber can be present in the dough composition based on its presence in
another dough another ingredient, such as flour. For example, standard (e.g.,
bleached white) wheat flour and whole-wheat flour contain a bran portion, and
fiber.
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These types of flour may generally contain from about 2 percent by weight
fiber (for
bleached white flour) up to about 13 percent by weight fiber (for a whole
wheat
flour). According to the present invention, it can be preferred to use flour
that
includes an amount of fiber in the high portion of this range, such as from 6
to 13
percent fiber, or from 9 to 13 percent fiber.
Fiber can be contained in bran, such as wheat bran, oat bran, barley, corn, or
other cereals or grains. These cereal or grain materials or their bran or
fiber
components are commercially available in various concentrations of fiber.
Certain
breads from this type of dough may be referred "variety" bread product.
Non-grain fibers are also useful, for example fiber derived from fruits,
vegetables, cellulose from wood fiber, and sugar cane. These can be isolated
by
known methods and are commercially available at various concentrations.
For a white bread product, fiber may be selected to result in color and
texture
of a white dough. Exemplary fiber materials may include soluble or insoluble
dietary fiber derived from non-grain and non-cereal sources, such as fruits or
vegetables such as citrus fiber. Also useful is fiber or bran derived from
white
wheat.
A "fiber additive" as used according to the present description includes a
non-flour ingredient that contains a concentrated amount of fiber. For example
a
fiber additive derived from bran (a "concentrated bran ingredient") can
include at
least about 30 percent by weight of fiber, such as from 35 to 45 percent by
weight
fiber. Exemplary fiber additives contain a concentrated amount of fiber
derived
from plant material, such as from a grain or non-grain plant material.
A (non-flour) fiber additive can be included in a dough of the present
description in any useful amount, such as an amount to provide a desired total
fiber
content of a dough or bread product. Fiber additive can be included in an
amount
that provides an amount of total fiber in a dough composition in any desired
range,
such as from about I to 10 weight percent fiber based on total weight of a
dough
composition. The amount of fiber additive used to achieve a total dough fiber
concentration will depend on the concentration of fiber in the fiber additive,
which
can vary. For example, commercially available isolated fiber products such as
sugar
cane fiber can be of a very high fiber concentration, such as up to 95 or 99
percent
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by weight fiber based on the total weight of sugar can fiber. Fiber additives
derived
from bran fiber can contain relatively lower fiber concentrations, e.g., from
30 to 45
weight percent fiber based on the total weight of the fiber additive. General
exemplary amounts of fiber additive used in a dough as described can be in the
range from 0.5 percent by weight to about 15 percent by weight based on the
total
weight of a dough.
In particular embodiments, an amount of fiber additive that contains from 30
to about 45 parts by weigh fiber (e.g., a concentrated bran ingredient) may be
included in a dough composition in a range from 3 to 15 percent by weight
fiber
additive based on the total weight of the dough, e.g., from 5 to 10 percent by
weight.
For fiber additives that include a higher concentration of fiber, such as
fiber isolated
from sugar cane, the amount of the fiber additive can be lower to account for
the
higher concentration of fiber in the ingredient.
A dough of the invention also includes sugar to dilute the strengthening and
baked specific volume properties that result from the protein and low, high
viscosity
starch. The sugar can be any sugar known to be useful in the baking arts such
as
(but not limited to) any of the known monosaccharide and disaccharide sugars.
As
well as providing sweetness (flavor), sugar can impact the hydration of other
functional ingredients in a dough -- particularly the gluten proteins.
Addition of
sugar not only dilutes the concentration of gluten but can also make the
protein less
effective by competing for available water. In this way, the presence of sugar
in a
dough as described may contribute to tenderizing a baked product prepared from
the
dough.
Examples of useful sugars include table sugar (e.g., granular sugar such as
sucrose), dextrose, maltose, fructose, lactose, glucose, and blends of two or
more of
these. Sugar may be solid, or pure, or may be present as part of a larger
dough
ingredient such as a fruit juice (e.g., concentrate) such as raisin juice,
molasses,
honey, or may be present in another ingredient as a result of enzymatic
breakdown
of a starch. If sugar is included in another ingredient of a dough composition
such
as molasses, honey, or fruit juice, only the sugar portion of that ingredient
is
included in the calculation of total sugar in a dough composition, not non-
sugar
portions of the ingredient such as water.
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The dough can include any amount of sugar desired to dilute the effects of
the concentrated protein ingredient and the starch. Exemplary amounts of sugar
can
be up to about 15 percent by weight based on the weight of total dough
composition
(meaning more than zero, up to about 15 percent by weight). Preferred amounts
of
sugar can be in the range from 3 to 12 percent or from 5 to 9 percent by
weight sugar
based on total weight of dough composition. Total sugar means a combined
amount
of sugar from any and all sources in a dough composition, such as a sugar
ingredient
or another ingredient (e.g., molasses, fruit juice, etc.) that contains sugar.
In addition to above-listed ingredients and dough constituents, a dough
composition according to the invention can be prepared from additional
ingredients
known in the dough and bread-making arts, typically including flour, yeast, a
liquid
component such as oil or water, and optionally additional ingredients such as
shortening, salt, other non-sugar sweeteners, dairy products, egg products,
processing aids, emulsifiers, particulates, dough conditioners, flavorants,
etc.
A flour useful in a dough composition can be any suitable flour or
combination of flours such as wheat flour that may be hard wheat winter or
spring
flour, optionally containing protein in a range from about 10 or 11 percent by
weight
to about 16 percent by weigh protein, based on the total weight of the flour.
A high
protein flour (containing between about 12. and about 16 weight percent
protein)
may be useful or preferred in preparing doughs as described. A dough may also
include a combination of flours such as a portion of high protein flour and a
portion
of standard white ("bleached") flour. Also optional and sometimes preferred
can be
flour that contains starch having a relatively low high-temperature viscosity
(e.g.,
amylopectin), such as a partial or full waxy wheat flour.
Yeast can be in the form of a yeast ingredient such as any one or more of
those sometimes referred to as fresh crumbled yeast (also called cake yeast or
compressed yeast); yeast cream; a dry yeast such as instant dry yeast, dry
active
yeast, protected active dry yeast; frozen yeast; and combinations of these.
Yeast
ingredients such as these can differ in the amount of moisture they contain,
which
can in turn influence how much of a particular yeast ingredient should be
included in
a dough composition. Some yeast ingredients have a high moisture content
(e.g.,
greater than 60% by weight). These high moisture yeast ingredients include
those
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yeast ingredients sometimes referred to as fresh crumbled yeast, cake yeast,
compressed yeast, and yeast cream. Other yeast ingredients can include lower
amounts of moisture, e.g., less than 10 percent by weight moisture (generally
2 to 8
weight percent moisture), and include yeast ingredients sometimes designated
"dry"
yeast ingredients, e.g., active dry yeast and instant dry yeast. The moisture
content
of a yeast ingredient can affect the total amount of a .yeast ingredient
included in a
dough composition. Different amounts of a dry yeast ingredient (including
water in
a lower amount) would be needed compared to higher moisture content yeast
ingredient such as fresh crumbled yeast, cake yeast, or compressed yeast. (The
term
"yeast ingredient," e.g., when used to describe amounts of yeast in a dough
composition, is used herein to refer to yeast in a form that includes the
moisture
content of the yeast ingredient.)
Useful and preferred amounts of yeast for use in a dough composition as
described, can vary depending on the type of dough. For a dough having
"freezer-
to-oven" properties, i.e., the ability to bake from a frozen unproofed
condition, an
exemplary amount of a compressed yeast ingredient can be in the range from 3
to 8
percent by weight compressed yeast ingredient based on the total weight of the
dough composition, preferably from 5 to 7 percent by weight.
The dough composition can also include one or more liquid components.
Examples of liquid components include water, milk, eggs, and oil, or any
combination of these. Water may be added during processing in the form of ice,
to
control the dough temperature in process; the amount of any such water used is
included in the amount of liquid components. The amount of liquid components
included in any particular dough composition can depend on a variety of
factors
including the desired moisture content of the dough composition. Typically,
liquids
can be present in a dough composition in an amount between about 15% by weight
and about 35% by weight, e.g., between about 20% by weight and about 30% by
weight.
The dough composition can optionally include fat ingredients such as oil or
shortening. Examples of suitable oils include soybean oil, corn oil, canola
oil,
sunflower oil, and other vegetable oils. Examples of suitable shortenings
include
animal fats and hydrogenated vegetable oils.
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The dough composition can optionally include various other liquid or dry
ingredients, as will be understood, such as egg products or dairy products,
e.g., milk,
buttermilk, or other milk products, in either dried or liquid forms.
Alternatively,
milk substitutes such as soy milk may be used. Alternately or in addition, the
dough
composition can optionally include one or more sweeteners, either natural or
artificial, liquid or dry; salt, such as sodium chloride and/or potassium
chloride;
whey; malt; yeast extract; inactivated yeast; spices; vanilla; natural and
artificial
flavors; or particulates such as raisins, currants, fruit pieces, nuts, seeds,
vegetable
pieces, and the like, in suitable amounts.
As is known, dough compositions can also optionally include other additives,
colorings, and processing aids such as emulsifiers include lecithin, mono- and
diglycerides, polyglycerol esters, and the like, e.g., diacetylated tartaric
esters of
monoglyceride (DATEM) and sodium stearoyl-2-lactylate (SSL).
Conditioners, as are known in the dough products arts, can be used to make
the dough composition tougher, drier, and/or easier to manipulate. Examples of
suitable conditioners can include azodicarbonamide, potassium sulfate, L-
cysteine,
sodium bisulfate and the like. If used, azodicarbonamide is preferably not
present in
an amount more than 45 parts per million.
Optionally, an enzyme such as transglutaminase can be included in a dough
composition according to the invention to further strengthen the dough
composition
by creating links between proteins in the preferment dough composition matrix.
The
transglutaminase may be added to a preferment dough composition prior to
resting,
or later, or may be combined with other dough ingredients in a straight-dough
preparation method.
An enzyme such as transglutaminase may be included in any amount
effective to provide a desired strengthening effect, to the preferment dough
composition or otherwise. Exemplary amounts included in a dough composition
may be, for example, up to 300 parts transglutaminase by weight, per million
parts
total weight dry ingredients of the finished dough composition.
Optionally, a hydrocolloid may be another ingredient included in a dough
composition of the invention, e.g., included as an ingredient of a preferment
dough
composition, added to a rested preferment dough composition, or combined with
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other ingredients a part of using a straight-dough preparation method.
Hydrocolloid
may be included to modify the viscosity of a dough matrix to further provide
desired
mechanical, rheological, or leavening properties of a preferment dough
composition
or a finished dough composition. For example, a hydrocolloid may be included
in a
preferment dough composition in an amount effective to modify the size of
bubbles
present in the preferment dough composition, as desired. Examples of useful
hydrocolloid materials can include xanthan, guar, locust bean, agar, gallant,
propylene glycol alginate, or any other hydrocolloid used or useful in a bread
formulation. Such materials may be included in a preferment or a finished
dough
composition in any desired or useful amounts, which may vary depending on the
type of hydrocolloid selected. As an example, guar may be included in a
preferment
dough composition in amount in the range from 0.01 to I weight percent guar
based
on the total weight of a preferment dough composition; propylene glycol
alginate
may be included in an amount in the range from 0.01 to 0.1 weight percent
propylene glycol alginate based on the total weight of a preferment dough
composition.
Dough compositions of the invention can be formed in any suitable manner
consistent with the present description, such as by steps included in methods
generally understood and referred to as "sponge" or "preferment" methods, as
well
as methods referred to as "straight-dough" methods.
According to straight-dough methods, flour and other dry ingredients can be
combined with a fat component, if used, and then combined with a yeast slurry
(if a
dry yeast is used) or with a pre-hydrated yeast. All ingredients are generally
mixed
together using any of a variety of methods or addition orders as are known in
the
dough-making arts, to form a raw dough composition. Mixing may be performed in
commercially available and well-known equipment, for example a horizontal bar
mixer with a cooling jacket. The dough composition is generally mixed between
about 5 minutes and about 15 minutes or until a proper consistency is
achieved.
Embodiments of the dough compositions can be prepared by providing a
prefermented dough composition (e.g., those sometimes referred to as, e.g., a
"sponge," "preferment," "preferment composition," or "preferment dough
composition," "poolish," etc.) and adding additional dough ingredients to that
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preferment dough composition, wherein the finished or final dough composition
includes a starch having a relatively low, high-temperature viscosity as well
as an
elevated protein level. The preferment may contain a high amount of protein,
e.g.,
based on inclusion of a concentrated protein ingredient, and may include
starch
having a relatively low high-temperature viscosity, or both, but either one or
both of
these types of ingredients may alternately or additionally be added into a
dough
composition of the invention in the form of an additional ingredient that is
combined
with a preferment composition after the preferment composition has been rested
to
allow yeast of the preferment composition to metabolize and ferment.
A preferment composition generally includes ingredients useful to provide a
_ preferment dough composition having an extensible sponge matrix that
contains
water, yeast, yeast food, and flour. The yeast becomes metabolically active
during
steps of preparing or resting the preferment composition and produces carbon
dioxide and other metabolites that form bubbles in the matrix and that can
become
absorbed by an aqueous component of the preferment composition. The preferment
composition takes the form of a developed dough matrix being interrupted by a
large
amount of bubbles (or "cells") containing carbon dioxide and water vapor.
Thus, a
preferment dough composition of the invention can be prepared by combining
ingredients including at least yeast, water, a yeast nutrient, and optionally
added
protein such as a concentrated protein ingredient, a low, high-temperature
starch
ingredient, or both. These ingredients are combined in an acceptable manner to
produce a preferment dough composition.
A preferment composition can include an amount of flour effective to
provide desired structure and consistency, e.g., structure and consistency
that allow
for fermentation of yeast, expansion of the preferment composition, and
formation
of bubbles. Such useful amounts are generally known in the dough and bread
making arts. Exemplary amounts of total flour in a preferment composition can
be
in the range from 40 to 70 weight percent flour based on the weight of the
sponge,
but may be lower according to specific embodiments of the invention, e.g.,
from 2 to
20 (e.g., 8 to 12) weight percent flour based on the total weight of a
preferment.
Yeast is included. in a preferment composition to produce metabolites,
especially gaseous metabolites such as carbon dioxide. The amount of yeast
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included in a preferment dough composition can be an amount that will produce
a
desired volume of metabolites (e.g., carbon dioxide) to in turn cause the
preferment
composition to produce bubbles and to develop and strengthen, optionally an
amount sufficient to also cause carbon dioxide to be absorbed by water in the
sponge, even to produce a water component that is saturated with absorbed
carbon
dioxide. Yeast can be in the form of a yeast ingredient such as any one or
more of
fresh crumbled yeast (also called cake yeast or compressed yeast); yeast
cream; a
dry yeast such as instant dry yeast, dry active yeast, protected active dry
yeast;
frozen yeast; and combinations of these, and can be included in any useful
amount.
Exemplary amounts of yeast in a preferment, in terms of compressed yeast,
can be amounts within the range from 2 to 20 weight percent, e.g., from 8 to
12
weight percent compressed yeast ingredient (including the water component of
the
ingredient) based on a total weight of a preferment composition. Other yeast
ingredients that have similar moisture content can be used in these same
ranges.
Yeast ingredients that have different (higher or lower) percent moisture can
be used
as an early stage yeast portion in higher or lower amounts (respectively), but
still in
amounts that will provide the same or similar amount of the yeast component
(yeast
cells) of the yeast ingredient. According to certain embodiments of the
invention,
the total amount of the yeast ingredient that will be included in a final
dough
composition can be added to the preferment composition, meaning that no
additional
yeast is added as an additional dough ingredient after the preferment
composition
has been rested or fermented.
A preferment dough composition may optionally also include some form of
yeast nutrient, which is an ingredient that can be metabolized by the yeast to
produce
a preferment dough composition. A yeast nutrient can be a nutrient that is
useful
with a particular yeast, whereby the yeast and its enzymes can metabolize the
nutrient to produce metabolites. A yeast nutrient can be included as a
constituent of
a flour that is included in a preferment composition, or may be added as a
separate
ingredient such as a sugar. A single example of useful non-flour yeast
nutrient is a
class of sugars generally known to act as yeast nutrients, including dextrose.
The amount of yeast nutrient included in a preferment dough composition
can be any amount that is useful for the amount of yeast, to produce a desired
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amount of metabolites, as will be understood by a skilled artisan. Examples of
useful amounts of non-flour yeast nutrient, such as a sugar, that can be
included in a
preferment composition can be an amount in the range from 1 to 10 weight
percent
yeast nutrient based on the total weight of the preferment composition, e.g.,
from 3
to 6 percent by weight based on the total weight of the preferment
composition.
A preferment dough composition can include liquid water in an amount that,
with the other ingredients, will produce a sponge having useful properties of
a
sponge, including useful structure and consistency, i.e., structure and
consistency
that allow for fermentation of yeast, expansion, and formation and retention
of
bubbles. The amount of water in any particular preferment composition should
be
an amount that wets out the ingredients and provides a preferment dough
composition having sufficient strength and cohesion to maintain bubbles formed
upon evolution of gaseous metabolites such as carbon dioxide, e.g., in a
closed cell
structure of a dough matrix containing bubbles of carbon dioxide. Exemplary
amounts of water in a sponge dough composition can be at least about 40 to 60
weight percent water based on the total weight of the preferment dough
composition,
e.g., an amount in the range from about 50 to 60 weight percent water based on
total
weight of the preferment dough composition.
If a concentrated protein ingredient is included in a preferment composition,
the concentrated protein ingredient can be included in any desired or useful
amount
to produce a finished dough composition having a total amount of protein that
will
exhibit leavening properties as discussed herein.
If a preferment method is used to prepare a dough that includes a fiber
additive, the dough can preferably be prepared by introducing the fiber
additive to
the dough at the preferment stage of processing. For example, some or all of a
total
amount of fiber additive that will be included in the dough can be added as an
ingredient of the preferment composition. The preferment composition can also
contain flour having a fiber content in the range from 11 to 16 percent by
weight,
either as the entire amount of flour or as a portion of a total amount of
flour.
Optionally, fiber materials can be pre-hydrated in a "wetting stage" before
being combined with other dough ingredients. By this step, water is added to
dough
ingredients that contain higher levels of fiber, such as whole grain flour and
fiber
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additive (e.g., concentrated bran ingredient). Pre-hydrating the fiber of any
fiber-
containing ingredient can reduce or minimize any potential destructive
(cutting)
impact that the fiber may exhibit during mixing, and can also maximize the
total
moisture content of the dough. The wetting stage can include only fiber-
containing
ingredients such as flour and fiber additive, with, for example, no yeast. The
fiber
material can be pre-hydrated by contacting a fiber-containing ingredient with
water
for any amount of time effective to hydrate the fiber, such as about 15
minutes.
Then the ingredient can be combined with other dough ingredients by any method
such as a pre-ferment method or a straight dough method.
A preferment dough composition or a finished dough composition of the
invention may include other optional ingredients, as will be understood by the
skilled artisan, including amounts of flavoring, sugar, shortening (oil or
plastic),
water-binding agent (e.g., hydrocolloid), or additives or preservatives, as
discussed
elsewhere in this disclosure. These ingredients can be included in the
preferment
composition in amounts that will produce a sponge as described above.
A final dough composition (prepared by any method) may include, for
example, ingredients in the following amounts: flour in an amount between
about 20
percent to about 50 percent by weight flour based on the total weight of the
dough
composition e.g., from 25 to 45 weight percent flour; water in an amount
between 25
and about 50 percent by weight of the total dough composition, e.g., from 30
to 40
weight percent water; total protein (from all ingredients) of from 5 to 15
percent by
weight; sugar in an amount that is greater than zero and up to 15 percent by
weight
of the total dough composition, e.g., from 5 to 12 weight percent; fiber in an
amount
in the range from about I to 10 percent by weight, e.g., from 2 to 7 percent
by
weight; and fat (shortening or oil) in a range from 0 and 6 percent by weight
of the
total dough composition, e.g., from 3 to 5 weight percent fat. Other
ingredients such
as flavorings, salt, and additives and preservatives can also be included as
will be
understood.
Thus, for doughs prepared by a straight-dough method, combinations of
ingredients can be combined in total amounts as described. For doughs prepared
by
a preferment method, a preferment dough composition can be prepared as
described,
and additional dough ingredients can be combined with the prefermented dough
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composition to provide a final dough composition having the described amounts
of
ingredients including water, flour, yeast, concentrated protein concentrated
protein
ingredient, starch and starch having a relatively low, high- temperature
viscosity,
etc., as well as other ingredients that will be appreciated. The amounts of
the
additional dough ingredients that are combined with a preferment can be
amounts
that will result in a dough composition that includes amounts of ingredients
described herein, and that will result in a final dough composition that
exhibits
leavening properties as described.
Examples of total amounts of ingredients in a final dough composition of the
invention, can be as follows:
Exemplary Ingredients in Dough Corn osition (prepared by any method)
INGREDIENT Weight percent, based on total
weight dough composition
Flour (total) 20 to 50; e.g., from 25 to 45
Total starch having a low high-temperature Up to 7;
viscosity e.g., from about I to 7 or 2 to 6
Total protein 5 to 15, e.g., from 6 to 12
Concentrated protein ingredient Depends on the concentration of
protein in the concentrated protein
ingredient. E.g., from 2 to 8 weight
percent for a concentrated protein
ingredient containing from 95 to 99
percent b weight protein.
Water 10 to 50
Yeast Ingredient (compressed yeast) 3 to 8
Sugar up to 15; e.g., from 3 to 12
Fiber Ito 10; e.g., 2 to 7
Fiber additive Depends on the concentration of fiber
in the fiber additive; e.g., from 3 to 15
(or from 5 to 10) weight percent fiber
additive, if fiber additive is a
concentrated bran ingredient containing
from 30 to 45 percent b weight fiber.
Dough compositions of the invention can be types of dough compositions
that are typically prepared using a "sponge" or other type of "preferment"
method,
or a straight-dough method. Examples include developed doughs such as bread
doughs such as bread loaves or rolls, croissants, pizza crusts, bagels,
pretzels, and
the like. Advantageously, doughs of the invention can be prepared into an
unproofed dough (e.g., having a raw specific volume in the range from 0.9 to
1.1
cubic centimeters per gram) and baked directly from the unproofed state
without a
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proofing step or a partial proofing step, and without partial baking. The
unproofed
dough may be stored at refrigerated or frozen conditions, and baked without
proofing, optionally without thawing for a frozen dough, to a useful baked
specific
volume that may be comparable to similar doughs that require any one or more o
proofing, partial proofing, or partial baking.
Specific embodiments of the dough compositions of the invention can be
leavened without the assistance of a chemical leavening system, which means
chemical ingredients such as an acid and base that must contact each other and
produce a chemical reaction to produce a leavening gas, generally carbon
dioxide,
which cause a dough to expand. Instead, dough compositions of the invention
can
be leavened during cooking (e.g., baking) based on the presence of carbon
dioxide
bubbles, absorbed carbon dioxide, water vapor, etc., that is present in the
dough
during baking based on the fermentation of the sponge. Embodiments of finished
dough compositions of the invention, including "freezer-to-oven" dough
compositions, can expand during baking to a baked specific volume in the range
from 2 to 4, e.g., from 2.5 to 3.5 cubic centimeters per gram.
Thus, such dough compositions can be baked to baked specific volumes that
are typical and conventional in the baking industry of useful yeast-leavened
dough
products, including pre-proofed or thawed-and-proofed yeast-leavened dough
products. But, because certain exemplary dough compositions of the invention
do
not require a proofing step, the doughs can be useful as unproofed freezer-to-
oven
doughs, as unproofed retarder-to-oven dough, or as dough compositions that can
be
directly cooked following preparation, without the need for a proofing step or
partial
baking step, and optionally without the need for chemical leavening agents.
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Exemplary formulations according to the description:
Whole Grain Breads
9 Grain Rolls
FTO version
by weight
Whole Wheat Flour 8.70
Arise 8000 (high quali gluten) 5.47
9 grain Bread Mix' 9.21
Midsol 35 - Modified Starch 14.19
Winter flour 25.36
Water 22.54
Ice 12.24
Compressed Yeast 1.71
Palm short. Sans trans 1.45
(Alternate-GMS 90 DS i'0.19
Sugar 3.22
?Pani lex-SK SSL 0.19
JDatem
MPanadan 665 Datem 0.16
JSalt, filled 1.00
Ascorbic Acid 150 m 0.01
ADA (1 Tab/CWT) 0.01
Dried Honey 1.93
Molasses 1.14
Raisin Juice Concentrate 1.29
Total Weight 100.00
* Contains: rolled wheat, rye nuggets, degermed yellow corn grits, rolled
oats, rye flakes, triticale
flakes, parboiled brown rice, barley flakes, flax seed, millet, defatted soy
grits.
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Whole Grain Breads
Wheat
FTO version
by weight
Whole Wheat Flour 8.73
White flour 5.43
Arise 8000 (high quality gluten) 4.84
Wheat conc. mix 5.81
Bran 1.94
Water 8.42
Ice 5.81
Compressed Yeast 1.93
iShortening 1.45
Midsol 35 - Modified Starch 3.80
Distilled Mono I cerides E0.19
Sugar .91
Pani lex-SK SSL 0.19
Datem 0.16
!Salt, filled 1.00
Ascorbic Acid (1 Tab/CWT) 0.01
ADA (1 Tab/CWT) 0.01
Dried Honey 1.94
Molasses 1.14
i
Raisin Juice Concentrate 1.29
Total Weight 100.00
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Whole Grain Breads
Rich White
FTO version
by weight
Whole white flour 9.53
Sugar cane Fiber 2.11
'Arise 8000 (high quality gluten) .23
Water 4.67
Midsol 35 Modified Starch 4.14
White flour 27.75
Ice 10.57
Compressed Yeast 5.38
iShortening 2.64
Sugar .23
(Distilled mono 1 cerides ;0.21
Pani lex-SK SSL 0.21
Datem 0.18
(Salt, filled 1.09
Ascorbic Acid (1 Tab/CWT) 0.01
ADA (I Tab/CWT) 0.01
Honey 2.11
High heat milk 0.92
Total Weight 100.00
