Note: Descriptions are shown in the official language in which they were submitted.
CA 02759593 2011-11-23
Attorney Reference No.: 6883USO4
Freezer-to-Oven Dough Products and Methods of Preparation
Cross-Reference to Related Applications
[00001] This application claims the benefit of priority under 35 U.S.C.
I19(e)(1) of a provisional patent application, Serial Number 61/416,554,
filed, November 23,
2010, which is incorporated herein by reference in its entity.
Technical Field
[00002] The invention relates to the use of pectin in dough to prepare dough
products. Specifically, the invention relates to the use of pectin in biscuit
dough to improve
biscuit texture.
Background
[00003] Biscuits are an extremely popular food product and have been a staple
part of a traditional meal for centuries. Biscuits generally have a very
tender, soft, moist and
fluffy interior crumb texture, and a somewhat firmer but still tender crust.
It is difficult to
maintain the desired fluffy, moist and tender texture of freshly baked
biscuits for an extended
period of time after they are baked. In restaurants, cafeterias and other
retail food or
foodservice outlets, baked biscuits may be kept in a heating device, such as a
holding or
warming cabinet, for several hours after baking before they are served to
consumers. A
typical amount of time for a biscuit to be in a heating device prior to
serving can range from
about two to four hours, and a typical temperature inside a heating device is
approximately
150 F. The time spent in a heating device can have a negative effect on the
texture and
appearance of biscuits, as the biscuits tend to become stale and hard at these
holding
temperatures over a period of time.
[00004] Biscuits for commercial distribution may be frozen or refrigerated in
dough form, and then baked at the retail food or foodservice outlet prior to
consumption.
Examples of frozen dough compositions are described in U.S. Patent Nos.
6,579,554,
6,884,443, 7,341,753, and 7,371,421, which are incorporated by reference
herein in their
entireties. Moisture is lost from the dough during storage at freezer or
refrigerator
temperatures, and additional moisture is lost when the dough is baked prior to
consumption.
]
CA 02759593 2011-11-23
Moisture loss during storage and subsequent baking results in staling and
hardening of the
biscuit. Biscuits prepared from frozen or refrigerated dough may therefore be
dry, with a
hard texture. Holding these biscuits in a heating device for a period of time
serves to
exacerbate the deterioration of the textural attributes of the biscuit.
[00005] As used herein, "freezer-to-oven" refers to a product which has been
frozen or refrigerated, and which is then baked directly from the frozen or
refrigerated state
without needing to be thawed or proofed, prior to eating. As used herein,
"freezer-to-oven
dough product" refers to a dough which has been refrigerated or frozen prior
to baking, and
which can be baked directly from the frozen or refrigerated state, without the
need for
thawing or proofing prior to baking.
Summary
[00006] It has been discovered that adding pectin to biscuit dough improves
the
texture of freezer-to-oven biscuits made from the biscuit dough.
[00007] The invention is directed to a freezer-to-oven dough product suitable
for making a biscuit product. The biscuit product has an improved texture as
compared to a
biscuit made from a freezer-to-oven dough which does not contain pectin.
[00008] The invention is also directed to a chemically leavened freezer-to-
oven
dough product including pectin and whey protein. Biscuits made from this dough
product
exhibit superior textural properties when compared to a biscuit made from a
freezer-to-oven
dough which does not contain pectin.
[00009] The invention is further directed to a method of making a biscuit
product, including preparing a dough containing pectin, freezing or
refrigerating the dough to
make a refrigerated or frozen dough product, and baking the refrigerated or
frozen dough
product to make a biscuit product having an improved texture in comparison to
a
corresponding biscuit product made without pectin.
[00010] The foregoing has outlined the features and technical advantages of
the
invention in order that the detailed description of the invention that follows
may be better
understood. Additional features of the invention which form the subject of the
claims of the
invention will be described hereinafter. It should be appreciated by those
skilled in the art
2
CA 02759593 2011-11-23
that the specific embodiments disclosed may be readily utilized as a basis for
modifying or
developing other compositions for carrying out the same purposes of the
invention. It should
also be realized by those skilled in the art that such equivalent compositions
do not depart
from the spirit and scope of the invention as set forth in the appended
claims. The novel
features which are believed to be characteristic of the invention, both as to
its composition, its
chemical functionality, and process for making the composition, together with
further objects
and advantages will be better understood from the following description when
considered in
connection with the accompanying figures. It is to be expressly understood,
however, that
each of the figures is provided for the purpose of illustration and
description only and is not
intended as a definition of the limits of the invention.
Brief Description of the Drawings
[00011] FIG. Ia is a bar graph showing the effect of pectin esterification on
biscuit firmness, and FIG. I b is a bar graph showing the effect of pectin
esterification on
biscuit crumb spring-back.
[00012] FIG. 2a is a bar graph showing the effect of pectin level on biscuit
firmness, FIG. 2b is a bar graph showing the effect of pectin level on biscuit
crumb spring-
back, FIG. 2c is a bar graph showing the effect of pectin level on baked
specific volume, and
FIG. 2d is a bar graph showing the effect of pectin level on biscuit bake
height.
[00013] FIG. 3a is a bar graph showing the effect of heating device hold time
on biscuit firmness, and FIG. 3b is a bar graph showing the effect of heating
device hold time
on biscuit crumb spring-back.
[00014] FIG. 4a is a bar graph showing the effect of formula modifications on
biscuit firmness, and FIG. 4b is a bar graph showing the effect of formula
modifications on
biscuit crumb spring-back.
[00015] FIG. 5a is a bar graph showing the effect of whey protein on biscuit
firmness, FIG. 5b is a bar graph showing the effect of whey protein on biscuit
crumb spring-
back, FIG. 5c is a bar graph showing the effect of whey protein on baked
specific volume,
and FIG. 5d is a bar graph showing the effect of whey protein on biscuit bake
height.
3
CA 02759593 2011-11-23
[00016] FIG. 6a is a bar graph showing the effect of various hydrocolloids on
biscuit firmness, and FIG. 6b is a bar graph showing the effect of various
hydrocolloids on
biscuit crumb spring-back.
Detailed Description of the Preferred Embodiments
[00017] Freezer-to-oven biscuits made with pectin-containing biscuit dough
have improved after-bake holding stability and textural properties, such as
tenderness,
moistness and fluffiness, as compared to biscuits made without pectin.
[00018] The freezer-to-oven dough product prepared with pectin yields biscuits
with a more moist, more tender, and fluffier texture than biscuits made from a
dough
prepared without pectin. The improvement in biscuit texture is still
substantially discernible
even after the biscuits have been held for several hours in a heating device
after baking.
[00019] Pectin is a plant-derived polysaccharide including 1,4-linked a-D-
galactouronic acid residues. In nature, approximately 80% of the galactouronic
acid residues
are esterified with methanol. During pectin extraction from plants, up to
approximately 72%
of the galactouronic acid residues in pectin are esterified. The degree of
esterification of
pectin may be increased after extraction, through the chemical esterification
of pectin with
methanol. Pectins with a degree of esterification up to about 85-90% may be
produced
through chemical esterification. The degree of esterification of pectin may
also be decreased
after extraction. Altering the degree of esterification changes the
functionality of the pectin.
Pectin with a degree of esterification of 50% or greater is referred to as
"high ester pectin".
Pectin with a degree of esterification of less than 50% is referred to as "low
ester pectin". In
the Examples that follow, pectins having a degree of esterification of 30%,
60% and 72%
were used to compare the functionality of each type of pectin in a biscuit
product. Another
type of modified pectin is amidated pectin, in which some of the galacturonic
acid is
converted, with ammonia, to carboxylic acid amide. Amidated pectin is more
tolerant of
varying calcium concentrations that occur in use. These various types of
pectins are
commercially available from CP Kelco U.S., Inc., Atlanta, Georgia, United
States.
[00020] The amount of pectin added to a biscuit dough as described herein may
be in the range of from about 0.01 % to about 1.5%, or from about 0.05% to
about I%, or
from about 0.15% to about 0.3% by weight of the dough. All percentages used
herein refer to
percent by total weight of the dough unless indicated otherwise.
4
CA 02759593 2011-11-23
[00021] While adding pectin to biscuit dough yields an improvement in biscuit
texture, it has been unexpectedly discovered that adding both pectin and whey
protein to a
biscuit dough results in freezer-to-oven biscuits with an even better texture
than freezer-to-
oven biscuits made by adding just pectin to a dough. Specifically, pectin and
whey protein
appear to show a synergistic effect in increasing biscuit baked specific
volume (BSV) and
height. While not intending to be bound by theory, it is believed that pectin
and whey protein
operate synergistically to strengthen the interior cell structure, thereby
enabling larger gas
bubbles to form and to stabilize the formation of gas bubbles in the dough.
The stronger
structure and stabilized gas bubbles in the dough are believed to be able to
better withstand
the rigors of freezing and then baking, resulting in a baked biscuit with
improved textural
properties as compared to a biscuit made without pectin and whey protein.
[00022] Other types of proteins or protein sources, such as egg or dairy
sources,
can be added to provide these structural and stability benefits, although it
is important to
balance the structure-enhancing properties of these proteins in the biscuit
product with the
possible negative impact of a tougher or more firm texture if too much protein
is added.
Examples of proteins include albumin (in dry or liquid form), sodium caseinate
and whey
protein,
[00023] Other hydrocolloids may be used instead of, or in addition to, pectin.
Useful hydrocolloids may include xanthan gum, hydroxypropyl methylcellulose
(HPMC),
gelatin, alginates such as sodium alginate and propylene glycol alginate
(PGA), and the like.
[00024] Leavening agents, such as chemical leavening agents and yeast
leavening agents, are used in the dough. Acidic leavening agents that may be
useful include
those generally known in the dough and bread-making arts. Acidic leavening
agents may be
encapsulated. Examples of acidic leavening agents include sodium aluminum
phosphate
(SALP), sodium acid pyrophosphate (SAPP), monosodium phosphate, monocalcium
phosphate (MCP), anhydrous monocalcium phosphate (AMCP), dicalcium phosphate
dehydrate (DCPD), calcium acid pyrophosphate (CAPP), among others.
[00025] Useful basic chemical leavening agents are known in the dough and
bread-making arts, and include sodium bicarbonate (baking soda), potassium
bicarbonate,
ammonium bicarbonate, and the like. Basic chemical leavening agents may also
include
encapsulated leavening agents.
CA 02759593 2011-11-23
[000261 Other ingredients can be added to the dough, such as: flavorings,
including salt, sugar and dairy ingredients; wheat protein isolate; and
emulsifiers. Examples
of emulsifiers that may be used include, but are not limited to, diacetyl
tartaric acid ester of
monoglyceride (DATEM), sodium stearoyl lactylate (SSL), lecithin, and mono-
and di-
glycerides.
[00027] A general formula for a biscuit dough includes about 25-50% flour,
about 25-50% water, and about 10-25% fat or oil, with the balance made up of
leavening
agents, emulsifiers, flavorings and other ingredients, each at a level of less
than about 2% by
weight of the dough.
1000281 Various quantitative tests were conducted on the biscuits to confirm
the qualitative sensory improvements described above. These tests included: a
base formula
comparison; testing of different pectin esterification levels; testing of
different pectin levels;
testing of different heating device hold times; testing of a formula like the
control except for
the addition of pectin, eliminating all other formula modifications; testing
of formulas with
and without whey protein; and the testing of other hydrocolloids besides
pectin.
[000291 Each of the foregoing parameters was evaluated by testing biscuit
attributes. The biscuit attributes tested included firmness, spring-back,
baked specific
volume, and height. These attributes are generally what consumers perceive as
a "fluffy"
texture.
[00030] The firmness represents the force, in grams, that must be applied to a
product in order to compress the product crumb by a distance of 12 mm. One
example of the
type of equipment used to measure firmness is a TA-XT2i texture analyzer
available from
Micro Stable Systems. Based on consumer preferences, a firmness of less than
about 2900g
is desirable for a tender biscuit.
[000311 The spring-back, or "springiness", represents the percentage that the
crumb springs back after pressure is applied to the crumb. Spring-back is
measured as the
difference, in %, of the time the compression platen meets the sample's
surface between the
first and second compression strokes, and can be measured using the same
equipment used to
measure firmness. If there is a lack of spring-back, a baked product can feel
doughy in the
mouth. However, if there is too much spring-back, baked product texture can
feel rubbery in
6
CA 02759593 2011-11-23
the mouth. Based on consumer preference, the optimum level of spring-back or
springiness
is between about 60% and about 75%.
[00032] The baked specific volume of a biscuit is a function of the type of
leavening agent or agents used, fat level, flour type, emulsifiers, dough
conditioners, the
mixing and proofing conditions, and the baking conditions. A biscuit with a
high baked
specific volume is generally perceived to be a fluffier biscuit. The baked
specific volume of
the biscuits was measured by a TexVol Instruments BVM-L370. Useful baked
specific
volumes of the biscuits can range from 2.0 cc/g to 3.0 cc/g.
[00033] Generally, the height of a biscuit product will vary depending on the
diameter of the biscuit and the weight of the dough from which the biscuit was
prepared. A
taller biscuit is generally perceived to be a fluffier biscuit. The bake
heights provided in the
following examples were the heights of baked biscuits which each had an
unbaked diameter
of about 2.75 inches, and which were made from about 62.5 g of dough. The bake
heights of
biscuits with an unbaked diameter of about 2.75 inches in diameter, and that
are made from
about 62.5 g of dough, typically range from about 3.0 cm to 5.0 cm.
[00034] The following Examples describe the preparation and analysis of
biscuits made in accordance with the invention. Although the following
Examples describe
the products and processes of the invention, they are not intended to limit
the scope of the
invention.
Examples
[000351 Properties of a variety of biscuits were analyzed as discussed below.
A
"Control" biscuit dough was made using the general formula described above.
The dough
products containing pectin were made by adding an amount of pectin, whey
protein, and
modified starch to the Control dough formula as shown in Table 1 and reducing
the amount
of flour in the Control dough formula by the same amount.
Table 1: Pectin-Containing Dough Formulas
Pectin Degree of Pectin Whey Protein Modified Starch
Formula (% by weight Esterification (by (% by weight in (% by weight in
in dough) %) dough) dough)
Pectin I 0.2 72 0.27 0.55
Pectin II 0.2 60 0.27 0.55
7
CA 02759593 2011-11-23
Pectin III 0.2 30 (not amidated) 0.27 0.55
Pectin IV 0.2 30 (amidated) 0.27 0.55
[000361 Biscuits were made by mixing the dough ingredients in a bar mixer and
sheeting the dough on a Rondo sheeter. The dough was divided into pieces and
the pieces
frozen and stored at -10 F for 2-5 days. The frozen dough pieces were then
baked directly
from the freezer, without thawing prior to baking, at a temperature of 325 F
for 18-20
minutes. The baked biscuits were then placed in a heating device, set at 150
F, for 2 hours,
unless otherwise noted, prior to testing. The resulting biscuits were tested
as described in the
following Examples.
Example 2: Effect of Pectin Degree of Esterification on Firmness and Spring-
back
1000371 An analysis was conducted on the effect of the degree of pectin
esterification on firmness and spring-back, using the testing methods
described above. The
results are set forth in Table 2 and in FIG. 1.
8
CA 02759593 2011-11-23
Table 2: Effect of Degree of Pectin Esterification
Formula Firmness % Decrease in Spring-back % Increase in Spring-
(in grams) Firmness from Control (in %) back from Control
Control 3415 - 46 -
Pectin I 2534 25.8 70 52
Pectin II 2434 28.7 70 52
Pectin III 2717 20.4 78 70
Pectin IV 3038 11 46 0
[00038] FIG. I a shows the effect of the degree of esterification of pectin on
biscuit firmness. The Pectin 1, Pectin II and Pectin III biscuit products are
significantly less
firm than the Control biscuit product, with all of the high ester pectin-
containing samples
showing a decrease in firmness of at least about 25% from the Control sample.
The firmness
of the biscuits increased from the high ester pectin samples, Pectin I and
Pectin II to the low
ester pectin samples, Pectin III and pectin IV with the amidated pectin,
Pectin IV, showing
little improvement in biscuit crumb softness. As discussed above, consumers
prefer a softer
and more tender biscuit crumb, which is associated with biscuit products
having a firmness of
less than about 2900g, such as the Pectin I, Pectin II and Pectin III biscuit
products in Table
2.
[00039] FIG. I b shows the effect of the degree of pectin esterification on
biscuit crumb spring-back. The Pectin I, Pectin II and Pectin III biscuit
products have
significantly higher spring-back than the Control sample, while the amidated
pectin, Pectin
IV, has no effect on spring-back. Amidated pectin appears to have provided no
improvement
to the biscuit spring-back. As noted previously, consumers prefer biscuits
with a spring-back
in the range of about 60% to about 75%, as seen in the Pectin I , Pectin II
and Pectin III
biscuit products.
Example 3: Effect of Pectin Level on Firmness, Spring-Back, BSV, and Bake
Height
[00040] An analysis of the effect of pectin level on firmness, spring-back,
baked specific volume (BSV), and bake height was conducted. Control and Pectin
I biscuit
doughs were prepared as described above. Pectin V dough was prepared using the
Pectin I
formula, except 0.05% pectin was included in the dough instead of 0.2% pectin.
Pectin VI
dough was prepared using the Pectin I formula, except 0.1 % pectin was
included in the dough
instead of 0.2% pectin. Pectin VII dough was prepared using the Pectin I
formula, except
9
CA 02759593 2011-11-23
0.5% was included instead of 0.2% pectin. Pectin VIII dough was prepared using
Pectin I
formula, except 1.0% pectin was included instead of 0.2% pectin. The results
are shown in
Table 3 and in FIGs. 2a and 2b.
Table 3: Effect of Pectin Level
Formula Level of Firmness Spring- BSV Bake
Pectin in (in grams) back (in cc/g) Height
Dough (in (in %) (in mm)
ova)
Control -- 3415 46 2.41 44.00
Pectin I 0.2 2534 70 2.54 47.75
% change 25.8% 52.2% 5.4% 8.5%
from Control decrease increase increase increase
Pectin V .05 3292 68 2.38 42.83
% change 3.6% 47.8% 1.2% 2.7%
from Control decrease increase decrease decrease
Pectin VI .1 3655 73 2.45 44.08
% change 7% increase 58.7% 1.7% .18%
from Control increase increase increase
Pectin VII 0.5 1702 83 2.49 45.75
% change 50.2% 80.4% 3.3% 4.0%
from Control decrease increase increase increase
Pectin VIII 1.0 2098 86 2.30 43.83
% change 38.6% 87% 4.6% 0.4%
from Control decrease increase decrease decrease
1000411 FIG. 2a shows the effect of pectin level on biscuit firmness. A
significant decrease in the firmness of the biscuits, when compared to
Control, is not
observed until a pectin level of about 0.2% is reached, although a slight
decrease in firmness
is observed even at a pectin level of 0.05%. The biscuits made with the Pectin
VII dough
were the least firm, having a firmness of about 50% of the firmness of the
Control biscuit
product. This decrease in firmness is perceived by the consumer as improved
tenderness.
[000421 FIG. 2b shows the effect of pectin level on biscuit crumb spring-back.
The Pectin VIII biscuits had the greatest percentage of spring-back, while the
biscuits made
without pectin had the lowest percentage of spring-back, with all of the
pectin-containing
biscuits demonstrating a spring-back that was at least about 45% greater than
the Control
biscuits. As noted above, consumers prefer biscuits having a spring-back of
between about
60% to about 75%. Therefore, the Pectin 1, Pectin V and Pectin VI biscuit
products had the
consumer-preferred levels of spring-back.
CA 02759593 2011-11-23
[00043] FIG. 2c shows the effect of pectin level on BSV. The Pectin I biscuits
had the highest BSV, while the Pectin VIII biscuits had the lowest BSV. The
BSV of the
biscuit increased when the pectin level was increased from 0% to 0.2%. The BSV
of the
biscuit decreased when the pectin level was increased from 0.2% to 0.5%, but
the BSV of the
Pectin VI and Pectin VII biscuits were still greater than the BSV of the
Control biscuit. Only
when the pectin level was increased from 0.5% to 1.0% did the BSV of the
pectin-containing
biscuit drop below the BSV of the Control biscuit. As described above, a
higher BSV is
typically preferred by consumers.
[00044] FIG. 2d shows the effect of pectin level on the bake height of the
biscuit. The Pectin I biscuits had the highest bake height, and the Pectin I,
Pectin V, and
Pectin VII biscuits had bake heights greater than the Control biscuit product.
In general, a
higher bake height is perceived more favorably by consumers.
Example 4: Effect of Heating Device Hold Time on Firmness and Spring-Back
[00045] An analysis of the effect of heating device hold time on firmness and
spring-back was conducted. Control and Pectin I biscuits were prepared as
described above.
Samples of biscuits made from each formula were then placed in a 150 F heating
device.
One set of biscuits was held in the heating device for 30 minutes prior to
testing, a second set
of biscuits was held in the heating device for 2 hours prior to testing, and a
third set of
biscuits was held in the heating device for 4 hours prior to testing. The
results are shown in
Table 4 and in FIG. 3.
Table 4: Effect of Heating device Hold Time
Firmness in grams Spring-Back in %
30 min. 2 hours 4 hours 30 min. 2 hours 4 hours
Control 3685 3415 3520 45 46 45
Pectin I 2783 2534 2455 69 70 62
% Change 24.5% 25.8% 30.3% 53.3% 52.2% 37.8%
from decrease decrease decrease increase increase increase
Control
[00046] FIG. 3a shows the effect of heating device hold time on biscuit
firmness, and FIG. 3b shows the effect of heating device hold time on biscuit
crumb spring-
back. The Pectin I biscuits, which had a 0.2% pectin level, always performed
significantly
better than the Control biscuits made without pectin, demonstrating between
about a 24% to
11
CA 02759593 2011-11-23
about 30% decrease in firmness over time. The Pectin I biscuits maintained a
high level of
spring-back, between about 29% to about 53% greater than the Control biscuits,
even after 4
hours in a heating device.
Example 5: Effect of Formula Modifications on Firmness and Springiness
[00047] As shown in Table 1, the pectin-containing formulas differ from the
Control formula in other ways besides the addition of pectin. Both whey
protein and
modified starch are included in these pectin formulas, but are not included in
the Control
formula. To determine the effect of formula modifications, a biscuit was made
using an
additional formula (hereinafter the "Pectin Only formula"). The Pectin Only
formula differed
from the Control formula in that the Pectin Only formula included 0.2% pectin,
with a
concurrent adjustment in the percent by weight of flour as described above.
The firmness and
spring-back of biscuits made from the Control formula, the Pectin I formula,
and the Pectin
Only formula were measured. The results are shown in Table 5 and FIG. 4.
Table 5: Effect of Modifications to Pectin Containing Formulas
Formula Firmness % Decrease in Spring-back % Increase in
(in grams) Firmness (in %) Spring-back
Control 3415 - 46
Pectin 1 2534 25.8 70 52.2
Pectin Only 2461 27.9 70 60
[00048] FIG. 4a shows the effect of formula modifications on biscuit firmness.
The biscuits made with the Pectin I formula were the least firm, while the
biscuits made with
the Control formula were the most firm, with both pectin-containing formulas
showing at
least about a 25% decrease in firmness as compared to the Control biscuits.
FIG. 4b shows
the effect of formula modifications on biscuit crumb spring-back, with both
pectin-containing
biscuits showing an increase in spring-back of at least about 52% over the
Control biscuit.
[00049] To determine the effect of whey protein on biscuits prepared using the
Pectin I formula, a biscuit was made using a formula which was similar to the
Pectin I
formula, except no whey protein was added (hereinafter the "Pectin Without WP"
formula).
The firmness, spring-back, BSV, and biscuit height of biscuits made from the
Control
formula, the Pectin I formula, and the Pectin Without WP formula were
measured. The
results are shown in Table 6 and FIG. 5.
12
CA 02759593 2011-11-23
Table 6: Effect of Whey Protein
Formula Firmness Spring-Back BSV (in cc/g) Bake Height
(in grams) (in %) (in mm)
Control 3415 46 2.41 44.00
Pectin I 2534 70 2.54 47.75
% change from Control 25.8% decrease 52.2% increase 5.4% increase 8.5%
increase
Pectin Without WP 2739 57 2.39 11 44.25
% change from Control 19.8% decrease 23.9% increase 0.8% decrease 0.6%
increase
1000501 FIG. 5a shows the effect of whey protein on biscuit firmness. The
biscuits made with the Pectin I formula were the least firm, while the
biscuits made with the
Control formula were the most firm, but both pectin-containing formulas showed
at least
about a 19% decrease in firmness as compared to the Control formula. Although
the Pectin I
formula showed the greatest improvement in lack of firmness over the Control
formula, the
Pectin Without WP formula still showed a significant improvement. FIG. 5b
shows the effect
of whey protein on biscuit crumb spring-back. Both the Pectin I and the Pectin
Without WP
formulas showed a significant improvement in the springiness of the biscuit
over the Control
formula by at least about 23%. As noted previously, consumers prefer biscuits
having a
spring-back of between about 60% to about 75%, so the Pectin I biscuit
demonstrated the
desired level of spring-back.
100051] FIG. 5c shows the effect of whey protein on BSV. The biscuits made
with the Pectin I formula had the highest BSV, while the biscuits made with
the Pectin
Without WP formula had a BSV similar to that of the Control formula biscuits.
FIG. 5d
shows the effect of whey protein on biscuit height. The biscuits made with the
Pectin I
formula had the greatest height, while the biscuits made with the Pectin
Without WP formula
had a height similar to that of the Control formula biscuits. Therefore, whey
protein, when
included in a biscuit formula with pectin, improved the BSV and biscuit
height. While not
intending to be bound by theory, and as discussed above, it appears that there
are interactions
between the pectin and whey protein which create a synergistic effect. As the
data show,
adding pectin to a dough alone provides an improvement to biscuit texture, but
the inclusion
of whey protein, in addition to pectin, provides further improvements to the
biscuit texture.
Example 6: Effect of Different Hydrocolloids on Firmness and Spring-back
13
CA 02759593 2011-11-23
[000521 An analysis was conducted on the effect of different hydrocolloids on
firmness and spring-back. Biscuits were prepared according to the Control
formula and the
Pectin I formulas of Table 1. Additional biscuit samples were prepared by
substituting pectin
with the following hydrocolloids in the Pectin I formula: xanthan,
hydroxypropyl
methylcellulose (HPMC), gelatin, sodium alginate, and propylene glycol
alginate (PGA).
The results are set forth in Table 7 and in FIG. 6. The hydrocolloid
replacement levels were
at 0.2% except for PGA, which was added at level of 0.015%
Table 7: Effect of Different Hydrocolloids
Formula Firmness % Decrease Spring-back % Increase in
(in grams) in Firmness (in %) Spring-back
Control 3415 46.0
Pectin 1 2534 25.8 70.0 52.2
Xanthan 3659 (7.1% 65 41.3
increase)
HPMC 3160 7.5 59.0 28.2
Gelatin 3071 10.0 44.0 (4.3%
decrease)
Sodium alginate 2083 39.0 67 45.7
PGA 2844 17.0 53.0 15.2
[000531 FIG. 6a shows the effect of different hydrocolloids on biscuit
firmness.
The biscuits made with the Pectin I formula were the least firm, while the
biscuits made with
xanthan were the most firm. The biscuits made with HPMC, gelatin, sodium
alginate and
PGA had a firmness less than that of the Control biscuits, but greater than
the Pectin I
biscuits. FIG. 6b shows the effect of different hydrocolloids on biscuit crumb
spring-back.
The biscuits made with the Pectin I formula had the greatest percentage of
spring-back, while
the biscuits made with gelatin had the lowest percentage of spring-back. The
biscuits made
with xanthan, HPMC, sodium alginate and PGA had a spring-back greater than
that of the
Control biscuits, but less than the Pectin I biscuits. Therefore, pectin,
HPMC, sodium
alginate and PGA in a biscuit dough formula each demonstrated an improvement
over the
Control formula. Without intending to be bound by theory, it appears that the
behavior of
some hydrocolloids in water is different from the behavior of other
hydrocolloids in water,
and this difference in behavior may be reflected in the effect of these
hydrocolloids in a
biscuit product.
14
CA 02759593 2011-11-23
1000541 As described above, the freezer-to-oven biscuits of the invention
exhibit a decrease in firmness of between about 20% to about 50%, or between
about 23% to
about 45%, as compared to a control freezer-to-oven biscuit made without
pectin. The
biscuits of the invention demonstrate an increase in spring-back or
springiness of between
about 30% to about 80%, or between about 35% to about 65%, as compared to the
control
biscuit. The baked specific volume of the biscuit of the invention is between
about 2.0 cc/g
to about 3.0 cc/g, or between about 2.3 cc/g to about 2.6 cc/g. The bake
height of a biscuit of
the invention made from about 62.5g of dough and having a diameter of about
2.75 inches is
between about 4.0 cm to about 5.0 cm, or about 4.4 cm to about 4.8 cm. All of
these
attributes contribute to the overall sensory perception that the biscuits of
the invention have
an improved texture as compared to the control biscuits.
[000551 Although the invention and its advantages have been described in
detail, it should be understood that various changes, substitutions and
alterations can be made
herein without departing from the spirit and scope of the invention as defined
by the
appended claims. Moreover, the scope of the application is not intended to be
limited to the
particular embodiments of the invention described in the specification. As one
of ordinary
skill in the art will readily appreciate from the disclosure of the invention,
the compositions,
processes, methods, and steps, presently existing or later to be developed
that perform
substantially the same function or achieve substantially the same result as
the corresponding
embodiments described herein may be utilized according to the invention.
