Refrigerated biscuit dough
阅读：886发布：2021-03-08
专利汇可以提供Refrigerated biscuit dough专利检索，专利查询，专利分析的服务。并且A refrigerated biscuit dough that is storage stable at refrigerated temperatures for at least 45 days is provided. The baked biscuits have a physical appearance, texture, and taste closely resembling that of homemade biscuits. The dough is comprised of a low protein farinaceous material, shortening in both chip and plastic form, water and chemical leavening. The dough is mixed only long enough to provide machinability and dough stability during storage.，下面是Refrigerated biscuit dough专利的具体信息内容。
1. FRESH BISCUIT DOUGH PACKED IN REFRIGERATED DOUGH CONTAINERS WHICH IS STABLE UNDER REFRIGERATED STORAGE CONDITIONS FOR AT LEAST 45 DAYS COMPRISING, IN PARTS BY WEIGHT: A. FROM 43 PARTS TO 53 PARTS OF A FARINACEOUS MATERIAL CONTAINING FROM 8.5 TO 10.5 PERCENT WHEAT PROTEIN; B. FROM 12 PARTS TO 21 PARTS SHORTENING, SAID SHORTENING COMPRISING FROM 6 PARTS TO 21 PARTS SHORTENING IN DISCRETE CHIP FORM AND FROM 6 PARTS TO 11 PARTS PLASTIC SHORTENING; C. WATER IN AN AMOUNT SUFFICIENT TO PROVIDE A MACHINABLE DOUGH; D. CHEMICAL LEAVENING IN AN AMOUNT SUFFICIENT TO EXPAND THE DOUGH AND PROVIDE A POSITIVE PRESSURE IN THE REFRIGERATED DOUGH CONTAINER; SAID BISCUIT DOUGH, AFTER MIXING BUT PRIOR TO PACKING, HAVING AN EXTENSIGRAPH VALUE FOR MAXIMUM RESISTANCE TO EXTENSION OF LESS THAN 1,000 BRABENDER UNITS AND AN EXTENSIGRAPH VALUE FOR MAXIMUM EXTENSION OF LESS THAN 100 MM AND HAVING A $BU/BUMAS CALCULATED FROM FARINOGRAPH DATA OF 0.20 TO 0.45 WHEREIN $BU IS THE DIFFERENCE BETWEEN THE MAXIMUM FARINOGRAPH VISCOSITY MEASUREMENT IN BRABENDER UNITS AND THE MINIMUM FARINOGRAPH VISCOSITY MEASUREMENT IN BRABENDER UNITS AND BUMAS IS THE MAXIMUM FARINOGRAPH VISCOSITY MEASUREMENT IN BRABENDER UNITS.
1. Fresh biscuit dough packed in refrigerated dough containers which is stable under refrigerated storage conditions for at least 45 days comprising, in parts by weight: a. from 43 parts to 53 parts of a farinaceous material containing from 8.5 to 10.5 percent wheat protein; b. from 12 parts to 21 parts shortening, said shortening comprising from 6 parts to 12 parts of shortening in discrete chip form and from 6 parts to 11 parts plastic shortening; c. water in an amount sufficient to provide a machinable dough; d. chemical leavening in an amount sufficient to expand the dough and provide a positive pressure in the refrigerated dough container; said biscuit dough, after mixing but prior to packing, having an Extensigraph value for maximum resistance to extension of less than 1,000 Brabender Units and an Extensigraph value for maximum extension of less than 100 mm and having a Delta BU/BUMax calculated from Farinograph data of 0.20 to 0.45 wherein Delta BU is the difference between the maximum Farinograph viscosity measurement in Brabender Units and the minimum Farinograph viscosity measurement in Brabender Units and BUMax is the maximum Farinograph viscositY measurement in Brabender Units.
2. The fresh biscuit dough of claim 1 containing from 16 parts to 20 parts of shortening.
3. The fresh biscuit dough of claim 2 wherein the plastic shortening comprises from 7 parts to 9 parts and the chip shortening comprises from 8 parts to 12 parts and wherein each of said shortening components is sufficiently melted in the temperature range between 100* and 120* F. to prevent a waxy mouthfeel in the baked product.
4. The fresh biscuit dough of claim 3 wherein the solids content of the plastic shortening at 60* F. is between 10 and 35 percent by volume fat solids and wherein the solids content of the chip shortening at 60* F. is greater than 55 percent by volume fat solids.
5. The fresh biscuit dough of claim 1 having a farinaceous material-to-water ratio of 1.6 to 2.0.
6. The fresh biscuit dough of claim 1 having an Extensigraph value for maximum resistance to extension of less than 800 Brabender Units and an Extensigraph value for maximum extension of less than 80 mm.
7. The fresh biscuit dough of claim 6 having a Delta BU/BUMax of 0.25 to 0.35.
8. The fresh biscuit dough of claim 7 having a farinaceous material-to-water ratio of 1.7 to 1.9.
9. The fresh biscuit dough of claim 1 containing from 46 parts to 49 parts of farinaceous material having a wheat protein content of from 9 to 10 percent.
10. The fresh biscuit dough of claim 9 wherein the farinaceous material is soft wheat flour.
11. The fresh biscuit dough of claim 1 containing from 0 parts to 5 parts milk solids.
12. The fresh biscuit dough of claim 1 containing from 0 parts to 4 parts sugar.
13. The fresh biscuit dough of claim 1 containing from 0 parts to 2 parts salt.
14. The fresh biscuit dough of claim 1 which, when formed into biscuit-like dough pieces 2 1/2 inches in diameter and 5/8 inch thick each containing at least 4 horizontal dough layers, and baked under optimum conditions, has a specific volume of greater than 3.0 cc/gm, a height-to-spread ratio of more than 0.5, and a humping value of less than 6 mm.
15. The fresh biscuit dough of claim 1 wherein said biscuit dough is formed into dough pieces having at least 4 dough layers prior to packing.
16. The fresh biscuit dough of claim 15 wherein, when said dough pieces are 2 1/4 inches in diameter and 5/8 inch thick, and when baked the baked biscuits have a specific volume of greater than 3.0 cc/gm, a height-to-spread ratio of more than 0.5, and a humping value of less than 6 mm.
17. The fresh biscuit dough of claim 16 wherein, when baked, the baked biscuits have a web-like break extending around a portion of the sidewall and wherein the internal texture is coarse-grained, crumbly and friable.
18. The fresh biscuit dough of claim 15 wherein the dough pieces have from 8 to 12 dough layers.
19. Fresh biscuit dough packed in refrigerated dough containers which is stable under refrigerated storage conditions for at least 45 days comprising: (a) from 43 parts to 53 parts of soft wheat flour containing from 8.5 to 10.5 percent wheat protein; (b) from 16 parts to 20 parts shortening, said shortening being sufficiently melted in the temperature range between 100* and 120* F. to prevent a waxy mouthfeel in the baked biscuit, said shortening comprising from 6 to 12 parts of shortening in discrete chip form having a solids content at 60* F. of greater than 55 percent by volume fat solids, and from 6 to 11 parts of plastic shortening having a solids content at 60* F. of from 10 to 35 percent by volume fat solids; (c) water in an amount sufficient to provide a flour-to-water ratio of from 1.7 to 1.9; (d) chemical leavening in an amount sufficient to expand the dough and provide a positive pressure in the refrigerated dough container; (e) from 0 parts to 5 parts milk solids; (f) from 0 parts to 2 parts salt; (g) from 0 parts to 4 parts sugar; said biscuit dough, at termination of mixing but prior to packing, having an Extensigraph value for maximum resistance to extension of less than 800 Brabender Units and an Extensigraph value for maximum extension of less than 80 mm and having a Delta BU/BUMax calculated from Farinograph data of 0.25 to 0.35 wherein Delta BU is the difference between the maximum Farinograph viscosity measurement in Brabender Units and the minimum Farinograph viscosity measurement in Brabender Units and BUMax is the maximum Farinograph viscosity measurement in Brabender Units.
20. The fresh biscuit dough of claim 19 wherein soft wheat flour comprises from 46 parts to 49 parts of said dough.
21. The fresh biscuit dough of claim 20 wherein the slope of the solids fat index curve for the plastic shortenings is between -0.20 at 10 percent by volume fat solids and 60* F. and -0.70 at 35 percent by volume fat solids and 60* F.
22. The fresh biscuit dough of claim 19 wherein said biscuit dough is formed into dough pieces having at least 4 dough layers prior to packing.
23. The fresh biscuit dough of claim 22 wherein, when said dough pieces are 2 1/4 inches in diameter and 5/8 inch thick, and when baked, the baked biscuits have a specific volume of greater than 3.0, a height-to-spread ratio of more than 0.5, and a humping value of less than 6 mm.
24. The fresh biscuit dough of claim 23 wherein, when baked the baked biscuits have a web-like break extending around a portion of the sidewall and wherein the internal texture is coarse-grained, crumbly and friable.
25. The fresh biscuit dough of claim 22 having from 8 to 12 dough layers.
26. Fresh biscuit dough formed into dough pieces each containing at least 4 layers and packed into refrigerated dough containers, said dough comprising: a. from 43 parts to 53 parts of a farinaceous material containing from 8.5 to 10.5 percent wheat protein; b. from 12 parts to 21 parts shortening, said shortening comprising from 6 parts to 12 parts of shortening in discrete chip form and from 6 parts to 11 parts plastic shortening, each of said shortening components being sufficiently melted in the temperature range between 100* and 120* F. to prevent a waxy mouthfeel in the baked product; (c) water in an amount sufficient to provide a machinable dough; (d) chemical leavening in an amount sufficient to expand the dough and provide a positive pressure in the refrigerated dough container; wherein, when said biscuit dough pieces are baked within 45 days after manufacture, the baked biscuits have vertical sidewalls, flat tops, web-like breaks in the sidewall, a crumbly, friable internal texture, and a bland taste.
27. The fresh biscuit dough of claim 26 wherein the farinaceous material is soft wheat flour.
28. The fresh biscuit dough of claim 27 wherein the solids content of the plastic shortening at 60* F. is between 10 and 35 percent by volume fat solids and wherein the solids concentration of the chip shortening at 60* F. is greater than 55 percent by volume fat solids.
29. The fresh biscuit dough of claim 28 having, after mixing but prior to packing, an Extensigraph value for resistance to extension of less than 1,000 Brabender Units and an Extensigraph value for maximum extension of less than 100 mm.
30. The fresh biscuit dough of claim 29 having a Delta BU/BUMax calculated from Farinograph data of 0.20 to 0.45 wherein Delta BU is the difference between the maximum Farinograph viscosity measurement in Brabender Units and the minimum Farinograph viscosity measurement in Brabender Units and BUMax is the maximum Farinograph viscosity measurement in Brabender Units.
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