Batter-like compositions containing setting agent and methods of preparing and using same

Abstract

The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application claims the benefit of priority under 35 U.S.C. §119(e)(1) of a U.S. provisional patent application, Ser. No. 60 / 705,035, filed Aug. 3, 2005, which is incorporated herein by reference in its entirety.FIELD OF THE INVENTION [0002] The invention relates to farinaceous batter-like compositions. The farinaceous batter-like compositions include a reversible setting agent. The invention further relates to methods of making such batter-like compositions, as well as baked goods made from such batter-like compositions. BACKGROUND OF THE INVENTION [0003] Certain moist baked goods such as muffins, pancakes, cakes, brownies, and the like are typically made from scratch or from a dry mix, where consumers make a batter by adding liquids to dry ingredients and then bake the batter soon after mixing. While these methods can produce high quality baked goods, preparation of the batters can be time consuming and messy. Additionally, the b...

AI Technical Summary

Benefits of technology

Enables extended storage and handling of baked goods at room temperature without spoilage, maintaining structural integrity and producing high-quality baked products comparable to those made from scratch or dry mixes, with improved handling and storage stability.

Problems solved by technology

While these methods can produce high quality baked goods, preparation of the batters can be time consuming and messy.

Additionally, the batter should be used by the consumer immediately to provide for optimum leavening action and because the batters are not microbiologically stable.

Some of these issues have been overcome by preparing muffins and other batter-based baked goods from frozen batters, which require the consumer to thaw prior to baking the batter (a time consuming step).

However, the refrigerated storage life of the thawed batter is typically short (often on the order of a few days).

If the entire batch is not used relatively quickly, there is a risk that the unused portion of the batter will spoil and be wasted.

As a result, after the consumer opens the packaging for initial use of the product, the refrigerated dough cannot be stored for long periods of time thereafter.

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