High fat biscuit mix and products resulting therefrom

a biscuit mix and high fat technology, applied in the field of dry flour mixes, can solve the problems of product appearance tilt, product height and tilt of baked products, and inconvenient for consumers, and achieve the effects of less moisture, more moist, and flaky crumb

Inactive Publication Date: 2000-07-18
U S BANK NAT ASSOC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The flakier the crumb of the product, the more it seems like it has been freshly prepared at the sight of distribution. The more moist and oiler the product, the more appealing it is to the final consumer from the standpoint of taste and texture. The length of time the product can withstand the infrared lights without drying indicates the shelf life at the fast-food restaurant. The height and tilt of the product are also very important to its aesthetic appearance and consumer

Problems solved by technology

Prior art dough products generally cannot prevent tilting of the baked product while baking, particularly in a high air velocity oven.
The tilt is generally due to th

Method used

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  • High fat biscuit mix and products resulting therefrom

Examples

Experimental program
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Effect test

working examples

The following examples further illustrate the invention. They are not meant to constitute implied or express limitations of the scope which is filly set forth in the foregoing text.

working examples 1-10

Compositions Were Then Formulated Using Various Shortening Compositions.

______________________________________ Shortening Constituent Working Examples A* B** C*** D**** ______________________________________ 1 (Control) (30) (70) 5.20% 12.10% 2 (40) (60) 6.92%% 10.38% 3 (70) (30) 12.10% 5.20% 4 (60) (40) 10.38% 6.92% 5 (60) (40) 9.60% 6.40% 6 (50) (50) 8.65% 8.65% 7 (60) (40) 10.38% 6.92% 8 (50) (50) 8.65% 8.65% 9 (40) (60) 6.92% 10.38% 10 (30) (70) 5.20% 12.10% ______________________________________ Total Shortening in Each Example = 17.30% *AndersonClayton (soybean / cotton seed oil) shortening available under Product Code No. 635 (SFI = 50.degree. F., 39.5% .+-. 0.4% solids; 70.degree. F., 28% .+-. 3.5; 80.degree. F., 24.5% .+-. 2.5; 92.degree. F. 15% .+-. 2; 100.degree. F., 9% .+-. 2; 100.degree. F., 5% MAX) **AndersonClayton (100% soybean oil) shortening available under Product Code No. 858 (SFI = 50.degree. F., 65% .+-. 3; 70.degree. F., 57% .+-. 3; 80.degree. F., 53% .+-. 3; 92...

working example 1

______________________________________ Working Example 1 Ingredient Percent (Wt-%) ______________________________________ Hard Flour 11.11 Soft Flour 33.00 Water 29.15 Shortening (Plastic) 12.10 Shortening Chip 5.20 Buttermilk 2.97 Soda 1.09 Sodium Acid 0.88 Pyrophosphate Sodium Aluminum 0.44 Phosphate Mono Calcium 0.19 Phosphate Sugar 1.24 Corn Solids 0.74 Salt 0.99 Albumen 0.30 Caseinate 0.40 Dairy Flavor 0.20 ______________________________________

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Abstract

The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50 DEG F.) and a melting point of 104 DEG F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.

Description

FIELD OF THE INVENTIONThe invention relates generally to dry flour mixes having high concentrations of shortening, as well as dough and baked products resulting therefrom. More specifically, the invention relates to dry flour mixes comprising shortening having a reduced melting point and specific SFI profile combined with protein supplement and emulsifier.BACKGROUND OF THE INVENTIONDry mix flours comprising fats, shortenings, and other lipid sources, for use in the preparation of tender cooked bakery products have been well documented in the art. For example, Estabrook et al, U.S. Pat. No. 1,117,012 discloses a mixture of wheat flour with comminuted hardened oil useful in the manufacture of biscuits. Ellis, U.S. Pat. No. 1,417,893 discloses an oil product comprising paraffin oil and cotton oil having a melting point of about 60.degree. C. for use in baking preparations such as cakes or biscuits which may include flour or other perishable ingredients. Chapin, U.S. Pat. No. 2,392,833 ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D10/02A21D10/00A21D2/26A21D13/08A21D2/00A21D2/16A21D6/00A21D13/06
CPCA21D2/16A21D2/165A21D2/262A21D2/263A21D6/001A21D10/005A21D10/02A21D13/068A21D13/08A21D13/80
Inventor COLSON, CYNTHIA A.MODER, GREGG J.
Owner U S BANK NAT ASSOC
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