Food product

Abstract

A dough comprises breadfruit and cornmeal, wherein the mass of cornmeal in the dough is from 0.30 to 0.80 g per gram of breadfruit. Preferably the mass of cornmeal is from 0.41 to 0.47g per gram of br

Description

FIELD OF THE INVENTION The present invention relates to a dough comprising breadfruit and cornmeal. The invention also relates to methods of preparing and cooking the dough, and a cooked dough or food product obtained from these methods. BACKGROUND OF THE INVENTION Many food products are made using a dough, which is a malleable paste which can be shaped and cooked to form an edible product. Doughs can be made with various ingredients and often include ingredients derived from cereals or grains. Different doughs have different properties and different nutritional contents. It is desirable to develop new types of dough using different ingredients which have certain properties and good nutritional values. SUMMARY OF THE INVENTION It has been found that a dough with desirable properties may be produced from a combination of breadfruit and cornmeal in a particular ratio. This dough has been found to have good properties, such as: not being too sticky, improving the ease of kneading and moulding; having an easily adjustable composition in order to reach the desired product consistency; and having good taste. In particular, the invention provides a dough comprising breadfruit and cornmeal, wherein the mass of cornmeal in the dough is from 0.30 to 0.80 g per gram of breadfruit. The invention also provides a dough product comprising (i) the dough; and (ii) a filling. Also provided by the invention is a method of producing a dough comprising breadfruit and cornmeal, wherein the method comprises the steps of: (a) providing breadfruit; (b) cooking the breadfruit to produce cooked breadfruit; and (c) combining the cooked breadfruit with cornmeal, wherein the cooked breadfruit and the cornmeal are combined in a weight ratio of from 0.30 to 0.80 g of cornmeal per gram of breadfruit. The invention further provides a dough obtainable by the method of producing a dough. Also provided by the invention is a method for producing a food product, which method comprises: (a) producing a dough by the method of producing a dough; (b) optionally filling the dough with a filling; and (c) cooking the optionally filled dough. Further provided by the invention is a method of producing a cooked dough, wherein the method comprises a step of cooking the dough. The invention also provides a food product or cooked dough obtainable by the method of the invention. DETAILED DESCRIPTION OF THE INVENTION The dough comprises breadfruit and cornmeal, wherein the mass of cornmeal in the dough is from 0.30 to 0.80 g per gram of breadfruit. Typically, the mass of cornmeal in the dough is from 0.35 to 0.53 g per gram of breadfruit. Preferably, the mass of cornmeal in the dough is from 0.37 to 0.51 g per gram of breadfruit, more preferably the mass of cornmeal in the dough is from 0.39 to 0.49 g per gram of breadfruit. For instance, the mass of cornmeal in the dough may be from 0.41 to 0.47 g per gram of breadfruit. The mass ratio of breadfruit to cornmeal may accordingly be from 50:15 to 50:40. Preferably, the mass ratio of breadfruit to cornmeal may be from 50:17.5 to 50:26.5, more preferably the mass ratio of breadfruit to cornmeal may be from 50:19.5 to 50:24.5. For instance, the mass ratio of breadfruit to cornmeal may be from 50:20.5 to 50:23.5. A softer dough, with a high oil absorptivity and better suited to baking, may be produced using a lower proportion of cornmeal e.g. 0.30 to 0.36 g per gram of breadfruit. A harder dough, with a low oil absorptivity and a crunchy texture, may be produced using a higher proportion of cornmeal e.g. 0.60 to 0.80 g per gram of breadfruit. A dough with an excellent consistency and softness for frying may be produced using an intermediate proportion of cornmeal e.g. 0.36 to 0.60 g per gram of breadfruit. The breadfruit is the fruit of the species Artocarpus altilis, Artocarpus mariannensis, or a hybrid thereof. Typically, the breadfruit is the fruit of the species Artocarpus altilis. Typically, the breadfruit comprises breadfruit selected from the varieties of Afara, Hamoa (Maopo), Lemae, Ma’afala, Maiarepe, Meitehid, Meinpadahk, Meion, Meiuhpw, Otea, Piipiia, Porohiti, Puaa, Rotuma, Toneno, Ulu, Ulufiti, Ulu tala, White, and Yap or any combination thereof. Preferably, the breadfruit comprises breadfruit selected from the varieties of Ma’afala, Otea, Puaa and Pucro, or any combination thereof. The breadfruit may comprise the entire harvested breadfruit, the flesh (the breadfruit pulp), the skin, the core, the seeds, or any combination thereof. Preferably, the breadfruit comprises breadfruit pulp. For instance, the breadfruit may comprise at least 80 wt%, or at least 90 wt%, breadfruit pulp relative to the total weight of breadfruit in the dough. Breadfruit pulp may be obtained by removing the skin and core of the breadfruit. The breadfruit typically comprises cooked breadfruit. Cooked breadfruit is raw breadfruit that has been subjected to a method of cooking, i.e. the cooked breadfruit is obtainable by cooking raw breadfruit. Typically, the majority of the breadfruit present in the dough is cooked breadfruit, but a portion of raw breadfruit may also be present in some cases. For instance, the breadfruit may comprise 80 to 100 wt. % of cooked breadfruit relative to the total weight of the breadfruit. Preferably, the breadfruit comprises 90 to 100 wt. %, more preferably 99 to 100 wt. %, of cooked breadfruit relative to the total weight of the breadfruit. The cooked breadfruit may be obtainable by (or obtained by) any cooking method e.g. baking, boiling, braising, broiling, frying, grilling, roasting, poaching, pressure cooking, steaming, or simmering raw breadfruit, or any combination thereof. Typically, cooking the breadfruit comprises steaming or boiling the breadfruit in water. Preferably, cooking the breadfruit comprises steaming the breadfruit. Cooked breadfruit obtainable by steaming typically has a lower water content. Typically, steaming the breadfruit involves exposing the raw breadfruit to water steam at a temperature of at least 100 °C (for instance from 110 to 190 °C) for from 10 to 30 minutes. Boiling the raw breadfruit may comprise boiling the raw breadfruit in water (e.g. at a temperature of from 95 to 105 °C) for from 10 to 40 minutes. The water used to boil the raw breadfruit may comprise salt, for instance from 2 to 6 g salt per litre of water. The cooked breadfruit is typically dried cooked breadfruit. Dried cooked breadfruit may be obtainable from cooked breadfruit by any method e.g. exposing to air, oven drying, convection drying, freeze-drying, microwave-vacuum drying, shelf drying, infrared radiation drying, sun-drying, drying in a desiccator and drying under reduced pressure, or any combination thereof. Typically, the dried cooked breadfruit is obtainable by exposing cooked breadfruit to air for more than 5 minutes, preferably 10 to 60 minutes, more preferably 20 to 30 minutes. For example, the dried cooked breadfruit may be obtainable by exposing cooked breadfruit to air for at least 20 minutes. The breadfruit may comprise breadfruit at any suitable stage of ripeness e.g. unripe, immature, mature, very mature or ripe, or any combination thereof. Typically, the breadfruit comprises mature, very mature or ripe breadfruit. Preferably, the breadfruit comprises very mature or ripe breadfruit. The breadfruit typically has more than 8 wt. % starch in dry weight, preferably more than 10 wt. % of starch in dry weight, more preferably more than 13 wt. % of starch in dry weight, further preferably more than 16 wt. % of starch in dry weight. Typically, mature breadfruit, very mature breadfruit and ripe breadfruit have more than 8. wt. % starch in dry weight. The dry weight content of starch in the breadfruit may be as determined by drying and crushing a sample of breadfruit pulp and testing with a Roche Boehringer Mannheim™ starch enzymatic kit. The breadfruit may have been harvested at least 10 weeks after flowering of the plant from which the breadfruit has been harvested. Typically, the breadfruit has been harvested after at least 13 weeks after flowering of the plant from which the breadfruit has been harvested. Preferably, the breadfruit has been harvested at least 15 weeks after flowering of the plant from which the breadfruit has been harvested. More preferably the breadfruit has been harvested at least 19 weeks after flowering of the plant from which the breadfruit has been harvested. Cornmeal is a meal produced by grinding dried corn or maize. The cornmeal may be produced from any variety of corn. The cornmeal may be produced from any classification of corn e.g. dent corn, flint corn, flour corn, sweet com, pop corn and pod com, or any combination thereof. The cornmeal may be blue cornmeal, steelground yellow cornmeal, stone-ground cornmeal, white cornmeal, or any combination thereof. Typically, the cornmeal is steel-ground cornmeal. The cornmeal may be ground maize. The cornmeal may be of any grade e.g. fine, medium or coarse, or any combination thereof. Cornmeal grade is typically measured by passing the cornmeal through a sieve with apertures of 0.355 mm. Cornmeal is defined as fine when over 80 wt. % of the cornmeal passes through the sieve. Cornmeal is defined as medium when between 30 wt. % and 80 wt. % of the cornmeal passes through the sieve. Cornmeal is defined as coarse when less than 30 wt. % of the cornmeal passes through the sieve. The cornmeal may be fine cornmeal, where over 80% of the fine cornmeal used would pass through a sieve with apertures of 0.355 mm. Such a cornmeal may be used to produce a softer dough. The cornmeal may be medium cornmeal, where between 30% and 80% of the medium cornmeal used would pass through a sieve with apertures of 0.355 mm. The cornmeal may be coarse cornmeal, where less than 30% of the coarse cornmeal used would pass through a sieve with apertures of 0.355 mm. Such a cornmeal may be used to produce a crunchier dough. The dough typically comprises at least 80 wt. % of the combined breadfruit and cornmeal relative to the total weight of the dough, for instance at least 90 wt. % or at least 95 wt%. The dough typically comprises from 10 to 76 wt. % cooked breadfruit, and from 3 to 24 wt. % cornmeal, relative to the total weight of the dough. For instance, the dough may comprise from 66 to 76 wt. % cooked breadfruit, and from 23.1 to 24 wt. % cornmeal, relative to the total weight of the dough. The dough may comprise from 50 to 74 wt. % dried cooked mature breadfruit, and from 15 to 26 wt. % cornmeal, relative to the total weight of the dough. For instance, the dough may comprise from 66 to 74 wt. % dried cooked mature breadfruit, and from 20 to 26 wt. % cornmeal, relative to the total weight of the dough. Also provided by the invention is a dough product comprising (i) the dough of the invention; and (ii) a filling. The filling may be a further dough product, a cereal product, a dairy product, a pulse product, a fish product, a seafood product, a meat product, a vegetable product, a fruit product, a confectionary product, or any combination thereof. The filling may be raw or cooked, or any combination thereof. The method of producing a dough comprises the steps of (a) providing breadfruit; (b) cooking the breadfruit to produce cooked breadfruit; and (c) combining the cooked breadfruit with cornmeal, wherein the cooked breadfruit and the cornmeal are combined in a weight ratio of from 0.30 to 0.80 g of cornmeal per gram of breadfruit. The breadfruit may be cooked in step (b) by any cooking method e.g. baking, boiling, braising, broiling, frying, grilling, roasting, poaching, pressure cooking, steaming, or simmering raw breadfruit, or any combination thereof. Typically, cooking the breadfruit comprises steaming or boiling the breadfruit in water. Preferably, cooking the breadfruit comprises steaming the breadfruit. Cooked breadfruit obtainable by steaming typically has a lower water content. Typically, steaming the breadfruit involves exposing the raw breadfruit to water steam at a temperature of at least 100 °C (for instance from 110 to 190 °C) for from 10 to 30 minutes. Boiling the raw breadfruit may comprise boiling the raw breadfruit in water (e.g. at a temperature of from 95 to 105 °C) for from 10 to 40 minutes. The water used to boil the raw breadfruit may comprise salt, for instance from 2 to 6 g salt per litre of water. Cooking the breadfruit in step (b) may further comprise drying the cooked breadfruit. Typically, the cooked breadfruit may be dried by any method e.g. exposing to air, oven drying, convection drying, freeze-drying, microwave-vacuum drying, shelf drying, infrared radiation drying, sun-drying, drying in a desiccator and drying under reduced pressure, or any combination thereof. Typically, drying the cooked breadfruit comprises exposing the cooked breadfruit to air for from 1 to 120 minutes, preferably 10 to 60 minutes, more preferably 20 minutes. Also provided by the invention is a dough obtainable by the method of producing a dough according to the invention. The method for producing a food product comprises: (a) producing a dough as described herein; (b) optionally filling the dough with a filling; and (c) cooking the optionally filled dough. The food product may comprise from 5 to 100 wt. % of the dough relative to the total weight of the food product. Typically, the food product may comprise from 5 to 75 wt. %, preferably 5 to 50 wt. %, more preferably 5 to 25 wt. % of the dough relative to the total weight of the food product. The filling may be a cereal product, a dairy product, a pulse product, a fish product, a seafood product, a meat product, a vegetable product, a fruit product, a confectionary product, or any combination thereof. The filling may be raw or cooked, or any combination thereof. If the dough is not filled prior to cooking, it may be filled subsequently to cooking. The method may therefore further comprise a step (d) of filling the cooked dough. Also provided by the invention is a method of producing a cooked dough, wherein the method comprises cooking a dough as defined herein. The dough may be cooked by any method e.g. baking, braising, broiling, roasting, frying, poaching, pressure cooking, steaming, boiling, simmering, or any combination thereof. Typically, the dough is baked in an oven or fried in oil. A softer dough, with a high oil absorptivity and better suited to baking, while a harder dough, with a low oil absorptivity and a crunchy texture may be suited well to both baking and frying in oil. If baking the dough, the dough is typically baked in an oven at 150 to 200 °C for 8 to 20 minutes, preferably the dough is baked in an oven at 175 to 185 °C for 12 to 18 minutes, more preferably the dough is baked in an oven at 178 to 182 °C for 15 to 17 minutes. Typically, the dough is fried. The dough may be fried for example in almond oil, apricot kernel oil, avocado oil, basil oil, brazil nut oil, butter, canola oil, cashew oil, cocoa butter, coconut oil, corn oil, cottonseed oil, grapeseed oil, hazelnut oil, hemp oil, lard oil, macadamia nut oil, olive oil, palm kernel oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, tallow, vegetable oil or walnut oil, or any combination thereof. Typically, the dough is fried in vegetable oil or sunflower oil. Typically, the dough is fried in vegetable or sunflower oil at 120 to 180 °C for 3 to 6 minutes. Preferably the dough is fried in 5 vegetable or sunflower oil at 150 to 160 °C for 4 to 5 minutes. More preferably, the dough is fried in vegetable or sunflower oil at 152 to 158 °C for 4.25 to 4.75 minutes The invention is described in more detail by the following Examples. EXAMPLES Method Different dough compositions were tested. The doughs included breadfruit with cornmeal at different proportions and of different coarseness. Following formulation, each raw dough was assessed for its elasticity and its stickiness. Each dough was then fried or baked and the oil-absorption of the dough was assessed. The cooked dough was then allowed to cool, and the hardness and freshness of the product was assessed. Materials The breadfruit varieties used were Ma’afala, Otea, Puaa, and Pucro. Mature breadfruit was used. The grade of cornmeal used was categorised as i) fine, ii) medium or iii) coarse. The grade of a cornmeal is assessed by passing the cornmeal through a sieve with apertures of 0.355 mm. Cornmeal is defined as fine when over 80 wt. % of the cornmeal passes through the sieve. Cornmeal is defined as medium when between 30 wt. % and 80 wt. % of the cornmeal passes through the sieve. Cornmeal is defined as coarse when less than 30 wt. % of the cornmeal passes through the sieve. Examples of the particle size distribution of coarse and fine cornmeal are shown in Table 1. Particle size (X) / mm Proportion of particles in grade / % Coarse Cornmeal Fine Cornmeal 0.50 <X< 0.71 8.5 0 0.355 <X <0.50 70.1 11.2 0.25 <X< 0.355 20.4 54.1 0.147 <X< 0.25 0.6 18.8 0.147 >X 0.4 15.9 Table 1 Example 1 - General procedure for preparation of dough The breadfruit was peeled and had the inner core removed. 2.4 kg of the remaining pulp was chopped into pieces having a volume of approximately 450 cm3. The breadfruit pulp was then added to a pan of boiling water. Once the pan containing the breadfruit was brought up to boil, 4 g of salt per litre of water was added, and the contents of the pan was stirred. The breadfruit was then left to boil for approximately 25 minutes. The contents of the pan were strained and the cooked breadfruit was allowed to dry in the air for 20 minutes. In an alternative method, the breadfruit pulp was steamed in a steamer at 170 °C for 20 minutes. The cooked breadfruit was allowed to dry in the air for 20 minutes Once dry, the breadfruit was smashed. A dough was then formed by combining the cooked, dried and smashed breadfruit with coarse or fine cornmeal in a given ratio. Different formulations of the dough are displayed in Table 2. Dough Breadfruit Maturity Breadfruit: Cornmeal ratio by mass Mass of cornmeal per gram of breadfruit / g Dough 1 Mature 50 : 15 0.30 Dough 2 Mature 50: 22 0.44 Dough 3 Mature 50: 30 0.60 Dough 4 Mature 50 : 40 0.80 Table 2 Example 2 - Dough elasticity and stickiness The elasticity and stickiness of each dough from Example 1 was analysed and compared. The elasticity on the dough is important for the processes of kneading and moulding. A dough with poor elasticity may be sticky and is very poor at retaining its shape. The results of these experiments are summarised in Table 3. Dough Elasticity Stickiness Dough 1 Good Mildly sticky Dough 2 Good Not sticky Dough 3 Good Not sticky Dough 4 Good Not sticky Table 3 Results Doughs 1 to 4 had good elasticity and were not too sticky. Conclusion 5 A dough with good elasticity and that is not too sticky can be produced using a range of 0.30 to 0.80 g of cornmeal per gram of breadfruit. Example 3 - Cooked dough Following the analysis of the raw dough in Example 2, 22.5 g of each dough was shaped and was then cooked by i) baking on an oiled-sheet at 180 °C for 16 10 minutes; or ii) frying in vegetable or sunflower oil at 155 °C for 4.5 minutes. After cooling, the oil-absorptivity and the softness of each of the cooked doughs was then assessed. The results of these experiments are summarised in Table 4. Dough Oil absorptivity Softness of the dough once cooled. Dough 1 High Soft Dough 2 Low Soft Dough 3 Low Hard Dough 4 Low Very hard Table 4 Results 15 The cooked dough produced from Dough 1, using 0.30 g of cornmeal per gram of breadfruit, absorbed a large quantity of oil during cooking. Baking Dough 1, instead of frying, produced a less-oily and more pleasant product. The cooked dough produced from Dough 2 had a good degree of oil absorptivity and produced a cooked dough that was soft and retained its freshness well. The cooked dough produced from Dough 3 and Dough 4, using 0.60 and 0.80 g of cornmeal per gram of breadfruit respectively, resulted in a hard dough that was crunchy. Conclusion The ratio of breadfruit to cornmeal may be modified to adapt the texture of the dough to the desired consistency. A dough with a low proportion of cornmeal (e.g. 50:15 to 50:18 breadfruit to cornmeal ratio) has high oil absorptivity and produces a soft cooked dough. This dough is well suited to baking. A dough with a breadfruit to cornmeal ratio of around 50:22 (e.g. 50:18 to 50:30) has an excellent consistency and softness for frying. A dough with a high proportion of cornmeal (e.g. 50:30 to 50:40 breadfruit to cornmeal ratio) has a low oil absorptivity and produces a hard cooked dough that is crunchy. Example 4 - Taste of the dough Following the analysis of the cooked dough in Example 3, each dough was assessed for its taste. The results are summarised in Table 5. Dough Taste Dough 1 Acceptable Dough 2 Very good Dough 3 Good Dough 4 Acceptable Table 5 Results Doughs 1 and 4 produced a cooked dough with an acceptable taste, suitable for instance for filled dough products. Doughs 2 and 3 produced cooked doughs with very good and good tastes respectively. Conclusion The ratio of breadfruit to cornmeal may be modified to adapt the taste of the dough. A dough with a breadfruit to cornmeal ratio of around 50:22 (e.g. 50:18 to 50:30) has a very good or good taste. A dough with a breadfruit to cornmeal ratio of 50:15 to 50:18 or 50:30 to 50:40 has an acceptable taste. A dough with a ratio of breadfruit to cornmeal falling outside of the range of 50:15 to 50:40 was found to have undesirable properties, in terms of flavour, softness and / or oil absorption. Example 5 - Effect of cornmeal grade on dough Dough was produced according to the general procedure (Example 1), using mature breadfruit and fine or coarse cornmeal, combined in a ratio of 0.44 g of cornmeal per gram of breadfruit (50:22 breadfruitcornmeal ratio by mass). The resulting dough was analysed and cooked. Results Each dough had good elasticity and appropriate stickiness. Fine cornmeal produced a cooked dough that had a softer texture, while coarse cornmeal produced a cooked dough with a crunchier texture. Conclusion The grade of cornmeal used in the dough may be used to adapt the properties of the cooked dough towards the desired consistency of the product i.e. soft or crunchy.

Claims

1. A dough comprising breadfruit and cornmeal, wherein the mass of cornmeal in the dough is from 0.30 to 0.80 g per gram of breadfruit.

2. The dough according to claim 1, wherein the mass of cornmeal in the dough is from 0.35 to 0.53 g per gram of breadfruit.

3. The dough according to claim 2, wherein the mass of cornmeal in the dough is from 0.37 to 0.51 g per gram of breadfruit, preferably wherein the mass of cornmeal in the dough is from 0.39 to 0.49 g per gram of breadfruit, more preferably wherein the mass of cornmeal in the dough is from 0.41 to 0.47 g per gram of breadfruit.

4. The dough according to any one of the preceding claims, wherein the breadfruit comprises breadfruit pulp.

5. The dough according to any one of the preceding claims, wherein the breadfruit comprises a breadfruit selected from the varieties Ma’afala, Otea, Puaa and Pucro.

6. The dough according to any one of the preceding claims, wherein the breadfruit comprises cooked breadfruit, optionally wherein the cooked breadfruit is obtainable by steaming raw breadfruit or by boiling raw breadfruit in water, preferably wherein the cooked breadfruit is obtainable by steaming raw breadfruit.

7. The dough according to claim 6, wherein the cooked breadfruit is dried cooked breadfruit, optionally wherein the dried cooked breadfruit is obtainable by drying cooked breadfruit in air.

8. The dough according to any one of the preceding claims, wherein the breadfruit or raw breadfruit is mature breadfruit, optionally wherein the mature breadfruit contains more than 13 wt% of starch in dry weight.

9. The dough according to any one of the preceding claims, wherein the breadfruit has been harvested at least 13 weeks after flowering of the plant from which the breadfruit has been harvested.

10. The dough according to any one of the preceding claims, wherein the cornmeal is fine cornmeal, medium cornmeal or coarse cornmeal.

11. The dough according to claim 10, wherein the cornmeal is fine cornmeal and over 80% of the fine cornmeal used would pass through a sieve with apertures of 0.355 mm.

12. The dough according to claim 10, wherein the cornmeal is medium cornmeal and between 30% and 80% of the medium cornmeal used would pass through a sieve with apertures of 0.355 mm.

13. The dough according to claim 10, wherein the cornmeal is coarse cornmeal and less than 30% of the coarse cornmeal used would pass through a sieve with apertures of 0.355 mm.

14. The dough according to any one of the preceding claims, wherein the dough comprises:from 10 to 76 wt. % cooked breadfruit;from 3 to 24 wt. % cornmeal, relative to the total weight of the dough.

15. The dough according to any one of the preceding claims, wherein the dough comprises:from 50 to 74 wt. % dried cooked mature breadfruit;from 15 to 26 wt. % cornmeal, relative to the total weight of the dough.

16. A dough product comprising (i) a dough as defined in any one of claims 1 to 15 and (ii) a filling.

17. A method of producing a dough comprising breadfruit and cornmeal, wherein the method comprises the steps of:(a) providing breadfruit;(b) cooking the breadfruit to produce cooked breadfruit; and(c) combining the cooked breadfruit with cornmeal, wherein the cooked breadfruit and the cornmeal are combined in a weight ratio of from 0.30 to 0.80 g of cornmeal per gram of breadfruit.

18. The method according to claim 17, wherein step (b) comprises steaming the breadfruit or boiling the breadfruit in water, optionally wherein step (b) comprises steaming the breadfruit at 150 to 190 °C for from 10 to 30 minutes or boiling the breadfruit in water for from 10 to 40 minutes.

19. The method according to claim 18, wherein the water comprises salt.

20. The method according to any one of claims 17 to 19, wherein step (b) further comprises drying the cooked breadfruit, optionally wherein step (b) comprises drying the cooked breadfruit in air.

21. A dough obtainable by a method of producing a dough as defined in any one of claims 17 to 20.

22. A method for producing a food product, which method comprises:(a) producing a dough by a method as defined in any one of claims 17 to 20;(b) optionally filling the dough with a filling; and(c) cooking the optionally filled dough.

23. A method of producing a cooked dough, wherein the method comprises a step of cooking a dough as defined in any one of claims 1 to 15.

24. The method according to claim 22 or claim 23, wherein cooking the dough comprises frying the dough in oil or baking, preferably frying the dough in oil.5 25. A food product or cooked dough obtainable by the method of any one of claims 22 to 24.