Trehalose Glazing Composition for Non-Sticky Freezer-to-Oven Dough
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Solution Overview
Problem
Conventional sugar-based glazing compositions for laminated dough products used in freezer-to-oven applications result in unsatisfactory drying and stickiness, leading to undesirable adhesion during freezing and packaging, and affect the appearance and structure of the baked products.
Innovation Solution
A glazing composition comprising trehalose, an emulsifier, and a triglyceride oil, which is applied to the dough before freezing, providing a well-integrated glaze that enhances volume expansion and appearance without stickiness, allowing multiple products to be packaged together without individual wrapping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If conventional sugar-based glazing compositions are used on laminated dough before freezing, then the glaze provides a shiny appearance and taste effect, but the glaze dries unsatisfactorily and becomes sticky during freezing, causing the dough products to stick to each other and packaging
Solution Approach 1:
The patent changes the chemical composition parameters of the glaze by replacing conventional sugars (sucrose, glucose syrup) with trehalose as the primary carbohydrate component. This parameter change fundamentally alters the glaze's behavior during freezing, eliminating stickiness while preserving the desired shiny appearance and browning properties.
Solution Approach 2:
The patent creates a composite glaze system combining trehalose with specific emulsifiers (lecithin, egg yolk) and fats (triglycerides). This composite formulation synergistically provides non-stick properties during freezing while maintaining optical properties (shine) and baking properties (browning, volume expansion).
2Ease of manufacture
If conventional sugar-based glazing compositions are applied to unbaked dough for freezer-to-oven products, then the glaze can be applied before freezing, but it results in undesired stickiness and adhesion during storage and packaging
Solution Approach 1:
The patent modifies the chemical composition of the glaze by substituting conventional sugars with trehalose, which maintains its glassy, non-crystalline state during freezing and storage. This parameter change allows the glaze to remain flexible and non-sticky throughout the frozen storage period, enabling easy packaging without individual wrapping.
3Illumination intensity
If conventional glazing compositions are used, then the glaze provides browning and shine, but it causes breaks and damage to the dough structure during volume expansion in baking
Solution Approach 1:
The patent changes the carbohydrate component from conventional sugars to trehalose, which has different physical properties including lower glass transition temperature and different crystallization behavior. This allows the glaze to remain flexible during dough expansion in baking, preventing structural damage while still providing the desired browning and shine effects.
4Illumination intensity
If conventional sugar-based glazes are applied to laminated dough, then the glaze provides aesthetic appearance, but it requires equal and consistent application to avoid detrimental effects, which is difficult for unskilled personnel
Solution Approach 1:
The patent modifies the glaze composition to use trehalose, which has different viscosity and application properties compared to conventional sugar-based glazes. The trehalose-based glaze appears to be more forgiving in terms of application consistency, reducing the need for precise, uniform application by unskilled personnel while still achieving acceptable aesthetic results.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition ensures a smooth, shiny glaze that maintains product integrity during freezing and baking, reducing stickiness and enabling efficient packaging and storage of laminated dough products like croissants and Danish pastries.
Implementation Method 1
The inventors found that a glazing composition comprising a specific carbohydrate, a specific emulsifier and a specific fat component is particularly suitable for providing a glaze to a laminated freezer-to-oven dough products. In particular, it was found that such glazing composition contributes to a favourable volume expansion in a controlled way during baking off, without undesirable levels of breaks or other damage to the dough, whilst providing a fresh and nice appearance of the finished product after bake off.
Implementation Method 2
The present invention relates to a bakery product glazing composition, comprising an emulsifier, trehalose, water and a triglyceride oil.
Implementation Method 3
These products may be provided with a glaze for imparting a shiny appearance after baking
Data Source
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AI summary
The invention relates to a powdered instant bakery product glazing composition, to a bakery product glazing composition, to a method for preparing a freezer to oven laminated dough, to a laminated dough, to a method for preparing a glazed laminated dough product and to a glazed laminated dough product. The glaze contains at least trehalose and an emulsifier.