GB2195225A - Method of producing a dough - Google Patents
Method of producing a dough Download PDFInfo
- Publication number
- GB2195225A GB2195225A GB08718670A GB8718670A GB2195225A GB 2195225 A GB2195225 A GB 2195225A GB 08718670 A GB08718670 A GB 08718670A GB 8718670 A GB8718670 A GB 8718670A GB 2195225 A GB2195225 A GB 2195225A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- mixture
- dough mixture
- protein
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 229920001592 potato starch Polymers 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 235000011868 grain product Nutrition 0.000 claims description 3
- 239000000416 hydrocolloid Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000015142 cultured sour cream Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 235000021262 sour milk Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims 2
- 235000013312 flour Nutrition 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019759 Maize starch Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000012773 waffles Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 101150073877 egg-1 gene Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/003—Heat treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
Abstract
A method of producing a dough comprises preparing a dough mixture with a high liquid content, for example 60 to 80%, pasteurising the dough for a short time at 55 to 75 DEG C, below the gelatinisation range of the starch, and cooling it down to 15 to 20 DEG C. The pH value is set to 5.8.
Description
SPECIFICATION
Method of producing a dough
The present invention relates to a method of producing a dough and to a dough produced by the method.
Liquid doughs are often used in the household for making, for example, doughnuts, pancakes, waffles, biscuits and many different specialities. Products made in the household from liquid doughs do not, however, always fulfil expectations, due to such problems as burning-on in a pan or waffle iron, tearing of baked dough during turning or taking-out, and insufficient rising during baking.
Although a variety of methods for the production of liquid doughs are known in the United States, the resulting products are fully preserved chemically and deep-frozen. After thawing, they must be used promptly. The preservatives used in these methods are not permitted in the European Economic Community.
The usual pasteurisation process cannot be employed for liquid doughs, since the starches contained in the dough gelatinise. This produces a strong rise in the viscosity of the liquid dough, which makes manipulation difficult, and poor binding of the baked dough.
According to a first aspect of the present invention there is provided a method of producing a dough, comprising the steps of preparing a dough mixture including starch and having a high liquid content, pasteurising the dough mixture at a temperature, which is in the range of 55 to 75"C and below the gelatinisation range of the starch, and cooling the pasteurised dough mixture down to a temperature of substantially 1 5 to 20"C, the pH value of the dough being set to substantially 5.8.
According to a second aspect of the invention there is provided a dough produced by a such a method.
Dough produced by the method may survive a storage time of about six weeks at a cooling temperature of +5"C to +10"C. This is possible, in particular, because of the pasteurisation process.
Preferably, the liquid dough is drawn off aseptically and packaged.
The dough mixture preferably comprises a liquid base made of individual liquids or mixtures of milk, sour milk, cream, sour cream, water or mineral water and table water, into which ground cereal products and/or potato flour, starch, proteins, fats and/or oils and thickening means or hydrocolloids are admixed. The liquid content can be, for example, 60 to 80 percent.
Wheat flour, rye flour, maize flour, rice flour, buckwheat flour or potato flour can be used individually or in mixture as ingredients for the dough. It is in that case desirable that the proportions of husk in the flour are small, seen absolutely. The fewer husk components in the dough, the better the dough binding during baking.
In order to increase binding and water absorption of the dough, ungelatinised native or modified starches as well as thickening means or hydrocolloids can be added. In that case, native maize starches, wheat starches, potato starches or tapioca starches can be used, as well as their modifications.
Ground cereal products and/or potato flour and starch may provide the main binding force through swelling and gelatinisation of the starch during baking, although dough without additives may become brittle and crumbly and be difficult to process.
Proteins or protein-containing foodstuffs can be added for qualitative improvement. For example, fresh whole egg, dried whole egg, egg protein, milk protein or whey protein can be used. As the baking temperature rises, the protein denatures, bonds together and produces a flexible dough with good binding properties.
A good dough binding and high flexibility can be achieved through a balanced ratio of flour, starch and protein in mixture. If the proportion of any one of these three components is increased or lowered, the properties of binding or flexibility may be adversely affected. These qualities are also influenced by the consistency of the liquid dough; an optimum consistency for which lies between 1000 and 10,000 centipoise.
The dough may contain fat and/or oil inorder to prevent burning-on of the dough during baking. Animal or vegetable fats and/or oils can be used, preferably stabilised by an emulsifier in order to prevent a creaming. During the baking process, the fat melts and inter alia forms a protective film between dough and the baking mould surface.
To enhance the flavour of the liquid dough, flavouring substances such as sugar, salt, spices, aromatic substances and/or herbs can be added.
In a preferred example of the invention, a doughnut dough mixture with the following composition is prepared: 30 to 40% buttermilk 25 to 35% lean milk 5 to 15% wheat flour 5 to 13% maize starch 3 to 7% margarine 3 to 6% dried whole egg 1 to 3% whey proteins 0.4 to 1.4% emulisfier 0.4 to 1.4% cooking salt 0.4 to 1.4% sugar 0. 1 to 0.2% citric acid 0.05 to 0.15% potassium sorbate 0.04 to 0.10% thickening agent
The dough mixture is pasteurised for a short time at 55 to 75"C below the gelatinisation range of the starch and cooled down to 15 to 20"C. In that case the pH value is set to 5.8.
Claims (11)
1. A method of producing a dough, comprising the steps of preparing a dough mixture including starch and having a high liquid content, pasteurising the dough mixture at a temperature, which is in the range of 55 to 75"C and below the gelatinisation range of the starch, and cooling the pasteurised dough mixture down to a temperature of substantially 15 to 20"C, the pH value of the dough being set to substantially 5.8.
2. A method as claimed in claim 1, wherein the liquid content of the dough mixture is substantially 60 to 80 percent.
3. A method as claimed in either claim 1 or claim 2, wherein the step of preparing the dough mixture comprises mixing together ingredients selected from the group consisting of milk, sour milk, cream, sour cream, water, ungelatinised ground cereal products, potato flour, native starches, modified starches, proteins, vegetable fats, animal fats, oils thickening agents and hydrocolloids.
4. A method as claimed in claim 3, wherein the proteins are selected from the group consisting of fresh egg, dried whole egg, egg protein, milk protein, whey protein and vegetable protein.
5. A method as claimed in either claim 3 or claim 4, wherein at least one of the fats and the oils is in mixture with an emulsifier.
6. A method as claimed in any one of the preceding claims, wherein the dough mixture includes a flavouring substance selected from the group consisting of salt, sugar, spices, aromatic substances and herbs.
7. A method as claimed in any one of the preceding claims, wherein the dough mixture includes preservatives.
8. A method as claimed in any one of the preceding claims, comprising the further step of drawing off the cooled dough mixture aseptically.
9. A method as claimed in claim 1 and substantially as hereinbefore described.
10. A dough produced by a method as claimed in any one of the preceding claims.
11. A dough as claimed in claim 10 and substantially as hereinbefore described.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3632567A DE3632567C2 (en) | 1986-09-25 | 1986-09-25 | Liquid doughs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8718670D0 GB8718670D0 (en) | 1987-09-09 |
| GB2195225A true GB2195225A (en) | 1988-04-07 |
Family
ID=6310318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08718670A Withdrawn GB2195225A (en) | 1986-09-25 | 1987-08-06 | Method of producing a dough |
Country Status (6)
| Country | Link |
|---|---|
| DE (1) | DE3632567C2 (en) |
| FR (1) | FR2604336A1 (en) |
| GB (1) | GB2195225A (en) |
| IT (1) | IT1211318B (en) |
| LU (1) | LU86994A1 (en) |
| NL (1) | NL8701772A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2654580A1 (en) * | 1989-11-23 | 1991-05-24 | Perdrix Georges | Liquid edible mixture, particularly for pastry work |
| FR2751180A1 (en) * | 1996-07-18 | 1998-01-23 | Vente De Volailles Et De Viand | Ready to cook culinary product of liquid eggs with flavourings |
| US6039994A (en) * | 1997-04-04 | 2000-03-21 | Bestfoods | Ready-to-bake shelf-stable cake dough and process for its manufacture |
| FR2842990A1 (en) * | 2002-07-31 | 2004-02-06 | Agro Food Dev | FOOD BASE FOR DONUTS, ITS PREPARATION METHOD AND USES THEREOF. |
| EP1532862A2 (en) | 2000-11-10 | 2005-05-25 | Ceba AB | Refrigerable extended shelf-life liquid batter and method for its production |
| US7998125B2 (en) | 2004-05-21 | 2011-08-16 | Bluesky Medical Group Incorporated | Hypobaric chamber treatment system |
| ES2735426A1 (en) * | 2018-06-18 | 2019-12-18 | Cunha Rodriguez Manuel Da | Procedure to prepare and preserve dough for the preparation of cakes and the like (Machine-translation by Google Translate, not legally binding) |
| EP3760046A1 (en) * | 2019-07-03 | 2021-01-06 | Frizle Fresh Foods AG | Method for the preparation of fresh batter with extended shelf-life |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102004041801A1 (en) * | 2004-08-24 | 2006-03-02 | Kuchenmeister GmbH Günter Trockels | Self-baking product for baking by consumer, especially for producing a cake, comprising ready-to-bake mass in closed container to serve as baking mold after lid removal |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1264529A (en) * | 1968-06-17 | 1972-02-23 | ||
| GB1471108A (en) * | 1973-04-11 | 1977-04-21 | Unilever Ltd | Batter |
| EP0051171A1 (en) * | 1980-10-31 | 1982-05-12 | Mario Fioravanti | Method of conditioning and conserving filled dough food products |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3021220A (en) * | 1959-08-03 | 1962-02-13 | Procter & Gamble | Prepared batters |
| US3554772A (en) * | 1967-01-30 | 1971-01-12 | Borden Inc | Method of pasteurizing flour |
| DE3005866A1 (en) * | 1980-02-16 | 1981-08-27 | Milchwerke Regensburg Eg, 8400 Regensburg | Ready-to-bake curd mixt. for cheese-cake prepn. - contg. fresh cottage cheese and cheese, fresh eggs, sugar, starch mixt. and flavouring |
-
1986
- 1986-09-25 DE DE3632567A patent/DE3632567C2/en not_active Expired - Fee Related
-
1987
- 1987-07-27 NL NL8701772A patent/NL8701772A/en not_active Application Discontinuation
- 1987-08-06 GB GB08718670A patent/GB2195225A/en not_active Withdrawn
- 1987-09-09 FR FR8712584A patent/FR2604336A1/en active Pending
- 1987-09-16 LU LU86994A patent/LU86994A1/en unknown
- 1987-09-24 IT IT8767810A patent/IT1211318B/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1264529A (en) * | 1968-06-17 | 1972-02-23 | ||
| GB1471108A (en) * | 1973-04-11 | 1977-04-21 | Unilever Ltd | Batter |
| EP0051171A1 (en) * | 1980-10-31 | 1982-05-12 | Mario Fioravanti | Method of conditioning and conserving filled dough food products |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2654580A1 (en) * | 1989-11-23 | 1991-05-24 | Perdrix Georges | Liquid edible mixture, particularly for pastry work |
| FR2751180A1 (en) * | 1996-07-18 | 1998-01-23 | Vente De Volailles Et De Viand | Ready to cook culinary product of liquid eggs with flavourings |
| US6039994A (en) * | 1997-04-04 | 2000-03-21 | Bestfoods | Ready-to-bake shelf-stable cake dough and process for its manufacture |
| US6322830B1 (en) | 1997-04-04 | 2001-11-27 | Bestfoods | Ready-to-bake, shelf-stable cake dough and process for its manufacture |
| EP1532862A2 (en) | 2000-11-10 | 2005-05-25 | Ceba AB | Refrigerable extended shelf-life liquid batter and method for its production |
| EP1532862A3 (en) * | 2000-11-10 | 2005-09-28 | Ceba AB | Refrigerable extended shelf-life liquid batter and method for its production |
| FR2842990A1 (en) * | 2002-07-31 | 2004-02-06 | Agro Food Dev | FOOD BASE FOR DONUTS, ITS PREPARATION METHOD AND USES THEREOF. |
| WO2004012513A2 (en) * | 2002-07-31 | 2004-02-12 | Agro Food Developpement | Food base for fritters, method for the production thereof, and uses thereof |
| WO2004012513A3 (en) * | 2002-07-31 | 2004-04-08 | Agro Food Dev | Food base for fritters, method for the production thereof, and uses thereof |
| US7998125B2 (en) | 2004-05-21 | 2011-08-16 | Bluesky Medical Group Incorporated | Hypobaric chamber treatment system |
| ES2735426A1 (en) * | 2018-06-18 | 2019-12-18 | Cunha Rodriguez Manuel Da | Procedure to prepare and preserve dough for the preparation of cakes and the like (Machine-translation by Google Translate, not legally binding) |
| EP3760046A1 (en) * | 2019-07-03 | 2021-01-06 | Frizle Fresh Foods AG | Method for the preparation of fresh batter with extended shelf-life |
Also Published As
| Publication number | Publication date |
|---|---|
| DE3632567A1 (en) | 1988-04-07 |
| IT1211318B (en) | 1989-10-12 |
| NL8701772A (en) | 1988-04-18 |
| DE3632567C2 (en) | 1996-09-26 |
| IT8767810A0 (en) | 1987-09-24 |
| LU86994A1 (en) | 1988-02-02 |
| FR2604336A1 (en) | 1988-04-01 |
| GB8718670D0 (en) | 1987-09-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |