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WO2019054952A1 - Composition de pâte - Google Patents

Composition de pâte Download PDF

Info

Publication number
WO2019054952A1
WO2019054952A1 PCT/TH2018/000041 TH2018000041W WO2019054952A1 WO 2019054952 A1 WO2019054952 A1 WO 2019054952A1 TH 2018000041 W TH2018000041 W TH 2018000041W WO 2019054952 A1 WO2019054952 A1 WO 2019054952A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough composition
composition according
dough
flour
starch
Prior art date
Application number
PCT/TH2018/000041
Other languages
English (en)
Inventor
Natdanai FAFAUNGWITHAYAKUL
Poomarin HOMTONG
Nutthawee THAMJEDSADA
Pitipong WANAKHACHORNKRAI
Original Assignee
Sms Corporation Co., Ltd.
Siam Modified Starch Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from TH1701005296A external-priority patent/TH1701005296A/th
Application filed by Sms Corporation Co., Ltd., Siam Modified Starch Co., Ltd. filed Critical Sms Corporation Co., Ltd.
Publication of WO2019054952A1 publication Critical patent/WO2019054952A1/fr

Links

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
    • A21D2/188—Cellulose; 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step

Definitions

  • This invention relates to food technology concerning the dough composition for enhancing suitable crispness of food product for better customer satisfaction when consuming food comprising said dough composition.
  • flours containing high amylose level such as corn flour, rice flour and wheat flour
  • Tapioca flour is commonly used as coating flour in the crunchy snacks due to its transparent, non-flavor and glossiness qualities or used in substitution of wheat flour in the bakery.
  • a number of studies showed the common use of various types of starch and flour such as corn flour, rice flour and wheat flour in the production of crunchy snacks. For instance, US Patent No. 6,491,959 and U.S. Patent No.
  • 5,747,092 described the production method for baked crunchy snack product containing air pockets produced from air cells on the surface of the snack product using pre-gelatinized potato or corn starch, pre-gelatinized waxy corn starch and/or wheat flour. According to these patents, production quantity and conditions had mainly been adjusted by adding chemical leavening agent not over than 5% by weight.
  • Publication of U.S. Patent Application No. 2004/0067282 Al described the production method of coated nuts or dehydrated f uits coated with risible and crispy dough made from pre- gelatinized waxy starch (of corn, rice, sorghum, etc.) mixed with wheat flour and raw potato starch added with chemical leavening agent not over than 1% by weight. Publication of PCT Application No.
  • WO2015/157702 described food products produced from non-gelatinized flour, corn starch, waxy corn starch, potato starch or tapioca starch and may added chemical leavening agent not over than 2% by weight.
  • Publication of U.S. Patent Application No. 2016/0165901 Al described the production method for frozen dough sheets having air pockets or air cavities structure by mixing chemical leavening agent and yeast into the dough prior to dough freezing process.
  • the objective of this invention is to develop food using dough composition with key ingredients, at least, including flour made from grains, waxy starch and leavening agent to produce food products with excellent crispness quality.
  • This can be achieved by reformulating product recipe to have appropriate quantity to achieve the desired crispness profile, including suitable air cell diameter size and cracking resistance.
  • dough composition comprises a) grains flour of at least 50% by dry weight; b) waxy starch in the range from 20% to 50% by dry weight; and c) leavening agent in the range from 0.5% to .2% by dry weight.
  • the waxy starch according to b) is waxy starch, in which derived from tapioca.
  • the dough composition of this invention is one of the ingredients of the products relating to food in which the said products have texture, particularly in terms of excellent crispness, due to the suitable air cell diameter size and cracking resistance of the dough.
  • waxy starch used in the dough composition of this invention may originate from corn, rice, potato, tapioca or previously described mixed-starch. Waxy starch deriving from tapioca, however, is more preferable for use as the ingredient of the dough composition of this invention.
  • waxy starch which is the ingredient contained in the dough composition of this invention may require certain modification using the methods commonly recognized among the specialists of this field such as physical modification, chemical modification or both.
  • Physical modification method may include heating-cooling methods such as pre-gelatinization, extrusion, spray drying, drum drying, annealing, heat moisture treatment or other methods such as pressurizing, depressurizing or using electromagnetic field.
  • Chemical modification may include dextrinization; esterification by adding acetate groups, ethylene glycol, polyethylene or phosphate; adding acids such as organic or inorganic acid; starch crosslinking by using commonly recognized crosslinking agents. Nevertheless, waxy starch which is the ingredient contained in the dough composition of this invention must still undergo through one or more following modification processes, namely pre- gelatinization, extrusion, spray drying, dextrinization, adding acetate group and starch crosslinking.
  • the type of flour or its origin, which the flour is used as the ingredient of the dough composition of this invention is normally not specified as long as it is the flour made from grains which also include but not limited to the flour deriving from, for example, corn, wheat, rice, sorghum, rye, barley, beans, tapioca, potato, buckwheat, chestnuts or mixture of the prescribed flours.
  • flour deriving from wheat, rice or combination of wheat and rice flours are found to be more preferable for use as the ingredient of the dough composition of this invention.
  • Another example embodiment of this invention is the use of leavening agent as the key ingredient in controlling the air cells.
  • the leavening agent used as the ingredient of the dough composition of this invention is the leavening agent commonly recognized among the specialists of this field.
  • Single leavening agent is, for example, baking powder, yeast, bicarbonate derivatives such as sodium bicarbonate or ammonium bicarbonate or combining agent of the bicarbonate derivatives.
  • Multiple leavening agents as indicated in U.S. Patent No. 5,773,068 or combining agent of the previously described leavening agents could also be used.
  • each ingredient of the dough composition of this invention is determined in a suitable range, namely: grains flour of at least 50% by dry weight, such as preferably at least 55%, 60%, 65%, 70% or 75%, etc.; waxy starch ranging between 20% to 50% by dry weight, preferably at least approximately 27%; and leavening agent ranging between 0.5% to 2% by dry weight, preferably at least approximately 0.6%. This is to ensure enhanced crispness texture of the food product as a resulted of the air cell diameter ranging between 0.1 to 1 millimeter and cracking resistance not exceeding 20 Newtons.
  • some ingredient may also be added, for example, hydrocolloid which is normally used for enhancing food thickening or viscosity to achieve the desired texture.
  • hydrocolloid is added not exceeding 1% by dry weight to avoid any adverse effect on the overall texture of food product.
  • the said hydrocolloid might be deriving from plants or animals such as carrageenan, gelatin, pectin, and even cellulose derivatives such as carboxymethyl cellulose or alginate cellulose.
  • the dough composition of this invention is used for producing food products according to the embodiment of the invention.
  • the method of which is comprising of the following steps: Mix dough ingredients which are grains flour, waxy starch and leavening agent together, and hydrocolloid may be added optionally, for the pre-determined quantity.
  • the preferable example embodiment of mixing dough ingredients is to mix the four ingredients which are grains flour, waxy starch, leavening agent and hydrocolloid until they become homogenously.
  • the leavening agent are separated from the dough blend for later use such as by spraying on top of the dough blend while using.
  • the preferable water content for the dough lump preparation ranges between 70% to 150% by dry weight.
  • the dough may be shaped in a form of food coating using drum coating machine.
  • Conduct dehumidification and production to produce food product examples, but not limited to, of the dehumidification may include baking, frying or roasting.
  • the preferable embodiment of dehumidification according to this invention is baking, such as using hot air ovens or various dryer machines, including rotary dryers, drum dryers, conveyor dryers and fluidized bed dryers.
  • As the baking allows heat to be transferred to the dough, causing moisture inside the dough to evaporate, thereby producing air cavities inside the dough and causing it to rise and then developing lightly crisp texture.
  • An additional embodiment of the dehumidification by means of baking is to hold a preferable temperature.
  • the preferable temperature for dehumidification ranges between 140 °C to 180 °C for 10 to 40 minutes. This temperature range will result in the dough expansion and also a perfect lightly crisp texture.
  • Food products resulting from the above described production process may be used as crunchy snacks directly or tempura flour or bread crumbs in the production of food products requiring crisp texture such as coated nuts, dehydrated fruits or fried meat tempura, etc.
  • Example 1 Dough Production Mix dry ingredients of the dough comprising of 75% grains flour, 20% waxy tapioca starch, 2% salt, 1.5% leavening agent, 1.5% emulsifier and/or hydrocolloid with water in the dry ingredients/water ratio of 1 :0.9 together in the mixing machine until they become a dough. Then, the dough is fed into a pressing machine to produce dough sheets with approximately 1 millimeter thickness or is used as an element for food coating before heating until it is cooked.
  • the dough is used to coat nuts for coated nuts production. This is done by double-layer coating for 100 grams of nuts.
  • the first-layer coating acts as priming coating and is produced by using drum coating machine at the speed of 25 rounds per minute with a mixture comprising of 12% wheat flour by total weight and alternates with spraying with binding agents including 0.1% leavening agent by total weight.
  • the second-layer coating is produced by using drum coating machine at the speed of 25 rounds per minute with the dough composition of this invention including 15% wheat flour by total weight and 15% waxy tapioca starch by weight and alternates with spraying with binding agent including 0.5% leavening agent by total weight. This will produce peanuts coated with the dough composition of this invention along the external surface of the nuts.
  • the coated peanuts is baked at 160 °C for 20 minutes, followed by measuring air cell diameter of the baked and coated peanuts by using Stereo Microscope, Model Stemi 508 under the Zeiss brand and measuring cracking resistance using Texture Analyzer, Model TA-XT2i under the Stable Micro Systems brand with Cylinder Probe P/36R with 36 mm in diameter, the measuring results are shown in Table 1.
  • Example 2 An experiment was conducted by using the same materials and. equipment as those of Example 2, except the dough composition used for the second-layer coating. In this case, native tapioca starch is used in replacement of waxy tapioca starch. The test results are shown in Table 1. Comparison Example 2
  • Example 2 An experiment was conducted by using the same materials and equipment as those of Example 2, except the dough composition used for the second-layer coating. In this case, chemically modified native tapioca starch is used in replacement of waxy tapioca starch. The test results are shown in Table 1.
  • Example 2 0.89 ⁇ 0.09 19 ⁇ 1 Comparison Example 1 0.11 ⁇ 0.03 87 ⁇ 5
  • Example 2 profile significantly showed wider air cell diameter (in millimeter) comparing to other examples. In terms of cracking resistance, however, Example 2 profile significantly showed lower cracking resistance (in Newton) comparing to other examples. This indicates that coated nuts according to Example 2 has better crispness profile comparing to other examples by holding level of significance.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne une composition de pâte ayant la capacité de produire une taille d'alvéole appropriée et une résistance à la fissuration adaptée, qui comprend de la farine de céréales, un amidon cireux et un agent levant. La composition de pâte peut améliorer le croustillant du produit alimentaire.
PCT/TH2018/000041 2017-09-14 2018-09-12 Composition de pâte WO2019054952A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TH1701005296 2017-09-14
TH1701005296A TH1701005296A (th) 2017-09-14 องค์ประกอบแป้งโด

Publications (1)

Publication Number Publication Date
WO2019054952A1 true WO2019054952A1 (fr) 2019-03-21

Family

ID=65722961

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TH2018/000041 WO2019054952A1 (fr) 2017-09-14 2018-09-12 Composition de pâte

Country Status (1)

Country Link
WO (1) WO2019054952A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6277423B1 (en) * 1996-01-16 2001-08-21 The Procter & Gamble Co. Fried snack, fried snack dough and process for making the same
CN101505614A (zh) * 2006-08-24 2009-08-12 福瑞托-雷北美有限公司 多种谷物、全粒谷物的柔软且脆脆的片状零食的生产方法
CN101558778A (zh) * 2008-02-29 2009-10-21 卡夫食品环球品牌有限责任公司 具有高水分含量的填充型焙烤松脆点心

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6277423B1 (en) * 1996-01-16 2001-08-21 The Procter & Gamble Co. Fried snack, fried snack dough and process for making the same
CN101505614A (zh) * 2006-08-24 2009-08-12 福瑞托-雷北美有限公司 多种谷物、全粒谷物的柔软且脆脆的片状零食的生产方法
CN101558778A (zh) * 2008-02-29 2009-10-21 卡夫食品环球品牌有限责任公司 具有高水分含量的填充型焙烤松脆点心

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