Scoopable dough and products resulting therefrom
View Patent ↗A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at, least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.
1. A scoopable dough comprising:
(vii) flour, the flour being present in an amount effective for providing structure to the dough;
(viii) a protein supplement, the protein supplement being present in an amount effective for providing structure to the dough;
(ix) a shortening, the shortening being present in an amount effective for providing a desirable physical texture to the dough;
(x) a humectant, the humectant being present in an amount effective for providing an A W of less than about 0.97;
(xi) a leavening system comprising a leavening agent and a complementary leavening agent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and
water, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1.
2. The scoopable dough of claim 1 further comprising a dough consistency of between about 300 B.U. and about 1,200 B.U. within 10 minutes of mixing the dough.
3. The scoopable dough of claim 1 further comprising a torque profile of about 0.3 N·cm to greater than about 3 N·cm within 10 minutes of mixing the dough.
4. The dough of claim 1 , wherein the dough is storage stable at ambient pressure.
5. The scoopable dough of claim 1 , the flour comprising soft wheat flour and hard wheat flour in a ratio of soft wheat flour to hard wheat flour of between about 2.2:1 and about 4:1.
6. The scoopable dough of claim 1 , wherein the flour comprises a flour with low polyphenol oxidase activity.
7. The scoopable dough of claim 1 , wherein the flour comprises a flour enrichment having reduced iron.
8. The scoopable dough of claim 1 , wherein the flour is present in an amount of between about 30 weight percent and about 51 weight percent.
9. The scoopable dough of claim 1 , wherein the flour-to-water ratio is between about 1.9:1 and about 1.3:1.
10. The scoopable dough of claim 1 , wherein the protein supplement is present in an amount of between about 0.5 weight percent and about 4 weight percent.
11. The scoopable dough of claim 1 , wherein the protein supplement comprises albumin, caseinate, wheat protein, or mixture thereof.
12. The scoopable dough of claim 1 , wherein the shortening is present in an amount of between about 5 weight percent and about 28 weight percent.
13. The scoopable dough of claim 1 , wherein the shortening comprises hydrogenated vegetable shortening.
14. The scoopable dough of claim 1 , wherein the humectant is present in an amount effective for providing an A W of less than about 0.95.
15. The scoopable dough of claim 1 , wherein the humectant comprises glycerin, propylene glycol, corn syrup solids, sucrose, or a mixture thereof.
16. The scoopable dough of claim 1 , wherein the leavening system comprises baking soda, a complementary leavening agent, and encapsulated baking soda.
17. The scoopable dough of claim 16 , wherein the leavening system comprises a complementary leavening agent and encapsulated baking soda.
18. The scoopable dough of claim 1 , wherein 100 weight percent of the leavening system is encapsulated.
19. The scoopable dough of claim 1 , further comprising citric acid in an amount effective to provide the scoopable dough with a pH between about 7.25 and about 8.25.
20. The scoopable dough of claim 1 , wherein the dough is packaged in a can, a bucket, a pail, a pouch, or a sleeve.
21. A baked product prepared from the dough of claim 1 .
22. The scoopable dough of claim 1 , wherein the protein supplement comprises wheat protein.
23. The scoopable dough of claim 1 , wherein the dough is shelf stable after storage without storage under a vacuum for between about 2 months and about 6 months at freezing temperatures and shelf stable after thawing without storage under a vacuum for between about 1 day and about 7 days at refrigeration temperatures.
24. A scoopable dough comprising:
(vii) about 30 weight percent to about 51 weight percent flour;
(viii) about 0.5 weight percent to about 4 weight percent protein supplement;
(ix) about 5 weight percent to about 28 weight percent shortening;
(x) about 2 weight percent to about 15 weight percent humectant, the humectant being present in an amount effective to provide an A W less than about 0.97;
(xi) about 1 weight percent to about 5 weight percent leavening system, wherein the leavening system has between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and
water, in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1.
25. The scoopable dough of claim 24 further comprising a dough consistency of between about 400 B.U. and about 1,000 B.U. within 10 minutes of mixing the dough.
26. The scoopable dough of claim 24 further comprising a torque protile of between about 0.6 N·cm and about 2.8 N·cm within 10 minutes of mixing the dough.
27. The scoopable dough of claim 24 , wherein the dough is storage stable at ambient pressure.
28. The scoopable dough of claim 24 , wherein the flour comprises soft wheat flour and hard wheat flour in a ratio of soft wheat flour to hard wheat flour is between about 2.4:1 and about 3.8:1.
29. The scoopable dough of claim 24 , wherein the flour comprises a flour with low polyphenol oxidase activity.
30. The scoopable dough of claim 24 , wherein the flour comprises a flour enrichment having reduced iron.
31. The scoopable dough of claim 24 , wherein the flour is present in an amount of between about 33 weight percent about 48 weight percent.
32. The scoopable dough of claim 24 , wherein the flour-to-water ratio is between about 1.8:1 and about 1.4:1.
33. The scoopable dough of claim 24 , wherein the protein supplement is present in an amount of between about 0.75 weight percent and about 3.5 weight percent.
34. The scoopable dough of claim 24 , wherein the protein supplement comprises albumin, casinate, wheat protein or mixtures thereof.
35. The scoopable dough of claim 24 , wherein the shortening is present in an amount of between about 6 weight percent and about 20 weight percent.
36. The scoopable dough of claim 24 , wherein the shortening comprises hydrogenated vegetable shortening.
37. The scoopable dough of claim 24 , wherein the humectant is present in an amount effective for providing an A W of less than about 0.90.
38. The scoopable dough of claim 24 , wherein the humectant is present in an amount of between about 4 weight percent and about 12 weight percent.
39. The scoopable dough of claim 24 , wherein the humectant comprises glycerin, propylene glycol, corn-syrup solids, sucrose, or a mixture thereof.
40. The scoopable dough of claim 24 , wherein the leavening system comprises baking soda, a complementary leavening agent, and encapsulated baking soda.
41. The scoopable dough of claim 40 , wherein the leavening system comprises a complementary leavening agent and encapsulated baking soda.
42. That scoopable dough of claim 24 , wherein 100 weight percent of the leavening system is encapsulated.
43. The scoopable dough of claim 24 , further comprising citric acid in an amount effective to provide the scoopable dough with a pH in a range of between about 7.25 and about 8.25.
44. The scoopable dough of claim 24 , wherein the dough is packaged in a can, a bucket, a pail, a pouch, or a sleeve.
45. A baked product prepared from the dough of claim 24 .
46. A scoopable dough prepared by a method comprising:
(ii) blending dry ingredients to form a mixture of dry ingredients, the dry ingredient comprising:
flour in an amount of between about 30 weight percent and about 51 weight percent;
a protein supplement in an amount of between about 0.5 weight percent and about 4 weight percent;
a shortening in an amount of between about 5 weight percent and about 28 weight percent;
a humectant in an amount of between about 2 weight percent and about 15 weight percent, the humectant being present in an amount effective for providing an A W less than about 0.97; and
a leavening system in an amount of between about 1 weight percent and about 5 weight percent, the leavening system having between about 10 weight percent and about 100 weight percent of the leavening agent, the complementary leavening agent, or a mixture thereof encapsulated, and the leavening system being present in an amount effective for leavening a baked product prepared from the dough; and
(ii) mixing water with the mixture of dry ingredient under low shear and low work input until the ingredients are substantially integrated to form a dough, the water being present in an amount effective for providing a flour-to-water ratio in a range of between about 2:1 and about 1:1,
wherein the mixing step is maintained at a temperature of between about 45° F. and about 70° F.
47. A baked product prepared from the dough of claim 46 .
48. A method of preparing a scoopable dough comprising:
(iii) blending flour, a protein supplement, a shortening, and a humectant to form a mixture of dry ingredients; and
(iv) mixing water with the mixture of dry ingredients under low shear and low work input until the ingredients are substantially integrated to form a scoopable dough,
wherein the mixing step is maintained at a temperature of between about 45° F. and about 70° F.
49. The method of claim 48 , further comprising depositing the scoopable dough under low shear and low work input into a container comprising a pail, a pouch, a sleeve, or a bucket.
50. The method of claim 48 , further comprising freezing the scoopable dough to a temperature of at least 0° F.