Batter-Like Compositions and Methods of Preparing and Using Same
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the batter-like composition. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such inventive batter-like compositions to provide baked goods.
1 . A method of preparing a batter-like composition comprising steps of:
(a) combining a fat source and water;
(b) heating and mixing the fat source and water to provide an emulsion;
(c) cooling the emulsion to a temperature in the range of about 40° F. to about 200° F. (4.4° C. to about 93.3° C.); and
(d) combining the emulsion with a batter-like base comprising flour or flour replacement ingredient, sweetener, and water to form a batter-like composition having a water activity of less than about 0.94.
2 . The method according to claim 1 wherein step (a) further comprises adding one or more anti-sticking agents.
3 . The method according to claim 1 wherein step (a) further comprises adding emulsifiers.
4 . The method according to claim 1 wherein step (a) further comprises adding starch.
5 . The method according to claim 1 wherein step (d) further comprises adding chemical leavening agent.
6 . The method according to claim 5 wherein the chemical leavening agent is encapsulated.
7 . The method according to claim 1 wherein step (d) further comprises adding a fat source.
8 . A batter-like composition prepared in accordance with the method of claim 1 .
9 . A method for preparing an intermediate farinaceous product comprising steps of:
(a) combining a fat source and water;
(b) heating and mixing the fat source and water to provide an emulsion;
(c) cooling the emulsion to a temperature in the range of about 40° F. to about 200° F. (4.4° C. to about 93.3° C.);
(d) combining the emulsion with a batter-like base comprising flour or flour replacement ingredient, sweetener, and water to provide a batter-like composition having a total moisture content in the range of about 20% to about 40%; and
(e) forming the batter-like composition into discrete, non-flowable product units.
10 . The method according to claim 9 wherein step (e) comprises forming the batter-like composition into units having a consistency in the range of about 100 FU to about 1100 FU, when the batter-like composition is at temperatures below about 42° F. (5.6° C.), and a consistency of less than about 100 FU when heated to temperatures above about 42° F. (5.6° C.).
11 . The method according to claim 9 wherein step (e) comprises forming the batter-like composition into units having a hardness above about 2 kg at temperatures in the range of about −10° F. to about 30° F. (−23.3° C. to about −1.1° C.).
12 . The method according to claim 9 wherein step (e) comprises forming the batter-like composition into units having a spreadability above about 5 kg/s at temperatures in the range of about −10° F. to about 30° F. (−23.3° C. to about −1.1° C.).
13 . An intermediate farinaceous product prepared in accordance with the method of claim 9 .
14 . A packaged farinaceous product comprising:
(a) a package comprising a plurality of material sheets contained within a package design; and
(b) a plurality of individual farinaceous products of claim 13 positioned on each material sheet.
15 . A batter-like composition comprising:
(a) a structure providing amount of flour or flour replacement ingredient;
(b) sweetener in an amount effective to provide a water activity of less than about 0.94;
(c) fat source; and
(d) a chemical leavening system,
wherein the batter-like composition retains its original discrete shape at temperatures above about 42° F. (5.6° C.), and
wherein the batter-like composition includes less than about 0.4% gelatin.
16 . The batter-like composition according to claim 15 comprising a structure providing amount of flour replacement ingredient, the flour replacement ingredient comprising native starch in an amount of about 70% by weight or more, and a protein source in an amount of about 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient.
17 . The batter-like composition according to claim 16 wherein the native starch comprises wheat starch, corn starch, potato starch, tapioca starch or a combination of any of these.
18 . The batter-like composition according to claim 16 wherein the protein source comprises gluten, wheat protein, soya protein, sodium caseinate, milk protein, whey protein, or a combination of any of these.
19 . The batter-like composition according to claim 16 wherein the flour replacement ingredient further comprises a fiber source.
20 . A batter-like composition comprising:
(a) a structure providing amount of flour or flour replacement ingredient;
(b) sweetener in an amount effective to provide a water activity of less than about 0.94;
(c) fat source; and
(d) a chemical leavening system,
wherein the batter-like composition retains its original discrete shape at temperatures above about 42° F. (5.6° C.), and
wherein the chemical leavening system comprises dimagnesium phosphate trihydrate as a major acidic leavening agent, in combination with a basic leavening agent.
21 . The batter-like composition according to claim 20 wherein dimagnesium phosphate trihydrate comprises at least about 75% by weight of the acidic leavening agent.