Dough Product, Microwaveable Frozen Bread Product, and Method For Making Same
An improved dough composition is provided which comprises fat chips and wheat protein isolate, wherein the dough composition can be used to prepare a frozen microwaveable bread product. The frozen microwaveable bread product can be heated in a microwave oven to provide a cooked bread product having a desirable dual texture where the outer layer of the bread product is crispy and the remainder of the bread product has a soft, airy texture. Methods of preparing the same are also provided.
1 . A dough product comprising, in baker's percentages, 100 percent flour; about 55 to about 70 percent water, about 0.5 to about 10 percent fat chips; about 0.05 to about 5 percent wheat protein isolate, and about 0.5 to about 8 percent leavening agent.
2 . The dough product of claim 1 , further comprising about 0 to about 8 percent oil.
3 . The dough product of claim 1 , further comprising about 0 to about 8 percent vital wheat gluten.
4 . The dough product of claim 1 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, 0 to about 2 percent encapsulated chemical leavening agent, and 0 to about 1 percent leavening acid.
5 . The dough product of claim 1 , further comprising about 0.5 to about 6 percent sweetener.
6 . The dough product of claim 4 , wherein the encapsulated leavening agent is sodium bicarbonate and the leavening acid is sodium aluminum phosphate.
7 . The dough product of claim 1 , wherein the dough comprises, in baker's percentages, 100 percent flour; about 58 to about 60 percent water, about 5 to about 9 percent fat chips; and about 0.1 to about 0.3 percent wheat protein isolate.
8 . A frozen dual-textured bread product comprising a fully baked or par baked flatbread-type bread product having a top surface, a bottom surface, and an interior portion, wherein the baked or par baked flatbread type bread product is prepared from a dough comprising, in baker's percentages, 100 percent flour; about 55 to about 70 percent water, about 0.5 to about 10 percent fat chips, about 0.05 to about 5 percent wheat protein isolate, and about 0.5 to about 8 percent leavening agent, wherein the fat chips have a minimum solid fat content of about 45 percent at 80° F. and an average effective diameter of about 2 to 10 mm, wherein the fat chips, when the dough is being fully or par baked, melt to provide voids within the dough, wherein the leavening agent, when the dough is being fully or par baked, generates a gas which can expand the voids within the dough, wherein the fully baked or par baked flatbread type bread product is suitable for heating in a microwave oven using a susceptor from a frozen state before consumption by a consumer, and wherein, after heating in the microwave oven, the fully baked or par baked flatbread type bread product has (1) a crispy texture for the bottom surface and (2) a soft, airy texture for the top surface and the interior portion.
9 . The frozen dual-textured bread product of claim 8 , wherein the dough further comprises oil at up to about 8 percent.
10 . The frozen dual-textured bread product of claim 8 , wherein the dough further comprises vital wheat gluten at up to about 8 percent.
11 . The frozen dual-textured bread product of claim 8 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, up to about 2 percent encapsulated chemical leavening agent, and up to about 1 percent leavening acid.
12 . The frozen dual-textured bread product of claim 8 , wherein the encapsulated chemical leavening agent is sodium bicarbonate and the leavening acid is sodium aluminum phosphate.
13 . The frozen dual-textured bread product of claim 8 , wherein the dough comprises, in baker's percentages, 100 percent flour; about 58 to about 60 percent water, about 5 to about 9 percent fat chips; and about 0.1 to about 0.3 percent wheat protein isolate.
14 . The frozen dual-textured bread product of claim 8 , wherein the fully baked or par baked flatbread type bread product is a flatbread.
15 . The frozen dual-textured bread product of claim 8 , wherein the fully baked or par baked flatbread type bread product is a pizza crust.
16 . A process for preparing a baked bread product comprising the steps of:
mixing, in baker's percentages, 100 percent flour; about 55 to about 70 percent water, about 0.5 to about 10 percent fat chips; about 0.05 to about 5 percent wheat protein isolate, and about 0.5 to about 8 percent leavening agent to form a first dough mixture;
adding about 0.5 to about 10 percent fat chips to the first dough mixture and mixing in a manner effective to provide the desired size fat chips;
resting the dough;
shaping the dough into a desired shape and amount of dough;
proofing the dough;
baking the dough to form a baked bread product;
freezing the baked bread product, wherein the frozen baked bread product is suitable for heating in a microwave oven before consumption by a consumer to provide a dual-textured bread product having a crispy outer layer while the remainder of the bread product has a soft, airy texture.
17 . The process of claim 16 , wherein the dough comprises, in baker's percentages, 100 percent flour; about 58 to about 60 percent water, about 5 to about 9 percent fat chips; and about 0.1 to about 0.3 percent wheat protein isolate.
18 . The process of claim 16 , wherein the dough further comprises about 0 to about 8 percent oil.
19 . The process of claim 16 , wherein the dough further comprises about 0 to about 8 percent vital wheat gluten.
20 . The process of claim 16 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, 0 to about 2 percent encapsulated chemical leavening agent, and 0 to about 1 percent leavening acid.
21 . The process of claim 16 , wherein the dough further comprises about 0 to about 8 percent oil and about 0 to about 8 percent vital wheat gluten.
22 . The process of claim 16 , wherein the bread product is a flatbread.
23 . The process of claim 16 , wherein the bread product is a pizza crust.
24 . A kit comprising:
(1) a frozen baked bread product; and
(2) a platform suitable for use in heating the frozen baked bread product in a microwave oven,
wherein the frozen baked bread product is prepared from a dough comprising, in baker's percentages, 100 percent flour; about 55 to about 70 percent water, about 0.5 to about 10 percent fat chips; about 0.05 to about 5 percent wheat protein isolate, and about 0.5 to about 8 percent leavening agent, and
wherein the platform comprises:
a food product support surface;
legs depending from the food product support surface;
a weakened fold line extending across the food product support surface about which the food product support surface and any food product thereon can be folded; and
susceptor material of the food product support surface disposed on both sides of a fold region of the support surface extending on both sides of the weakened fold line and the fold region being free of the susceptor material.
25 . The kit of claim 24 , wherein the bread product is a flatbread.
26 . The kit of claim 24 , wherein the bread product is a pizza crust.
27 . A method of microwave cooking a bread product, the method comprising:
positioning a frozen bread product on an elevated support surface, wherein the bread product is prepared from a dough composition comprising, in baker's percentages, 100 percent flour; about 55 to about 70 percent water, about 0.5 to about 10 percent fat chips; about 0.05 to about 5 percent wheat protein isolate, and about 0.5 to about 8 percent leavening agent;
conducting heat using a pair of spaced susceptors during microwave heating to only portions of the frozen bread product spaced from a linear fold region about which the food product can be folded to maintain flexibility of the bread product about the fold region; and
folding the elevated support surface to fold the bread product about the fold region.