Thin Crust, Flaky Bread Product And Method For Making Same
An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided.
1 . A frozen, fully baked or par-baked, thin crust bread product having a top surface, a bottom surface, and an interior portion, and a thickness of about 1 to about 10 mm, the bread product prepared from a dough comprising, in baker's percentages, 100 percent flour having a protein content of less than about 12 percent, about 55 to about 70 percent water, about 0.25 to about 1.5 percent mono- and/or di-glycerides, about 0.5 to about 8 percent oil, about 0.5 to about 8 percent leavening agent, and about 4 to about 15 percent fat flakes,
wherein the fat flakes have a solid fat content of about 45 to about 65 percent at 80° F., a flake thickness less than the thickness of the baked bread product, and are distributed uniformly throughout the dough before baking or par-baking,
wherein the leavening agent comprises yeast, encapsulated chemical leavening base, and leavening acid, and
wherein the bread product has, after being heated from the frozen state to a temperature suitable for consumption in a conventional oven, (1) a crispy texture for the bottom surface, (2) a flaky texture for the interior portion, and (3) a thickness of less than 10 mm.
2 . The bread product of claim 1 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.
3 . The bread product of claim 2 , wherein the yeast is compressed yeast, the encapsulated chemical leavening base is sodium bicarbonate and the leavening acid is sodium aluminum phosphate.
4 . The bread product of claim 1 , wherein the bread product has a thickness of about 1 to about 5 mm.
5 . The bread product of claim 1 , wherein the bread product has a thickness of about 2 to about 4 mm.
6 . The bread product of claim 5 , wherein the fat flakes have a thickness of less than about 1.5 mm.
7 . The bread 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 12 percent fat flakes, about 3 to about 5 percent oil, about 0.25 to about 1.0 percent mono- and/or di-glycerides, and wherein the leavening agent comprise about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.
8 . The bread product of claim 1 , wherein the flour has a protein content of about 9 to about 12 percent.
9 . The bread product of claim 1 , wherein the fat flakes have a solid fat content of about 50 to about 60 percent at 80° F.
10 . The bread product of claim 1 , wherein the fat flakes have a solid fat content of about 55 percent at 80° F.
11 . A frozen, fully baked or par baked, thin crust pizza product having a top surface, a bottom surface, an interior portion, and a thickness of about 1 to about 10 mm, the thin crust pizza prepared from a dough comprising, in baker's percentages, 100 percent flour having a protein content of less than about 12 percent, about 55 to about 70 percent water, about 0.25 to about 1.5 percent mono- and/or di-glycerides, about 0.5 to about 8 percent oil, about 0.5 to about 8 percent leavening agent, and about 4 to about 15 percent fat flakes,
wherein the fat flakes have a solid fat content of about 45 to about 65 percent at 80° F., a flake thickness less than the thickness of the baked thin crust pizza product, and are distributed uniformly throughout the dough before baking or par-baking,
wherein the fully baked or par baked thin crust pizza product comprises at least one pizza topping and is suitable for heating in a conventional oven from a frozen state before consumption by a consumer, and
wherein the bread product has, after being heated from frozen state to a temperature suitable for consumption in a conventional oven, (1) a crispy texture for the bottom surface, (2) a flaky texture for the interior portion, and (3) a thickness of about 1 to about 10 mm.
12 . The thin crust pizza product of claim 11 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.
13 . The thin crust pizza product of claim 12 , wherein the yeast is compressed yeast, the encapsulated chemical leavening base is sodium bicarbonate and the leavening acid is sodium aluminum phosphate.
14 . The thin crust pizza product of claim 11 , wherein the bread product has a thickness of about 1 to about 5 mm.
15 . The thin crust pizza product of claim 14 , wherein the bread product has a thickness of about 2 to about 4 mm.
16 . The thin crust pizza product of claim 15 , wherein the fat flakes have a thickness of less than about 1.5 mm.
17 . The thin crust pizza product of claim 11 , wherein the flour has a protein content of about 9 to about 12 percent.
18 . The thin crust pizza product of claim 11 , wherein the fat flakes have a solid fat content of about 50 to about 60 percent at 80° F.
19 . The thin crust pizza product of claim 11 , wherein the fat flakes have a solid fat content of about 55 percent at 80° F.
20 . The thin crust pizza product of claim 11 , wherein the dough comprises, in baker's percentages, 100 percent flour, about 58 to about 60 percent water, about 5 to about 12 percent fat flakes, about 3 to about 5 percent oil, about 0.25 to about 1.0 percent mono- and/or di-glycerides, and wherein the leavening agent comprise about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.
21 . A process for preparing a fully baked or par baked bread product having a thickness of about 1 to about 10 mm, the method comprising:
mixing, in baker's percentages, 100 percent flour having a protein content of less than about 12 percent, about 55 to about 70 percent water, about 0.25 to about 1.5 percent mono- and/or di-glycerides, about 0.5 to about 8 percent oil, and about 0.5 to about 8 percent leavening agent, to form a first dough mixture;
adding about 4 to about 15 percent fat flakes agent to the first dough mixture and mixing in a manner effective to provide a dough with fat flakes of desired dimensions distributed uniformly throughout the dough, the fat flakes having a solid fat content of about 45 to about 65 percent at 80° F., wherein the desired dimensions include a flake thickness less than the thickness of the baked bread product;
resting the dough;
proofing the dough;
shaping the dough into a desired shape for the bread product;
baking the dough to form a fully baked or par baked bread product;
freezing the baked bread product, wherein the frozen baked bread product is suitable for heating in an oven before consumption by a consumer to provide a bread product having (1) a crispy texture for the bottom surface, (2) a flaky texture for the interior portion, and (3) a thickness of about 1 to about 10 mm.
22 . The process of claim 21 , wherein the method further comprises topping the baked bread product with at least one pizza topping.
23 . The process of claim 21 , wherein the leavening agent comprises about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.
24 . The process of claim 21 , wherein the bread product is a pizza crust.
25 . The process of claim 21 , wherein the bread product has a thickness of about 1 to about 5 mm.
26 . The process of claim 21 , wherein the bread product has a thickness of about 2 to about 4 mm.
27 . The process of claim 26 , wherein the fat flakes have a thickness of less than about 1.5 mm.
28 . The process of claim 21 , wherein the fat flakes have a solid fat content of about 50 to about 60 percent at 80° F.
29 . The process of claim 21 , wherein the fat flakes have a solid fat content of about 55 percent at 80° F.
30 . The process of claim 21 , wherein the flour has a protein content of about 9 to about 12 percent.
31 . The process of claim 21 , wherein the dough comprises, in baker's percentages, 100 percent flour, about 58 to about 60 percent water, about 5 to about 12 percent fat flakes, about 3 to about 5 percent oil, about 0.25 to about 1.0 percent mono- and/or di-glycerides, and wherein the leavening agent comprise about 0.5 to about 5 percent yeast, 0.1 to about 2 percent encapsulated chemical leavening base, and 0.1 to about 1 percent leavening acid.