Dry mixes comprising glycerine
Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.
1. A process for preparing a dry mix of food ingredients comprising spraying an atomized liquid comprising glycerine onto an agitated mass of food ingredients in particulate form to form a dry mix having from 0.1% to about 3.0% by weight glycerine homogeneously dispersed thereon, said food ingredients comprising from 10% to 99.9% by weight flour, and said liquid having a water activity (a w ) less than 0.35 and comprising at least 50% by weight glycerine, from 0% to less than 5% by weight of a polysorbate emulsifier based on the weight of glycerine, said dry mix having a moisture content less than 15% by weight and a water activity of less than 0.91, and flow properties and resistance to clumping substantially the same as the flow properties and resistance to clumping of an otherwise identical dry mix in the absence of said glycerine.
2. A process for preparing a dry mix of food ingredients comprising:
(i) spraying an atomized liquid comprising glycerine onto an agitated mass of flour to homogeneously disperse glycerine thereon, said liquid having a water activity (a w ) less than 0.35, and comprising at least 50% by weight glycerine and from 0% to less than 5% by weight of a polysorbate emulsifier based on the weight of glycerine, and
(ii) forming a dry mix by combining said flour having glycerine homogeneously dispersed thereon with additional food ingredients, wherein the amount of additional food ingredients is sufficient to bring the total flour content of said dry mix to 40% to 99.9% by weight of said dry mix, and the glycerine content from about 0.1% to about 3.0% by weight of said dry mix,
said dry mix having a moisture content less than 15% by weight and a water activity of less than 0.91, and flow properties and resistance to clumping substantially the same as the flow properties and resistance to clumping of an otherwise identical dry mix in the absence of said glycerine.
3. The process according to claim 1 , wherein said liquid further comprises an oil.
4. The process according to claim 1 , wherein said dry mix is free of shortening.
5. The process according to claim 1 , wherein said flour comprises from 60% to 70% by weight of said dry mix.
6. The process according to claim 1 , wherein said flour comprises from 70% to 80% by weight of said dry mix.
7. The process according to claim 1 , wherein said flour comprises from 80% to 90% by weight of said dry mix.
8. The process according to claim 1 , wherein said glycerine comprises from 1.0% to 1.25% by weight of said dry mix.
9. The process according to claim 1 , wherein said glycerine comprises from 1.25% to 1.5% by weight of said dry mix.
10. The process according to claim 1 , wherein said glycerine comprises from 1.5% to 1.75% by weight of said dry mix.
11. The process according to claim 1 , wherein said glycerine comprises from 1.75% to 2.0% by weight of said dry mix.
12. The process according to claim 1 , wherein said glycerine comprises from 2.0% to 2.25% by weight of said dry mix.
13. The process according to claim 1 , wherein said glycerine comprises from 2.25% to 2.5% by weight of said dry mix.
14. The process according to claim 1 , wherein said glycerine comprises from 2.5% to 2.75% by weight of said dry mix.
15. The process according to claim 1 , wherein said glycerine comprises from 2.75% to 3.0% by weight of said dry mix.
16. The process according to claim 1 , wherein said dry mix comprises a leavening agent.
17. The process according to claim 1 , wherein the flow properties of said dry mix are within ±10% of the same value measured for an otherwise identical dry mix in the absence of glycerine.
18. The process according to claim 1 , wherein the flow properties of said dry mix are within ±5% of the same value measured for an otherwise identical dry mix in the absence of glycerine.
19. The process according to claim 1 , wherein said liquid is free of diluents.
20. The process according to claim 1 , wherein dry mix has a moisture content of less than about 12% by weight.