Method of Improving Pre-Baked Dough Products
A method of making a prebaked biscuit product is described. This method includes preparing a dough containing pectin, baking the dough to make a biscuit product, freezing or refrigerating the biscuit product to make a refrigerated or frozen biscuit product, and heating the refrigerated or frozen biscuit product to make a prebaked biscuit product having an improved texture in comparison to a corresponding prebaked biscuit product made without pectin.
1 . A method of making a prebaked biscuit product comprising:
preparing a dough comprising pectin;
baking the dough to make a biscuit product;
freezing or refrigerating the biscuit product to make a refrigerated or frozen biscuit product; and
heating the refrigerated or frozen biscuit product to make a prebaked biscuit product having an improved texture in comparison to a corresponding prebaked biscuit product made without pectin.
2 . The method of claim 1 , wherein the dough further comprises an enzyme blend.
3 . The method of claim 1 , wherein the prebaked biscuit product has a baked specific volume greater than about 2.5 g/cc.
4 . The method of claim 1 , wherein the prebaked biscuit product has an initial compression test value of less than about 3000 g/mm.
5 . The method of claim 1 , wherein the prebaked biscuit product has a compression test value of less than about 1300 g/mm after 30 minutes in a warming cabinet.
6 . The method of claim 1 , wherein the prebaked biscuit product has a compression test value of less than about 1400 g/mm after 60 minutes in a warming cabinet.
7 . The method of claim 1 , wherein the prebaked biscuit product has at least about a 35% decrease in an initial compression test value in comparison with the corresponding prebaked biscuit product made without pectin.
8 . The method of claim 1 , wherein the prebaked biscuit product has at least about a 30% decrease in a compression test value taken after 30 minutes in a warming cabinet, in comparison with the corresponding prebaked biscuit product made without pectin.
9 . The method of claim 1 , wherein the prebaked biscuit product has at least about a 5% decrease in a compression test value taken after 60 minutes in a warming cabinet, in comparison with the corresponding prebaked biscuit product made without pectin.
10 . The method of claim 1 , wherein the heating step comprises holding the prebaked biscuit product at a temperature of about 155° F. for about 30 minutes.
11 . The method of claim 1 , wherein the heating step comprises holding the prebaked biscuit product at a temperature of about 155° F. for about 60 minutes.
12 . The method of claim 1 , wherein the dough further comprises a chemical leavening agent.
13 . The method of claim 1 , wherein the pectin is present in the dough in a range of from about 0.01% to about 1.5% by weight.
14 . The method of claim 1 , wherein the pectin is present in the dough in a range of from about 0.05% to about 1.0% by weight.
15 . The method of claim 1 , wherein the pectin is present in the dough in a range of from about 0.15% to about 0.3% by weight.
16 . A prebaked biscuit product made by the method of claim 1 .
17 . The prebaked biscuit product of claim 16 , wherein the prebaked biscuit product has at least about a 35% decrease in an initial compression test value in comparison with the corresponding prebaked biscuit product made without pectin.
18 . The prebaked biscuit product of claim 16 , wherein the prebaked biscuit product has at least about a 30% decrease in a compression test value taken after 30 minutes in a warming cabinet, in comparison with the corresponding prebaked biscuit product made without pectin.
19 . The prebaked biscuit product of claim 16 , wherein the prebaked biscuit product has at least about a 5% decrease in a compression test value taken after 60 minutes in a warming cabinet, in comparison with the corresponding prebaked biscuit product made without pectin.
20 . The prebaked biscuit product of claim 16 , wherein the prebaked biscuit product has an initial compression test value of less than about 3000 g/mm.