Packaged, Non-Developed Dough Product in Low Pressure Package, and Related Compositions and Methods
Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
1 . A refrigerator-stable dough product comprising a raw non-developed, chemically-leavened dough composition in a low pressure package, the dough composition comprising
basic chemical leavening agent,
acidic chemical leavening agent, and
enzyme capable of catalyzing the oxidation of D-glucose to D-glucono-1,5-lactone and hydrogen peroxide.
2 . The product of claim 1 wherein the encapsulated basic chemical leavening agent comprises enrobed particles that exhibit an activity in the range of 60 to 90 percent.
3 . The product of claim 1 wherein the basic chemical leavening agent comprises soda particles coated with encapsulating agent, wherein the encapsulating agent is a hydrogenated vegetable oil.
4 . The product of claim 3 wherein
the acidic chemical leavening is non-encapsulated.
5 . The product of claim 1 wherein after 2 weeks of storage at 45 degrees Fahrenheit, surface and internal pH levels of the dough are in the range from 6.5 to 7.5.
6 . The product of claim 1 wherein after 2 weeks of refrigerated storage at 45 degrees Fahrenheit, the raw specific volume of the dough is in the range from 0.9 to 1.6 cubic centimeters per gram.
7 . The product of claim 6 wherein after 2 weeks of refrigerated storage at 45 degrees Fahrenheit, the dough can be baked to a baked specific volume in the range from 2.5 to 3.4 cubic centimeters per gram.
8 . The product of claim 1 wherein the dough composition is a biscuit.
9 . The product of claim 1 comprising
from 0.25 to 1.5 weight percent encapsulated basic chemical leavening agent, and
an amount of non-encapsulated acidic chemical leavening agent at least sufficient to stoichiometrically neutralize the amount of basic chemical leavening agent.
10 . The product of claim 1 wherein the dough comprises
from 35 to 50 weight percent flour,
from 5 to 20 weight percent fat,
from 0.25 to 2 weight percent non-encapsulated acidic chemical leavening agent selected from the group consisting of sodium aluminum phosphate, sodium acid pyrophosphate, and combinations thereof, and
from 0.25 to 4 weight percent basic chemical leavening agent, based on the total weight of the dough composition.
11 . The product of claim 1 wherein the low pressure package is selected from the groups consisting of a chub and a pouch, the low pressure package containing an interior atmosphere that is evacuated.
12 . A packaged dough product comprising
non-developed, chemically-leavened raw dough composition comprising
from 0.25 to 5 weight percent encapsulated basic leavening agent and,
from 0.25 to 2 weight percent non-encapsulated acidic chemical leavening agent
from 35 to 50 weight percent flour,
from 5 to 20 weight percent fat,
packaged in a low pressure package.
13 . The product of claim 12 wherein the low pressure package is evacuated, unvented, and comprises flexible film.
14 - 15 . (canceled)
16 . A method of preparing a packaged dough product, the method comprising
providing a non-developed, chemically-leavened dough composition comprising
basic chemical leavening agent, and
acidic chemical leavening agent, and
enzyme capable of catalyzing the oxidation of D-glucose to D-glucono-1,5-lactone and hydrogen peroxide,
placing the dough composition into a package, and
storing the dough composition at refrigerated storage temperature.
17 . The method of claim 16 comprising
storing the dough at refrigerated storage for a time in the range from 2 to 18 weeks, and
baking the dough composition.
18 . The method of claim 16 wherein the dough, after 12 weeks of refrigerated storage, has a raw specific volume in the range from 0.9 to 1.6.
19 . The method of claim 16 wherein the dough composition evolves less than 80 cubic centimeters of carbon dioxide per 125 grams of dough over 12 weeks while stored at 45 degrees Fahrenheit.
20 . The method of claim 16 wherein after 12 weeks of refrigerated storage
the dough composition has a raw specific volume in the range from 0.9 to 1.6 cubic centimeters per gram,
the dough composition can be baked to a baked specific volume in the range from 2.5 to 3.4 cubic centimeters per gram.
21 . The method of claim 16 wherein
the basic chemical leavening agent is encapsulated,
the acidic chemical leavening agent is selected from the group consisting of selected from the group consisting of sodium aluminum phosphate, sodium acid pyrophosphate, and combinations thereof, and
the method comprises evacuating the package interior.
22 . The product of claim 1 wherein
the basic chemical leavening agent is encapsulated,
the acidic chemical leavening agent is selected from the group consisting of selected from the group consisting of sodium aluminum phosphate, sodium acid pyrophosphate, and combinations thereof, and
the package comprises an interior atmosphere that is evacuated.