Hydrated fat compositions and dough articles
View Patent ↗Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
1. A method of making a laminated dough comprising the steps of:
(a) combining a solid fat, a liquid oil, water, and an emulsifier to form a hydrated laminating fat composition in the form of a water-in-oil emulsion, the laminating fat composition exhibiting a Solid Fat Content of about 26 at 92 degrees Fahrenheit and comprising:
(i) a continuous phase consisting essentially of:
a mixture of a fully-hydrogenated vegetable oil having a melting point of from 50° C. to 80° C., and a stearine fraction of a vegetable oil having a melting point of from 50° C. to 80° C., in an amount ranging from about 20 wt. % to about 40 wt. % of the hydrated laminating fat composition; and
a non-hydrogenated liquid vegetable oil in an amount ranging from about 20 wt. % to about 70 wt. % of the hydrated laminating fat composition;
(ii) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 30 wt. % of the hydrated laminating fat composition; and
(iii) an emulsifier;
(b) cooling and crystallizing the hydrated laminating fat composition by passing the hydrated fat composition through a scraped surface heat exchanger;
(c) applying a layer of the hydrated laminating fat composition from a dispensing apparatus that is fed directly from the scraped surface heat exchanger, without a tempering step, to a layer of a dough composition that comprises flour and water to form a hydrated fat-coated dough layer; and
(d) by use of an automated dough making process, folding the hydrated fat-coated dough layer one or more times to form a refrigerator stable laminated dough comprising alternating layers of the dough composition and the hydrated laminating fat composition.
2. The method of claim 1 wherein the hydrated laminating fat composition comprises a mixture of fully-hydrogenated palm oil and palm stearine in an amount ranging from about 30 wt. % to about 40 wt. % of the hydrated laminating fat composition.
3. The method of claim 1 , wherein the hydrated laminating fat composition comprises the non-hydrogenated liquid vegetable oil in an amount ranging from about 60 wt. % to about 70 wt. % of the hydrated laminating fat composition.
4. The method of claim 1 , wherein the hydrated laminating fat composition contains less than about 30 weight percent saturated fatty acids.
5. The method of claim 1 , wherein the fully-hydrogenated vegetable oil has an iodine value of less than about 5.
6. The method of claim 1 , wherein the emulsifier comprises alpha-monoglyceride stearate (AMGS), sorbitan monostearate, diacetyl tartaric acid esters of monoglycerides (DATEM), polyglycerol monostearate (PGMS), polyglycerol polyricinoleate (PGPR), propylene glycol monoesters, sucrose esters, monos/dis, SSL, lecithin, phospholipids, polysorbate esters, monoglyceride blends, or combinations thereof.
7. The method of claim 1 , wherein the non-hydrogenated liquid vegetable oil comprises canola oil or soybean oil.