Edible laminated dough and edible lamination dispersion therefor
US6217920A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 25, 2000 |
| Grant date | Apr 17, 2001 |
| Priority date | — |
| Expiry date | May 25, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion: 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polyysaccharide thickening hydrocolloid that provides at 20.degree. C. and a shearrate of 50s.sup.-1 a viscosity of at least 50 mPas. Also an edible lamination dispersion for use in this process is described. The use of the water continuous lamination dispersion allows obtaining pastries, croissants and other laminated baked products with good sensoric properties and with reduced fat and calories or with more natural and/or more healthy fat. Also lamination performance in dough making is good.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.