Edible laminated dough and edible lamination dispersion therefor
US6248388A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 14, 1996 |
| Grant date | Jun 19, 2001 |
| Priority date | — |
| Expiry date | Jun 14, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/19
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.