CA1084334A - Bakery process and product - Google Patents
Bakery process and productInfo
- Publication number
- CA1084334A CA1084334A CA286,437A CA286437A CA1084334A CA 1084334 A CA1084334 A CA 1084334A CA 286437 A CA286437 A CA 286437A CA 1084334 A CA1084334 A CA 1084334A
- Authority
- CA
- Canada
- Prior art keywords
- lactose
- sugar
- shortening
- dough
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
TO ALL WHOM IT MAY CONCERN:
BE IT KNOWN that WE, SYLVESTER F. ZENNER, and DANIEL C. STANBERRY, both citizens of the United States of America, residing in the City of Memphis, County of Shellby, State of Tennessee, and the City of Mission Viejo, County of Orange, State of California, respectively, have invented certain new and useful improvements in a BAKERY PROCESS AND PRODUCT
of which the following is the specification.
Abstract of the Disclosure High quality bakery products (e.g., bread, cake, cookies) are produced by replacing at least a portion of the sugar and/or fat content in conventional dough formulations with lactose. More specifically, lactose can be used as a replacement for 10 to 60% of the sugar or corn sugar content (e.g., sucrose, dextrose) or the fat content (e.g., shortening), or both, in formulations for yeast leavened bread rolls, sweet goods, yeast raised donuts, chemically leavened cakes, cookies and like products. Baked goods produced by the modified processing unexpectedly show significant improvements in volume, shelf-life or "freshness", flavor, appearance and aroma. Tenderizing is also unexpectedly promoted and, since the lactose is not appreciably fermented, desirable browning reactions are achieved.
BE IT KNOWN that WE, SYLVESTER F. ZENNER, and DANIEL C. STANBERRY, both citizens of the United States of America, residing in the City of Memphis, County of Shellby, State of Tennessee, and the City of Mission Viejo, County of Orange, State of California, respectively, have invented certain new and useful improvements in a BAKERY PROCESS AND PRODUCT
of which the following is the specification.
Abstract of the Disclosure High quality bakery products (e.g., bread, cake, cookies) are produced by replacing at least a portion of the sugar and/or fat content in conventional dough formulations with lactose. More specifically, lactose can be used as a replacement for 10 to 60% of the sugar or corn sugar content (e.g., sucrose, dextrose) or the fat content (e.g., shortening), or both, in formulations for yeast leavened bread rolls, sweet goods, yeast raised donuts, chemically leavened cakes, cookies and like products. Baked goods produced by the modified processing unexpectedly show significant improvements in volume, shelf-life or "freshness", flavor, appearance and aroma. Tenderizing is also unexpectedly promoted and, since the lactose is not appreciably fermented, desirable browning reactions are achieved.
Description
393~
Background of the Invention Commercial lactose, or milk sugar, i5 typically obtained by a process that involves concentrating liquid whey (from cheese-making) to about 50% solids and then cooling the concentrated whey to produce lactose crystallization. The crude lactose is centrifuged, washed, redissolved in water, and dried to obtain the final lactose product. The resulting lactose has a sweetening power approximating 15% that of sucrose.
It is also far less soluble than either sucrose or dextrose. Consequently, lacking desired solubility, flavor or sweetening qualities, the use of lactose is not generally indicated in bakery formulations requiring sugar. Moreover, lactose is unfermentable by baker's yeast, and thus cannot contribute (as a nutrient) to the dough fermentation process. For these reasons, as well as others noted hereafter, lactose is specifically used in bakery products only as an additive, with the proportion of use restricted to relatively low levels.
One prospect for a more widespread use of lactose in baking is the possibility of substituting `~ lactose-containing dried whey for the non-fat milk solids ~ customarily used in bakery formulations. As is well . . .
- known, the commercial development of non-fat dry milk has been one of the major developments in American baking technology. Thus, non-fat milk solids (obtained by the complete drying of separated or skim milk) serves - to improve both the nutritional value and qeneral physical qualities of bakery products in which they - 30 are used. Because dried whey is derived as a
Background of the Invention Commercial lactose, or milk sugar, i5 typically obtained by a process that involves concentrating liquid whey (from cheese-making) to about 50% solids and then cooling the concentrated whey to produce lactose crystallization. The crude lactose is centrifuged, washed, redissolved in water, and dried to obtain the final lactose product. The resulting lactose has a sweetening power approximating 15% that of sucrose.
It is also far less soluble than either sucrose or dextrose. Consequently, lacking desired solubility, flavor or sweetening qualities, the use of lactose is not generally indicated in bakery formulations requiring sugar. Moreover, lactose is unfermentable by baker's yeast, and thus cannot contribute (as a nutrient) to the dough fermentation process. For these reasons, as well as others noted hereafter, lactose is specifically used in bakery products only as an additive, with the proportion of use restricted to relatively low levels.
One prospect for a more widespread use of lactose in baking is the possibility of substituting `~ lactose-containing dried whey for the non-fat milk solids ~ customarily used in bakery formulations. As is well . . .
- known, the commercial development of non-fat dry milk has been one of the major developments in American baking technology. Thus, non-fat milk solids (obtained by the complete drying of separated or skim milk) serves - to improve both the nutritional value and qeneral physical qualities of bakery products in which they - 30 are used. Because dried whey is derived as a
-2-'`:
.,.,~
.
~8~33~
by-product of cheese-rnaking, and is thus available at relatively low cost (and is also highly nutritional), the prospect of using dried whey as an additive or substitute for non-fat milk solids has received considerable S attention. However, widespread use of whey has been prevented by the indication that whey in bread formulas results in depressed loaf volumes, and consequent lowerlng of bread quality. A principal factor in this volume-depressing effect is believed to be the presence of the lactose in the whey.* To remedy this indicated defect, de-lactosed wheys (i.e., protein concentrates) have been developed, and have been used as additives or partial substitutes for non-fat milk solids. Consequently, although numerous literature references have indicated theoretical or potential advantages of using lactose in baking formulations, the foregoing considerations as well as disadvantages related specifically to the use lactose, have prevented any actual widespread adoption of lactose as a principal ingredient in baking formulations.
It is further noted that prodigious quantities of liquid whey (and lactose) are available to the industry. Thus, it is estimated that some 17 billion pounds of liquid whey are derived annually as a by-product of cheese-making. As only about one-fourth to one-third of this liquid whey is utilized in food products, the remainder presents a staggering problem of waste disposal which, through dumping into streams, *See "Use of Whey in Baking", by E. J. Guy, Proceedings of Whey Products Conference, ~une 1~-15, 1972, U.S. Dept. of Agriculture.
. , . ; .
L~1334 lakes, ancl sewage disposal systems, con-tributes to pollution.
From the foregoing, it will be apparent that any significant or improved utilization oE lactose in the ba]cing industry, as we:Ll as elsewhere, is greatly to be desired.
Summary of the Invention and Objects This invention relates to edible bakery products such as bread, rolls, sweet goods, cakes, cookies and the like, and to processes for their manufacture, and in particular to such products and processes wherein lactose is incorporated as a principal ingredient in the dough mix.
~; In general, it is an object of the present invention to provide high-quality bakery products of ;
the above character wherein a substantial portion of the sugar and/or fat content of the dough mix is replaced with lactose.
It is a particular object of the invention to provide a process utilizing lactose as a replacement for substantial portions of the sugar or fat content, in a dough formulation, which is adaptable to a wide variety of bakery formulations and procedures.
Another object of the invention is to provide baked goods based on use of lactose in the formulation which are of substantially improved quality, particularly - as respects increased volume, prolonged shelf-life or "freshness"~ flavor, appearance and aroma.
Another object of the invention is to provide an improvement in bakery processing, in which optimum 33~
dough and product characteristics are developed in a novel manner through lactose replacement of the sugar and fat content in the dough.
As a general statcment, the presen-t invention is predicated on our discovery that lactose can be used as a replacement for up to 60~ of either the sugar content (e.g., sucrose or dextrose) or the fa-t content (e.g., shortening), or both, in dough processes for producing a variety of baked goods (viz., bread, rolls~
sweet goods, cake or cookies), with significant and unexpected improvements in the quality of the resulting baked products.
Specifically, we have found that yeast leavened products such as bread, rolls, sweet goods, yeast raised donuts and the like can be processed on the basis of the indicated lactose subtitution with significant increases in the volume of the resulting products (10 to 15%) and with substantially improved keeping qualities (50~ to as high as 400%). Similar results have been obtained with chemically leavened products such as cakes, cookies and the like. For example~ in making cookies, essential "cookie spread" (normally attributed to the sugar content), is equal or better than that obtained with conventional formulations. 5ignificant improvements in dough qualities, in the form of improved workability, and machining of the dough, and in baking qualities, represented by improved tenderness, flavor, color, and aroma of the finished products, are also obtained. These results are unusual and unexpected, not only because of the lack of sweetness and flavor and the unfermentable character 33~
of the lactose, but because of the inherent lack of plasticity and known volume-depressing characteristics of the lactose ingredient, which would lead one away from substitution of lactose for either the sugar or shortening content of conventional dough formulas.
We have specifically found that lactose is capable of functioning as a direct replacement for 10 -to 60% of the sugar or fat without any deterioration in product qualities, which are generally more satisfactory than obtained with conventional dough formulations.
Specifically, in the case of bread, values for internal and external appearance, tenderness and shelf-life are ; substantially better than control breads, using normalamounts of sugar and shortening. Similar results are obtained with cake doughs and baked products.
Moreover, when used as a replacement for the sugar and shortening in the bakery formulas, the separate components (sugar, shortening and lactose~ additionally cooperate with one another to provide cumulative or synergistic effects which provides measurable improvements in process and product characteristics, as compared to such processes and products where lactose is omitted.
Finally, the addition of amounts of lactose ranging from 10 to 100% of the proportion of substituted lactose, achieves further quality improvements of the type - described.
Other objects and features of the invention will appear from the following description in which preferred embodiments are set forth.
, .
,. , , - :
33~
Description of the Preferred Embodiments Sugars and fats play an important role in the production of virtually every type of bakery product.
Based on the weight cf the flour, the sugar and fat content may range from a low of about 10~ in bread and rolls to 30 or 40~ in sweet goods, and as high as 150 to 200% or higher in cakes and cookies. Although the functions of these ingredients in the various dough mixes are diverse, they are well known and important to the co~ercial baker.
Sugar (sucrose) and corn sugar (dextrose) are primary ingredients in a wide variety of bakery products, for sweetenina and flavorin ar.d as a fermentation source -for leavening. Sucrose, as obtained from sugar cane or sugar beets, is by far the most important of the commercial sugars, being used in bread formulations at levels ranging from 2 to 14% (average about 8~. Although adequate carbon dioxide production for leavening can be obtained with about 2 to 3~ sucrose, the higher le~el is commonly used to achieve accelerated fermentation rates as well as desired product characteristics, viz., crust color, volume, flavorO keeping quality, etc. Sugar plays a similar role in other yeast leavened products such as rolls, sweet goods, yeast raised donuts, and similar products. In chemically lea~ened products such as cakes, cookies and the like, sugar plays a principal role as a flavoring or sweetening ingredient. However, in cookie production the hygroscopic qualities of sugar are important to obtaining a uniorm "cookie spread". Thus, as is well known, any dough component or condition that tends to reduce - , . . , , ~ . . , ~ . ~ , . . .
.,.,~
.
~8~33~
by-product of cheese-rnaking, and is thus available at relatively low cost (and is also highly nutritional), the prospect of using dried whey as an additive or substitute for non-fat milk solids has received considerable S attention. However, widespread use of whey has been prevented by the indication that whey in bread formulas results in depressed loaf volumes, and consequent lowerlng of bread quality. A principal factor in this volume-depressing effect is believed to be the presence of the lactose in the whey.* To remedy this indicated defect, de-lactosed wheys (i.e., protein concentrates) have been developed, and have been used as additives or partial substitutes for non-fat milk solids. Consequently, although numerous literature references have indicated theoretical or potential advantages of using lactose in baking formulations, the foregoing considerations as well as disadvantages related specifically to the use lactose, have prevented any actual widespread adoption of lactose as a principal ingredient in baking formulations.
It is further noted that prodigious quantities of liquid whey (and lactose) are available to the industry. Thus, it is estimated that some 17 billion pounds of liquid whey are derived annually as a by-product of cheese-making. As only about one-fourth to one-third of this liquid whey is utilized in food products, the remainder presents a staggering problem of waste disposal which, through dumping into streams, *See "Use of Whey in Baking", by E. J. Guy, Proceedings of Whey Products Conference, ~une 1~-15, 1972, U.S. Dept. of Agriculture.
. , . ; .
L~1334 lakes, ancl sewage disposal systems, con-tributes to pollution.
From the foregoing, it will be apparent that any significant or improved utilization oE lactose in the ba]cing industry, as we:Ll as elsewhere, is greatly to be desired.
Summary of the Invention and Objects This invention relates to edible bakery products such as bread, rolls, sweet goods, cakes, cookies and the like, and to processes for their manufacture, and in particular to such products and processes wherein lactose is incorporated as a principal ingredient in the dough mix.
~; In general, it is an object of the present invention to provide high-quality bakery products of ;
the above character wherein a substantial portion of the sugar and/or fat content of the dough mix is replaced with lactose.
It is a particular object of the invention to provide a process utilizing lactose as a replacement for substantial portions of the sugar or fat content, in a dough formulation, which is adaptable to a wide variety of bakery formulations and procedures.
Another object of the invention is to provide baked goods based on use of lactose in the formulation which are of substantially improved quality, particularly - as respects increased volume, prolonged shelf-life or "freshness"~ flavor, appearance and aroma.
Another object of the invention is to provide an improvement in bakery processing, in which optimum 33~
dough and product characteristics are developed in a novel manner through lactose replacement of the sugar and fat content in the dough.
As a general statcment, the presen-t invention is predicated on our discovery that lactose can be used as a replacement for up to 60~ of either the sugar content (e.g., sucrose or dextrose) or the fa-t content (e.g., shortening), or both, in dough processes for producing a variety of baked goods (viz., bread, rolls~
sweet goods, cake or cookies), with significant and unexpected improvements in the quality of the resulting baked products.
Specifically, we have found that yeast leavened products such as bread, rolls, sweet goods, yeast raised donuts and the like can be processed on the basis of the indicated lactose subtitution with significant increases in the volume of the resulting products (10 to 15%) and with substantially improved keeping qualities (50~ to as high as 400%). Similar results have been obtained with chemically leavened products such as cakes, cookies and the like. For example~ in making cookies, essential "cookie spread" (normally attributed to the sugar content), is equal or better than that obtained with conventional formulations. 5ignificant improvements in dough qualities, in the form of improved workability, and machining of the dough, and in baking qualities, represented by improved tenderness, flavor, color, and aroma of the finished products, are also obtained. These results are unusual and unexpected, not only because of the lack of sweetness and flavor and the unfermentable character 33~
of the lactose, but because of the inherent lack of plasticity and known volume-depressing characteristics of the lactose ingredient, which would lead one away from substitution of lactose for either the sugar or shortening content of conventional dough formulas.
We have specifically found that lactose is capable of functioning as a direct replacement for 10 -to 60% of the sugar or fat without any deterioration in product qualities, which are generally more satisfactory than obtained with conventional dough formulations.
Specifically, in the case of bread, values for internal and external appearance, tenderness and shelf-life are ; substantially better than control breads, using normalamounts of sugar and shortening. Similar results are obtained with cake doughs and baked products.
Moreover, when used as a replacement for the sugar and shortening in the bakery formulas, the separate components (sugar, shortening and lactose~ additionally cooperate with one another to provide cumulative or synergistic effects which provides measurable improvements in process and product characteristics, as compared to such processes and products where lactose is omitted.
Finally, the addition of amounts of lactose ranging from 10 to 100% of the proportion of substituted lactose, achieves further quality improvements of the type - described.
Other objects and features of the invention will appear from the following description in which preferred embodiments are set forth.
, .
,. , , - :
33~
Description of the Preferred Embodiments Sugars and fats play an important role in the production of virtually every type of bakery product.
Based on the weight cf the flour, the sugar and fat content may range from a low of about 10~ in bread and rolls to 30 or 40~ in sweet goods, and as high as 150 to 200% or higher in cakes and cookies. Although the functions of these ingredients in the various dough mixes are diverse, they are well known and important to the co~ercial baker.
Sugar (sucrose) and corn sugar (dextrose) are primary ingredients in a wide variety of bakery products, for sweetenina and flavorin ar.d as a fermentation source -for leavening. Sucrose, as obtained from sugar cane or sugar beets, is by far the most important of the commercial sugars, being used in bread formulations at levels ranging from 2 to 14% (average about 8~. Although adequate carbon dioxide production for leavening can be obtained with about 2 to 3~ sucrose, the higher le~el is commonly used to achieve accelerated fermentation rates as well as desired product characteristics, viz., crust color, volume, flavorO keeping quality, etc. Sugar plays a similar role in other yeast leavened products such as rolls, sweet goods, yeast raised donuts, and similar products. In chemically lea~ened products such as cakes, cookies and the like, sugar plays a principal role as a flavoring or sweetening ingredient. However, in cookie production the hygroscopic qualities of sugar are important to obtaining a uniorm "cookie spread". Thus, as is well known, any dough component or condition that tends to reduce - , . . , , ~ . . , ~ . ~ , . . .
3~
the moisture available for -the solution of sugar will restrict cookie spread, as sugar represen-ts the principal spreading ingredient. The proportion of sugar also tends to effect the moisture content and retention of the final product and consequently the shelf-life of the product.
The importance of fat or shortening in bakery formulations is related primarily to two characteristics, plasticity and organoleptic quality (viz., flavor, aroma, mouth feel). In yeast leavened products such as bread and rolls, shortening contributes to plasticity or lubrication of the dough and softness of the end product. The plasticity or so-called shortening effect insures film forming qualities for gas retention during proof and early bake. The quality of lubrication is necessary during development and machining to avoid stickiness of the dough. In chemically . leavened products such as cakes and cookies, the plasticity imparted by the shortening facilitates the mixing or creaming process to entrap and retain considerable quantities of air. This insures an important leavening effect, particularly in cakes of high sugar content. The fat or shortening can also provide a moistening effect through emulsification to retain water and a tenderizing effect to provide softness of the final product.
In general, there is little reason to replace . sugar in the typical baking formula. Thus, sugar is not only ideally suited for its purpose, but has 30 been readily available. Although recen-t advances in .~
, ~ . - . . . .
33~
world sugar prices might suggest some reason for re-evaluating the use of sugar, there has been no appreciable effort in this direction. In contrast, a highly specialized shortening industry has developed since the turn of the century. Principal emphasis has been to develop desired consistencies or plastic qualities while retaining commercially acceptable flavor. In ~eneral, the principal sources of commercial shortenings are vegetable oils and animal fats (e.g., lard). Again, apart from technological improvements, there has been little reason to replace the existing fat sources with other sources, but rather the emphasis has been to modify the characteristics of existing - shortenings through use of various surfactants as "emulsifiers", "bread softeners", and the like.
According to the present invention dried crystalline lactose is substituted in specific dough formulation in proportions equivalent to 10 - 60% of the sugar, corn sugar and/or shortening ingredients referred to above. In this regard "sugar" is used in the customary -dictionary sense as defining the substance consisting -entirely or essentially of sucrose, as derived principally from sugar cane and sugar beet but also from sugar maple, -sorghum and like sources. "Corn sugar" is also used in the dictionary sense of identifying specifically dextrose, although the substitution of lactose for corn syrup is clearly contemplated.
The terms "fat" and "shortening" as used herein -are intended to cover the various commercially available plastic shortenings, of animal and/or vegetable origin, as ;
~: .
~ ;
_ g~
, . . : . .
il33~
used in the bakery trade. Particular types of shortenings include lard, plastic animal and vegetable shortenings, plastic emulsified animal and vegetable shortening, plastic vegetable shortenin~, plastic emulsified vegetable shorten-ing, and fluid aerating shortenings, among others. Includedalso are the so called "compound" and "general-purpose"
shortenings, as well as all-hy~rogenated shortenings, and in particular, specialized shortening products such as butter and margarines. In conventional baking formulations, lQ the ~unctions of such fats and shortenings are, generally, to produce shortness and tenderness, to aid in the aeration and to improve the eating quality of the product, to stabi-lize batters such as cake batters, and to improve the keeping qualities of the product. Additionally, in the case of butter and lard, the shortening ingredient imparts a distinct flavor.
According to the present invention, the lactose is incorporated into dough formulations in the manner of any dry subdivided material, such as nonfat milk solids, 2Q sugar or salt. Utility and effectiveness of the lactose substitution is indicated for virtually any dough fcrmula-tion making use of the functions of sugar and shortening, ranging from low-sugar-level products such as yeast leavened bread to high-sugar-level products such as cakes and cookies. The indicated substitution is effective for use in virtually any method for dough preparation including the straight dough and sponge dough procedures and batch or continuous mix techniques~ In general, and assuming a dough ~or~ula and process wherein conventional dough ingredients including flour~ water, sugar, shortenina and ~,, : .
3~
leavening are mixed to form a dough, the improvement of the present invention comprises replacing from 10-60~
of the weight of the sugar or shortening in the dough with lactose, followed by mixing the dough ingredients including the lactose component to form a dough, divid-ing the dough into units for baking, and baking the units to provide bakery products having improved character-istics as respects appearance, flavor, aroma and, in particularly, increased volume, prolonged freshness and shelf life, as indicated herein.
With particular reference to the production of leaven bread (e.g., white bread, variety breads such as whole-wheat, rye, raisin, honey-nut, etc.), a typical, - generalized formulation for preparing bread dough is set forth in the following table, in terms of operable ranges of sugar, fat and lactose, as well as optimum proportions of remaining essential ingredients in the bread dough formula. Also presented in the table is a typical, generalized formulation for yeast leavened sweet goods (e.g., raisin and cinnamon rolls; Danish rolls). In this table, the proportions of all ingredients are expressed as percent of the r1Our.
.
., `'~. , '. ' : , ~' 33~
TABLE I
Component Bread Sweet Goods Flour 100.0 100.0 Water 65.0 50 - 60 Yeast 3.0 4 - lO
Salt 2.25 2 - 3 Sugar 2.8 - 6r3 5.5 - 12.5 Corn Sugar 2.5 - 5.5 Shortening 1.2 - 2.7 6 - 13.5 Lactose l.0 - 6.0 3.5 - 21 In the foregoing formulations, the indicated ranges for lactose sugar and shortening are representative of a 10-60% substitution of the lactose for either the sugar or shortening content. Leavening is, of couxse, obtained by yeast fermentation of the sugar and any added yeast-food or like ingredient.
In the following Table II, a representative formula is presented for chemically leavened white cake, made with an emulsifier-type shortening. Again, the 2Q proportions of ingredients are expressed as percent of the flour.
~ , .
3~
TAsLE II
Component Cake Flour 100 Egg Whites 45 - 80 Milk 25 - 110 Baking Powder 6 - 7 Salt 3 - S
Flavor 2 - 3 Sugar 60 - 130 Shortening 35 - 60 Lactose 20 - 120 It will be evident that similar representative formulas can be provided for other types of cakes such as yellow cake, devils food cake, chocolate cake, spice cake and the like. While typical cookie formulations could also be presented, it is well-known that there is almost a limitless variation in cookie formulations for -~, the various types of cookies (viz., wire-cut cookies, rotary machine cookies, cutting machine cookies, etc.).
Accordingly, it is impractical to attempt to provide any generalized formula similar to the ones presented above with respect to bread~ sweet goods, and cake.
It will be understood that a particular lactose substitution, to provide optimum effects within the foregoing operable ranges, will depend upon the particular dough system and product characteristics ~ desired, although within the indicated range of 10 to ;, 60% on the weight of the sugar and/or shortening in the ~ormula.
"
~ - .
3433~
The following examples are intended to be illustrative of the practice of the present invention and also of the beneficial substitution of lactose for a substantial portion of the sugar and/or shortening content in the dough mix. In these examples, all concentrations of ingredients are expressed as percent of the flour.
EXAMPLE I
Dough Formula - White Bread-__ _ __ RegularWith Lactose Ingredient MixSu~stitution _ _ Flour 100.0 100.0 Water 65.0 65.0 : Yeast 3.0 3.0 Yeast Food 0.5 0.5 Emulsifier 0.5 0.5 -~ Salt 2.0 2.0 . Nonfat Dry Milk 3.0 3.0 Sugar (Sucrose) 8.0 3.2 - 7.2 Shortening 3.0 1.2 - 2.7 Lactose --- 1.1 - 6.6 Procedure Regular 1. Combine all dry ingredients and mix 1 minute at low speed.
-~ 2. Dissol~e yeast in water, add yeast slurry to dry ingredients and mix 1 minute at low speed to form dough.
,.
, .
.... ..
3i~33~
3. Mix dough -to development at medium speed (about 8 minutes).
the moisture available for -the solution of sugar will restrict cookie spread, as sugar represen-ts the principal spreading ingredient. The proportion of sugar also tends to effect the moisture content and retention of the final product and consequently the shelf-life of the product.
The importance of fat or shortening in bakery formulations is related primarily to two characteristics, plasticity and organoleptic quality (viz., flavor, aroma, mouth feel). In yeast leavened products such as bread and rolls, shortening contributes to plasticity or lubrication of the dough and softness of the end product. The plasticity or so-called shortening effect insures film forming qualities for gas retention during proof and early bake. The quality of lubrication is necessary during development and machining to avoid stickiness of the dough. In chemically . leavened products such as cakes and cookies, the plasticity imparted by the shortening facilitates the mixing or creaming process to entrap and retain considerable quantities of air. This insures an important leavening effect, particularly in cakes of high sugar content. The fat or shortening can also provide a moistening effect through emulsification to retain water and a tenderizing effect to provide softness of the final product.
In general, there is little reason to replace . sugar in the typical baking formula. Thus, sugar is not only ideally suited for its purpose, but has 30 been readily available. Although recen-t advances in .~
, ~ . - . . . .
33~
world sugar prices might suggest some reason for re-evaluating the use of sugar, there has been no appreciable effort in this direction. In contrast, a highly specialized shortening industry has developed since the turn of the century. Principal emphasis has been to develop desired consistencies or plastic qualities while retaining commercially acceptable flavor. In ~eneral, the principal sources of commercial shortenings are vegetable oils and animal fats (e.g., lard). Again, apart from technological improvements, there has been little reason to replace the existing fat sources with other sources, but rather the emphasis has been to modify the characteristics of existing - shortenings through use of various surfactants as "emulsifiers", "bread softeners", and the like.
According to the present invention dried crystalline lactose is substituted in specific dough formulation in proportions equivalent to 10 - 60% of the sugar, corn sugar and/or shortening ingredients referred to above. In this regard "sugar" is used in the customary -dictionary sense as defining the substance consisting -entirely or essentially of sucrose, as derived principally from sugar cane and sugar beet but also from sugar maple, -sorghum and like sources. "Corn sugar" is also used in the dictionary sense of identifying specifically dextrose, although the substitution of lactose for corn syrup is clearly contemplated.
The terms "fat" and "shortening" as used herein -are intended to cover the various commercially available plastic shortenings, of animal and/or vegetable origin, as ;
~: .
~ ;
_ g~
, . . : . .
il33~
used in the bakery trade. Particular types of shortenings include lard, plastic animal and vegetable shortenings, plastic emulsified animal and vegetable shortening, plastic vegetable shortenin~, plastic emulsified vegetable shorten-ing, and fluid aerating shortenings, among others. Includedalso are the so called "compound" and "general-purpose"
shortenings, as well as all-hy~rogenated shortenings, and in particular, specialized shortening products such as butter and margarines. In conventional baking formulations, lQ the ~unctions of such fats and shortenings are, generally, to produce shortness and tenderness, to aid in the aeration and to improve the eating quality of the product, to stabi-lize batters such as cake batters, and to improve the keeping qualities of the product. Additionally, in the case of butter and lard, the shortening ingredient imparts a distinct flavor.
According to the present invention, the lactose is incorporated into dough formulations in the manner of any dry subdivided material, such as nonfat milk solids, 2Q sugar or salt. Utility and effectiveness of the lactose substitution is indicated for virtually any dough fcrmula-tion making use of the functions of sugar and shortening, ranging from low-sugar-level products such as yeast leavened bread to high-sugar-level products such as cakes and cookies. The indicated substitution is effective for use in virtually any method for dough preparation including the straight dough and sponge dough procedures and batch or continuous mix techniques~ In general, and assuming a dough ~or~ula and process wherein conventional dough ingredients including flour~ water, sugar, shortenina and ~,, : .
3~
leavening are mixed to form a dough, the improvement of the present invention comprises replacing from 10-60~
of the weight of the sugar or shortening in the dough with lactose, followed by mixing the dough ingredients including the lactose component to form a dough, divid-ing the dough into units for baking, and baking the units to provide bakery products having improved character-istics as respects appearance, flavor, aroma and, in particularly, increased volume, prolonged freshness and shelf life, as indicated herein.
With particular reference to the production of leaven bread (e.g., white bread, variety breads such as whole-wheat, rye, raisin, honey-nut, etc.), a typical, - generalized formulation for preparing bread dough is set forth in the following table, in terms of operable ranges of sugar, fat and lactose, as well as optimum proportions of remaining essential ingredients in the bread dough formula. Also presented in the table is a typical, generalized formulation for yeast leavened sweet goods (e.g., raisin and cinnamon rolls; Danish rolls). In this table, the proportions of all ingredients are expressed as percent of the r1Our.
.
., `'~. , '. ' : , ~' 33~
TABLE I
Component Bread Sweet Goods Flour 100.0 100.0 Water 65.0 50 - 60 Yeast 3.0 4 - lO
Salt 2.25 2 - 3 Sugar 2.8 - 6r3 5.5 - 12.5 Corn Sugar 2.5 - 5.5 Shortening 1.2 - 2.7 6 - 13.5 Lactose l.0 - 6.0 3.5 - 21 In the foregoing formulations, the indicated ranges for lactose sugar and shortening are representative of a 10-60% substitution of the lactose for either the sugar or shortening content. Leavening is, of couxse, obtained by yeast fermentation of the sugar and any added yeast-food or like ingredient.
In the following Table II, a representative formula is presented for chemically leavened white cake, made with an emulsifier-type shortening. Again, the 2Q proportions of ingredients are expressed as percent of the flour.
~ , .
3~
TAsLE II
Component Cake Flour 100 Egg Whites 45 - 80 Milk 25 - 110 Baking Powder 6 - 7 Salt 3 - S
Flavor 2 - 3 Sugar 60 - 130 Shortening 35 - 60 Lactose 20 - 120 It will be evident that similar representative formulas can be provided for other types of cakes such as yellow cake, devils food cake, chocolate cake, spice cake and the like. While typical cookie formulations could also be presented, it is well-known that there is almost a limitless variation in cookie formulations for -~, the various types of cookies (viz., wire-cut cookies, rotary machine cookies, cutting machine cookies, etc.).
Accordingly, it is impractical to attempt to provide any generalized formula similar to the ones presented above with respect to bread~ sweet goods, and cake.
It will be understood that a particular lactose substitution, to provide optimum effects within the foregoing operable ranges, will depend upon the particular dough system and product characteristics ~ desired, although within the indicated range of 10 to ;, 60% on the weight of the sugar and/or shortening in the ~ormula.
"
~ - .
3433~
The following examples are intended to be illustrative of the practice of the present invention and also of the beneficial substitution of lactose for a substantial portion of the sugar and/or shortening content in the dough mix. In these examples, all concentrations of ingredients are expressed as percent of the flour.
EXAMPLE I
Dough Formula - White Bread-__ _ __ RegularWith Lactose Ingredient MixSu~stitution _ _ Flour 100.0 100.0 Water 65.0 65.0 : Yeast 3.0 3.0 Yeast Food 0.5 0.5 Emulsifier 0.5 0.5 -~ Salt 2.0 2.0 . Nonfat Dry Milk 3.0 3.0 Sugar (Sucrose) 8.0 3.2 - 7.2 Shortening 3.0 1.2 - 2.7 Lactose --- 1.1 - 6.6 Procedure Regular 1. Combine all dry ingredients and mix 1 minute at low speed.
-~ 2. Dissol~e yeast in water, add yeast slurry to dry ingredients and mix 1 minute at low speed to form dough.
,.
, .
.... ..
3i~33~
3. Mix dough -to development at medium speed (about 8 minutes).
4. Ferment for 45 minutes in greased container.
5. Divide and round.
6. Proof (intermediate) for 10 minutes.
7. Mold.
8. Proof (final) for 60 minutes ~10F., 90~R.H.).
9. Bake at 400F. for 20 minutes.
Procedure - With Lactose Substitution The procedure is the same except that lactose is substituted for the sugar and shortening content of the dough, within the indicated range of proportions.
The resulting baked breads are evaluated with respect to conventional standards, tenderness, shelf lifej etc.j in comparison to control breads made with the regular - mix.
Results Upon replaclng the sucrose with lactose, whlle 2Q holding the proportion of shortening constant at the normal level, increases in loaf volume from 2500 cc. for the regular mix are observed to an optimum loaf volume (about 2600 cc.) at a lactose replacement approximating two parts of lactose for each part of sucrose and sucrose ~15-reductions o~ the order of 25 ~o 40~. ~bove the indi-ca-ted optimum levels of replacemen-t, loa-f volumes begin to decrease. By comparison w:Lth the control breads, it is clearly indicated that optimum loaf volumes can be obtained by decreasing the sucrose level while adding lactose. Upon reducing the shortening level by one third, with corresponding rep:Lacements of sucrose with lactose, similar results are obtained. At reductions of shortening up to 60%, similar results are again ob-tained, but optimum loaf values are decreased somewhat (i.e., to about 2500 cc or equal to the control breads).
On evaluation of the loaves by standard procedures for external and internal appearance, optimum scores are obtained at 25 to 35% reductions in the sucrcse with corresponding additions of 35 to 50% lactose, when the shortening content is held at the normal level. Sur-prisingly, improved scores are achieved at a 33% reduc-tion in shortening, with similar replacements of sucrose with lactose (e.g., external score increased from 31 to 32). Tenderness scores also indicate that as lactose is added to replace the sucrose, optimum results are ob-tained at lower levels of sucrose (i.e., 50% replacement) and higher levels of lactose (e.g., 60% addition). Shelf life of the bread is also significantly increased with the addition of lactose and reduced le~els of sucrose and shorteniny. Specifically, as compared to a three day shelf life for control bread, breads with only a 2%
,. .
lactose addition and a 33% reduction in sucros- and shortening, remain fresh for four to five days, thus indicating 30 to 60% longer shelf life. Additionally, ,.~
`"~
. ., ,'~, :;
-~8~3~
exce]lent browning e~ the crust is obtained with the lactose substitutions to provide golden brown color.
Equal or better tenderness values also occur with lactose addition and sucrose and shortening reduction, together with improved workability of the doughs and specific flavor enhancement with retenticn or accentu,~-ion (-~f color and aroma on baking.
Dough ]~ormula ~ Yellow Cake Regular With Lactose Ingredlent MiX_ Replacement Cake Flour 100.0 100.0 Water 104.0 104.0 Liquid Eggs (whole) 33.3 33.3 Nonfat Dry Milk 12.5 12.5 Salt 2.1 2~1 Baking Powder6.25 6.25 Sugar ~Sucrose) 145.0 58.0 - 130.0 Shortening 57.0 34.0 - 51.0 Lactose -- 20.0 - 120.0 ; Procedure - Regular 1. Dry blend flcur, sugar, shortening, baking powder, salt, and nonfat dry milk.
2. Mix the eggs with half of the water.
3. Add half of the egg/water mixture to dry blended cake rdix, and mix for 3 minutes at low speed.
4. Add remainder of egg/water mixture and mix 1~2 minute at low speed and 3 minutes at medium speed.
5. Add the balance o~ the water to the preceding cake 3a mix and mix for three minutes at low speed.
- .
. .
33~
6. Pour aliquo-t portion of cake batter (380 grams) into 8-inch lined cake pan l~nd bake for 26 minutes at 375F.
Procedure - With Lactose Replacement The same procedure :is employed except that lactose is substituted for sugar and/or shortening ~- within the ranges of proportions set forth above. Varied cake batter mixes are thereby produced, baked and compa~ed.
Results In response to approximately equal replacements of sucrose with lactcse (while maintaining the norr,-,l le~e:l of shortening), increased cake volumes ar~ obtained to an optimum of 20 to 30% replacement of sucrose with lactose.
A fairly broad optimum response is indicated, with in-creased vcl~mes being indicated up to 30~ replacement of the sucrose with lactose. Upon reducing the shortening level to 30%, with a similar pattern of su'~s'can~ially - ~qual replacemen~s of suorose with lactose, similar in-- cxeases in cake volumes are observed. Upon further re-2a ducing the shortening content by approximately 60%, the results indicated by cake volumes show lactose to be a substantially direct replacement for the omitted shortening, with the general leveJ of the res~lts be:ing only slightly ' less satisfactory than with the control bakes. As re5pect appearance factors, the substantially equivalent substitu-tion of lactose for sucrose pro~ides ex.ernal appearance scores which are beyond the capability of the sucrose alone.
Similar results are also indicated at reduc~ions in the shcrtenin~3 conte~t up to 30rO. Tenderness scores indicate ~a3 B'~33~
that lactose can be used as an approximately equal replacemen-t for sucrose; with the tenderness values equalling those of the contrc)l hakes. Cake tenderness scores over a five day periocl (as a measure of shelf life), specifically indicate optimum results with replacement of both the sucrose and shortening (i.e., at 20 to 30%
levels), in comparison to the control bakes wherein no lactose replacement is used. Significantly, compressability or tenderness scores over the five day period indicate extensions in the shelf life or "freshness" of the lactose substituted cakes ranging to 50% or more, as ; respects the control bakes. The comparative results notonly indicate that the addition of lactose promotes ~ -tenderizing of cakes and like baked goods, but, also, that the use of lactose permits greater tolerances in the dough as respects variations in ingredients, workability, and machining qualities.
A particularly significant observation is that merely adding lactose to the cake formulations without any concurrent reduction in sucrose, causes a substantial ~-reduction in cake volumes. Thus, replacement of sucrose with lactose resulted in substantial increases in the cake volumes, whereas merely adding lactose without replacement of sucrose resulted in the volume-depression ef~ect observed by previous researchers. While the reasons for this phenomena are no-t clearly understood, one possibility :is that the favorable result (viz., the increase in cake volumes with replacement of sucrose and shortening by lactose) is due to the tenderizing effects of the lactose, with a concurrent ability of the modified ,. ~ .
133'-~
formulation to retain the crumb structure and texture of the cake. In contrast, at excessive lactose levels, the greater tenderizing effect may conversely weaken the grain structure and texture and, coupled with higher osmotic effects, cause decreases in volume. In any event, the positive indieations of use of the disclosed replacement coneept are clearly contrary to the prior research indications related simply to lactose additions.
In general, foregoing examples were chosen to illustrate the use of lactose replaeement of sugar and shortening in diverse bakery products (specifically, in a low sugar, yeast lea~ened bread and in a relatively high sugar chemieally leavened cake), under substantially different conditions of formula and mixing procedure.
It is, of eourse, not praetical or feasible to illustrate all possible variations by way of~specifie example, and the diselosures and deseriptions herein should eonsequently be eonsidered as merely illustrative and not in any sense limiting.
:;, :~ . , ' .. , ' , ., . , , ` !
Procedure - With Lactose Substitution The procedure is the same except that lactose is substituted for the sugar and shortening content of the dough, within the indicated range of proportions.
The resulting baked breads are evaluated with respect to conventional standards, tenderness, shelf lifej etc.j in comparison to control breads made with the regular - mix.
Results Upon replaclng the sucrose with lactose, whlle 2Q holding the proportion of shortening constant at the normal level, increases in loaf volume from 2500 cc. for the regular mix are observed to an optimum loaf volume (about 2600 cc.) at a lactose replacement approximating two parts of lactose for each part of sucrose and sucrose ~15-reductions o~ the order of 25 ~o 40~. ~bove the indi-ca-ted optimum levels of replacemen-t, loa-f volumes begin to decrease. By comparison w:Lth the control breads, it is clearly indicated that optimum loaf volumes can be obtained by decreasing the sucrose level while adding lactose. Upon reducing the shortening level by one third, with corresponding rep:Lacements of sucrose with lactose, similar results are obtained. At reductions of shortening up to 60%, similar results are again ob-tained, but optimum loaf values are decreased somewhat (i.e., to about 2500 cc or equal to the control breads).
On evaluation of the loaves by standard procedures for external and internal appearance, optimum scores are obtained at 25 to 35% reductions in the sucrcse with corresponding additions of 35 to 50% lactose, when the shortening content is held at the normal level. Sur-prisingly, improved scores are achieved at a 33% reduc-tion in shortening, with similar replacements of sucrose with lactose (e.g., external score increased from 31 to 32). Tenderness scores also indicate that as lactose is added to replace the sucrose, optimum results are ob-tained at lower levels of sucrose (i.e., 50% replacement) and higher levels of lactose (e.g., 60% addition). Shelf life of the bread is also significantly increased with the addition of lactose and reduced le~els of sucrose and shorteniny. Specifically, as compared to a three day shelf life for control bread, breads with only a 2%
,. .
lactose addition and a 33% reduction in sucros- and shortening, remain fresh for four to five days, thus indicating 30 to 60% longer shelf life. Additionally, ,.~
`"~
. ., ,'~, :;
-~8~3~
exce]lent browning e~ the crust is obtained with the lactose substitutions to provide golden brown color.
Equal or better tenderness values also occur with lactose addition and sucrose and shortening reduction, together with improved workability of the doughs and specific flavor enhancement with retenticn or accentu,~-ion (-~f color and aroma on baking.
Dough ]~ormula ~ Yellow Cake Regular With Lactose Ingredlent MiX_ Replacement Cake Flour 100.0 100.0 Water 104.0 104.0 Liquid Eggs (whole) 33.3 33.3 Nonfat Dry Milk 12.5 12.5 Salt 2.1 2~1 Baking Powder6.25 6.25 Sugar ~Sucrose) 145.0 58.0 - 130.0 Shortening 57.0 34.0 - 51.0 Lactose -- 20.0 - 120.0 ; Procedure - Regular 1. Dry blend flcur, sugar, shortening, baking powder, salt, and nonfat dry milk.
2. Mix the eggs with half of the water.
3. Add half of the egg/water mixture to dry blended cake rdix, and mix for 3 minutes at low speed.
4. Add remainder of egg/water mixture and mix 1~2 minute at low speed and 3 minutes at medium speed.
5. Add the balance o~ the water to the preceding cake 3a mix and mix for three minutes at low speed.
- .
. .
33~
6. Pour aliquo-t portion of cake batter (380 grams) into 8-inch lined cake pan l~nd bake for 26 minutes at 375F.
Procedure - With Lactose Replacement The same procedure :is employed except that lactose is substituted for sugar and/or shortening ~- within the ranges of proportions set forth above. Varied cake batter mixes are thereby produced, baked and compa~ed.
Results In response to approximately equal replacements of sucrose with lactcse (while maintaining the norr,-,l le~e:l of shortening), increased cake volumes ar~ obtained to an optimum of 20 to 30% replacement of sucrose with lactose.
A fairly broad optimum response is indicated, with in-creased vcl~mes being indicated up to 30~ replacement of the sucrose with lactose. Upon reducing the shortening level to 30%, with a similar pattern of su'~s'can~ially - ~qual replacemen~s of suorose with lactose, similar in-- cxeases in cake volumes are observed. Upon further re-2a ducing the shortening content by approximately 60%, the results indicated by cake volumes show lactose to be a substantially direct replacement for the omitted shortening, with the general leveJ of the res~lts be:ing only slightly ' less satisfactory than with the control bakes. As re5pect appearance factors, the substantially equivalent substitu-tion of lactose for sucrose pro~ides ex.ernal appearance scores which are beyond the capability of the sucrose alone.
Similar results are also indicated at reduc~ions in the shcrtenin~3 conte~t up to 30rO. Tenderness scores indicate ~a3 B'~33~
that lactose can be used as an approximately equal replacemen-t for sucrose; with the tenderness values equalling those of the contrc)l hakes. Cake tenderness scores over a five day periocl (as a measure of shelf life), specifically indicate optimum results with replacement of both the sucrose and shortening (i.e., at 20 to 30%
levels), in comparison to the control bakes wherein no lactose replacement is used. Significantly, compressability or tenderness scores over the five day period indicate extensions in the shelf life or "freshness" of the lactose substituted cakes ranging to 50% or more, as ; respects the control bakes. The comparative results notonly indicate that the addition of lactose promotes ~ -tenderizing of cakes and like baked goods, but, also, that the use of lactose permits greater tolerances in the dough as respects variations in ingredients, workability, and machining qualities.
A particularly significant observation is that merely adding lactose to the cake formulations without any concurrent reduction in sucrose, causes a substantial ~-reduction in cake volumes. Thus, replacement of sucrose with lactose resulted in substantial increases in the cake volumes, whereas merely adding lactose without replacement of sucrose resulted in the volume-depression ef~ect observed by previous researchers. While the reasons for this phenomena are no-t clearly understood, one possibility :is that the favorable result (viz., the increase in cake volumes with replacement of sucrose and shortening by lactose) is due to the tenderizing effects of the lactose, with a concurrent ability of the modified ,. ~ .
133'-~
formulation to retain the crumb structure and texture of the cake. In contrast, at excessive lactose levels, the greater tenderizing effect may conversely weaken the grain structure and texture and, coupled with higher osmotic effects, cause decreases in volume. In any event, the positive indieations of use of the disclosed replacement coneept are clearly contrary to the prior research indications related simply to lactose additions.
In general, foregoing examples were chosen to illustrate the use of lactose replaeement of sugar and shortening in diverse bakery products (specifically, in a low sugar, yeast lea~ened bread and in a relatively high sugar chemieally leavened cake), under substantially different conditions of formula and mixing procedure.
It is, of eourse, not praetical or feasible to illustrate all possible variations by way of~specifie example, and the diselosures and deseriptions herein should eonsequently be eonsidered as merely illustrative and not in any sense limiting.
:;, :~ . , ' .. , ' , ., . , , ` !
Claims (14)
1. In a process for making bread, rolls, sweet goods, cakes, cookies and like baked products, wherein conventional dough ingredients including flour, water, sugar, shortening and leavening are mixed to form a dough, the improvement comprising the steps of replacing from 30 to 60% of the weight of the sugar or shortening in the dough mix with lactose, mixing the dough ingredients including said lactose component to form a dough, dividing the dough into units, and baking said units to provide baked goods having improved characteristics as respects appearance, flavor, and aroma and, in particular, increased volume and prolonged freshness or shelf-life.
2. A process as in Claim 1 wherein the lactose replaces 30 to 60% of the combined weight of the sugar and shortening components in said dough mix.
3. A process as in Claim 1 wherein said lactose replaces from 30 to 60% of the sugar content of the dough mix.
4. A process as in Claim 1 wherein corn sugar forms at least a part of the sugar content of the dough and said lactose replaces from 30 to 60% of the corn sugar.
5. A process as in Claim 1 wherein said lactose replaces from 30 to 60% of the shortening content of the dough mix.
6. A process as in Claim 1 wherein additional lactose is added to the dough mix, the proportion of said additional lactose being 10 to 100% of the weight of said replacement lactose.
7. An improved bakery product derived from the mixing and baking of essential dough ingredients including flour, water, sugar, shortening and leaving, characterized by a modification of the conventional sugar and shortening content in that 30 to 60% by weight of such content is lactose, said bakery product exhibiting improved character-istics as respects volume, shelf-life, appearance, flavor, and aroma.
8. A bakery product as in Claim 7 wherein said modified content is 30 to 60% by weight lactose, 20 to 70 sugar, and/or corn sugar, and 10 to 40% shortening.
9. A bakery product as in Claim 7 in the form of yeast leavened bread.
10. A bakery product as in Claim 7 in the form of chemically leavened cake.
11. A bakery product as in Claim 7 in the form of a baked cookie.
12. Leavened bread as in Claim 7 having substan-tially the following composition:
Percent of Flour Flour 100 Water 50 - 70 Yeast 2 - 5 Salt 2 - 3 Sugar 3.2 - 5.6 Shortening 1.2 - 2.1 Lactose 4.4 - 7.7
Percent of Flour Flour 100 Water 50 - 70 Yeast 2 - 5 Salt 2 - 3 Sugar 3.2 - 5.6 Shortening 1.2 - 2.1 Lactose 4.4 - 7.7
13. Sweet goods as in Claim 7 having substan-tially the following composition:
Percent of Flour flour 100 Water 50 - 65 Yeast 4 - 10 Salt 2 - 3 Sugar 5.5 - 10 Corn Sugar 2.5 - 4 Shortening 6 - 10.5 Lactose 10.5 - 21
Percent of Flour flour 100 Water 50 - 65 Yeast 4 - 10 Salt 2 - 3 Sugar 5.5 - 10 Corn Sugar 2.5 - 4 Shortening 6 - 10.5 Lactose 10.5 - 21
14. Cake as in Claim 7 having substantially the following composition:
Percent of Flour Flour 100 Egg Whites 45 - 70 Milk 22 - 70 Baking Powder 4 - 5 Salt 2 - 3 Flavor 1 - 2 Sugar 40 - 70 Shortening 16 - 28 Lactose 42 - 84
Percent of Flour Flour 100 Egg Whites 45 - 70 Milk 22 - 70 Baking Powder 4 - 5 Salt 2 - 3 Flavor 1 - 2 Sugar 40 - 70 Shortening 16 - 28 Lactose 42 - 84
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US72221876A | 1976-09-10 | 1976-09-10 | |
| US722,218 | 1976-09-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1084334A true CA1084334A (en) | 1980-08-26 |
Family
ID=24900939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA286,437A Expired CA1084334A (en) | 1976-09-10 | 1977-09-09 | Bakery process and product |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS605246B2 (en) |
| AU (1) | AU514872B2 (en) |
| CA (1) | CA1084334A (en) |
| DE (1) | DE2740245A1 (en) |
| GB (1) | GB1587296A (en) |
| NL (1) | NL7709887A (en) |
| SE (1) | SE7710132L (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
| US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
| US4961942A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
| US4961941A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
| IL97067A (en) * | 1990-02-12 | 1994-05-30 | Gist Brocades Nv | Substrate-limited doughs |
| US5514386A (en) * | 1991-07-18 | 1996-05-07 | The Pillsbury Company | Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making |
| US5492702A (en) * | 1991-07-18 | 1996-02-20 | The Pillsbury Company | Substrate-limited yeast-leavened refrigerated dough products |
| EP0594747B2 (en) * | 1991-07-18 | 2010-02-17 | General Mills Marketing, Inc. | Yeast-leavened refrigerated dough products |
| US5540940A (en) * | 1991-07-18 | 1996-07-30 | The Pillsbury Company | Substrate-limited, yeast leavened refrigerated dough products and process of making |
| EP1839488A1 (en) * | 2006-03-27 | 2007-10-03 | Campina Nederland Holding B.V. | Egg-free cake and a method for preparation thereof |
| US10306898B2 (en) | 2007-04-26 | 2019-06-04 | Caravan Ingredients Inc. | Yeast-leavened dough and dry mix for preparing such a dough |
| WO2020015816A1 (en) * | 2018-07-16 | 2020-01-23 | Symrise Ag | Composition for substituting sugar in baked goods |
-
1977
- 1977-09-02 GB GB3675177A patent/GB1587296A/en not_active Expired
- 1977-09-07 DE DE19772740245 patent/DE2740245A1/en active Pending
- 1977-09-08 NL NL7709887A patent/NL7709887A/en not_active Application Discontinuation
- 1977-09-09 AU AU28698/77A patent/AU514872B2/en not_active Expired
- 1977-09-09 JP JP52108701A patent/JPS605246B2/en not_active Expired
- 1977-09-09 CA CA286,437A patent/CA1084334A/en not_active Expired
- 1977-09-09 SE SE7710132A patent/SE7710132L/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| SE7710132L (en) | 1978-03-11 |
| JPS5334945A (en) | 1978-03-31 |
| NL7709887A (en) | 1978-03-14 |
| AU514872B2 (en) | 1981-03-05 |
| GB1587296A (en) | 1981-04-01 |
| DE2740245A1 (en) | 1978-03-16 |
| AU2869877A (en) | 1979-03-15 |
| JPS605246B2 (en) | 1985-02-09 |
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