Dough composition

A technology of dough composition and composition, which is applied in the field of dough composition and its manufacture, and can solve problems such as taste and structure that do not consider the stability of preparations

Inactive Publication Date: 2010-11-10
LIPID NUTRITION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this document does not take into account the stability of their formulations or whether they have acceptable taste and texture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Example of bread with Clarinol

[0088] Weight % Composition

[0089] 37 whole wheat flour

[0090] 16 Multi-Grain Mixes

[0091] 3.1 Clarinol TM G-80 (80% conjugated linoleic acid)

[0092] 2.2 Gluten powder

[0093] 1.6 Bread improver

[0094] 1.6 Yeast

[0095] 1.1 Salt

[0096] 37.4 Water up to 100%

[0097] Soak the multigrain mixture in water (27% based on flour) for at least 20 minutes. All ingredients are then mixed with water (36% based on flour) and kneaded for 3 minutes with slow spiral and 3 minutes with fast spiral. Add remaining water (7% based on flour) and mix slowly for 1 minute and fast for 5 minutes. The dough was weighed, shaped and fermented for 45 minutes. Shape the dough into long shapes and place in a baking dish. The baguettes were fermented for an additional 70 minutes. Baking was performed at 250 / 220° C. for 30 minutes.

Embodiment 2

[0099] Bread Example with Clarinol G-95

[0100] Weight % Composition

[0101]37 whole wheat flour

[0102] 16 Multi-Grain Mixes

[0103] 3.1 Clarinol TM G-95 (95% conjugated linoleic acid)

[0104] 2.2 Gluten powder

[0105] 1.6 Bread improver

[0106] 1.6 Yeast

[0107] 1.1 Salt

[0108] 37.4 Water up to 100%

[0109] Soak the multigrain mixture in water (27% based on flour) for at least 30 minutes. All ingredients are then mixed with water (36% based on flour) and kneaded for 3 minutes with slow spiral and 3 minutes with fast spiral. Add remaining water (7% based on flour) and mix slowly for 1 minute and fast for 5 minutes. The dough was weighed, shaped and fermented for 45 minutes. Shape the dough into long shapes and place in a baking dish. The baguettes were fermented for an additional 70 minutes. Baking was performed at 250 / 220° C. for 30 minutes.

Embodiment 3

[0111] With CLARINOL TM graham cookies

[0112] Weight % Composition

[0113] 38.8 Whole wheat flour

[0114] 20.0 Flour

[0115] 20.0 Butter

[0116] 17.7 Eggs

[0117] 3.5 Clarinol TM G-95 (95% conjugated linoleic acid)

[0118] Weighing Clarinol TM and mix it with flour. Add all other ingredients and mix in a mixer to form a sweet short pastry. The pastry was then cooled to 4°C / 39°F. Roll out the pastry to a thickness of 5-6 mm. Cut into slices and brush with egg yolk. The cookies were baked at 180°C / 356°F for 15 minutes (forced oven). Package the graham cookies in polypropylene bags.

[0119] CLARINOL G-80

[0120] Product Description

[0121] Clarinol TM G-80 is an oil with higher isomers of conjugated linoleic acid (CLA), mainly in the triglyceride form. The two major isomers present are cis-9, trans-11 (c9, t11) and trans-10, cis-12 (t10, c12) CLA in a 50:50 ratio. Clarinol TM G-80 is made from natural safflower oil through a gentle and proprietary...

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PUM

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Abstract

A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and a fat phase, wherein the fat phase comprises a fat A and a fat B, wherein fat A comprises at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA) and wherein fat B has an N20-value greater than about 10.

Description

technical field [0001] The present invention relates to dough compositions and methods for their manufacture. Background technique [0002] The nutritional value of diets is under increasing scrutiny. People often take food supplements for nutritional benefits. However, food supplements are usually in the form of capsules etc. and have the disadvantage of being inconvenient (since one has to remember to carry them). Such food supplements are often unflavored and unappealing to many consumers. [0003] Nutritional supplements have been incorporated into foods, but the resulting foods have an unpleasant taste and the incorporation of the supplements has a detrimental effect on the stability of the product. [0004] Conjugated linoleic acid (CLA) is a conjugated diene fatty acid having 18 carbon atoms. Due to the presence of two double bonds in CLA, geometric isomerism is possible, and CLA molecules or moieties can exist in various isomeric forms. The cis9, trans11 ("c9t11...

Claims

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Application Information

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IPC IPC(8): A23D9/00A21D2/16A23L1/30
CPCA23D9/00A21D2/165A23L1/3008A21D10/005A21D13/066A23L33/12
Inventor E·M·E·米尔德M·A·J·范沃洛伊U·施密德
Owner LIPID NUTRITION
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