High fat biscuit mix and products resulting therefrom

Abstract

The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50 DEG F.) and a melting point of 104 DEG F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.

Description

FIELD OF THE INVENTIONThe invention relates generally to dry flour mixes having high concentrations of shortening, as well as dough and baked products resulting therefrom. More specifically, the invention relates to dry flour mixes comprising shortening having a reduced melting point and specific SFI profile combined with protein supplement and emulsifier.BACKGROUND OF THE INVENTIONDry mix flours comprising fats, shortenings, and other lipid sources, for use in the preparation of tender cooked bakery products have been well documented in the art. For example, Estabrook et al, U.S. Pat. No. 1,117,012 discloses a mixture of wheat flour with comminuted hardened oil useful in the manufacture of biscuits. Ellis, U.S. Pat. No. 1,417,893 discloses an oil product comprising paraffin oil and cotton oil having a melting point of about 60.degree. C. for use in baking preparations such as cakes or biscuits which may include flour or other perishable ingredients. Chapin, U.S. Pat. No. 2,392,833 ...

AI Technical Summary

Benefits of technology

In accordance with a first aspect of the invention, there is provided a dry flour mix for use in the manufacture of high fat baked products comprising flour, a leavening agent, emulsifier, an amount of protein source effective to provide a bakery product having a crisp outer layer and a tender, flaky interior and shortening wherein the shortening is present in a concentration which provides a mix resulting in a dough product of uniform baking properties and composition.

The flakier the crumb of the product, the more it seems like it has been freshly prepared at the sight of distribution. The more moist and oiler the product, the more appealing it is to the final consumer from the standpoint of taste and texture. The length of time the product can withstand the infrared lights without drying indicates the shelf life at the fast-food restaurant. The height and tilt of the product are also very important to its aesthetic appearance and consumer satisfaction.

With the invention, the prepared dough products are more moist and have a flakier crumb, less tilt, and a longer shelf life. The products with this new formulation have a fast-food shelf life of 60 to 90 minutes as compared to products of the prior art which have a shelf life of appreciably less than 60 minutes under infrared lights before becoming dry in the center. Moreover, the products with the new formulation emerge from the oven with a crisp and glossy crust.

Problems solved by technology

Prior art dough products generally cannot prevent tilting of the baked product while baking, particularly in a high air velocity oven.

The tilt is generally due to the inability to control the height of the product.

This uneven rise during baking causes the product to have a tilted appearance which is not pleasing to the consumer.

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