US-12622437-B2 - Dual textured food

Abstract

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

Inventors

• Kristi L. Bahe
• Kevin Haas

Assignees

• GENERAL MILLS, INC.

Dates

Publication Date

20260512

Application Date

20220413

Claims (20)

1. 1 . A method of making a dough, the method comprising: a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.); and b. combining the leavened batter with a second portion of flour to produce the dough, wherein the second portion of flour includes unbleached flour and has a protein content less than 10%.
2. 2 . The method of claim 1 , wherein the first flour to water ratio is from about 1:1 to about 1:2.
3. 3 . The method of claim 1 , wherein the first portion of flour or the second portion of flour consists of the unbleached flour.
4. 4 . The method of claim 1 , wherein the protein content of the first portion of flour or the second portion of flour is about 5% to about 9%.
5. 5 . The method of claim 1 , wherein the leavening agent comprises sodium acid pyrophosphate.
6. 6 . The method of claim 1 , wherein the leavening agent includes one or more compositions that react at a temperature below a baking temperature and one or more compositions that react at the baking temperature.
7. 7 . The method of claim 1 , further comprising providing a mixture of the first portion of flour, a fat, and the leavening agent, and combining the mixture with the water to produce the leavened batter.
8. 8 . The method of claim 7 , wherein the leavened batter includes the fat in an amount of up to 30% and sugar in an amount of up to 20%.
9. 9 . The method of claim 1 , further comprising forming the dough into portions and refrigerating or freezing the portions.
10. 10 . A method of making a freezer-to-oven dough, comprising: a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.); b. combining the leavened batter with a second portion of flour to produce a dough, wherein the second portion of flour comprises unbleached flour and has a protein content less than 10%; c. forming the dough into portions; and d. freezing the portions to produce the freezer-to-oven dough.
11. 11 . The method of claim 10 , wherein the first flour to water ratio is from about 1:1 to about 1:2.
12. 12 . The method of claim 10 , wherein the first portion of flour or the second portion of flour consists of the unbleached flour.
13. 13 . The method of claim 10 , wherein the protein content of the first portion of flour or the second portion of flour is about 5% to about 9%.
14. 14 . The method of claim 10 , wherein the leavening agent comprises sodium acid pyrophosphate.
15. 15 . The method of claim 10 , wherein the leavening agent includes one or more compositions that react at a temperature below a baking temperature and one or more compositions that react at the baking temperature.
16. 16 . A method of making a baked good, the method comprising baking the freezer-to-oven dough of claim 10 to produce the baked good.
17. 17 . The method of claim 1 , wherein the dough is configured to be formed into portions by rolling and cutting.
18. 18 . The method of claim 1 , wherein the leavened batter includes the leavening agent in an amount of 1% to about 5%.
19. 19 . The method of claim 1 , further comprising forming the dough into portions having desired shapes, the portions being configured to hold their desired shapes.
20. 20 . A method of making a dough, the method comprising: a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.); and b. combining the leavened batter with a second portion of flour to produce the dough, wherein the second portion of flour includes unbleached flour and has a protein content less than 10%, wherein the dough is configured to be formed into portions by rolling or cutting.

Description

CROSS REFERENCE TO RELATED APPLICATIONS This application represents a continuation application of U.S. patent application Ser. No. 16/561,367 filed Sep. 5, 2019, now U.S. Pat. No. 11,889,839, which claims the benefit of U.S. Provisional Patent Application No. 62/728,333 filed Sep. 7, 2018, entitled “DUAL TEXTURED FOOD”. The entire content of these applications are incorporated herein by reference. BACKGROUND OF THE INVENTION Baked goods are often considered “comfort foods,” which consumers enjoy eating as part of family or cultural tradition. Homemade baked goods can often deliver an eating experience that is more difficult to achieve consistently in a commercial setting. Reasons for this may include the nature of small-batch production versus large-batch production, as well as the rituals and ingredients that home cooks may use that are not practical or available in a commercial setting. Still, because baked goods provide an enjoyable eating experience to many consumers, particularly when the baked goods resemble homemade, there is a need to provide baked good eating experiences in a commercial setting that better resembles homemade. SUMMARY A method of making a dough is provided herein. The method includes providing a leavened batter comprising a first portion of flour and having a first flour to water ratio of from about 1.2:1 to about 1:3.5 by weight, and combining the leavened batter with a second portion of flour to produce the dough, the dough having a second flour to water ratio of from about 1.7:1 to about 1.3:1 by weight. In some embodiments, the first flour to water ratio can be from 1:1 to 1:2. In some embodiments of a method of making a dough provided herein, the method can further include providing a mixture of flour, fat, and a leavening agent, and combining the mixture with water to produce the leavened batter. In some embodiments, the mixture and water can be combined by mixing for about 2 minutes to about 4 minutes. In some embodiments of a method of making a dough provided herein, the leavened batter and the second portion of flour can be combined by mixing for about 20 seconds to about 1 minute. In some embodiments of a method of making a dough provided herein, the first portion of flour can include flour having a protein content of less than 10%, or a protein content of about 7% to about 8%. In some embodiments of a method of making a dough provided herein, the second portion of flour can include a flour having a protein content of less than 10%, or a protein content of about 7% to about 8%. In some embodiments of a method of making a dough provided herein, the dough can include a heat activated leavening agent. In some embodiments of a method of making a dough provided herein, the dough can include a fat in an amount of up to 30%, a sugar in an amount of up to 20%, and a leavener in an amount of 1-5%. In some embodiments, a method of making a dough provided herein can further include forming the dough into pieces. In some embodiments, a method of making a dough provided herein can further include packaging the dough. In some embodiments, a method of making a dough provided herein can further include refrigerating or freezing the dough. A method of making a freezer-to-oven dough is provided herein. The method includes providing a leavened batter comprising a first portion of flour and having a first flour to water ratio of from about 1.2:1 to about 1:3.5 by weight, combining the leavened batter with a second portion of flour to produce the dough, the dough having a second flour to water ratio of from about 1.7:1 to about 1.3:1 by weight, forming the dough into portions, and freezing the portions to produce the freezer-to-oven dough. In some embodiments, the first flour to water ratio can be from 1:1 to 1:2. In some embodiments of a method of making a dough provided herein, the method can further include providing a mixture of flour, fat, and a leavening agent, and combining the mixture with water to produce the leavened batter. In some embodiments, the mixture and water can be combined by mixing for about 2 minutes to about 4 minutes. In some embodiments of a method of making a dough provided herein, the leavened batter and the second portion of flour can be combined by mixing for about 20 seconds to about 1 minute. In some embodiments of a method of making a freezer-to-oven dough provided herein, the first portion of flour can include flour having a protein content of less than 10%, or a protein content of about 7% to about 8%. In some embodiments of a method of making a freezer-to-oven dough provided herein, the second portion of flour can include a flour having a protein content of less than 10%, or a protein content of about 7% to about 8%. In some embodiments of a method of making a freezer-to-oven dough provided herein, the freezer-to-oven dough can include a heat activated leavening agent. In some embodiments of a method of making a freezer-to-oven dough provided herein, the free