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DOUGH INCLUDES FAT PRODUCT WITH SUCROSE FATTY ACID ESTERS: FAT PRODUCT HAS A PARTICULAR PENETRATION AND YIELD POINT
DOUGH INCLUDES FAT PRODUCT WITH SUCROSE FATTY ACID ESTERS: FAT PRODUCT HAS A PARTICULAR PENETRATION AND YIELD POINT
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机译：含脂肪的产品含脂肪脂肪酸酯：脂肪的产品具有特殊的渗透性和屈服点
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摘要
The invention relates to dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness. This benefit is achieved by incorporating the sucrose fatty acid esters of the invention into the dough formulations. Specifically, one embodiment of the present invention relates to a pastry dough comprising: a) from about 20% to about 50% of a fat product comprising: i) from about 10% to about 100% sucrose fatty acid esters having at least 4 fatty acid ester groups, wherein each fatty acid group has from about 8 to about 22 carbon atoms; and ii) from about 0% to about 90% other fat ingredients selected from the group consisting of shortenings, margarines, fats, oils, and mixtures thereof; iii) wherein the fat product has a penetration between about 120 mm/10 and about 350 mm/10 at 70 DEG F (21 DEG C); and iv) wherein the fat product has a yield point between about 500 dynes/cm2 and about 10,000 dynes/cm2 at 70 DEG F (21 DEG C); b) from about 30% to about 70% flour; and c) from about 5% to about 30% of a liquid selected from the group consisting of water, milk, and mixtures thereof; said pastry dough being made by a process employing a low shear method of mixing. Biscuit, shortbread and shortcake doughs are similarly comprised: biscuit doughs - 5-30% fat product, 35-60% flour, 25-45% water and/or milk; shortbread doughs - 25-55% fat product, 35-60% flour, 0-20% water and/or milk; shortcake doughs - 5-30% fat product, 30-65% flour, 20-50% water and/or milk.
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机译：本发明涉及面团组合物，其被烘烤以形成具有改善的软度的糕点，饼干，脆饼和脆饼。通过将本发明的蔗糖脂肪酸酯掺入生面团配方中可实现该益处。具体地，本发明的一个实施方案涉及一种糕点面团，其包括：a）约20％至约50％的脂肪产品，其包括：i）约10％至约100％的具有至少4个脂肪族的蔗糖脂肪酸酯。酸酯基，其中每个脂肪酸基具有约8至约22个碳原子; ii）约0％至约90％的其他脂肪成分，选自起酥油，人造黄油，脂肪，油及其混合物; iii）其中脂肪产品在70°F（21℃）下的渗透率为约120mm / 10至约350mm / 10。 iv）其中脂肪产品在70°F（21℃）下具有约500达因/ cm 2至约10,000达因/ cm 2的屈服点; b）约30％至约70％的面粉; c）约5％至约30％的液体，该液体选自水，牛奶及其混合物;所述糕点面团通过采用低剪切混合方法的方法制成。饼干面团，脆饼和脆饼面团的组成类似：饼干面团-5-30％的脂肪产品，35-60％的面粉，25-45％的水和/或牛奶;脆饼生面团-25-55％的脂肪产品，35-60％的面粉，0-20％的水和/或牛奶;脆饼面团-5-30％的脂肪产品，30-65％的面粉，20-50％的水和/或牛奶。
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