Method of manufacturing dough products via gas injection and accelerational mixing

• US 20040199492A1
• Filed: 04/04/2003
• Published: 10/07/2004
• Est. Priority Date: 04/04/2003
• Status: Abandoned Application

• Current Assignee: General Mills Marketing Incorporated (General Mills Incorporated)
• Original Assignee: General Mills Marketing Incorporated (General Mills Incorporated)
• Inventors: Thorson, James S., Maniak, Douglas C., Kubat, Chad M., Goedeken, Doug L.
• Application Number:
  US10/407,311
• Publication Number:
  US 20040199492A1
• Time in Patent Office: Days
• US Class Current: 1/1
• CPC Class Codes: A21D 8/025 Treating dough with gases

Abstract

Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 2.5 cc/g. Products of this process, including filled products, are also provided. Methods for injecting gas into dough for improved extrudability are also provided.

Claims

1. A method for making an uncooked extruded dough product, comprising:

a. pressurizing a dough composition comprising pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water;

b. injecting gas into the pressurized dough;

c. dispensing the gas throughout the dough;

d. extruding the dough through a die under conditions so that the dough composition does not exceed 140 degrees F throughout the extrusion process;

wherein said pre-gelatinized starch, flour, leavening agent and water are present in an amount so that the dough product has a BSV of greater than about 2.5 cc/g.

2. The method of claim 1, wherein said dough composition comprises from about 1 to about 12% by weight of pregelatinized starch.

3. The method of claim 1, wherein said dough composition comprises:

pregelatinized starch 2-7%

flour 55-65%

yeast or chemical leavening agent 1-6%

water 28-40%.

4. The method of claim 1, wherein the dough product has a BSV greater than 3.0.

5. The method of claim 1, wherein the dough is pressurized in a chamber comprising a feeding screw.

6. The method of claim 1, wherein the gas injected into the dough is comprised of gas having low solubility in the dough.

7. The method of claim 1, wherein the gas injected into the dough has low reactivity with the dough.

8. The method of claim 1, wherein the gas injected into the dough is comprised of nitrogen.

9. The method of claim 1, wherein the dough composition does not reach a temperature above about 120°

F. throughout the extrusion process.

10. The method of claim 1, wherein said dough product further comprising a filling.

11. The method of claim 1, wherein the step of dispensing the gas throughout the dough is comprised of accelerating the dough.

12. The method of claim 11, wherein the dough is accelerated by forcing the dough through increasingly narrowing passageways.

13. The method of claim 11 wherein the dough is accelerated by forcing the dough through an extensional flow field.

14. The method of claim 1, wherein the extruded dough has a specific gravity of less than 1.

15. The method of claim 8, wherein less than 1 standard cubic foot of nitrogen is injected per cubic foot of dough.

16. The method of claim 10, wherein said dough product is coextruded with a filling to form a filled product.

17. The method of claim 16, further comprising the step of securing said coextruded dough product, thereby sealing said filling within said coextruded dough product.

18. The uncooked extruded dough product made by the method of claim 1.

19. The uncooked extruded dough product made by the method of claim 10.

20. The uncooked extruded dough product made by the method of claim 16.

21. The dough product of claim 16, wherein said dough composition comprises between about 1-12% by weight of pregelatinized starch.

22. The dough product of claim 18, wherein said dough composition comprises:

23. The dough product of claim 18, wherein the dough product has a BSV greater than 3.0.

24. The dough product of claim 1, wherein the dough product has a specific gravity of less than 1.

25. The dough product of claim 18, wherein the dough product is a white, wheat-based bread product that, when baked, has a crumb color of at least about 75.

26. A process of preparing a cooked extruded dough product, comprising the step of cooking an uncooked extruded dough product of claim 18 without a proofing step.

27. A process of preparing a cooked extruded dough product, comprising the step of cooking an uncooked extruded dough product of claim 19.

28. A process of preparing a cooked extruded dough product, comprising the step of cooking an uncooked extruded dough product of claim 20.

29. A cooked dough product made by the method of claim 26.

30. A cooked dough product made by the method of claim 27.

31. A cooked dough product made by the method of claim 28.

32. The process of claim 1, wherein said acceleration of the dough comprises forcing the dough through at least one progressively narrowing passage.