Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy

• US 20040213883A1
• Filed: 04/24/2003
• Published: 10/28/2004
• Est. Priority Date: 04/24/2003
• Status: Abandoned Application

• Current Assignee: Schwan's Global Supply Chain Incorporated (Schwan's Shared Services LLC)
• Original Assignee: Schwan's Global Supply Chain Incorporated (Schwan's Shared Services LLC)
• Inventors: Morad, Mohamed M., Ingelin, Mark Elliot, Sadek, Nagwa Zaki
• Application Number:
  US10/423,038
• Publication Number:
  US 20040213883A1
• Time in Patent Office: Days
• US Class Current: 426/549
• CPC Class Codes: A21D 10/02 Ready-for-oven doughs
• CPC Class Codes: A21D 13/41 Pizzas

Abstract

A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven without the time, bother and mess of preparing a leavened dough and baking the dough in a thermal or convection oven. The product can include bread products including breads rolls, etc. The invention relates to a crust that can be combined with a topping or filling to form a baked product. Such products include such items as a pizza, meat pie, fruit pie etc. suitable for baking in a microwave oven. The crust has a unique formulation that ensures a high quality product. Further, the unique formulation provides a crust that forms a well-raised, attractive browned crust even in combination with substantial quantities of fillings having large amounts of water and other components. The crust, combined with an appropriately sized susceptor layer, can be heated in a microwave to result in a crust containing food that is substantially equivalent to freshly made crusts.

Claims

1. A dough that can be baked in a microwave oven, the dough comprising a yeast leavened mixture comprising a major proportion of flour, about 30-60 wt % water and about 1-10 wt % of a cheese, the percentages based on flour content, wherein the dough after baking results in a substantially uniformly raised, tender, bready interior with a crisp, browned crust wherein the crust crispness is characterized by a curve showing penetration force, a peak force of less than 3000 g and a bready tenderness characterized by a penetration force, measured by the area under the force curve, of less than 5500 gm-sec.

2. The crust of claim 1 comprising about 1-10 wt % emulsifier.

3. The crust of claim 1 comprising about 0.5 to 5 wt % of fiber, soluble fiber or mixtures thereof, 0.1 to 2 wt % of a gum and about 2 to 8 wt % of a blend of an oil and a room temperature solid fat.

4. The dough of claim 1 wherein the moisture content of the formulated dough comprises about 35 to 55 wt. % and the moisture content of the final baked bread or crust comprises about 25 to 35 wt.-%.

5. The dough of claim 1 wherein the dough has the capacity to raise to a ratio of initial thickness:

final thickness of about 1;

2 to about 1;

10 in the substantial absence of microwave toughening wherein the dough reaches maximum extent of raise in less than 200 seconds.

6. The dough of claim 1 wherein the peak force is about 1250 to 3000 g and the area under the force curve is greater than 8000 gm-sec.

7. The dough of claim 1 wherein the slope of the force curve is greater than 550 gm-sec⁻

1.

8. The dough of claim 7 wherein the emulsifier comprises a blend of monosubstituted glycerin and disubstituted glycerin, the glycerin substituted with a fatty acid moiety.

9. The dough of claim 1 that additionally contains about 0.1 to 5 wt % of a natural sweetener.

10. The dough of claim 9 wherein the sweetener comprises sucrose, dextrose, high fructose corn syrup or mixtures thereof.

11. The dough of claim 2 comprising about 1.5 to 8 wt % of a food grade emulsifier and 1 to 10 wt.-% oil.

12. The dough of claim 1 wherein the cheese comprises a cheese blend.

13. The dough of claim 1 additionally comprising about 0.04 to 0.05 wt % of a browning agent.

14. The dough of claim 1 wherein the dough comprises about 0.1 to 0.3 wt % of a natural gum.

15. The dough of claim 14 wherein the natural gum comprises a carrageenan gum.

16. The dough of claim 1 additionally comprising a chemical leavening agent.

17. The dough of claim 16 wherein the chemical leavening agent comprises bicarbonate-leavening agent.

18. The dough of claim 16 wherein the dough comprises about 1 to 2-wt % of a baking powder.

19. The dough of claim 18 wherein the baking powder comprises a single acting baking powder, a double acting baking powder, or mixtures thereof.

38. The dough of claim 1 wherein the slope of the penetration curve is greater than 300 gm-sec⁻

1.

20. A dough that can be baked in a microwave oven, the dough comprising a yeast leavened mixture comprising a major proportion of flour, about 30 to 65 wt % water, about 0.1 to 10 wt % of a food grade emulsifier, about 1 to 15 wt % of a cheese and 4 to about 15 wt % of a fat, the percentages based on flour content, wherein the dough after baking results in a fully raised, tender, bready interior with a crisp browned crust.

21. The dough of claim 20 wherein the crust crispness is characterized by a curve showing penetration force, a peak force of less than 3000 g and a bready tenderness characterized by a penetration force, measured by the area under the force curve, of less than 5500 gm-sec.

22. The dough of claim 20 wherein the dough reaches maximum extent of raise in less than 200 seconds.

23. The dough of claim 20 wherein the moisture content of the formulated dough comprises about 35 to 50 wt. % and the moisture content of the final baked bread or crust comprises about 25 to 35 wt.-%.

24. The dough of claim 20 wherein the dough has the capacity to raise to a ratio of initial thickness:

final thickness of about 1;

2 to about 1;

10 in the substantial absence of microwave toughening.

25. The dough of claim 20 that additionally contains about 0.1 to 5 wt % of a natural sweetener.

26. The dough of claim 20 wherein the dough comprises about 1 to 2 -wt % of an encapsulated NaHCO₃.

36. A method of making a frozen pizza that can be baked in a microwave oven to a pizza having a browned crust with a crispy exterior and a bready interior, the process comprises forming a dough comprising the dough of claim 20, forming a dough ball comprising a dough mass of about 100 to 250 grams, pressing the dough ball into a rough pizza form and freezing the pizza form before adding pizza toppings.

39. The dough of claim 20 wherein the slope of the penetration curve is greater than 300 gm-sec⁻

1.

28. A dough that can be baked in a microwave oven, the dough comprising a yeast leavened mixture comprising a major proportion of flour, an effective amount of a chemical leavening agent, about 30 to 65 wt % water, about 5 to 50 wt % of a fiber, a soluble fiber, or natural gum and 4 to about 15 wt % of a fat, the percentages based on flour content, wherein the dough after baking results in a fully raised, tender, bready interior with a crisp browned crust.

27. The dough of claim 30 wherein the baking powder comprises a single acting baking powder, a double acting baking powder, or mixtures thereof.

29. The dough of claim 28 wherein the crust crispness is characterized by a curve showing penetration force, a peak force of less than 3000 g and a bready tenderness characterized by a penetration force, measured by the area under the force curve, of less than 5500 gm-sec.

30. The dough of claim 28 wherein the dough reaches maximum extent of raise in less than 200 seconds.

31. The dough of claim 28 wherein the moisture content of the formulated dough comprises about 35 to 50 wt. % and the moisture content of the final baked bread or crust comprises about 25 to 35 wt.-%.

32. The dough of claim 28 wherein the dough has the capacity to raise to a ratio of initial thickness:

final thickness of about 1;

2 to about 1;

10 in the substantial absence of microwave toughening.

33. The dough of claim 28 that additionally contains about 0.1 to 5 wt % of a natural sweetener.

34. The dough of claim 28 wherein the dough comprises about 1 to 2-wt % of an encapsulated NaHCO₃.

35. The dough of claim 34 wherein the baking powder comprises a single acting baking powder, a double acting baking powder, or mixtures thereof.

37. A method of making a frozen pizza comprising the steps of forming the dough of claim 29, sheeting the dough into a dough sheet having a thickness of about 0.5 to 10 millimeters, proofing the dough sheet to form a proofed sheet, cutting the proofed sheet into pizza forms and topping the pizza forms.

40. The dough of claim 28 wherein the slope of the penetration curve is greater than 300 gm-sec⁻

1.