Compositions and methods for providing nonadherent dough for...

Details Compositions and methods for providing nonadherent dough for... Compositions and methods for providing nonadherent dough for...

A - Human Necessities

21

D

99/119

A21D 10/02 (2006.01) A21D 2/16 (2006.01) A21D 2/32 (2006.01)

Patent

CA 1168093

ABSTRACT High emulsifier levels and freely available water in baked-good doughs provide dough systems with an apparent lipid-continuous, rather than sugar syrup-continuous liquid phase. When this lipid-continuous system is present, the contact surfaces of the dough mass exhibit the non-sticky character of a shortening, rather than the inherently sticky character of a sugar syrup. The dough can then be easily rolled, extruded, scooped, etc., with minimal adherence to mixing and forming equipment surfaces.

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