Dough and method for preparing leavened food product

Details Dough and method for preparing leavened food product Dough and method for preparing leavened food product

A - Human Necessities

21

D

A21D 2/18 (2006.01) A21D 13/06 (2006.01)

Patent

CA 2546325

A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and water serves as the primary leavening agent. A method of preparing a dough for a leavened product is also disclosed. The method involves combining native starch, pre-gelatinized starch, water, fat, egg and less than 3 % by weight gluten at a temperature lower than the gelatinization temperature of the native starch.

Composition de pâte comprenant une fécule native, une levure pré-gélifiée, des oeufs, du lait, un agent gonflant et de la graisse. La pâte contient moins de farine que de fécule fournie par les fécules native et pré-gélifiée combinées et l'eau fait office d'agent levant primaire. Est également décrit un procédé de préparation de pâte pour produits levés. Ce procédé consiste à combiner de la fécule native, de la fécule pré-gélifiée, de l'eau, du lait, de la graisse, des oeufs et moins de 3% en poids de gluten à une température inférieure à la température de gélification de la fécule native.

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