Edible laminated dough and edible lamination dispersion...

Details Edible laminated dough and edible lamination dispersion... Edible laminated dough and edible lamination dispersion...

A - Human Necessities

21

D

A21D 10/00 (2006.01) A21D 13/08 (2006.01) A23D 7/005 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2179133

Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

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