Dough products comprising ethylcellulose and exhibiting reduced oil migration

Patent metadata

Field	Value
Publication number	US-11896018-B2
Application number	US-201514971824-A
Country	US
Kind code	B2
Filing date	Dec 16, 2015
Priority date	Nov 15, 2010
Publication date	Feb 13, 2024
Grant date	Feb 13, 2024

Abstract

A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

First claim

What is claimed is:

1. A method for reducing oil migration in a baked dough product, comprising:
(a) preparing a dough comprising a flour, water, and from about 10 percentage by weight to about 45 percentage by weight of at least one of an oil and a fat, which comprises one or more oils that are liquid at 20° C.; and
(b) baking the dough, wherein the dough further comprises an oil migration-reducing agent, wherein the oil migration-reducing agent comprises from 2.5 percentage by weight to about 20 percentage by weight of ethyl cellulose based on the total weight of the baked dough product, wherein the ethyl cellulose has a viscosity between about 10 cp and about 100 cp, as measured with 5% solution in 80% toluene/20% ethanol at 25° C. and a solubility in water at 20° C. of less than 1 g/liter, and wherein the oil migration in the baked dough product is reduced compared to a baked dough product produced from the same dough composition without the ethyl cellulose.

2. The method of claim 1 , wherein said ethyl cellulose is in the form of solid, particulate ethyl cellulose and is added to (i) the dough, (ii) one or more dry ingredients of the dough, or both (i) and (ii) before mixing the dough.

3. The method of claim 1 , wherein said baked dough product comprises from about 3 percentage by weight to about 6 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

4. The method of claim 1 , wherein said baked dough product comprises 2.5 percentage by weight to about 8 percentage by weight ethyl cellulose based on the weight of said baked dough product.

5. The method of claim 1 , wherein said baked dough product comprises from 2.5 percentage by weight to about 5 percentage by weight of said ethyl cellulose based the weight of said baked dough product.

6. The method of claim 1 , wherein the baked dough product comprises 2.5 percentage by weight to about 6 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

7. The method of claim 1 , wherein the baked dough product comprises 3.66 percentage by weight to 20 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

8. The method of claim 1 , wherein the baked dough product comprises 4.76 percentage by weight to 20 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

9. The method of claim 1 , wherein the baked dough product comprises about 15 percentage by weight to about 30 percentage by weight of at least one of an oil and a fat.

10. The method of claim 1 , wherein the at least one of an oil and a fat comprises one or more saturated fatty acids, and wherein the amount of saturated fatty acids does not exceed 35 percentage by weight of the total amount of the oil and fat.

11. The method of claim 10 , wherein the amount of the one or more saturated fatty acids does not exceed 30 percentage by weight of the total amount of the oil and fat.

12. The method of claim 10 , wherein the amount of the one or more saturated fatty acids does not exceed 25 percentage by weight of the total amount of the oil and fat.

13. The method of claim 1 , wherein the at least one of an oil and a fat comprises one or more polyunsaturated fatty acids, and wherein the amount of polyunsaturated fatty acids is about 5% to about 15% of the total amount of the oil and fat.

14. The method of claim 1 , wherein the baked dough product comprises saturated fat, and wherein the amount of saturated fat is not more than 10 percentage by weight of the baked dough product.

15. The method of claim 14 , wherein the amount of saturated fat is not more than 8 percentage by weight of the baked dough product.

16. The method of claim 1 , wherein the dough is baked at a temperature of at least about 140° C.

17. A baked dough product produced in accordance with a method comprising:
(a) preparing a dough comprising a flour, water, and from about 10 percentage by weight to about 45 percentage by weight of at least one of an oil and a fat, which comprises one or more oils that are liquid at 20° C.; and
(b) baking the dough, wherein the dough further comprises an oil migration-reducing agent, wherein the oil migration-reducing agent comprises from about 2.5 percentage by weight to about 20 percentage by weight of ethyl cellulose based on the total weight of the baked dough product, wherein the ethyl cellulose has a viscosity between about 10 cp and about 100 cp, as measured with 5% solution in 80% toluene/20% ethanol at 25° C., and a solubility in water at 20° C. of less than 1 g/liter and wherein the oil migration in the baked dough product is reduced compared to a baked dough product produced from the same dough composition without the ethyl cellulose.

18. The baked dough product of claim 17 , wherein the baked dough product comprises 2.5 percentage by weight to about 8 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

19. The baked dough product of claim 17 , wherein the baked dough product comprises 2.5 percentage by weight to about 6 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

20. The baked dough product of claim 17 , wherein the baked dough product comprises about 3 percentage by weight to about 6 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

21. The baked dough product of claim 17 , wherein the baked dough product comprises 2.5 percentage by weight to about 5 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

22. The baked dough product of claim 17 , wherein the baked dough product comprises 3.66 percentage by weight to 20 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

23. The baked dough product of claim 17 , wherein the baked dough product comprises 4.76 percentage by weight to 20 percentage by weight of ethyl cellulose based on the weight of the baked dough product.

24. The baked dough product of claim 17 , wherein the baked dough product comprises about 15 percentage by weight to about 30 percentage by weight of at least one of an oil and a fat.

25. The baked dough product of claim 17 , wherein the at least one of an oil and a fat comprises one or more saturated fatty acids, and wherein the amount of saturated fatty acids does not exceed 35 percentage by weight of the total amount of the oil and fat.

26. The baked dough product of claim 25 , wherein the amount of the one or more saturated fatty acids does not exceed 30 percentage by weight of the total amount of the oil and fat.

27. The baked dough product of claim 25 , wherein the amount of the one or more saturated fatty acids does not exceed 25 percentage by weight of the total amount of the oil and fat.

28. The baked dough product of claim 17 , wherein the at least one of an oil and a fat comprises one or more polyunsaturated fatty acids, and wherein the amount of polyunsaturated fatty acids is about 5% to about 15% of the total amount of the oil and fat.

29. The baked dough product of claim 17 , wherein the baked dough product comprises saturated fat, and wherein the amount of saturated fat is not more than 10 percentage by weight of the product.

30. The baked dough product of claim 29 , wherein the amount of saturated fat is not more than 8 perc

Assignees

• Mars Inc

Inventors

• Cattaruzza Andrea
• Radford Stewart
• Marangoni Alejandro Gregorio

Classifications

• A21D2/188 Primary

  Cellulose; Derivatives thereof · CPC title

• A21D2/165

  Triglycerides · CPC title

• A21D2/181

  Sugars or sugar alcohols (honey A21D2/34) · CPC title

• A21D13/80

  Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies · CPC title

• A21D2/00

  Treatment of flour or dough by adding materials thereto before or during baking (batters, dough or mixtures before baking A21D10/00) · CPC title