Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor

Abstract

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.

1 . Edible laminated dough comprising a plurality of layers of pré-dough and lamination dispersion, in the preparation of which dough a lamination dispersion has been used that 
 has a continuous aqueous phase  
 comprises 15-90% water and optionally up to 80% fat  
 has a Stevens value at 20° C. of 150-2000 g, and  
 comprises a combination of hydrocolloids including calculated on the non-fat contents of the disperson, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin.  
 
     
     
         2 . Dough according to    claim 1    wherein the lamination dispersion has a Stevens value at 20° C. of 200-1500.  
     
     
         3 . Dough according to    claim 1   , wherein the protein hydrocolloid comprises milk protein or protein derived therefrom.  
     
     
         4 . Dough according to    claim 3   , wherein the protein hydrocolloid comprises sodium caseinate, milk casein or protein derived therefrom.  
     
     
         5 . Dough according to    claim 1   , wherein the combination of hydrocolloids comprises an aggregate forming gelling agent.  
     
     
         6 . Dough according to    claim 5   , wherein the aggregate forming gelling agent comprises maltodextrin, oligosaccharide, denatured globular protein or a combination of two or more thereof.  
     
     
         7 . Dough according to    claim 6   , wherein the maltodextrin has a DE of less than 20.  
     
     
         8 . Dough according to    claim 7   , wherein the lamination dispersion comprises 20-50%, of maltodextrin calculated on the non-fat contents of the lamination dispersion.  
     
     
         9 . Dough according to    claim 6   , wherein the lamination dispersion comprises polyfructose in an amount of 25-55%, calculated on the non-fat contents of the lamination dispersion.  
     
     
         10 . Dough according to    claim 6   , wherein the lamination dispersion comprises denatured globular protein in an amount of 10-35%, calculated on the non-fat contents of the lamination dispersion.  
     
     
         11 . Dough according to    claim 1   , wherein the combination of hydrocolloids comprises a non-gelling hydrocolloid.  
     
     
         12 . Dough according to    claim 11   , wherein the non-gelling hydrocolloid is substantially undenatured globular protein, gum thickening agent or a combination thereof.  
     
     
         13 . Dough according to    claim 12   , wherein the lamination dispersion comprises 3-25%, of substantially undenatured globular protein, calculated on the non-fat contents of the lamination dispersion.  
     
     
         14 . Dough according to    claim 12   , wherein the lamination dispersion comprises 0.1-8%, of gum thickening agent calculated on the amount of non-fat contents of the lamination dispersion.  
     
     
         15 . Dough according to    claim 1   , wherein the lamination dispersion comprises 0-75% fat.  
     
     
         16 . Dough according to    claim 1   , wherein the fat of the lamination dispersion is fat that has not been subjected to chemical modification.  
     
     
         17 . Dough according to    claim 16   , wherein the fat is milk fat or fat derived therefrom, liquid oil or a combination thereof.  
     
     
         18 . Dough according to    claim 15   , wherein the lamination dispersion comprises 0.1-5% emulsifier.  
     
     
         19 . Dough according to    claim 18   , wherein the emulsifier comprises phospholipid.  
     
     
         20 . Dough according to    claim 1    wherein the lamination dispersion comprises 35-82% water calculated on the non-fat contents of the lamination dispersion.  
     
     
         21 . Dough according to    claim 1    wherein the lamination dispersion comprises 15-60% of hydrocolloid, calculated on the non-fat contents of the lamination dispersion.  
     
     
         22 . Dough according to    claim 1    wherein the lamination dispersion has a water content of 20%-80%.  
     
     
         23 . Dough according to    claim 1    that has been wholly or partially proofed.  
     
     
         24 . Dough according to    claim 1    that has been chilled, frozen or preserved otherwise.  
     
     
         25 . Dough according to    claim 1    comprising flour containing pré-dough and lamination dispersion in amounts such that the weight ratio of flour from pré-dough and lamination dispersion is between 1:0.4 and 1:1.2.  
     
     
         26 . Process for preparing a laminated dough according to    claim 1    wherein optionally a lamination dispersion is subjected to working, the lamination dispersion is combined with a pré-dough and the combination is subjected to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion has a continuous aqueous phase, comprises 15-90% water and optionally up to 80% fat, has a Stevens value at 20° C. of 150-2000 g, and comprises a combination of hydrocolloids including, calculated on the non-fat contents of the dispersion 0.5-40% protein hydrocolloid and 0.1-60% non protein hydrocolloid or gelatin.  
     
     
         27 . Edible lamination dispersion suitable for use in the preparation of a laminated dough according to    claim 1    which lamination dispersion 
 has a continuous aqueous phase  
 comprises at least 15% water and optionally up to 80% fat  
 has a Stevens value at 20° C. of 150-2000 g  
 comprises, calculated on the non-fat contents of the dispersion 
 20-50% aggregate forming gelling maltodextrin having a DE of less than 20, and  
 3-25% non-gelling protein hydrocolloid  
 
 
     
     
         28 . Edible lamination dispersion suitable for use in the preparation of a laminated dough according to    claim 1    which lamination dispersion 
 has a continuous aqueous phase  
 comprises 25-80% water and optionally up to 60% fat  
 has a Stevens value at 20° C. of 150-2000 g  
 comprises, calculated on the non-fat contents of the dispersion 
 10-40% protein hydrocolloid derived from cheese, and  
 0.1-8% non protein gum hydrolloid and/or gelatin  
 
 
     
     
         29 . Dispersion according to    claim 28    that does not contain melting salts.  
     
     
         30 . Dispersion according to    claim 28    comprising 25-60% water calculated on the total weight of the dispersion.  
     
     
         31 . Dispersion according to    claim 28   , comprising 10-30% protein calculated on the total weight of the dispersion.  
     
     
         32 . Dispersion according to    claim 28   , comprising 10-60% fat.  
     
     
         33 . Dispersion according to    claim 28   , wherein 20-90% of the dispersion is derived from cheese calculated on the total weight of the dispersion.  
     
     
         34 . Dispersion according to    claim 28   , comprising 0.1-5% gum hydrocolloid calculated on the amount of non-fat contents of the dispersion.  
     
     
         35 . Laminated dough according to    claim 1    comprising a lamination dispersion according to    claim 27    or    claim 28   .  
     
     
         36 . Wholly or partially baked laminated product obtained by baking and/or microwaving a laminated dough according to    claim 1    or    claim 35    wherein optionally prior to baking and/or microwaving the dough has been rested, thawed, proofed and/or stored and wherein optionally the baking and/or microwaving has been interrupted.