Dough products comprising ethylcellulose and exhibiting reduced oil migration

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.

1 . A cooked dough product comprising from about 10 wt. % to about 45 wt. % of at least one of an oil component and a fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. 
     
     
         2 . A cooked dough product according to  claim 1 , wherein said product comprises from about 1 wt. % to about 8 wt. % of ethylcellulose based on the weight of said cooked dough product. 
     
     
         3 . A cooked dough product according to  claim 2 , wherein said product comprises from about 2 wt. % to about 6 wt. % of ethylcellulose based on the weight of said cooked dough product. 
     
     
         4 . A cooked dough product according to  claim 1 , wherein said product comprises from about 10 wt. % to about 30 wt. % of ethylcellulose based on the total weight of said at least one of an oil component and a fat component in said product. 
     
     
         5 . A cooked dough product according to  claim 1 , wherein said product comprises from about 15 wt. % to about 30 wt. % of said at least one of an oil component and a fat component. 
     
     
         6 . A cooked dough product according to  claim 1 , wherein said at least one of an oil component and a fat component includes one or more oils that are liquid at 20° C. 
     
     
         7 . A cooked dough product according to  claim 1 , wherein saturated fatty acid content of said at least one of an oil component and a fat component does not exceed 30 wt % of the total fatty acids content of said component. 
     
     
         8 . A cooked dough product according to  claim 1 , wherein said at least one of an oil component and a fat component contains at least about 5 wt. % of polyunsaturated fatty acids and less than about 2 wt. % of trans-fatty acids, based on the total fatty acid content of the product. 
     
     
         9 . A cooked dough product according to  claim 1 , wherein said product comprises less than about 1.0 wt. % of saturated fat. 
     
     
         10 . A cooked dough product according to  claim 1 , wherein said product is one of a biscuit and a cookie. 
     
     
         11 . A cooked dough product according to  claim 1 , wherein said product comprises from 10% to 50% by weight of one or more sugars. 
     
     
         12 . A cooked dough product according to  claim 1 , wherein said product is at least partially coated with chocolate. 
     
     
         13 . 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 a component including at least one of an oil and a fat, 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.   
     
     
         14 . A method according to  claim 13 , wherein said step of preparing a dough comprises adding said ethylcellulose in the form of solid, particulate ethylcellulose to at least one of the dough and one or more dry ingredients of the dough before mixing the dough. 
     
     
         15 . A method according to  claim 13 , wherein said step of preparing a dough comprises adding said ethylcellulose in the form of solid, particulate ethylcellulose to the water before mixing the dough. 
     
     
         16 . A method according to  claim 13 , wherein said dough comprises, by weight excluding solid inclusions and added water:
 from about 40 wt. % to about 85 wt. % of flour   from about 10 wt. % to about 30 wt. % of total sugars   from about 10 wt. % to about 40 wt. % of total oil and fat   from about 0.25% to about 20% of ethylcellulose   from about 1 wt. % to about 5 wt. % of a leavening composition, and   from about 5 wt. % to about 25 wt. % of added water.   
     
     
         17 . (canceled) 
     
     
         18 . A method for reducing oil migration in a cooked dough product, said method including:
 preparing a dough including flour, water, and from about 10 wt. % to about 45 wt. % of a component including at least one of an oil and a fat; and   adding from about 0.25 wt. % to about 20 wt. %, based on the weight of the ingredients excluding added water, of ethylcellulose to said dough.   
     
     
         19 . The method of  claim 18  wherein said cooked dough product comprises from about 1 wt. % to about 8 wt. % of ethylcellulose based on the weight of the ingredients excluding added water.