USE OF A PUMPABLE FAT COMPOSITION IN THE PREPARATION OF FARINACEOUS DOUGH AND PROCESS FOR THE MANUFACTURE OF SUCH FAT COMPOSITION

• Main Authors: ZIEVERINK, MARTINUS MATHILDA PIETER, PAARDEKOOPER, ROBERT HENDRIKUS, DE RUITER, GERHARD ADRIAAN
• Format: Patent
• Language: English; Polish
• Published: 31.05.2019
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; BAKERY PRODUCTS; BAKING; CANDLES; CHEMISTRY; DETERGENTS; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM; FATTY ACIDS FROM FATS, OILS OR WAXES; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PRESERVATION THEREOF; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a method of preparing a farinaceous dough comprising blending together flour, a pumpable fat composition, water and optionally other bakery ingredients, wherein the pumpable fat compositionhasa low saturated fatty acid (SAFA)content and contains at least 70 wt.% of fat, said fat having a solid fat content at 20 ºC of 12-25% and at 30 ºC of 5-20% and further being characterised by the following fatty acid composition: -26-40 wt.% of SAFA; -= 12 wt.% of C8 -C14 fatty acids; -15-35 wt.% of palmitic acid; -= 5 wt.% of stearic acid; -= 55 wt.% of unsaturated C18 fatty acids; and -= 1.5 wt.% of trans-unsaturated fatty acids; said fat containing 4-20wt.% of triglycerides selected from the group consisting of PPM, PMP, PMM, MPM, PPU, PUP, PUU, UPUand/or 2.5-5.0 wt.% of OPO, wherein P represents palmitic acid, M represents C8 -C14 fatty acid,U represents polyunsaturated C18 fatty acid, O represents oleic acid,and said fat comprising 15-80wt.% of an interesterified fat blend, said fat blendcontaining: -20-80 wt.% of a lauric fat and 80-20 wt.% of palm oil or a fraction thereof; or -50-80 wt.% of a palm stearin and 20-50 wt.% of a low SAFA vegetable oil having a SAFA content of less than 17 wt.%. The present method employs a fat composition that is pumpable at ambient temperatures, that is characterised by a low content of saturated fatty acid residues, but that nonetheless enables the preparation of a good quality dough product that can easily be handled, even in mechanised dough manufacture. The present invention also encompasses an process of preparing a pumpable fat composition as defined above.