Claims
- 1. A dough composition, comprising:
a) flour; b) shortening; c) water; d) a leavening system; and e) a sodium phosphate compound substantially free of tetrasodium pyrophosphate.
- 2. The composition of claim 1, wherein the sodium phosphate compound is present from about 0.1 wt % to about 2 wt % based upon the flour weight.
- 3. The composition of claim 1, wherein the sodium phosphate compound is present from about 0.3 wt % to about 0.6 wt % based upon the flour weight.
- 4. The composition of claim 1, wherein the sodium phosphate compound is selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate and sodium hexametaphosphate.
- 5. The composition of claim 1, wherein the sodium phosphate compound is present in an amount effective to enhance a property of an end product tortilla selected from the group consisting of cell structure, rollability, whiteness, pliability, shelf life, and opacity.
- 6. The composition of claim 1, wherein the leavening System is about 0.5 wt % to about 8.0 wt % based upon flour weight.
- 7. The composition of claim 1, wherein the leavening system is about 0.5 wt % to about 3 wt % based upon the flour weight.
- 8. The composition of claim 1, wherein the leavening system is about 1 wt % to about 2 wt % based upon the flour weight.
- 9. The composition of claim 1, wherein the shortening is about 2 wt % to about 20 wt % based upon the flour weight.
- 10. The composition of claim 1, wherein the water content is about 40 wt % to about 100 wt % based upon the flour weight.
- 11. The composition of claim 1, wherein the water content is about 50 wt % to about 60 wt % based upon the flour weight.
- 12. The composition of claim 1, wherein the sodium phosphate compound is present from about 0.1 wt % to about 1 wt % based upon the flour weight, and wherein the sodium phosphate compound is selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate and sodium hexametaphosphate, and wherein the leavening system is about 0.5 wt % to about 3 wt % based upon the flour weight, and wherein the shortening is about 2 wt % to about 20 wt % based upon the flour weight, and wherein the water content is about 40 wt % to about 100 wt % based upon the flour weight.
- 13. The composition of claim 1, wherein the dough composition is a tortilla dough composition.
- 14. The composition of claim 10, wherein the dough composition is a tortilla dough composition.
- 15. The composition of claim 1, wherein the dough composition is a tortilla dough composition.
- 16. The composition of claim 1, wherein the dough composition is selected from the group consisting of a focaccia dough composition, a pita dough composition, a naan dough composition and a roti dough composition.
- 17. The composition of claim 1, wherein the composition is frozen.
- 18. A method for making tortillas, comprising:
a) providing a dough composition according to claim 1;b) dividing and rounding the dough composition to form a plurality of discrete dough balls; c) allowing the dough balls to relax; d) pressing the relaxed dough balls under elevated heat and pressure to form relatively thinner dough flats; and e) baking the flats to form the tortillas.
- 19. The method of claim 18, wherein the dough balls are allowed to relax for at least about 5 minutes.
- 20. The method of claim 18, wherein the dough balls are allowed to relax for at least about 10 minutes.
- 21. The method of claim 18, wherein the dough balls are allowed to relax for about 10 to about 30 minutes.
- 22. The method of claim 18, wherein the relaxed dough balls are pressed between platens at about 400 to about 1100 pounds per square inch.
- 23. The method of claim 18, wherein the relaxed dough balls are pressed between platens, and wherein the platens are maintained at a temperature of about 350° F. to about 500° F.
- 24. The method of claim 18, wherein the relaxed dough balls are at a temperature of about 85° F. to about 100° F. during pressing.
- 25. The method of claim 18, wherein the dough flats are baked for about 10 seconds or more.
- 26. The method of claim 18, wherein the dough flats are baked to a temperature of about 360° F. to about 500° F. for about 30 to about 50 seconds.
- 27. The method of claim 26, wherein the dough flats are baked for about 35 to about 45 seconds.
- 28. The method of claim 18, wherein the sodium phosphate compound is present from about 0.1 wt % to about 2 wt % based upon the flour weight.
- 29. The method of claim 18, wherein the sodium phosphate compound is present from about 0.3 wt % to about 0.6 wt % based upon the flour weight.
- 30. The method of claim 18, wherein the sodium phosphate compound is selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate and sodium hexametaphosphate.
- 31. The method of claim 18, wherein the tetrasodium pyrophosphate is present in an amount effective to enhance a property of an end-product tortilla selected from the group consisting of cell structure, rollability, whiteness, pliability, shelf life, and opacity.
- 32. The method of claim 18, wherein the sodium phosphate compound is present from about 0.1 wt % to about 2 wt % based upon the flour weight, and wherein the sodium phosphate compound is selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate and sodium hexametaphosphate, and wherein the leavening system is about 0.5 wt % to about 8 wt % based upon the flour weight, wherein the shortening is about 2 wt % to about 20 wt % based upon the flour weight, and wherein the water content is about 40 wt % to about 100 wt % based upon the flour weight.
- 33. A method for making tortillas, comprising:
a) providing a dough composition according to claim 1;b) allowing the dough composition to relax; c) flattening the relaxed dough composition to form relatively thinner dough flats; and d) baking the dough flats to form the tortillas.
- 34. The method of claim 33, wherein the relaxed dough composition is divided and rounded to form a plurality of discrete dough balls, wherein the dough balls are frozen, wherein the dough balls are allowed to thaw to a higher temperature, and wherein the dough balls are flattened to form the dough flats.
- 35. A method for making tortillas, comprising:
a) providing a dough composition according to claim 1;b) allowing the dough composition to relax; c) rolling the dough to form a sheet; d) cutting the dough to form discrete dough flats, and e) baking the dough flats to form the tortillas.
- 36. A method for making tortillas, comprising:
a) providing a dough composition according to claim 1;b) allowing the dough composition to relax; c) dividing and rounding the dough composition to form a plurality of discrete dough balls; d) allowing the dough balls to relax; e) rolling the relaxed dough balls to form relatively thinner dough flats; f) reshaping the periphery of the dough flats; and g) baking the reshaped dough flats to form the tortillas.
CROSS REFERENCE TO A RELATED APPLICATION
[0001] The present application claims priority from U.S. Provisional Application Serial No. 60/386,786, filed Jun. 7, 2002. U.S. Provisional Application No. 60/386,786 is incorporated herein by reference.
Provisional Applications (1)
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Number |
Date |
Country |
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60386786 |
Jun 2002 |
US |