Microwave baking additive

Abstract

The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. The present invention further includes transforming a frozen bakery dough into a fresh-baked, microwavable, yeast-leavened bakery product.

1 . A microwave baking dough additive, the microwave baking dough additive comprising a gelling component, a gum component and an enzyme component.  
     
     
         2 . The microwave baking dough additive of  claim 1  wherein the gelling component is calcium acetate, calcium citrate, calcium gluconate, calcium glycerol phosphate mono-calcium phosphate, mono-calcium phosphate anhydrous, di- and tri-calcium phosphate, calcium sulfate, calcium carbonate, calcium lactate, calcium phosphite or any combination of any of these.  
     
     
         3 . The microwave baking dough additive of  claim 1  wherein the gelling component is calcium acetate.  
     
     
         4 . The microwave baking dough additive of  claim 1  wherein the gum component is sodium alginate, ammonium alginate, sodium calcium alginate, calcium alginate, potassium alginate, esters of alginic acid like acetyl esters, ethyl esters, propyl esters, butyl esters, pentyl esters, hexyl esters, heptyl esters, octyl esters, nonyl esters, decyl esters, propyl glycerol alginate or any combination of any of these.  
     
     
         5 . The microwave baking dough additive of  claim 1  wherein the gum component is sodium alginate.  
     
     
         6 . The microwave baking dough additive of  claim 1  wherein the enzyme component is an alpha-amylase, a beta-amylase, an amyloglucosidase, an alpha-glucosidase, a beta-glucosidase, a pullalanase, a dextranase, an isoamylase, a cellulase, a hemicellulase, a pentosonase, a xylanase, a lipase, an oxidase, an acid protease, an aminopeptidase, a carboxypeptidase, a sulfhydryl protease, an alkaline protease, a serine protease, a neutral protease, an endo-protease, an exo-protease, or any combination of any of these.  
     
     
         7 . The microwave baking dough additive of  claim 1  wherein the enzyme component is a xylanase.  
     
     
         8 . The microwave baking dough additive of  claim 1  wherein the gelling component and the gum component combined are characterized by being capable of controlling moisture migration and starch recrystallization.  
     
     
         9 . A microwave baking dough composition, the microwave baking dough composition comprising a gelling component, a gum component, an enzyme component, a flour component, a non-starch polysaccharide component, a fat component, a protein component.  
     
     
         10 . The microwave baking dough composition of  claim 9  wherein the gelling component and the gum component combined are characterized by being capable of controlling moisture migration and starch recrystallization.  
     
     
         11 . The microwave baking dough composition of  claim 9  wherein the enzyme component is characterized by being capable of degrading the flour component, the non-starch polysaccharide component, the fat component, the protein component, or any combination of any of these.  
     
     
         12 . The microwave baking dough composition of  claim 11  wherein the enzyme component is characterized by being capable of degrading the non-starch polysaccharide component.  
     
     
         13 . The microwave baking dough composition of  claim 9  and further comprising yeast.  
     
     
         14 . A microwave baking dough additive, the microwave baking dough additive comprising calcium acetate, sodium alginate and xylanase.  
     
     
         15 . The microwave baking dough additive of  claim 14  wherein the calcium acetate and sodium alginate combined are characterized by being capable of controlling moisture migration and starch recrystallization.  
     
     
         16 . The microwave baking dough composition of  claim 15  wherein the xylanase is characterized by being capable of hydrolyzing xylans, xylose-containing oligosaccharides, pentosans or any combination of any of these.  
     
     
         17 . A method of forming a fresh-baked, microwavable yeast-leavened bakery product, the method comprising: 
 providing a microwave baking dough additive, the microwave baking dough additive comprising a gelling component, a gum component and an enzyme component;    applying the microwave baking dough additive to a dough composition comprising yeast to form a microwavable dough composition;    proofing the microwavable dough composition to form a yeast-leavened microwavable dough composition; and    microwaving the yeast-leavened microwavable dough composition to form a fresh-baked, microwavable yeast-leavened bakery product.    
     
     
         18 . A method of controlling moisture migration, the method comprising: 
 providing a microwave baking dough additive, the microwave baking dough additive comprising a gelling component, a gum component and an enzyme component;    applying the microwave baking dough additive to a dough composition comprising yeast to form a microwavable dough composition; and,    wherein the microwave baking dough additive is characterized by being capable of controlling moisture migration.    
     
     
         19 . A method of producing a fresh-baked, microwavable, yeast-leavened bakery product, the method comprising: 
 providing a microwave baking dough additive, the microwave baking dough additive comprising a gelling component, a gum component and an enzyme component;    applying the microwave baking dough additive to a dough composition comprising yeast to form a microwavable dough composition;    proofing the microwavable dough composition to form a yeast-leavened microwavable dough composition;    freezing the yeast-leavened microwavable dough composition to form a frozen yeast-leavened microwavable dough;    microwaving the frozen, yeast-leavened microwavable dough to form a fresh-baked, microwavable yeast-leavened bakery product; and    wherein the microwave baking dough additive is capable of controlling moisture migration and starch recrystallization in the fresh-baked, microwavable yeast-leavened bakery product.    
     
     
         20 . A method of forming a microwavable dough, the method comprising: 
 combining a gelling component, a gum component and an enzyme component to form a microwave baking dough additive;    blending the microwave baking dough additive into a dough composition comprising yeast to form a microwavable dough; and    wherein the microwave baking dough additive is an amount that is effective in controlling moisture migration and starch recrystallization in the microwavable dough.    
     
     
         21 . The method of  claim 20  and further including proofing the microwavable dough to form a yeast-leavened microwavable dough.  
     
     
         22 . The method of  claim 21  and further including freezing the microwavable dough to form a frozen, yeast-leavened microwavable dough.  
     
     
         23 . The method of  claim 22  and further including microwaving the frozen, yeast-leavened microwavable dough to form a fresh-baked, microwavable yeast-leavened bakery product.  
     
     
         24 . The method of  claim 21  and further including microwaving the yeast-leavened microwavable dough to form a fresh-baked, microwavable yeast-leavened bakery product.