| abstract |
The present invention relates to a method for preparing seasoned flour dough products as well as alum seasoned flour. Alum seasoning flour comprises alum oil capsules formed by flour and protein coacervation. Alum oil capsules are heat stable and crushable, and the flour is added in an amount sufficient to flavor the dough. Because alum oil capsules are heat stable, alum oil does not affect the flowability of the dough during baking, baking or cooking. Moreover, because the capsules are crushed when chewed, the flour dough product provides alum flavoring consistently and continuously when eating. In another aspect of the present invention, the seasoned flour or pastry product further comprises a glass alum material in an amount sufficient to reduce the mixing time required for the dough. The free alum material can be mixed with oil capsules in the desired formulation to provide the desired level of seasoning effect and to affect the flowability of the dough. |