A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to xc2xc cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.

The invention is generally directed to a laminated dough that can be stored frozen without being proofed before being frozen and can be baked in the oven without being thawed or being proofed before being baked. More specifically, the invention is directed to a frozen laminated dough that includes flour, water, a water-binding agent, a leavening agent, and a fat source.
Frozen ready-to-bake doughs are desirable for commercial and home baking because they minimize a cook""s preparation time and are easy to use. Ready-to-bake doughs should be storage stable when frozen and should provide baked products having good organoleptic qualities and aesthetic appeal. Examples of frozen doughs are known such as, for example, U.S. Pat. No. 5,447,738; U.S. Pat. No. 5,560,946; U.S. Pat. No. 5,254,351; and PCT Application WO 96/34530.
However, problems such as dough destabilization can arise with frozen doughs, particularly doughs that have been proofed prior to freezing. Dough destabilization can result in baked products having low volume and coarse grain. Several quality parameters can affect the stability of frozen doughs. These parameters can arise from dough formulation, dough processing, and general dough handling. Examples of parameters that can affect frozen doughs include, for example, interactions between ingredients, storage temperature, freezing rates, thawing rates, and the like.
For example, some doughs include relaxing agents to facilitate processing of the dough. One type of relaxing agent is cysteine. However, cysteine can adversely affect the stability of a frozen dough by reducing the shelf life of a frozen dough or by decreasing the specific volume of a baked product prepared from a frozen dough.
Frozen doughs can also be adversely affected by exposure to temperature fluctuations. Temperature fluctuations can subject the dough to freeze-thaw cycles. Temperature fluctuations can occur during any one or more of the transportation of the dough, the distribution of the dough, and the general handling of the dough. Temperature fluctuations can adversely affect dough stability and dough integrity over normal storage periods. If dough stability is adversely affected, the shelf life can be reduced because dough structure can deteriorate, water can accumulate, and microbial growth can occur. If dough integrity is adversely affected, organoleptic qualities and appearance can be affected. For example, one frozen dough product can merge with another frozen dough product stored in close proximity, which makes it difficult to separate the dough products while maintaining the structural integrity as well as the aesthetic appeal of the dough.
Some frozen dough products have addressed problems with dough stability. However, these products are typically preproofed, which means that the dough is allowed to rise before freezing the dough. Preproofed doughs have several drawbacks. For example, preproofed doughs can be expensive because a proofing process must be performed during the manufacturing process, and they can require a significant amount of storage space. Moreover, preproofed doughs can be susceptible to temperature fluctuations and can be susceptible to mechanical stresses.
Some unproofed frozen doughs are also known, but these doughs typically include ingredients that can adversely affect dough stability.
Thus, it is desirable to develop a dough that can be stored frozen without being proofed before being frozen and that can provide a desirable baked product without being thawed or proofed before being baked.
The invention is generally directed to a laminated dough that can be stored frozen and then baked in the oven without being thawed before being baked and without being proofed before being frozen or baked.
A laminated dough of the invention is unproofed before being frozen and before being baked and can have a specific volume of about 0.8 cc/g to about 1.4 cc/g. In one embodiment, a laminated dough of the invention has a specific volume of about 1.1 cc/g to about 1.2 cc/g. A laminated dough of the invention is typically shelf stable for about 6 months at freezing temperatures.
A laminated dough of the invention includes a layer dough alternating with shortening layers. Typically, the layer dough of the invention includes flour, water, a water-binding agent, a leavening agent, and a fat source. The layer dough is then sheeted, and the shortening is added to the sheeted dough. The layer dough and shortening layer are then subjected to repeated lapping and sheeting to form a laminated dough.
The laminated dough can, in one embodiment, further include one or more of an emulsifier, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and an oxidizer.
In one embodiment, a laminated dough of the invention includes a layer dough that has a dough consistency of about 400 B.U. to about 1200 B.U. based on a Farinograph measurement taken within 10 minutes of mixing the layer dough.
In one embodiment, a laminated dough of the invention can be substantially free of cysteine, a modified starch, or both.
Typically, a laminated dough of the invention includes a layer dough alternating with shortening layers. In one embodiment, the layer dough includes flour in an amount of about 30 weight percent to about 50 weight percent; a water-binding agent in an amount of about 0.2 weight percent to about 2 weight percent; a leavening agent in an amount of about 0.5 weight percent to about 6 weight percent; a fat source in an amount of about 2 weight percent to about 12 weight percent; and water in an amount effective to provide a flour-to-water ratio in a range of about 1.5:1 to about 2.5:1. The shortening layers include a shortening in an amount of about 15 weight percent to about 35 weight percent, calculated as a percentage of the total.
In one embodiment, the laminated dough of the invention includes a total fluidizer content of about 57 weight percent to about 70 weight percent. As used herein, the xe2x80x9ctotal fluidizer contentxe2x80x9d is the total amount of moisture and fat in the laminated dough. The total fluidizer is thus described with reference to the laminated dough, i.e., including the layer dough and shortening layers. The moisture of the total fluidizer content can be provided by any ingredient that includes moisture, including water, high moisture components (e.g., liquid egg, milk and cream yeast), as well as ingredients provided in powder form (e.g., flour). The fat of the total fluidizer content can be provided by fat sources such as shortening, butter, oils, and the like. The total fluidizer content will also be described herein as including the total amount of plasticizers and lubricants in the laminated dough. As used herein, xe2x80x9cplasticizersxe2x80x9d include water and water-containing ingredients (e.g., those ingredients providing the moisture of the total fluidizer content). xe2x80x9cLubricantsxe2x80x9d include ingredients containing a fat source such as shortening, oils, animal fats, and the like (e.g., those ingredients providing the fat of the total fluidizer content). The total fluidizer content is typically either calculated or analyzed with respect to the laminated dough after formation of the laminated dough, and prior to baking.
In another embodiment, a laminated dough of the invention includes an emulsifier, a shelf-life stabilizer, or both.
A laminated dough of the invention is particularly advantageous because it prepares a desirable baked product that has a baked specific volume of at least 2.5 cc/g, preferably at least 3 cc/g. In one embodiment, a baked product of the invention has a baked specific volume of about 4 cc/g to about 6 cc/g.
One advantage of a laminated dough of the invention is that it does not need to be proofed before freezing or before baking and does not need to be thawed before baking, which is useful for saving preparation time and storage space. That is, a laminated dough of the invention does not need to be preproofed, but it can still provide a desirable baked product.
Another advantage of a laminated dough of the invention is that the dough is more resilient to temperature fluctuations so that it can maintain its stability and integrity.
The invention is directed to a laminated dough suitable for preparing a baked product that has distinct layers, a flaky crumb, and a crisp crust. The laminated dough of the invention is unproofed and stored frozen. Further, the laminated dough of the invention can be baked without thawing or proofing the laminated dough before baking.
The specific volume of the laminated dough will be discussed with reference to the laminated dough, and the baked product. As used herein, discussion of the specific volume of the laminated dough will refer to the specific volume of the dough after it has been mixed and laminated. The specific volume of the laminated dough is typically measured prior to baking, and can be measured either after formation of dough pieces (e.g., croissant, Danish or the like) and prior to freezing, or after being taken from frozen storage conditions. The xe2x80x9cbaked specific volumexe2x80x9d refers to the specific volume of the product after it has been baked, for example, a baked croissant or Danish.
A laminated dough includes any dough having alternating shortening layers and water-flour layers.
Temperatures suitable for freezing a laminated dough of the invention include, for example, less than about 15xc2x0 F., preferably less than about 0xc2x0 F., and more preferably less than about xe2x88x9210xc2x0 F.
A laminated dough of the invention is shelf stable without storage in a package with a modified atmosphere such as, for example, without storage in carbon dioxide, nitrogen, or limited headspace. xe2x80x9cShelf stablexe2x80x9d refers to a laminated dough that is capable of withstanding at least one freeze/thaw cycle, wherein a freeze/thaw cycle comprises a temperature fluctuation of the dough between about 32xc2x0 F. and about 50xc2x0 F. The shelf stable dough is suitable for storage at freezing temperatures without the dough breaking down by, for example, microbial growth, water accumulation, failure of the leavening agent, and the like, and becoming unsuitable for consumption.
The laminated dough of the invention does not require proofing before being frozen or baked to produce a desirable baked product. Proofing describes the process of letting a dough product increase in size to at least about two times the original dough size by reaction of yeast before baking. In commercial processes, proofing typically occurs after the dough is formed, for example, into dough pieces, and just prior to baking. Before baking, a laminated dough of the invention typically has a specific volume of about 0.8 cc/g to about 1.4 cc/g, preferably about 1.1 cc/g to about 1.2 cc/g. After baking, the baked product typically has a specific volume of about 3 to about 6 times that of the frozen laminated dough.
The laminated dough of the invention can be removed from the freezer and placed directly in an oven without thawing, and the dough proofs in the oven during baking. The invention thus eliminates a separate proofing step. The oven can be cold or preheated. The baking temperature and time can depend on, for example, the size and shape of the laminated dough as well as whether the oven is cold or preheated. The temperature of the oven can be in a range of, for example, about 350xc2x0 F. to about 400xc2x0 F., preferably about 370xc2x0 F. to about 385xc2x0 F. The dough can be baked at this temperature for about 22 minutes to about 32 minutes, preferably about 24 minutes to about 30 minutes, and more preferably about 25 minutes to about 27 minutes.
The laminated dough of the invention can also be prepared by thawing overnight at a temperature of about 40xc2x0 F., followed by baking the dough. One skilled in the art would understand that the baking time and temperature can vary depending upon, for example, the temperature of the dough when it is removed from the freezer and is placed in the oven.
The laminated dough of the invention can be used to prepare a variety of baked goods. The laminated dough of the invention is typically useful for preparing yeast-risen wheat dough products. Baked products that can be prepared from a laminated dough of the invention include, for example, croissants and Danishes.
Composition
Typically, a laminated dough of the invention includes flour, water, a water-binding agent, a leavening agent, and a fat source. The laminated dough can also contain one or more of several additional ingredients, such as dough stabilizing agents. The laminated dough of the invention also includes about 8 to about 64 layers of shortening and preferably about 16 to about 48 layers of shortening. A shortening layer includes shortening as described below. A flour-water layer includes a dough prepared from flour, water, a water-binding agent, a leavening agent, and a fat source. The shortening layers alternate with flour-water layers. To distinguish the dough of the flour-water layers from the laminated dough of the invention, the dough of the flour-water layers is called xe2x80x9clayer dough.xe2x80x9d
Flour
The laminated dough of the invention includes a grain constituent that contributes to the structure of the dough. Wheat flour is a grain constituent that is frequently used in baked goods. Suitable flours include hard wheat winter and spring flours with protein ranges of about 10.8 weight percent to about 16 weight percent. A high protein flour (for example, a flour containing about 12 to about 16 weight percent protein) is preferred. Alternatively, flours can be supplemented with a protein supplement such as gluten, for example, when the protein content of the flour is lower than desired. As described in more detail herein, the use of a protein supplement will often be determined based upon the desired total protein content of the laminated dough. In yet another embodiment, soft wheat flour or lower protein flours can also be used.
A laminated dough of the invention does not require an artificial flour that has modified starch (e.g., cross-linked starches derived from maize or tapioca).
A laminated dough of the invention typically includes an amount of flour effective to provide structure to the layer dough. That is, a laminated dough of the invention includes flour in an amount effective to provide desirable layer dough consistency. The amount of flour should not be so high that the layer dough is dry and loses its ability to expand. However, the amount of flour should not be so low that the layer dough is so soft that it merges with the shortening layers when formulated into a laminated dough of the invention. A laminated dough of the invention can include flour in an amount of about 30 weight percent to about 50 weight percent, preferably about 35 weight percent to about 45 weight percent, and more preferably about 35 weight percent to about 40 weight percent, as calculated based upon the total weight of the layer dough.
As described herein, the flour includes moisture and protein. Thus, the flour contributes to the moisture content of the laminated dough, as well as the total protein content of the laminated dough. The flour amounts described above are based on flour having about 12 weight-percent to about 14 weight-percent moisture, about 12 weight-percent to about 14 weight-percent wheat protein, and about 0.4 weight-percent to about 0.6 weight-percent ash based on the amount of flour. One skilled in the art having read the specification would understand that flour amounts suitable for use with a laminated dough of the invention can vary depending upon the characteristics of flour used. For example, when a flour with a lower moisture and/or protein content is used, the percentages given above will vary.
The term xe2x80x9cweight percentxe2x80x9d as used herein is based on the total weight of the laminated dough, including the flour-water layers and the shortening layers, unless specifically indicated to the contrary.
Water
A laminated dough of the invention also includes water. Water can act as a plasticizer, a leavening agent, or both. The total amount of plasticizers (e.g., the amount of water from all sources) should be effective to provide a desirable layer dough consistency suitable for a laminated dough of the invention.
When water acts as a plasticizer, water gives extensibility to the layer dough, which facilitates the molecules moving and stretching. Desirable extensibility facilitates the laminated dough of the invention baking into a product having a desirable specific volume. A desirable specific volume of a baked product according to the invention is at least 3 cc/g, preferably about 4 cc/g to about 6 cc/g, and more preferably about 4.5 cc/g to about 5.5 cc/g.
Moreover, water can facilitate the leavening of a laminated dough of the invention by forming steam, which acts as a leavening agent.
The amount of water in the laminated dough will vary depending upon such factors as the amount of plasticizers (i.e., the amount of moisture provided by other sources than the water in the layer dough) and dry ingredients used in the formulation, the humidity of the processing conditions, the length of processing time, and the like. The total amount of plasticizers in the laminated dough should not be so high that the laminated dough is so soft that it loses its layers as a result of merging of the layer dough with the shortening layers. However, the total amount of plasticizers should not be so low that the layer dough is so dry that it loses its ability to expand. Typically a dough of the invention includes flour and water in a flour-to-water ratio in a range of about 1.5:1 to about 2.5:1, preferably about 1.6:1 to about 2.1:1, and more preferably about 1.7:1 to about 2:1.
Water-Binding Agent
A laminated dough of the invention preferably includes a water-binding agent. A water-binding agent suitable for use in a laminated dough of the invention contributes to the hydration of the dough. A water-binding agent can also improve the development of the dough by improving the resistance of the dough to shearing during mixing.
Although this invention is not limited to any particular theory, it is believed that a water-binding agent allows the dough to retain high amounts of water and to expand during baking. In other words, a water-binding agent releases water during the baking process, thereby allowing the dough to expand.
Water-binding agents suitable for use in a laminated dough of the invention include gelling agents and thickening agents. Gelling agents suitable for use with a laminated dough of the invention include any compound that can form a gel. The gelling agent can be proteinaceous or non-proteinaceous.
Examples of suitable gelling agents include such gel-forming proteins as gelatin, agar, hydrolyzed gelatin, gelatin precursors such as collagen, and the like.
Thickening agents suitable for use with a laminated dough of the invention include any compound that can increase the viscosity of a medium when the compound is dispersed in water. Examples of suitable thickening agents include such gums as, for example, guar gum, xanthan gum, cellulose gum, gum arabic, and the like.
Examples of suitable non-proteinaceous thickening agents include pectin, alginate, carrageenan, carboxymethyl cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, and the like.
In one embodiment, the water-binding agent includes pectin. In another embodiment, the water-binding agent includes gelatin. In still another embodiment, the water-binding agent includes guar gum and at least one of pectin and gelatin.
Some gelling agents that have been particularly useful in a laminated dough of the invention are those packaged with additional enzymes such as, for example, GENU(copyright) FREEZE (Copenhagen Pectin A/S, Denmark) and GENU(copyright) FOOD GUM X6021 (Copenhagen Pectin A/S, Denmark). These gelling agents also include hemicellulases, which can also increase absorption by solubilizing insoluble pentosans. A laminated dough of the invention can also include an amylase. An amylase includes any enzyme that can hydrolyze O-glucosyl linkages in starch, glycogen, and related polysaccharides. Examples of amylase include xcex1-amylase. Other examples of pectin-enzyme blends include, for example, an enzyme blend available from Danisco Cultor under the product number TS-B820), and an alginate-enzyme blend (also available from Danisco Cultor under product number TS-B821).
The amount of water-binding agent in a layer dough of the invention is effective to provide desirable baking development and desirable frozen stability.
As contemplated in the invention, the amount of water-binding agent should not exceed an amount that would result in a laminated dough that is so dry that it loses its ability to expand. However, the amount of water-binding agent should not be so low that a laminated dough of the invention is so soft that it loses its layers because the layer dough merges with the shortening layers or so low that the amount of water absorbed into the dough is so negligible that a desirable baked product cannot be prepared.
The amount of water-binding agent can be in a range of about 0.2 weight percent to about 2 weight percent, preferably about 0.4 weight percent to about 1.5 weight percent, more preferably about 0.5 weight percent to about 0.9 weight percent.
Leavening Agent
A laminated dough of the invention also includes a leavening agent to increase the volume and alter the texture of a baked product prepared by a laminated dough of the invention. Typically, the leavening agent saturates the dough with carbon dioxide and creates nuclei for leavening gases. Leavening agents suitable for use in a laminated dough of the invention include air, steam, yeast, chemical leaveners, and the like.
The amount of leavening agent is effective to leaven a baked product prepared from a laminated dough of the invention. A preferred leavening agent is yeast. Yeast as leavening agent provides such desirable qualities as specific volume, flavor, and texture. Compressed yeast is typically present in an amount of about 0.5 weight percent to about 6 weight percent, preferably about 0.75 weight percent to about 5 weight percent, and more preferably about 3 weight percent to about 4 weight percent based on the total weight of the laminated dough. The amount of yeast used according to the invention is sufficient to provide desirable flavor, oxidation, and texture in the baked product.
When the leavening agent used is water, these percentages vary.
The leavening agent can, in some embodiments, comprise a chemical leavening agent. Chemical leavening typically involves the interaction of a leavening acid and a leavening base, such as sodium bicarbonate. The leavening acid triggers the release of carbon dioxide from bicarbonate upon contact with moisture.
The evolution of carbon dioxide essentially follows the stoichiometry of typical acid-base reaction. The amount of leavening base present determines the amount of carbon dioxide evolved, whereas the type of leavening acid affects the speed at which the carbon dioxide is liberated. The amount of leavening base used in combination with the leavening acid should be balanced such that a minimum of unchanged reactants remain in the finished product. An excess amount of leavening base can impart a bitter flavor to the final product while excess leavening acid can make the baked product tart.
Sodium bicarbonate, or baking soda, is a leavening base that is the primary source of carbon dioxide gas in many chemical leavening systems. This compound is stable and relatively inexpensive to produce. Other leavening bases include potassium bicarbonate, ammonium carbonate, and ammonium bicarbonate.
Examples of suitable leavening acids include sodium or calcium salts of ortho, pyro, and complex phosphoric acids in which at least two active hydrogen ions are attached to the molecule. Baking acids include monocalcium phosphate monohydrate (MCP), monocalcium phosphate anhydrous (AMCP), sodium acid pyrophosphate (SAPP), sodium aluminum phosphate (SALP), dicalcium phosphate dihydrate (DPD), dicalcium phosphate (DCP), sodium aluminum sulfate (SAS), glucono-delta-lactone (GDL), potassium hydrogen tartrate (cream of tartar), and the like.
Preferably, the chemical leavening agents are encapsulated. Suitable materials that can be used to encapsulate the leavening agent include fats, maltodextrin, and proteinaceous materials. Encapsulation materials and processes are known, and are described, for example, in U.S. Pat. No. 5,855,945 (Laughlin et al., commonly owned by the assignee of the present application, and incorporated herein by reference).
Fat Source
A laminated dough of the invention also includes a fat source. As described herein, the fat source can comprise components that act as lubricants in the layer dough and contribute to the total fluidizer content of the laminated dough. According to the invention, a fat source contributes to a baked product having desirable palatability, physical texture, physical form, and overall aesthetic appeal. The fat source generally provides a baked product with a tender, soft, fluffy mouth feel; a light flaky texture; and a crisp outer crust with a glossy appearance. The fat source can also contribute to the volume and grain of a baked product.
Suitable fat sources include shortening and oils. In one embodiment, the fat source comprises a shortening. Shortening in the layer dough can be either from an animal or vegetable source. Shortening in the layer dough generally includes fats and fatty oils, which are made of predominantly triesters of glycerol with fatty acids, commonly called triglycerides. The number of triglycerides in a given natural fat is a function of the number of fatty acids present and specificity of the enzyme systems involved in that particular fat-synthesis reaction.
Fats and fatty oils useful in producing shortening consistent with the invention include cottonseed oil, ground nut oil, soybean oil, sunflower oil, rape seed oil, sesame oil, olive oil, corn oil, safflower oil, palm oil, palm kernel oil, coconut oil, and combinations thereof. In addition to being useful in producing shortening, these and other similar oils can be used as the fat source.
Another example of a suitable fat source in the layer dough is butter.
The layer dough in the laminated dough of the invention can include any number of compositions that include fat and have a variety of physical states and/or physical forms. Suitable physical states of the fat source include liquid, semisolid, and solid. Suitable physical forms of shortening include plasticized shortening, chip shortening, and extruded shortening. Preferably the fat in the layer dough includes butter, hydrogenated vegetable oil, or a combination thereof.
The amount of fat source in a laminated dough of the invention is effective to provide a baked product having a tender, soft, fluffy mouth feel; a light, flaky texture; and a crisp outer crust. The amount of fat source in the laminated dough is also provided in an amount effective to increase the expansion of the dough during baking. The amount of fat source should not exceed an amount that would provide a baked product having a gummy texture. However, the amount of the fat source included in the composition should not be so low that a laminated dough of the invention provides a baked product having a tough, dry, crumbly texture and a less than desirable specific volume.
Incorporation of a large amount of a fat source in the layer dough, in addition to shortening included in the shortening layers of the laminated product, provides a combination of desirable qualities to the baked product. As described herein, the fat source in the layer dough can be effective as a lubricant. As a lubricant, the fat source can provide extensibility to the layer dough. The extensibility contributes to the desirable specific volume of a baked product prepared from a laminated dough of the invention. As a lubricant, the fat source can reduce hydrophobic interactions in the three-dimensional gluten film by competitive interaction. This allows more extensibility in the dough. Incorporation of a large amount of a fat source in the layer dough itself thus contributes to an improved specific volume and texture of the baked product.
The amount of fat source (e.g., shortening) present in the layer dough is typically in a range of about 2 weight percent to about 10 weight percent, preferably about 3 weight percent to about 7 weight percent, and more preferably about 3 weight percent to about 6 weight percent based on the total weight of the laminated dough.
Total Fluidizer Content of the Laminated Dough
In another aspect, a preferred laminated dough of the invention can be characterized as including a total fluidizer content that is greater than conventional laminated doughs. As described herein, the total fluidizer content includes the total amount of moisture and fat in the laminated dough. Moisture and fat can also enter the formula by addition of xe2x80x9creworkxe2x80x9d or recycled cutting of imperfect product. Typically, the total fluidizer content of the laminated dough of the invention is about 57 weight percent to about 70 weight percent, based on the total weight of the laminated dough.
For example, the total fluidizer content of croissants and puff pastry prepared by conventional methods has been compared to freezer-to-oven croissants and Danish prepared according to the invention. Generally, puff pastry is an unleavened laminated dough, i.e., the puff pastry dough does not include either chemical leavening agents or yeast. Typically, puff pastry includes no additional leavening agent beyond steam generated at baking temperatures, versus the yeast leavening agent used in the invention. Puff pastry is freezer-to-oven dough but is not used to make products like croissants, as the puff pastry has a different texture, flavor and specific volume. Examples of puff pastry commercially available include Strudel Sticks(trademark) and Strudel Bites(trademark), commercially available from The Pillsbury Company, Minneapolis, Minn. The comparison is summarized in Table 1 below. Croissants and Danishes prepared according to the invention are indicated as freezer-to-oven, or xe2x80x9cFTO,xe2x80x9d croissants and Danishes. The averages are expressed in weight percent, based upon the total weight of the frozen, laminated dough.
Shortening Layers
The laminated dough of the invention comprises layer dough alternating with shortening layers. Shortening in the shortening layers of a laminated dough of the invention includes any solid shortening. As used herein, xe2x80x9csolid shorteningxe2x80x9d used in the shortening layers can be a solid fat (e.g., hydrogenated vegetable oil), a solid fat combined with water (e.g., margarine), butter, animal fat (e.g., beef tallow or lard), or combinations thereof. Preferably the shortening in the shortening layers includes butter.
The shortening in the shortening layers typically is in a range of about 15 weight percent to about 35 weight percent, preferably about 20 weight percent to about 31 weight percent, and more preferably about 20 weight percent to about 29 weight percent based on the total weight of the laminated dough. These amounts do not take into consideration the amount of shortening, if present, in the layer dough.
As discussed herein, the shortening of the shortening layers also contributes to the total amount of fat in the laminated dough, and thus contributes to the total fluidizer content of the laminated dough.
Protein Content of the Composition
As used herein, the xe2x80x9ctotal protein contentxe2x80x9d of a laminated dough is the total amount of protein in the laminated dough, calculated as a weight percentage of the laminated dough. The total protein content includes protein from all sources, including flour and gluten (e.g., wheat protein), as well as yeast, milk, eggs, and the like.
According to the invention, the laminated dough includes a total protein content of about 5 weight percent to about 8 weight percent, preferably about 6 weight percent to about 7 weight percent. For example, in one embodiment, when the laminated dough is used to prepare a croissant according to the invention, the total protein content of the laminated dough, i.e., including protein from flour, gluten, yeast, milk and eggs, can be about 6 weight percent to about 7 weight percent. In another example, when the laminated dough is used to prepare a Danish according to the invention, the total protein content of the laminated dough can be about 6.5 weight percent to about 7 weight percent.
The total protein content of the laminated dough preferably provides structure to the layer dough, and can contribute to a baked product prepared from a laminated dough of the invention having a crisp, brown outer crust as well as a tender interior that is moist but not doughy.
In one embodiment, the total protein content of the laminated dough is achieved by including a high protein flour as the flour component in the layer dough. For example, a flour can be used in the laminated dough that provides the desired total protein content for the laminated dough.
Alternatively, when the flour component does not include enough protein to achieve the desired total protein content for the laminated dough, a protein supplement can be included. However, it will be readily apparent that the protein supplement is not required in the composition of the invention. As used herein, a xe2x80x9cprotein supplementxe2x80x9d means a source of protein in addition to the protein provided by the main flour component of the dough.
A suitable protein supplement can include proteins resulting from amino acids such as, for example, glycine, alanine, leucine, isoleucine, valine, phentolamine, turicine, tryptophan, proline, methionine, cystine, serine, threonine, asparagine, glutamine, histidine, aspartic acid, glutamic acid, lysine, and arginine. Other suitable protein supplements include, for example, xcex1-keratin, collagen, fibroin, sclerolin, myosin, actin, carboxypeptidase, trypsin, ovalbumin, casein, and the like.
Other suitable protein supplements include dairy protein, egg protein, wheat protein, or a combination thereof. Examples of suitable dairy proteins include whey, soy protein, caseinate, buttermilk, buttermilk solids, and nonfat dry milk. Examples of suitable egg proteins include albumin. Examples of suitable wheat proteins include gluten or those derived from flour.
A laminated dough of the invention can include a protein supplement in a range of about 0.4 weight percent to about 2.5 weight percent, preferably about 0.6 weight percent to about 2.3 weight percent, and more preferably about 0.8 weight percent to about 1.5 weight percent based on the total weight of the laminated dough. One of skill in the art will appreciate that the amount of protein supplement included will vary depending upon the amount of protein included in the flour, and the desired total protein content of the laminated dough.
The total protein content should not exceed an amount that would provide a tough, crumbly baked product. However, the total protein content should not be so low that a laminated dough provides a baked product having a gummy, doughy texture.
Additional Ingredients
The laminated dough of the invention also typically includes sugar and salt. Salt can enhance the flavor of a baked product prepared from a laminated dough of the invention, impart toughness to the gluten, and provide strength to the crumb. Salt can be present in an amount effective to provide a desirable flavor. Salt is typically present in a range of about 0.3 weight percent to about 1 weight percent.
Sugar can also enhance the flavor of a baked product prepared from a laminated dough of the invention. Sugar acts as a substrate for yeast and as a starting material for the Maillard reaction, which facilitates color formation of the crust. Sugar is typically present in a range of about 1 weight percent to about 8 weight percent. The amount of sugar used in the product will vary depending upon such factors as the overall sweetness of the product to be formed by the laminated dough. For example, sweet products such as Danish typically include a higher amount of sugar than other products that are not formulated to be as sweet. It has been found that a sugar concentration of greater than about 4 weight percent can, in some embodiments, have an adverse effect (or a xe2x80x9cdeadening effectxe2x80x9d) on the specific volume of the final baked product. Suitable sugar includes granulated sugar, honey, high fructose corn syrup, and the like.
The dough of the invention can also include additives, for example, emulsifiers, dough-developing agents, nutritional supplements, flavorings, shelf-life stabilizers, organic acids, dough stabilizing agents (e.g., oxidizers), and the like. Additives can modify texture or any number of characteristics of a laminated dough of the invention or a baked product resulting therefrom.
An emulsifier can influence the texture and homogeneity of the dough mixture, increase dough stability, and improve the eating quality of a baked product. An emulsifier includes nonionic surfactants, anionic surfactants, and cationic surfactants. Suitable emulsifiers include, for example, lecithin, mono- and diglycerides of fatty acids, propylene glycol monoesters and diesters of fatty acids, glyceryl-lacto esters of fatty acids, ethoxylated monoglycerides and diglycerides, sodium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, and the like.
In one embodiment, a laminated dough of the invention includes an emulsifier including sodium stearoyl lactylate, diacetyl tartaric acid ester of monoglycerides and diglycerides (DATEM), or a combination thereof.
A dough-developing agent can enhance the elasticity or extensibility of a dough. Any number of dough-developing agents can be used including, for example, azodicarbonamide, ascorbic acid, sodium bisulfite, potassium bromate, benzoyl peroxide, and organic acids such as potassium sorbate or salts of organic acids. In addition, enzymes such as transglutaminase or lipoxygenase can be used. One example of such an enzyme is a transglutaminase, amylase and hemicellulase enzyme product available from Rxc3x6hm Enzyme gmbh, under product name xe2x80x9cVeron CLX.xe2x80x9d
In one embodiment, a laminated dough of the invention includes a dough-developing agent including azodicarbonamide, ascorbic acid, or a combination thereof.
A nutritional supplement can be added to a laminated dough of the invention. Examples of suitable nutritional supplements include vitamins, minerals, proteins, and the like can be added to a laminated dough of the invention. Examples of nutritional supplements include thiamin, riboflavin, niacin, iron, calcium, and the like.
Flavorings such as, for example, sweeteners, spices, and specific flavorings can be added to a laminated dough of the invention. Sweeteners include, for example, honey, regular and high fructose corn syrup, sucrose (cane or beet sugar), dextrose, and the like.
Shelf-life stabilizers such as, for example, preservatives and mold inhibitors can be added to a laminated dough of the invention. Suitable shelf-life stabilizers include, for example, sodium salts of propionic or sorbic acids, as well as emulsifiers such as sodium stearoyl lactylate, and the like.
Dough stabilizing agents such as oxidizers can be added to the laminated dough of the invention to provide shelf life stability. Examples of suitable oxidizers include ascorbic acid, azodicarbonamide, bromate, and the like.
Table 2 illustrates the useful, preferred, and more preferred ranges of the flour, water-binding agent, leavening agent, and fat source included in a laminated dough of the invention.
A laminated dough of the invention can be free of relaxing agents that facilitate a dough""s resistance to mechanical stresses such as mixing, sheeting, and the like. Relaxing agents can adversely affect the shelf life of frozen doughs as well as specific volume. In one embodiment, the laminated dough includes an amount of dry yeast as a substitute for a relaxing agent.
The term xe2x80x9cfree ofxe2x80x9d as used herein includes an amount of less than 15 ppm, preferably no more than 10 ppm, and more preferably no more than 5 ppm based on flour.
Relaxing agents can include reducing agents such as, for example, cysteine, bisulfite, sorbate, and the like. In one embodiment, a laminated dough of the invention is free of cysteine.
A laminated dough of the invention can also be free of a modified starch (e.g., cross-linked starches derived from maize or tapioca).
A laminated dough of the invention is particularly desirable because it can prepare a baked product that has a specific volume of at least 3 cc/g, preferably about 4 cc/g to about 6 cc/g, and more preferably about 4.5 cc/g to about 5.5 cc/g. This is surprising because the laminated dough of the invention is not preproofed. By comparison, conventional frozen croissant dough, designed to be thawed and proofed, would provide a baked product having a specific volume of 1.8 to 2.8 when baked as freezer-to-oven (i.e., according to the process described herein, and without a proofing step). In another embodiment, when the laminated dough of the invention is used to prepare a Danish, the dough of the invention can prepare a baked product that has a specific volume of at least 2.5 cc/g. This is surprising, since the laminated dough of the invention is not preproofed, and the additional ingredients of the Danish typically reduce the specific volume of the final baked product.
One advantage of a laminated dough of the invention is that it does not need to be proofed or thawed prior to baking, which is useful for saving time and storage space. Another advantage of a laminated dough of the invention is that the dough is more resilient to temperature fluctuations so that it can maintain its stability and integrity.
Another advantage of a laminated dough of the invention is that, in order to sustain the product shelf life, the laminated dough does not need to be packaged under a modified atmosphere.
Processing
A laminated dough of the invention can generally be prepared by mixing the above-described ingredients to form a layer dough to provide the flour-water layers, rolling in the shortening layers, shaping the laminated dough, and freezing the laminated dough. One skilled in the art having read the specification would understand that the mixing and rolling steps are generally performed using accepted technique for the product to be made, for example, puffed-pastry, croissant, Danish, or the like.
Mixing a Layer Dough to Provide the Flour-Water Layers
A layer dough suitable for providing the flour-water layers in a laminated dough of the invention can be prepared according to methods known in the art.
In one embodiment, a layer dough can be prepared by combining all ingredients and mixing until the layer dough is fully developed. Fully developed refers to transforming the mixture into a cohesive mass such that the layer dough is substantially homogenous and soft.
A layer dough can be mixed in any mixer suitable for combining the ingredients and mixing until the layer dough is fully developed. An example of a suitable mixer includes a vertical mixer (Hobart, Troy, Ohio). During mixing, the layer dough of the invention is desirably maintained at a temperature that maintains the structure of the layer dough to facilitate handling of the layer dough. Typically the temperature should be in a range of about 50xc2x0 F. to about 70xc2x0 F.
Preferably the mixer is equipped with a refrigeration system such as, for example, a jacketed glycol coolant to maintain the layer dough of the invention within the desirable temperature range.
To maintain the desirable temperature, the water added should be at a temperature suitable for maintaining the dough at the desirable temperature. Preferably the water is chilled to a temperature of about 45xc2x0 F. to about 60xc2x0 F. To further control the temperature, a portion of the water can be replaced by shaved or crushed ice. The amount and size of the shaved or crushed ice can be determined so that the ice can melt in the water, the dough, or both during mixing without leaving ice in the mixed dough. The size of the shaved or crushed ice can typically be up to about 1 cm. The portion of water that is replaced by shaved ice can be up to about 70 weight percent of total water.
The layer dough is mixed at a speed and time that are suitable for fully developing the layer dough. For example, the ingredients can initially be mixed on low speed for about 30 seconds and then mixed on medium speed for about 8 minutes to about 12 minutes. These times and speeds are merely illustrative and can vary depending on the amount of laminated dough being mixed and on the type of mixer.
After mixing, a layer dough desirably has a temperature of about 50xc2x0 F. to about 70xc2x0 F., preferably about 55xc2x0 F. to about 65xc2x0 F.
Within 10 minutes of being mixed to full development, a layer dough desirably has a consistency of about 400 Brabender units (B.U.) to about 1200 B.U., preferably about 800 B.U. to about 1000 B.U. This dough consistency can be determined by a Farinograph measurement. Farinograph measurements are known to one of skill in the art and refer to a dough""s resistance to mixing. A Farinograph measurement involves determining the peak amplitude of the layer dough.
A layer dough prepared for a laminated dough of the invention is typically softer than the doughs used in known croissants, which have a consistency of about 850 B.U. to about 1300 B.U., typically 1000 B.U. to 1200 B.U.
After mixing, the dough is sheeted or extruded to prepare the dough for the addition of laminating fat. Dough can be handled in individual pieces for example, or as a continuous sheet. A dough can be sheeted on a continuous or reversible sheeter.
In another embodiment, a layer dough can be prepared by first preparing a preferment or sponge. This layer dough can be prepared according to the method described above with the following modifications. To prepare a sponge, water at a temperature of about 60xc2x0 F. to about 65xc2x0 F., sugar, and yeast are mixed until the yeast substantially dissolves and then flour is added, and the mixture of water, sugar, yeast, and flour are mixed until the flour is incorporated. Generally this mixing step is performed at a low speed of a mixer. Once the flour is incorporated, the sponge is mixed at a speed effective to provide kneading of the dough for a time effective to obtain a homogenous mixture. The sponge is then placed at about room temperature for an amount of time effective to develop active fermentation and approximately double in size. In some instances, the sponge can be left at refrigerated or room temperature for about 1 hour to about 3 hours. Sponges can also be staged at refrigerated temperatures for longer periods.
In one embodiment, the sponge is about 15 to 20 weight percent of the laminated dough of the invention.
The sponge can be added to all remaining ingredients, and all ingredients can be mixed until fully developed. The mixing procedure is carried out in the same manner as for the layer dough prepared without a sponge.
In yet another embodiment, a layer dough can be prepared by first preparing a sponge as described above, except the sponge does not include flour, and timing is determined by the development of flavor components. Regardless of the method of preparing the layer dough (e.g., straight dough method or by preparing a preferment or sponge), the final laminated dough is preferably maintained under conditions suitable to avoid proofing of the dough. For example, the dough and ingredients can be maintained at a temperature at which yeast is inactive, thereby avoiding proofing of the dough during the process of preparing the dough.
Rolling in a Shortening
According to the invention, roll-in shortening or butter is applied onto the surface of the layer dough to prepare a sheet dough. This is followed by a folding process, completely enveloping the fat within the dough while attempting to maintain both the layer dough and roll-in fat as distinct layers. The sheet dough can be repeatedly folded and sheeted, using techniques know in the art, to provide a desired number of shortening layers in the laminated product. The term xe2x80x9crollingxe2x80x9d as used in the context of this invention includes the incorporation and maintenance of layers of shortening between adjacent layers of dough. Shortening can be rolled into the dough to provide a laminated dough of the invention having about 8 to about 64 shortening layers, preferably about 16 to about 54 shortening layers, and more preferably about 36 to about 48 shortening layers.
Between sheeting steps, the dough can be refrigerated to avoid having the shortening melt into the layer dough and to allow the layer dough to rest so it can sheet without tearing. In one embodiment, the dough is rested for periods of time during the sheeting process. Preferably, the dough is rested at a preselected temperature (for example, at a temperature below about 50xc2x0 F.) for a desired time period (for example, 30 minutes per rest). The dough can be rested a desired number of times during the process, depending upon such factors as the number of folds in the process, the severity of the sheeting operation, and the like. Typically, resting is performed at a temperature that restricts the activity of the yeast in the dough, while allowing the dough to relax between periods of mechanical stress as a result of mixing and sheeting processes. In one embodiment, the dough is rested at a temperature of about 50xc2x0 F. or less, preferably at a temperature of about 20xc2x0 F. to about 45xc2x0 F.
To prepare the shortening to be rolled into the layer dough, the shortening can be creamed. Creaming shortening includes mixing shortening in a manner effective to soften the shortening. Preferably the shortening is softened to an extent that it simulates extruded shortening in a continuous application, as known in the art.
The creaming process can be performed in a mixer.
If the shortening is undermixed, then undesirable lumps of shortening can remain in the creamed shortening. But if the shortening is overmixed, then the shortening can break down resulting in free water.
In one instance, the shortening can be creamed by mixing the shortening at low speed of a mixer for about 1 minute to about 2 minutes and then mixing the shortening at medium speed of a mixer for about 3 minutes to about 4 minutes or more.
After creaming, the shortening is applied as either a premeasured proportion of each dough piece or extruded onto a continuous flow of sheeted dough.
After sheeting, the laminated dough is cooled to a temperature suitable for accepted technique for puffed-pastry, croissant or Danish. In one embodiment, the shortening that is creamed and sheeted includes butter. When butter is rolled into a dough to prepare a laminated dough of the invention, the butter can be at a temperature of about 48xc2x0 F. to about 68xc2x0 F., preferably about 50xc2x0 F. to about 65xc2x0 F., and more preferably about 50xc2x0 F. to about 55xc2x0 F.
After completion of the folding and sheeting sequence, the laminated dough of the invention can be rolled and shaped.
In one embodiment, a laminated dough having 48 shortening layers can be prepared. To prepare a laminated dough having 48 shortening layers, the following procedure can be used. First, to roll the shortening into the dough, a slab of shortening can be placed onto a slab of layer dough, and the layer dough can be wrapped up and over the shortening. The layer dough and shortening can be sheeted to provide a sheet dough having a thickness of about 6 mm to about 9 mm, preferably about 6.5 mm to about 8.5 mm, and more preferably about 7 mm to about 8 mm. The sheet dough can be folded into four, and the folded sheet dough can be sheeted to provide a thickness of about 6 mm to about 9 mm, preferably about 6.5 mm to about 8.5 mm, and more preferably about 7 mm to about 8 mm. The sheet dough can be folded into four again, and then the folded sheet dough can be sheeted to provide a thickness of about 6 mm to about 9 mm, preferably about 6.5 mm to about 8.5 mm, and more preferably about 7 mm to about 8 mm. The sheet dough can be folded into three, and the folded sheet dough can be placed in a cooler to rest for an amount of time effective to avoid tearing and disruption of the layers through subsequence sheeting. In some instances, the amount of time can be about 30 minutes to about 60 minutes and preferably about 30 minutes to about 40 minutes. The dough can be rested in this manner between each folding stage.
After cooling, the sheet dough is sheeted to provide a laminated dough of the invention having a thickness of about 4 mm to about 7 mm, preferably about 4.5 mm to about 5.5 mm, and more preferably about 4 mm to about 5 mm.
Shaping a Laminated Dough of the Invention
The laminated dough can then be rolled and formed into desirable shapes such as the shapes typically used for croissants, Danishes, and the like. The rolled and shaped laminated dough does not need to be flattened by, for example, passing between rollers to prepare a desirable baked product.
A laminated dough of the invention can be formed into, for example, a croissant, a Danish, and the like. In one embodiment, a laminated dough of the invention is formed into a croissant by being run through a croissant make-up machine such as, for example, a make-up machine manufactured by Rondo (Burgdorf, Switzerland).
The formed laminated dough can be transferred to any container suitable for freezing.
The laminated dough of the invention does not need to be stored in a package having a modified atmosphere.
Freezing a Laminated Dough of the Invention
After a laminated dough of the invention is formed into a desirable shape and deposited into a container, the laminated dough of the invention is frozen to a temperature suitable for shipping the laminated dough of the invention. A laminated dough of the invention is preferably frozen as quickly and completely as possible. A laminated dough of the invention can be frozen at a temperature of about xe2x88x9210xc2x0 F. to about xe2x88x9235xc2x0 F. Generally this freezing process reduces the temperature of the laminated dough of the invention to at least 5xc2x0 F.
Baked Product
A baked product of the invention can be prepared without thawing and proofing the laminated dough of the invention before baking the laminated dough. That is, the laminated dough of the invention can be removed from the freezer and be baked immediately in an oven without undergoing a thawing step. The oven can be preheated or cold.
In one embodiment, the laminated dough of the invention includes a croissant. A frozen croissant can be baked at a temperature of about 325xc2x0 F. to about 400xc2x0 F., depending upon the conditions of the oven.
Before baking, a laminated dough of the invention can be brushed with a glaze to provide the baked product with a rich finish. An example of a glaze in accordance with the invention is an egg wash, which typically includes egg and water.
A baked product of the invention has a baked specific volume of at least 2.5 cc/g, preferably a baked specific volume of at least 3 cc/g. A baked product of the invention preferably has a baked specific volume of about 4 cc/g to about 6 cc/g and more preferably has a baked specific volume of about 5 cc/g to about 6 cc/g.
This invention will be further characterized by the following examples. These examples are not meant to limit the scope of the invention, Examples of suitable thickening agents include pectin, alginate, carrageenan, carboxymethyl cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, and the like, which has been fully set forth in the foregoing description. Variations within the scope of the invention will be apparent to those skilled in the art.

Freezer-to-oven, laminated, unproofed dough and products resulting therefrom


A riser (102) of an archery bow (100) has plurality of holes (200) at least partially through the riser for use in attaching a sight mount (114) to the bow. In one embodiment, the plurality of holes includes eighteen holes (201–218). The eighteen holes are grouped into a top group (228) and a bottom group (229). The eighteen holes include nine pairs of holes. Each pair consists of a preselected one hole from the top group and a preselected one hole from the bottom group. Each pair of holes is usable to attach a sight mount to the riser at a different vertical position on the riser. In another embodiment, the riser has a pair of vertically oriented slots (701) and (702). The abstract is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims pursuant to 37 C.F.R. §1.72(b).

1. Field of the Invention
This invention relates generally to archery bows, and more particularly to a bow handle to which a mount for a bow sight is attachable.
2. Description of the Related Art
Some archery bows have sights to facilitate aiming of arrows projected therefrom. Such sights have a front portion and a rear portion. The rear portion of the sight usually comprises a string peep mounted to the bowstring. The front portion of the sight (hereinafter referred to as the "sight") usually comprises one or more sight pins. The sight is attached to a sight mount. The sight mount has mounting holes. The sight mount is attached to a bow handle, or riser, of the bow by two screws through the mounting holes, which engage with two holes located on the outside of the bow window of the riser. The two holes in the riser are 10–24 threaded holes spaced 1.312 inches apart. A line through the axis of the two holes in the riser is parallel to the bowstring. The foregoing specifications are enunciated in an industry standard promulgated by the Archery Trade Association of Salt Lake City, Utah. The industry standard also states that mounting holes in sight mounts should have holes that conform to the foregoing specifications.
Sights that have sight pins that are vertically adjustable within the sight are well known. Also well known are sights that are vertically adjustable with respect to the sight mount. For example, U.S. Pat. No. 4,697,350 entitled COMBINATION ARROW QUIVER AND SIGHT SUPPORT MOUNT issued Oct. 6, 1987 to Shepley, et al., and U.S. Pat. No. 5,123,396 entitled ACCESSORY MOUNT issued Jun. 23, 1992 to Shepley et al., disclose a sight mount that includes a sight bracket segment that has longitudinal slots for mounting the sight at various vertical positions with respect to the sight mount.
Sight mounts that are adjustable horizontally with respect to the riser are also known.
Sight mounts that have a provision on the sight mount for adjusting the sight mount vertically with respect to the riser are well known. One example of such provision includes a plurality of mounting holes in the sight mount. U.S. Pat. No. 5,718,215 entitled ADJUSTABLE BOW SIGHT issued Feb. 17, 1998 to Kenny, et al., has a plurality of spaced-apart, recessed or countersunk apertures for receiving a pair of fasteners, such as screws, to connect the sight mount to the riser. Another example of such provision includes a pair of elongated slots, instead of circular holes for the mounting holes in the sight mount. U.S. Pat. No. 4,616,623 entitled INTERCHANGEABLE SIGHT MOUNT FOR BOWS issued Oct. 14, 1986 to Williams, discloses a sight mount composed of four primary components—including a bow mounting bracket comprising a first leg. The first leg has several mounting slots adapted to receive threaded fasteners for affixing the bow mounting bracket to the riser. The slots are oriented vertically, thereby permitting adjustment of the vertical position of the sight mount with respect to the riser. U.S. Patent Application Publication No. U.S. 2002/0017027 A1; published Feb. 14, 2003, entitled REAR SIGHT ATTACHMENT FOR ARCHERY BOWS by Beshires, discloses a mount for a rear portion only, which has slots that allow the rear portion to be adjustable vertically with respect to the riser.
U.S. Pat. No. 6,644,297 entitled SCOPE MOUNT FOR ARCHERY issued Nov. 11, 2003 to Brown, Jr., discloses a sight mount comprising three brackets, in which a first bracket is attached to the riser, and a second bracket is vertically adjustable relative to the first bracket by sliding in slots. However, the first bracket is not vertically adjustable relative to the riser.
However, many sight mounts do not have any provision for adjusting the sight mount vertically with respect to the riser. Furthermore, all known risers lack any provision, on the riser, for accepting attachment of the sight mount to more than one vertical position on the riser.
Consequently, all known mounting systems, when used with one of the many sight mounts that lacks any provision for adjusting the sight mount vertically with respect to the riser, allow only a single vertical position at which to use the sight mount. Many archers would prefer to use such non-adjustable sight mounts, but would also prefer to have the ability to choose the vertical position for attachment of the non-adjustable sight mount to the riser. A single attachment position is not suitable for all archers. The attachment position depends, among others things, on the size of the archer and the technique of the archer.
There is a trend for sights and sight mounts to be made smaller. As a result, less space becomes available on the sight and sight mount for a vertical adjustment means.


A method is provided for forming in a semiconductive conjugated polymer at least first and second legions having different optical properties. The method comprises: forming a layer of a precursor polymer and permitting the first region to come into contact with a reactant, such as an acid, and heat while permitting the second region to come into contact with a lower concentration of the reactant. The reactant affects the conversion conditions of the precursor polymer in such a way as to control the optical properties of at least the first region so that the optical properties of the first region are different from those of the second region. The precursor polymer may comprise a poly(arylene-1, 2-ethanediyl) polymer, at least some of the ethane groups of which include a modifier group whose susceptibility to elimination is increased in the presence of the reactant.

It has been shown that certain conjugated polymers show a relatively high quantum efficiency for the radiative decay of singlet excitons. Of these, poly-p-phenylene vinylene (PPV) can be prepared via a solution-precessible precursor polymer, and although itself intractable and not easily processed, can be prepared in the form of thin films of high quality by thermal conversion of the as-prepared films of the precursor polymer. Details of this general synthesis method are given in "Precursor route poly(p-phenylene vinylene): polymer characterisation and control of electronic properties" D. D. C. Bradley, J. Phys. D: Applied Phys. 20, 1389 (1987), and "Spectroscopic and cyclic voltammetric studies of poly(p-phenylene vinylene) prepared from two different sulphonium salt precursor polymers" J. D. Stenger-Smith, R. W. Lenz and G. Wegner, Polymer 30, 1048 (1989). Measurements of photoluminescence, PL, have been reported by for example "Optical Investigations of Conjugated Polymers", R. H. Friend, J. Molecular Electronics, 4, 37 (1988), and "Photoexcitation in Conjugated Polymers" R. H. Friend, D. D. C. Bradley and P. D. Townsend, J. Phys. D 20, 1367 (1987). In our earlier International Patent Application No. PCT/GB90/00584 films of PPV are disclosed as being useful as the emissive layer in a structure exhibiting electroluminescence (EL). This structure requires injection of electrons and holes from either side of the active (i.e. emissive) region of the film, and various metallic contact layers can be used. In sandwich-like structures, and for emission from the plane of the device, one of these should be semi-transparent.
The advantages of using polymers of this type as the emissive layer in EL structures include:
(a) ease of fabrication of large area structures. Various methods are available for solution-processing of the precursor polymer, including spin-coating from solution which is the preferred method, and dip-coating; PA1 (b) intractability of the polymer film, giving desirable strength, resistance to degradation from heat and exposure to oxygen, resistance to structural changes such as recrystallisation and shrinkage, and resistance to ion migration; PA1 (c) intrinsically good properties for luminescence, including low densities of charges and/or spin-carrying defects.
However, a severe restriction has been placed on the use of such polymers by virtue of the fact that each continuous polymer film has the same characteristics throughout. That is, the quantum efficiency, wavelength of radiation and refractive index are the same over the whole surface of the film.
It is an object of the invention to provide a method of forming a polymer layer having different regions of different characteristics.

Optical device incorporating semiconductive conjugated polymer


The free electron laser wiggler has therein a device for generating a variable short period wiggler field. A Type II superconducting material is formed into a field modifying means having a channel therein through which a beam of free electrons travels. The field modifying means is held within a vacuum chamber further having a source of external magnetic fields therein and a cooling means therein. The magnetic field generated must fall within the upper and lower critical magnetic field of the Type II superconducting material. The magnetic field penetrates the superconducting material generating a mixed state of superconducting and normal regions. The amplitude and period of the wiggler field in this structure can be controlled by varying the temperature, applied magnetic field, and the impurity concentration in the superconducting material to affect the fluxoid lattice. The electron beam interacting with this wiggler field outputs short wavelength radiation.

The present invention relates to lasers, and, in particular, relates to free electron lasers, and, in greater particularity, relates to wigglers used therein to modulate the free electron beam flowing therethrough.
In a free-electron laser (FEL), an electron beam is passed through a periodic magnetic field created by a device called a wiggler. The interaction with the magnetic field induces a transverse velocity modulation on the electron beam. The velocity modulation interacts with a radiation field to produce a ponderomotive force which drives a density modulation on the electron beam which can produce radiation which is in phase with the initial radiation field. The wavelength of the radiation thus generated is proportional to the wiggler period and inversely proportional to the square of the relativistic factor. The wiggler is a critical element in the FEL design.
Present magnetic wigglers/undulators use a configuration of permanent magnets or current carrying coils to produce the desired periodic spatial variation in the magnetic fields. Conventional wigglers typically have periods on the order of centimeters or tenths of centimeters. Furthermore, the field strength of the wiggler amplitude is severely limited as the wiggler period decreases because of constraints imposed by the materials and the configuration. It is difficult to vary the period of conventional wigglers because this necessitates reconstruction of the wiggler. Conventional wigglers, however, can have the amplitude of the magnetic field variation changed readily since, for those wigglers constructed using a number of current carrying coils, the coil current can be individually controlled.
Examples of prior art wigglers are shown in U.S. Pat. Nos. 4,893,103; 4,864,575; 4,679,197; 4,599,724; 4,542,510; and 4,438,513. For example, in U.S. Pat. No. 4,893,103 a plurality of magnetic rings are formed having opposing field direction from one ring to the next. Superconducting sheets are placed on these rings to modify the fields therein. The electron beam is sent down the middle of the rings and interacts with the periodic field established. The period of this field can not be changed without major modification to the wiggler structure. In U.S. Pat. No. 4,864,575 a periodic magnetic or electric field is established by a plurality of conducting layers separated by insulating layers and appropriately connected to provide either an electric or magnetic field. The electron beam is sent down a hole running perpendicular to the sheets. Multiple holes are provided. Because of the thin sheets, micron wavelength radiation is possible therefrom. The wavelength is not variable without major structural change. U.S. Pat. No. 4,438,513 provides a tunable radiation source without further detailing of the magnetic field.
Therefore there exists a need for a wiggler having a variable short period magnetic field structure.

Variable short period electron beam wiggler for free electron lasers

The United States of America as represented by the Secretary of the Air Force


A portable mobile radio transceiver for direct communication with a radio relay on a satellite comprises a casing with a microphone and an earpiece and an antenna mounted on the casing. The main direction of radiation of the antenna is substantially vertical when the casing is in a position of use in which it is held in the hand near the head of the user.

1. Field of the Invention
The present invention concerns a portable mobile radio transceiver, especially for direct communication with a radio relay station on a satellite, the transceiver including a casing provided with a microphone and an earpiece and an antenna mounted on the casing.
2. Description of the Prior Art
The casing of a transceiver of this kind is generally elongate in shape and its configuration is similar to that of portable terminals for terrestrial mobile radio networks. The casing is primarily intended to be used held in the hand in a position such that the earpiece is near one ear and the microphone near the mouth of the user. In some implementations the casing can also be placed on a support, enabling "hands-free" use of the transceiver.
These transceivers usually have an elongate whip or telescopic type antenna fixed to the casing so that it projects from the latter, being aligned with it in its longitudinal direction.
In the case of portable terminals for direct communication with a satellite the electromagnetic field levels are relatively low and it has been found that a configuration of these transceivers similar to those used in terrestrial mobile radio networks is unsatisfactory.
An object of the invention is to provide a mobile radio transceiver of the above-mentioned type procuring significantly improved transmission and reception. In this regard, it has been found that the radiation diagram of the antenna can be optimized, in particular by a geometrical displacement of the diagram relative to that obtained with the usual configuration.
The invention is further directed to providing a transceiver of this kind which can be held either in the left hand or in the right hand, or mounted on a desktop stand if required.


A touch sensor has a first touch electrode extending in a first direction, a second touch electrode extending in a second direction intersecting the first direction, a third touch electrode extending in a third direction intersecting between the first direction and the second direction, and a fourth touch electrode extending in a fourth direction intersecting the third direction, the first touch electrode is in the same layer as the second touch electrode.

A touch sensor is known as an interface for users to input information into a display device. By arranging a touch sensor so as to overlap the screen of a display device, users may control input buttons, icons, and the like displayed on the screen, and may easily input information into the display device.
A display device having a touch sensor must accurately detect places which have been touched. However, there is a phenomenon called "ghost touch," in which a place other than a place that has been touched is detected. For example, in Japanese Laid-Open Patent Publication Number H11-194893, a method for detecting touched places using electrodes in two directions of columns and rows is disclosed. In Japanese Laid-Open Patent Document Number 2015-184888, a liquid crystal display device reducing the influence of ghost touch is disclosed.

Touch sensor and touch display device having a plurality of touch sensor layers


Some embodiments describe techniques that relate to hybrid graphics display power management. In one embodiment, data corresponding to one or more image frames of a video stream are stored in a local frame buffer. A display device (e.g., an LCD) may then be driven based on the stored data in the local frame buffer or a video stream from a graphics controller. Other embodiments are also described.

Portable computing devices are gaining popularity, in part, because of their decreasing prices and increasing performance. Another reason for their increasing popularity may be due to the fact that some portable computing devices may be operated at many locations, e.g., by relying on battery power. However, as more functionality is integrated into portable computing devices, the need to reduce power consumption becomes increasingly important, for example, to maintain battery power for an extended period of time.
Moreover, some portable computing devices include a liquid crystal display (LCD) or "flat panel" display. Today's mobile devices are generally designed to be "always ready" for updating new frames on the display. While this state of readiness may be great for visual performance requirements, the power incurred becomes wasteful when the system is idle (e.g., while the image on the display does not change for a given time period).

Hybrid graphics display power management


A wiring board and an electronic package maintain the flatness of the surface of the wiring board. The wiring board includes a flat insulating layer having a flat upper surface, and a conductive layer on the upper surface of the insulating layer with a space left from an outer edge of the insulating layer. The conductive layer includes a peripheral portion, a central portion inward from the peripheral portion, and a linear portion included in the central portion. The peripheral portion is raised along the outer edge of the insulating layer. The linear portion is raised to a height position of the peripheral portion.

As described in Japanese Unexamined Patent Application Publication No. 9-312471, a known wiring board includes a flat insulating layer having a flat upper surface, and a conductive layer with a large surface area on the upper surface of the insulating layer. Also, a known electronic package includes an electronic device mounted on the upper surface of such a wiring board. A conductive layer is formed on the wiring board by screen printing. The conductive layer formed by screen printing is likely to have raised two ends in a cross-sectional view.
A demand is typically increasing for thinner and multi-layered wiring boards. A conductive layer with peripheral portions raised higher than its central portion in a cross-sectional view can cause the upper surface of the wiring board to deform, on which an electronic device is not easily mountable. The mountability is to be improved.


A method of printing a document having a plurality of pages in an original sequence includes determining an second sequence to print each of the pages, wherein the second equence is different than the original sequence; loading each of the pages onto cyclic multi-page transport apparatus according to the optimal sequence; and unloading the pages from the transport apparatus according to the original sequence.

Drum-based printing systems and other printing systems having cyclic multi-page transport apparatus often offer an effective solution to speed and reliability requirements imposed by mass printing applications. Accordingly, during recent years these printing systems have undergone a trend of continually increasing popularity and demand.
Many printing systems comprise a cyclic multi-page transport apparatus capable of holding several pages in process simultaneously, such as a drum. Completion of a page may take several cycles of the transport apparatus, especially in inkjet and/or color printing systems. The multiple cycles may be due to ink lay-down requirements, drying requirements, or other factors. In such cases, the number of cycles required to print a page may be dependent on a number of factors, including the content of the page. Consequently, the number of cycles of the cyclic multi-page transport apparatus required to print a page in a document may vary from page to page. Thus, pages in the same document may require different lengths of time to print.
Printing systems often have the additional constraint of maintaining a correct page order when a document is printed. That is, the printing system may be limited to unloading the pages of a document from the transport apparatus in a collated order corresponding to the original sequence of pages in the document.
Printing a sequence of pages with varying print methods, while maintaining correct page order output, will result in reduced overall throughput. This is due to pages that take longer to print delaying successive pages that take a shorter amount of time to print. To preserve the page order, pages that are completed in a relatively short time may have to remain on the transport apparatus and cannot be unloaded until a previous page or pages requiring a longer production time on the transport apparatus are completed.
Throughout the drawings, identical reference numbers designate similar, but not necessarily identical, elements.

Method of printing a multi-page document using a cyclical multi-page transport apparatus

Hewlett-Packard Development Company, L.P.


A method, apparatus, article of manufacture, and a memory structure for low power digital processing is disclosed. Tap values are modified by one or more factors to increase computational efficiency and a bias factor used to compensate for changes in the processor output response that result from the modification of the tap values.

1. Field of the Invention
The present invention relates to systems and methods of digital filtering, and in particular to low-power pulse-shaping digital filters.
2. Description of the Related Art
A pulse-shaping digital filter is a digital system consisting of a data rate expander (that inserts zeros between successive input bits) followed by a digital filter operating at the higher data rate. The system accepts an input stream of symbols which, in the most elementary form, is a stream of one-bit data, and produces an output stream of B-bit data (where B is a fixed positive integer) having a waveform suitable for processing by a digital-to-analog converter (DAC). The DAC yields an analog signal whose waveform contains the original bit-stream""s information while having its frequency content appropriately bandlimited for transmission through some given communication channel.
Pulse-shaping filters, both analog and digital, have been well studied in the literature for several decades and their importance in the implementation of practical communication systems has only increased as the interest in transmitting digital data has increased. The recent popular interest in wireless digital communication systems such as digital cellular telephones has highlighted the need for digital filter implementations that minimize power dissipation. The present invention satisfies that need.
To address the requirements described above, the present invention discloses a method, apparatus, article of manufacture, and a memory structure for implementing a low-power digital filter.
The method comprises the steps of successively delaying and mapping each of the input values {x0, x1, . . . , XNxe2x88x921} to create tap values {t0, t1, . . . , tNxe2x88x921}, multiplying each of the tap values {t0, t1, . . . , tNxe2x88x921} by Axe2x80xa2{h0, h1, . . . , hNxe2x88x921} to produce {At0h0,At1h1, . . . ,AtNxe2x88x921hNxe2x88x921} wherein values {h0,h1, . . . , hNxe2x88x921} are weight values selected to achieve a desired filter response and A is a factor selected to improve computational efficiency and the efficiency of hardware implementation by, for example, reducing the number of operations performed in filtering the input data stream, summing the values {At0h0,At1h1, . . . ,AtNxe2x88x921hNxe2x88x921} to produce             ∑              k        =        0                    N        -        1                                At        k                          h        k              ,
biasing the summed values {At0h0,At1h1, . . . ,AtNxe2x88x921,hNxe2x88x921} to compensate for the multiplied tap values {At0h0, At1h1, . . . ,AtNxe2x88x921hNxe2x88x921} to produce a digital filter output.
The article of manufacture comprises means for performing the above method steps.
The apparatus comprises an interconnected series of k stages wherein k={1,2, . . . , Nxe2x88x921}. Each of the stages comprises a delay element zk31 1 having a delay element input and a delay element output, a weighting element having a weighting element input and a weighting element output, wherein a gain of the weighting element is selected to be a product of a gain hk required to achieve a desired digital filter response, and a factor A selected to improve computational and hardware efficiency, and a summation element having a first summation element input, a second summation element input, and a summation element output. The apparatus further comprises a leading gain element with a gain h0 required to achieve a desired digital filter frequency response, and a factor A selected to improve computational and hardware efficiency. The leading gain element has a leading gain element input coupled to a first stage delay element input and a leading gain element output coupled to a first stage first summation element input. The delay element output of each stage is coupled to the gain element input of the stage and the gain element output of each stage is coupled to the second summation element input of the stage. The delay element output of each stage except the last (Nxe2x88x921 stage) is coupled to the delay element input of the following stage and the summation element output of each stage except the last is coupled to the first summation element input of the following stage. The summation element output of the last stage provides the digital filter output. The digital filter""s input is connected to the delay element input of the first stage. A bias summation element modifies the above-described structure by coupling another summation element between the leading gain element output and the first stage summation element input. A bias to compensate for the modified weighting element outputs is provided at the bias summation element.


A tire having at least one bead seat inclined towards the outside and a radial carcass reinforcement (1) wound within said bead around a bead wire (2) from the heel to the toe of the bead B to form an upturn (10), the edge of which, viewed in meridian section, is located on the radially outer face (31) of a profiled element (3) of rubber mix. The profiled element is located axially and externally adjacent to the bead wire (2), and has, viewed in meridian section, the shape of a drop of water with an apex A located beneath the section of the bead wire (2), and a Shore A hardness greater than the Shore A hardness(es) of the rubber mixes (6, 7) located axially and radially above the bead wire/profiled element assembly. The carcass reinforcement upturn (10) is extended by a reinforcement armature (11) which surrounds the profiled element (3).

1. Technical Field of the Invention
The present invention relates to a tire having a radial carcass reinforcement, and more particularly to the structure of the beads of the tire. Still more particularly, the invention relates to a tire in which at least one of the beads has a structure which permits modification of the clamping of the bead on its rim according to the tension of the carcass reinforcement, and in particular an increase thereof when the inflation pressure increases up to its rated value.
2. The Related Art
A tire of the aforementioned type, which has the special feature of overcoming the problems of rotation on the rim while remaining easy to mount and dismount, is described in U.S. Pat. No. 5,971,047. Such tire, which is mounted on its rim and inflated to its operating pressure, comprises a radial carcass reinforcement, viewed in meridian section, which is wound in at least one bead around at least one bead wire coated with rubber mix, from the heel to the toe of the bead, to form an upturn extending in a profiled element of rubber mix in the form of a wedge defined by two sides coming from an apex located beneath the section of the coated bead wire. The radially outer side forms, with a line parallel to the axis of rotation passing through the apex, an acute angle xc3x81, open radially towards the outside, and the radially inner side forms with the parallel line an acute angle xc3x82, open radially towards the inside. The rubber mix forming the profiled element, axially adjacent to the bead wire, has a Shore A hardness greater than the Shore A hardnesses of the rubber mixes located axially and radially above the bead wire and the profiled element.
Although the invention described and claimed in the ""047 patent referred to above applies whatever the inclination of the bead seat, it is particularly beneficial in the case of seats inclined towards the outside of the tire, the toes of the beads then being to the outside.
Likewise, the carcass reinforcement upturn preferably has a length such that it is in contact with the total perimeter of the profiled element or wedge. It thus forms the two, radially outer and inner, edges of the rubber profiled element and the side opposite the apex or center of the profiled element. The end thereof is located axially beyond the point of intersection of the two, outer and inner, sides. The part of the upturn immediately adjacent to the part of the upturn which is wound about the bead wire can form, firstly, the radially outer side of the profiled element or wedge, then the side opposite the apex of the profiled element, and then finally the radially inner side of the profiled element, ending beyond the junction point of the two, outer and inner, sides. It may also first form the radially inner side of the profiled element or wedge, then the side opposite the apex of the profiled element, and then finally the radially outer side of the profiled element, ending in the same manner as previously described.
The operations of mounting and dismounting such tires having bead seats inclined towards the outside require the use of mounting and/or dismounting levers. Such a use involves cutting the protective rubber mix of the beads, more particularly in the zone of the bead seats. The cuts are propagated during travel towards the reinforcement elements of the carcass reinforcement and cause such elements to be bared, with breaking the elements. The cuts furthermore reach the reinforcement elements themselves in many cases. In any case, the degradation of the reinforcement elements following such cuts allows the inflation gas, air and humidity to infiltrate into the elements, resulting in separation between reinforcement elements and the rubber calendering layer covering them. The separations are revealed by the presence of pockets of varying sizes on the sidewalls of the tire.
The object of the invention is a solution for overcoming the above drawbacks.
In accordance with the invention, a tire is provided having at least one bead seat inclined towards the outside and a radial carcass reinforcement wound within said bead around a bead wire from the heel to the toe of the bead to form an upturn, the edge of which, viewed in meridian section, is located on the radially outer face of a profiled element of rubber mix, axially and externally adjacent to the bead wire. The profiled element, viewed in meridian section, has the shape of a drop of water with an apex located beneath the section of the bead wire, and a Shore A hardness greater than the Shore A hardness(es) of the rubber mixes located axially and radially above the bead wire/profiled element assembly. The carcass reinforcement upturn is extended by a reinforcement armature which surrounds the profiled element and which is turned up about the bead wire, the upturn of the carcass reinforcement and the reinforcement armature overlapping over an axial distance at least equal to half the axial width of the bead seat, and the radial distance between respective reinforcement elements of the two reinforcements being at least equal to 0.6 mm.
As used herein, the term xe2x80x9cshape of a drop of waterxe2x80x9d is to be understood to mean a geometric shape approaching the shape of a circular sector, that is to say, a sector defined by two sides or radii departing from an apex or center of the sector, the two ends of the two sides defining a third circular side opposite the apex. The shape of a drop of water differs from the theoretical shape of such a sector by the fact that the two sides coming from the apex may be curved, and that the circular side opposite the apex is either at a tangent to the other two sides, or joined to the other two sides by arcs of a circle which are tangent. The profiled element in the shape of a drop of water is located between two straight half-lines which are tangent to the anchoring bead wire coated with rubber mix and to the carcass reinforcement: the first half-line forms with a line parallel to the axis of rotation an angle which is open radially towards the outside and which may be between 40xc2x0 and 80xc2x0, the second half-line forms with a line parallel to the axis of rotation an angle which is open towards the inside and which may be between 0xc2x0 and 30xc2x0, and the two half-lines are secant at a point which is the apex of the drop-of-water shape.
The constitution of the reinforcement armature of the profiled element may be different from the constitution of the carcass reinforcement, and may be obtained in various way. The difference may advantageously lie, for example,
in the number of plies respectively forming the two reinforcements: the number of plies being greater in the reinforcement armature of the profiled element;
in the use in the reinforcement plies of the profiled element of reinforcement elements which differ in their modulus and/or in their nature: use of textile elements in the carcass reinforcement and of elastic metal elements in the bead reinforcement armature;
in the use of spacing between adjacent reinforcement elements which are different for the two reinforcements: the reinforcement elements of the reinforcement ply of the profiled element are closer to each other than are the elements of the carcass reinforcement;
in the use for calendering of the respective reinforcement elements of the two reinforcements of rubber mixes which differ in their composition and/or elasticity modulus, for example, shearing modulus; and
in the orientation, relative to the circumferential direction, of the reinforcement elements of the two reinforcements.
Advantageously, the rubber mix forming the drop-of-water-shaped profiled element, axially adjacent to the bead wire, will have a Shore A hardness at least equal to 65 (measured in accordance with ASTM Standard D.67549T).
Preferably, the bead wire is of the braided type, that is to say, a bead wire formed of a core around which are wound (a) cord(s) or cable(s) in one or more layers. As is known per se, the layer(s) of cord(s) or cable(s) are able to turn about the core.
The bead wire reinforcing the bead is surmounted radially to the outside by a substantially triangular profiled element of rubber mix preferably having a Shore A hardness of less than 50. The space located, on the one hand, axially adjacent to the profiled element radially surmounting the bead wire and, on the other hand, radially adjacent to the profiled element or wedge axially next to the bead wire is filled with a third profiled element of rubber mix of substantially triangular shape, such mix also having a Shore hardness of less than 50.
The reinforcement armature of the profiled element surrounds the profiled element and is turned up about the bead wire, the latter already being covered by the carcass reinforcement. It is advantageous for the radial distance between the respective reinforcement elements of two adjacent plies of the two reinforcements to be at least equal to 0.9 mm beneath the bead wire. This excess thickness permits additional protection of the carcass reinforcement.