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US 11,889,839 B2Granted
Method of making dough from batter
AssigneeGeneral Mills, Inc.
InventorsKristi L. Bahe, Kevin A. Haas
Life of this patent
Estimating the term…
Abstract
Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.
Claims20
A method of making a dough, the method comprising:
- a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, the leavened batter having at least a portion of the leavening agent reacted to leaven the batter, and having a first flour to water ratio of from about 1.2:1 to about 1:3.5 by weight;
- and
- b. combining the leavened batter with a second portion of flour to produce the dough, the dough having a total flour to water ratio of from about 1.7:1 to about 1.3:1 by weight.
A method of making a freezer-to-oven dough, comprising:
- a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, the leavened batter having at least a portion of the leavening agent reacted to leaven the batter, and having a first flour to water ratio of from about 1.2:1 to about 1:3.5 by weight, the first flour having a protein content of less than 10%;
- b. combining the leavened batter with a second portion of flour to produce a dough, the dough having a total flour to water ratio of from about 1.7:1 to about 1.3:1 by weight, the second flour having a protein content of less than 10%;
- c. forming the dough into portions;
- and
- d. freezing the portions to produce the freezer-to-oven dough.
2 more elements
Dependencies are inferred from the claim text.