Back to results
US 11,992,019 B2Granted
Method and system for regulating leavening reactions
AssigneeGeneral Mills, Inc.
InventorsAbdel Abdelrahman, Bruce W Robb, David J Domingues
Life of this patent
Estimating the term…
Abstract
A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough.
Claims20
A method for regulating the reaction rate of a leavening system in a dough having at least one leavening agent capable of forming leavening agent counter ions in the dough,
- wherein the at least one leavening agent includes
- a leavening acid capable of dissociating into leavening acid ions in the dough and
- a leavening base capable of dissociating into leavening base ions in the dough,
- the method comprising
- adding to the dough a source of an alternate counter ion of at least one leavening agent ion, the alternate counter ion having an equal or greater electronegativity than the leavening agent counter ion of the at least one leavening agent ion,
- wherein said leavening acid consists of a slow-acting leavening acid,
- wherein said source of an alternate counter ion comprises carnallite,
- wherein the carnallite is added to the dough in an amount of about 0.2% to about 0.5% by weight of the dough, and
- wherein a reaction of at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide.
6 more elements
A method for preparing a chemically-leavened canned dough product, comprising:
- a. combining a chemical leavening agent and a regulating agent with dough ingredients to make a dough, wherein the chemical leavening agent includes
- a leavening acid capable of dissociating into leavening acid ions in the dough and
- a leavening base capable of dissociating into leavening base ions in the dough and
- the regulating agent is a source of an alternate counter ion;
- b. placing the dough in a can;
- and
- c. allowing the leavening agent and regulating agent to react in the dough to generate gas at a rate sufficient to expand the dough to substantially fill the can;
- wherein the rate is greater than a rate of gas generation in a dough having the chemical leavening agent without the regulating agent,
- wherein said leavening acid consists of a slow-acting leavening acid,
- wherein said source of an alternate counter ion comprises carnallite,
- wherein the carnallite is included in an amount of about 0.2% to about 0.5% by weight of the dough, and
- wherein a reaction of at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide.
9 more elements
A leavener regulation system for a chemically-leavened dough product, the system comprising:
- a chemically-leavened dough product comprising at least one leavening agent ion, wherein the at least one leavening agent ion includes at least one leavening acid ion and at least one leavening base ion;
- a source of an alternate counter ion having an equivalent or greater electronegativity than the at least one of the leavening agent ions, resulting in an increased leavening reaction rate due to the alternate counter ion as compared to the same dough made without the leavener regulation system,
- wherein the at least one leavening acid ion consists of at least one leavening acid ion formed from a slow-acting leavening acid,
- wherein said source of an alternate counter ion comprises carnallite,
- wherein the carnallite is included in an amount of about 0.2% to about 0.5% by weight of the dough product, and
- wherein a reaction of at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide.
3 more elements
Dependencies are inferred from the claim text.