Back to results
US 12,622,437 B2Granted
Dual textured food
AssigneeGeneral Mills, Inc.
InventorsKristi L. Bahe, Kevin 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, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.);
- and
- b. combining the leavened batter with a second portion of flour to produce the dough, wherein the second portion of flour includes unbleached flour and has a protein content less than 10%.
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, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.);
- b. combining the leavened batter with a second portion of flour to produce a dough, wherein the second portion of flour comprises unbleached flour and has a protein content less than 10%;
- c. forming the dough into portions;
- and
- d. freezing the portions to produce the freezer-to-oven dough.
2 more elements
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, wherein the leavened batter has a first flour to water ratio of from about 1.1:1 to about 1:2.5 by weight, the first portion of flour including unbleached flour and a protein content less than 10%, at least a portion of the leavening agent is reacted to leaven the batter, and the leavened batter has a flow of less than 22 cm at 15 seconds as measured using a Bostwick consistometer at a temperature of 50° F. (10° C.);
- and
- b. combining the leavened batter with a second portion of flour to produce the dough, wherein the second portion of flour includes unbleached flour and has a protein content less than 10%, wherein the dough is configured to be formed into portions by rolling or cutting.
Dependencies are inferred from the claim text.