Method of extruding bread dough and products thereof
AssigneeThe Pillsbury Company
InventorsQinghuang Geng, Doug L. Goedeken, Susan M. Hayes-Jacobson, James S. Thorson, Jean L. Weber
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Abstract
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.
Claims31
A method for making an uncooked extruded dough product, comprising:
- a. extruding a dough composition comprising pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process;
- and
- b. forming individual dough products from the extruded dough composition;
- wherein said pre-gelatinized starch, flour, leavening agent and water are present in an amount so that the dough product has a BSV of greater than about 3.0 cc/g.
Dependencies are inferred from the claim text.