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US 2003/0152667 A1Published application
Dough, products and methods
OwnerDouglas Lee Goedeken, Jean Louise Weber +1inventors
InventorsDouglas Lee Goedeken, Jean Louise Weber, James Stuart Thorson
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Abstract
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.
Claims30
A dough composition comprising
- a) flour, water and a leavening system in amounts sufficient to provide a leavened dough composition;
- and
- b) 0.005 to 0.2% by weight of propylene glycol alginate;
- said dough being at least partially developed.
1 more element
Dependencies are inferred from the claim text.