Back to results
US 2007/0178208 A1Published application
Method of reducing voids in dough
OwnerJoseph Moidl, Frank Konkle +2inventors
InventorsJoseph Moidl, Frank Konkle, David Gale, Vince Pestritto
Life of this patent
Estimating the term…
Abstract
Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
Claims20
A method of making a dough piece that can be baked to provide a baked bread article having a reduced total number of voids, the method comprising the steps of:
- (a) providing a sheet of a developed dough composition having a first surface and a second surface, the developed dough composition comprising:
- (i) a flour component comprising white or refined flour,
- (ii) a liquid component,
- (iii) a leavening agent, and
- (iv) a void-reducing amount of a light-colored fiber or bran;
- (b) providing a dough cutting apparatus having a movable cutter with a dough-engaging portion that extends sufficiently to sever the dough sheet,
- (c) severing the dough sheet with the dough-engaging portion to form a dough piece;
- and
- (d) causing the moveable cutter to release the dough piece.
6 more elements
A method of making a baked bread article comprising the steps of:
- (a) providing a sheet of a developed dough composition having a first surface and a second surface, the developed dough composition comprising:
- (i) a flour component comprising white or refined flour,
- (ii) a liquid component,
- (iii) a leavening agent, and
- (iv) a void-reducing amount of a light-colored fiber or bran;
- (b) providing a dough cutting apparatus having a movable cutter with a dough-engaging portion that extends sufficiently to sever the dough sheet,
- (c) severing the dough sheet with the dough-engaging portion to form a dough piece;
- (d) causing the moveable cutter to release the dough piece;
- and
- (e) baking the dough piece to form a baked bread article;
- wherein the baked bread article has a total number of voids that is reduced by about 20%. or greater as compared to a total number of voids in a baked bread article prepared from a dough composition formulated without the void-reducing amount of light colored fiber or bran.
8 more elements
Dependencies are inferred from the claim text.