Method and System for Regulating Leavening Reactions
AssigneeGeneral Mills, Inc.
InventorsAbdel Abdelrahman, Bruce W Robb, David J Domingues
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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 forming leavening agent counter ions in the dough, 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.
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;
- 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 regulated rate sufficient to expand the dough to substantially fill the can;
- wherein the regulated rate is greater than a gas generation rate of the chemical leavening agent without the regulating agent.
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;
- 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.
The leavener regulation system of claim 20, wherein the leavener regulation system causes the chemically-leavened dough product to generate gas at a rate of between about 1.4 psi/hour and about 4.2 psi/hour within 5 hours at a temperature of about 70° F. after the dough product has been canned.
Dependencies are inferred from the claim text.