Dough-Based Food Product and Method of Preparing
AssigneeGeneral Mills, Inc.
InventorsKristi L. Bahe, Steven J. Cox, Jeremy B. Thompson
Life of this patent
Estimating the term…
Abstract
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.
Claims14
A food product comprising a packaged dough, the packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked, the packaged dough including a flour, water, and salt particles that have a dissolution rate of at least 120 seconds, wherein the baked good has dissolved salt that is non-homogeneously distributed throughout the dough.
A packaged, cooked batter- or dough-based food product comprising flour, water, and salt, wherein the packaged, cooked batter- or dough-based food product has dissolved salt that is non-homogeneously distributed throughout.
Dependencies are inferred from the claim text.