Process and formulation for a chemically leavened dough or bakery product
AssigneeSolutia Inc.
InventorsSharon Book, Glenn Corliss, Barbara Heidolph
Life of this patent
Estimating the term…
Abstract
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.
Claims81
A process for preparing a chemically leavened dough comprising:
- (a) adding an effective amount of (i) at least one slow release leavening acid and (ii) at least one heat activated leavening acid to dry ingredients or a dough made by mixing a liquid with said dry ingredients, wherein said at least one slow release leavening acid and said at least one heat activated leavening acid are added in any order, apart or together, and
- (b) adding an effective amount of a carbonate factor late in the dough mixing process to prepare said chemically leavened dough.
A chemically leavened dough made by a process comprising:
- (a) adding an effective amount of (i) at least one slow release leavening acid and (ii) at least one heat activated leavening acid to dry ingredients or a dough made by mixing a liquid with said dry ingredients, wherein said at least one slow release leavening acid and said at least one heat activated leavening acid are added in any order, apart or together, and
- (b) adding an effective amount of a carbonate factor late in the dough mixing process to prepare said chemically leavened dough.
A chemically leavened bakery product, made by a process comprising:
- (a) adding an effective amount of (i) at least one slow release leavening acid and (ii) at least one heat activated leavening acid to dry ingredients or a dough made by mixing a liquid with said dry ingredients, wherein said at least one slow release leavening acid and said at least one heat activated leavening acid are added in any order, apart or together, and
- (b) adding an effective amount of a carbonate factor late in the dough mixing process to prepare said chemically leavened dough,
- (c) forming said chemically leavened dough to prepare a shaped dough,
- (d) proofing said shaped dough to prepare a proofed dough and
- (e) heating said proofed dough to prepare said chemically leavened bakery product.
A multi-part dry mix useful to form a chemically leavened dough which comprises at least two parts capable of being usefully combined, wherein each part is a composition, and wherein said compositions collectively comprise an effective amount of a slow release leavening acid, a heat activated leavening acid and a carbonate factor and optionally flour, provided that when flour is employed then the majority or all of the flour and the majority or all of the carbonate factor are in separate parts.
Dependencies are inferred from the claim text.