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AssigneeThe Pillsbury Company
InventorsPatricia W. Hahn, Victor T. Huang, Doug L. Goedeken, RoseBud L. Sierzant
Estimating the term…
Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.
A dough product comprising
A non-emulsion based, moisture-containing filling for a dough product comprising from about 20% to about 60% fat and at least one other water activity impacting ingredient so that the filling has a water activity of at least about 0.725.
A dough product filled with a non-emulsion based, moisture containing filling comprising from about 20% to about 60% shortening and at least one other water activity impacting ingredient.
A method for developing a formulation for a filling for a dough product comprising:
Dependencies are inferred from the claim text.