Leavened dough extrusion
AssigneeThe Pillsbury Company
InventorsQinghuang Geng, Susan M. Hayes-Jacobson
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Abstract
A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.
Claims24
An extrusion comprising uncooked dough and filling wherein the filling has a water activity greater than about 0.9 and wherein the dough is chemically leavened and has a density of less than about 1.12 grams per cubic centimeter.
A cooked extrusion comprising cooked dough and filling wherein the filling has a water activity greater than about 0.9, wherein the dough is chemically leavened, and wherein the cooked dough has an inner dense high moisture layer that extends through no more than about 25 percent of the thickness of the cooked dough.
A cooked extrusion comprising cooked dough and filling wherein the filling has a water activity greater than about 0.9, wherein the dough is chemically leavened, and wherein the cooked dough has greater than 3.8% less moisture than its uncooked state.
Dependencies are inferred from the claim text.