Inert-gas based leavened dough system
AssigneeGeneral Mills, Inc.
InventorsVenky Narayanaswamy, Linda R. Kreisman, James E. Langler, David W. Tobelmann, Vijay Sood
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Abstract
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.
Claims17
A ready-to-use dough article, comprising:
- a substantially gas-impermeable container;
- a dough disposed within the container;
- an inert gas containing less than 4% residual oxygen disposed within the container and within the dough;
- flour said dough comprising and fat that are untreated by heat when mixed together and sugar wherein the ratio of sugar to flour is in a range of about 0.0 to 0.75 to 1, wherein the dough is storable without refrigeration.
A ready-to-use expanded dough article, comprising an elastic gluten based dough having a cellular network structure and a substantially gas-impermeable container within which the dough is sealed, made by a method comprising:
- preparing a dry blend comprising flour and sugar wherein the ratio of sugar to flour is in a range of about 0.0 to 0.75 to 1,
- preparing a wet blend;
- mixing the wet blend and dry blend without an addition of heat;
- expanding the dough by injecting, mixing or blending an inert gas into the dough to form an expanded dough comprising a cellular structure;
- transferring the expanded dough to the container;
- and sealing the container, and storing the dough sealed in the container without refrigeration.
Dependencies are inferred from the claim text.