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US 9,314,033 B2Granted
Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
AssigneeGeneral Mills, Inc.
InventorDavid J. Domingues
Life of this patent
Estimating the term…
Abstract
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.
Claims23
A packaged refrigerated and refrigeration stable chemically-leavened dough product comprising an unproofed, raw, chemically-leavenable non-developed dough composition,
- the dough composition having a raw specific volume of not greater than 1.2 grams per cubic centimeter and comprising from 0.2 to 1.5 weight percent encapsulated basic chemical leavening agent, acidic chemical leavening agent, and glucose oxidase, and
- the package containing a carbon-dioxide-flushed headspace containing at least 90 percent carbon dioxide, and the ratio of headspace volume to dough volume is sufficiently low to allow a raw specific volume of the dough from 0.9 to 1.7 cubic centimeters per gram during storage of the packaged refrigerated dough product for 40 days at 45 degrees Fahrenheit, and wherein the dough product after 40 days of refrigerated storage is capable of being baked to a specific volume of at least 2.5 cubic centimeters per gram.
A method of providing a dough product, the method comprising
- providing an unproofed non-frozen, raw, chemically-leavenable non-developed dough composition comprising 0.2 to 1.5 weight percent encapsulated basic chemical leavening agent, low solubility acidic chemical leavening agent, and glucose oxidase, the dough having a raw specific volume of not greater than 1.2 grams per cubic centimeter,
- placing the non-frozen dough composition in a package, the package having a ratio of headspace volume to dough mass of no greater than 0.5 cubic centimeters headspace per gram,
- sealing the package to contain the dough composition in the headspace, wherein the amount of carbon dioxide in the headspace is sufficiently low to allow the raw specific volume of the dough from 0.9 to 1.7 cubic centimeters per gram upon storage of the packaged refrigerated dough product for 40 days at 45 degrees Fahrenheit, and wherein the dough product after 40 days of refrigerated storage is capable of being baked to a specific volume of at least 2.5 cubic centimeters per gram.
Dependencies are inferred from the claim text.