Patent · US Active

Method of reducing voids in dough

US10433562B2 · kind B2 · utility

0Cited by

23References

19Claims

0Family size

Assignee

General Mills, Inc. · US

Inventors

Joseph B. Moidl · Otsego, US
Frank Konkle · Elko, US
David Gale · Plymouth, US
Vince S. Pestritto · Sicklerville, US

Key dates

Filing date	Mar 30, 2011
Grant date	Oct 8, 2019
Priority date	—
Expiry date	Jan 20, 2033

Classification

Technology area (CPC A)Human Necessities
CPC primaryA21D8/02
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.