Refrigerated dough with extended shelf life made from white wheat flour

US10624356B2 · kind B2 · utility

Assignee

• General Mills, Inc. · US

Inventors

• David J. Domingues · Plymouth, US
• Elliot Augst · Minneapolis, US
• Craig A. Dowd · Eagan, US
• Patrick C. Dreese · Decatur, US
• David H Katzke · Shoreview, US
• James P. Michaels · Blaine, US
• Thorne R Seese · Somerset, US

Key dates

• Filing date: Mar 18, 2016
• Grant date: Apr 21, 2020
• Expiry date: Jul 28, 2038

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D15/02
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.