Patent · US Active

Pizza dough comprising malted barley flour

US11044918B2 · kind B2 · utility

0Cited by

2References

9Claims

0Family size

Assignee

Societe des Produits Nestle S.A. · CH

Inventors

Frank Cole · Glenview, US
James Christian Studtmann · Chicago, US
Jeremy Hardwick · Chicago, US

Key dates

Filing date	Nov 30, 2012
Grant date	Jun 29, 2021
Priority date	—
Expiry date	Sep 18, 2035

Classification

Technology area (CPC A)Human Necessities
CPC primaryA21D8/042
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.

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