Process for preparing a cooked dough product
US4122198A · kind A · utility
30Cited by
5References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 16, 1976 |
| Grant date | Oct 24, 1978 |
| Priority date | — |
| Expiry date | Mar 16, 1996 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
There are disclosed farinaceous dough products having good organoleptic characteristics, especially desirable flavor and taste, which are dough products having a minor portion of the surface of the product selectively toasted by localized heat before the total product is fried or baked. The heat applied to the dough surface is controlled so as to toast the minor portion of the surface without removing too much moisture from the remainder of the dough. The finished product has a toasted flavor when consumed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.