Sweet goods dough forming processes
US4687673A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 17, 1986 |
| Grant date | Aug 18, 1987 |
| Priority date | — |
| Expiry date | Sep 17, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/26
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for forming sweet goods doughs for producing nonperishable sweet goods such as cookies and graham crackers. The water and the water soluble ingredients of the dough, including sugars and sweeteners, are mixed to substantially saturate the water. The insoluble ingredients (which includes flour and emulsified shortening) and any high protein ingredients together with leavening and flavors, are then combined with the premixed sugars and water and mixed until uniform distribution of the ingredients through the dough is just achieved. The dough is formed into pieces in as short a period of time as practical, and the pieces are baked. Protein fortified baked sweet goods containing up to 33 percent by weight protein and having a tender open structure are produced from doughs having a moisture content of only between 6% and 14% by weight.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.