Method of preparing dough
US5858440A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 30, 1996 |
| Grant date | Jan 12, 1999 |
| Priority date | — |
| Expiry date | Sep 30, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and second batters are combined to formulate a dough wherein said dough proofs rapidly and provides a higher specific volume upon baking. A dough composition is formulated from two separate batters, a first batter comprising water and a leavening acid, and a second batter comprising water and a leavening base. When the two batters are combined, with flour, the resulting dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; from about 0.1 wt-% to about 2.0 wt-% leavening acid. The dough proofs rapidly and, once baked, provides a specific volume ranging from about 2 cc/g to 5 cc/g.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.