Crisp dough structure and method for imparting crispness to dough
US5965186A · kind A · utility
5Cited by
19References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 24, 1997 |
| Grant date | Oct 12, 1999 |
| Priority date | — |
| Expiry date | Sep 24, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.