Refrigerated and shelf-stable bakery dough products
US6261613A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 15, 2000 |
| Grant date | Jul 17, 2001 |
| Priority date | — |
| Expiry date | Feb 15, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/001
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature range and a core comprised of a leavening agent. The leavening agent is either a chemical leavening agent or a yeast-based leavening agent or a combination of a chemical leavening agent and yeast-based leavening agent. The batter or dough is preserved in a flowable condition by using a combination of acidic pH, control of water activity, and refrigerated storage temperature against microbial spoilage further assured by using preservatives such as potassium sorbate or calcium propionate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.