Patent · US Expired

Method of producing a soy-based dough and products made from the dough

US6291009A · kind A · utility

13Cited by
6References
10Claims
0Family size

Inventor

Key dates

Filing dateMay 16, 2000
Grant dateSep 18, 2001
Priority date—
Expiry dateMay 16, 2020

Classification

  • Technology area (CPC A)Human Necessities
  • CPC primaryA23L11/07
  • WIPO fieldFood chemistry
  • WIPO sectorChemistry

Abstract

A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.