Patent · US Expired

Soy-based dough and products made from the dough

US6479089B2 · kind B2 · utility

15Cited by
11References
22Claims
0Family size

Inventor

Key dates

Filing dateJul 19, 2001
Grant dateNov 12, 2002
Priority date—
Expiry dateJul 19, 2021

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 described. The dough contains a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component contains from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component contains from about 10% to about 40% of the dry ingredients, and water contains 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.