Method of extruding bread dough and products thereof
US6881429B2 · kind B2 · utility
11Cited by
11References
31Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 5, 2002 |
| Grant date | Apr 19, 2005 |
| Priority date | — |
| Expiry date | Oct 3, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/122
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.