Filled refrigerated dough
US8591975B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 19, 2003 |
| Grant date | Nov 26, 2013 |
| Priority date | — |
| Expiry date | Dec 12, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/31
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G′ value of at least about 4,000 pascals, and a 80° C. G′ of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.