Microwaveable dough compositions

US8741369B2 · kind B2 · utility

Assignee

• Kraft Foods Group Brands LLC · US

Inventors

• Keith Eric Petrofsky · Round Lake, US
• Steven Greiner · Mundelein, US
• Amy Lynn Matusheski · Gurnee, US
• Uraiwan Tangprasertchai · Barrington, US
• Samira Mirarefi · Chicago, US

Key dates

• Filing date: Mar 21, 2005
• Grant date: Jun 3, 2014
• Expiry date: May 21, 2028

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D13/41
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.