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

USRE42749E1 · kind E1 · reissue

Inventor

• Deborah Cohen · Butler, US

Key dates

• Filing date: Sep 17, 2003
• Grant date: Sep 27, 2011
• Expiry date: Sep 17, 2023

Classification

• Technology area (CPC —): General

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.