A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 2/26 (2006.01) A21D 2/18 (2006.01) A21D 8/02 (2006.01) A21D 10/00 (2006.01)
Patent
CA 2219772
In a preferred mode, the invention comprises a leavened dough composition comprising flour, a protein source, a leavener, and a processing adjuvant. Preferably, the protein source is a cereal protein such as gluten. The invention also comprises a method of increasing specific volume in a baked product by removing the water in said dough composition and introducing a processing adjuvant wherein the ratio of (a) water concentration removed to (b) the processing adjuvant concentration introduced ranges from about 0.25 to 1. The invention also comprises a baked product resulting from the method of the invention.
Dans un mode préféré, l'invention concerne une composition de pâte levée comprenant de la farine, une source protéique, un agent levant, et un adjuvant de traitement. De préférence, la source protéique est une protéine céréalière telle que le gluten. L'invention concerne également un procédé pour augmenter le volume spécifique d'un produit cuit en éliminant l'eau contenue dans ladite composition de pâte et en y introduisant un adjuvant de traitement, le rapport de (a) l'eau éliminée à (b) l'adjuvant de traitement ajouté allant d'environ 0,25 à 1. L'invention concerne d'autre part un produit cuit au four résultant du procédé décrit.
Cullen Lorri D.
Huang Victor T.
Deeth Williams Wall Llp
General Mills Marketing Inc.
The Pillsbury Company
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