Scoopable dough and products resulting therefrom

Details Scoopable dough and products resulting therefrom Scoopable dough and products resulting therefrom

2005-07-19

2005-07-19

Bhat, N. (Department: 1764)

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Packaged product is dough or batter or mix therefor

C426S549000, C426S551000, C426S653000, C426S654000, C426S393000, C426S446000, C426S496000

Reexamination Certificate

active

06919098

ABSTRACT:
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at, least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

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