Method of extruding bread dough and products thereof

Details Method of extruding bread dough and products thereof Method of extruding bread dough and products thereof

2005-04-19

2005-04-19

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

C426S275000, C426S283000, C426S496000, C426S516000, C426S549000

Reexamination Certificate

active

06881429

ABSTRACT:
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.

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Elements of Food Technology, 1977, p. 37.

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