Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1992-05-01
1994-03-08
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 19, 426524, 426556, A21D 600, A21D 802
Patent
active
052928462
ABSTRACT:
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75.degree. F. is disclosed which comprises combining flour, water, ice, and fat to form a dough; mixing said dough to develop the gluten; adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout; and mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.
REFERENCES:
patent: 3177081 (1965-04-01), Kleinschmidt
patent: 3524401 (1970-08-01), Hosfield
patent: 3593676 (1971-07-01), Reid
patent: 3879563 (1975-04-01), Tucker et al.
patent: 4842882 (1989-06-01), Paulucci
patent: 5182124 (1993-01-01), Kageyama et al.
"Nutritive Sweeteners From Corn," Corn Refiners Assoc'n, Inc., 1989, p. 23.
Francken Barbara L.
McDilda Joseph C.
Mitchell Cheryl L.
Hoffman Amy
Hunter Jeanette
Mims Mary S.
Rahman Aleya
The Pillsbury Company
LandOfFree
Method of manufacturing refrigerated dough does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of manufacturing refrigerated dough, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of manufacturing refrigerated dough will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-154455