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.
Reexamination Certificate
2007-07-31
2007-07-31
Tran, Lien (Department: 1761)
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.
C426S496000, C426S502000, C426S504000, C426S549000
Reexamination Certificate
active
10224886
ABSTRACT:
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time during baking, wherein the encapsulated chemical leavening agents at least partially leaven the dough composition during baking, and wherein the encapsulated chemical leavening agents are uniformly incorporated into the dough composition or dough ingredients by methods that limit shear damage to the encapsulated particles.
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Hoseney, R. Carl, Chemical Leavening, Principles of Cereal, Second Edition, pp. 276-281 (1994).
General Mills Marketing, Inc.
Hornilla Arlene L.
Schulte Daniel
Tran Lien
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