Partially thermal treated dough intermediate and method of...

Details Partially thermal treated dough intermediate and method of... Partially thermal treated dough intermediate and method of...

2005-02-08

2005-02-08

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, C426S496000, C426S520000

Reexamination Certificate

active

06852347

ABSTRACT:
A method of preparing a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus is disclosed. The dough intermediate is thermal treated to create a temporary impermeable barrier on each of the layers of the intermediate.

REFERENCES:
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patent: 5576036 (1996-11-01), Pescheck et al.
patent: 5780084 (1998-07-01), Degli Angeli et al.
patent: 6267998 (2001-07-01), Bauman et al.
patent: 6468569 (2002-10-01), Dunker et al.
patent: WO 0132023 (2001-05-01), None
patent: WO 0132024 (2001-05-01), None

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