Process and formulation for a chemically leavened dough or baker

Details Process and formulation for a chemically leavened dough or baker Process and formulation for a chemically leavened dough or baker

1999-07-21

2000-11-21

Bhat, Nina

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.

426555, 426562, 426563, 426498, A21D 802, A21D 1000, A21D 202

Patent

active

061499609

ABSTRACT:
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.

REFERENCES:
patent: 4966782 (1990-10-01), Heidolph et al.
patent: 5409724 (1995-04-01), Heidolph et al.
patent: 5773068 (1998-06-01), Heidolph et al.
patent: 5855945 (1999-01-01), Laughlin et al.

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