Sweet goods dough forming processes

Details Sweet goods dough forming processes Sweet goods dough forming processes

1986-09-17

1987-08-18

Alvo, Steve

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.

426553, 426656, 426657, A21D 200, A21D 1000, A23L 130

Patent

active

046876731

ABSTRACT:
A process for forming sweet goods doughs for producing nonperishable sweet goods such as cookies and graham crackers. The water and the water soluble ingredients of the dough, including sugars and sweeteners, are mixed to substantially saturate the water. The insoluble ingredients (which includes flour and emulsified shortening) and any high protein ingredients together with leavening and flavors, are then combined with the premixed sugars and water and mixed until uniform distribution of the ingredients through the dough is just achieved. The dough is formed into pieces in as short a period of time as practical, and the pieces are baked. Protein fortified baked sweet goods containing up to 33 percent by weight protein and having a tender open structure are produced from doughs having a moisture content of only between 6% and 14% by weight.

REFERENCES:
patent: 2301745 (1942-11-01), Otterbacher
patent: 2627465 (1953-02-01), Pettibone
patent: 3006765 (1961-10-01), Ferrari
patent: 3149979 (1964-09-01), Bohn
patent: 3185574 (1965-05-01), Gabby et al.
patent: 3792176 (1974-02-01), Patten et al.
Smith, "Biscuits, Crackers & Cookies," Science Publishers Ltd., London, vol. 1, pp. 33-45, 91, 84-85, 207-208, 528-530, 562-563 (1972).
Smith, "Biscuits, Crackers & Cookies," Science Publishers Ltd., London, vol. 2, p. 96 (1972).

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