DOUGH COMPOSITION
The present invention relates to a dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and comprising solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and hav...
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| creator | Erickson, Braden J Wang, Wenyi Seibold, Jon Duke Oppenheimer, Alan A |
| description | The present invention relates to a dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and comprising solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and having a bulk density less than about 70 pounds per cubic foot or having a mean particle size in a range from about 1 to 100 micrometers, wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition. |
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fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170222&DB=EPODOC&CC=EP&NR=3132685A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170222&DB=EPODOC&CC=EP&NR=3132685A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Erickson, Braden J</creatorcontrib><creatorcontrib>Wang, Wenyi</creatorcontrib><creatorcontrib>Seibold, Jon Duke</creatorcontrib><creatorcontrib>Oppenheimer, Alan A</creatorcontrib><title>DOUGH COMPOSITION</title><description>The present invention relates to a dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and comprising solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and having a bulk density less than about 70 pounds per cubic foot or having a mean particle size in a range from about 1 to 100 micrometers, wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB08Q9191Bw9vcN8A_2DPH09-NhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAcaGxkZmFqaOhsZEKAEA8s0dgw</recordid><startdate>20170222</startdate><enddate>20170222</enddate><creator>Erickson, Braden J</creator><creator>Wang, Wenyi</creator><creator>Seibold, Jon Duke</creator><creator>Oppenheimer, Alan A</creator><scope>EVB</scope></search><sort><creationdate>20170222</creationdate><title>DOUGH COMPOSITION</title><author>Erickson, Braden J ; 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| language | eng ; fre ; ger |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | DOUGH COMPOSITION |
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