DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and c...
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creator | THOMPSON, Jeremy B COX, Steven, J BAHE, Kristi, L |
description | A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product. |
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The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.</description><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2019</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=20190130&DB=EPODOC&CC=EP&NR=3432723A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190130&DB=EPODOC&CC=EP&NR=3432723A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>THOMPSON, Jeremy B</creatorcontrib><creatorcontrib>COX, Steven, J</creatorcontrib><creatorcontrib>BAHE, Kristi, L</creatorcontrib><title>DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING</title><description>A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBw8Q9199B1cgx2dVFw8_d3UQgI8ncJdQ5RcPRzUfB1DfEACvm7AUVdAxyDPP3ceRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAsYmxkbmRsaOhMRFKAL-qJYw</recordid><startdate>20190130</startdate><enddate>20190130</enddate><creator>THOMPSON, Jeremy B</creator><creator>COX, Steven, J</creator><creator>BAHE, Kristi, L</creator><scope>EVB</scope></search><sort><creationdate>20190130</creationdate><title>DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING</title><author>THOMPSON, Jeremy B ; COX, Steven, J ; BAHE, Kristi, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3432723A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2019</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>THOMPSON, Jeremy B</creatorcontrib><creatorcontrib>COX, Steven, J</creatorcontrib><creatorcontrib>BAHE, Kristi, L</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>THOMPSON, Jeremy B</au><au>COX, Steven, J</au><au>BAHE, Kristi, L</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING</title><date>2019-01-30</date><risdate>2019</risdate><abstract>A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.</abstract><oa>free_for_read</oa></addata></record> |
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language | eng ; fre ; ger |
recordid | cdi_epo_espacenet_EP3432723A1 |
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subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
title | DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING |
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