Dough intermediate having enhanced textural properties and method of making same

The present invention is directed to a dough intermediate that upon baking provides a baked product having improved textural characteristics. It has been found that by either limiting the surface contact of the processing equipment with the dough intermediate and the subsequent sealing of the dough...

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Bibliographische Detailangaben
Hauptverfasser:	HENRY LEOLA K, CADY CAROL A, HMAMSI MOUNIR M. EL, BRAGINSKY IRINA E
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS 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
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Beschreibung
Zusammenfassung:	The present invention is directed to a dough intermediate that upon baking provides a baked product having improved textural characteristics. It has been found that by either limiting the surface contact of the processing equipment with the dough intermediate and the subsequent sealing of the dough surfaces or creating a roughened or abraded dough intermediate through a cutting or severing action, a baked product can be produced having improved crispiness and aesthetic qualities.