Method of extruding bread dough and products thereof

Method of extruding bread dough and products thereof

Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 14...

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Hauptverfasser: Geng, Quinghuang, Goedeken, Doug L, Hayes-Jacobson, Susan M, Thorson, James S, Weber, Jean L
Format: Patent
Sprache:eng
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creator Geng, Quinghuang
Goedeken, Doug L
Hayes-Jacobson, Susan M
Thorson, James S
Weber, Jean L
description Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.
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title Method of extruding bread dough and products thereof
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