Method of manufacturing dough products via gas injection and accelerational mixing

Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before 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...

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Bibliographic Details
Main Authors DOUGLAS L. GOEDEKEN, JAMES S. THORSON, CHAD M. KUBAT, DOUGLAS C. MANIAK
Format Patent
LanguageEnglish
Published 04.11.2004
Edition7
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before 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 2.5 cc/g. Products of this process, including filled products, are also provided. Methods for injecting gas into dough for improved extrudability are also provided.
Bibliography:Application Number: AU20040231534