Dough intermediate having enhanced textural properties and method of making same
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United States of America Patent
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Issued Date -
Oct 7, 2004
app pub date -
Apr 2, 2003
filing date -
Apr 2, 2003
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
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.
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