Process and formulation for a chemically leavened dough or bakery product
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United States of America Patent
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Nov 21, 2000
Issued Date -
N/A
app pub date -
Jul 21, 1999
filing date -
Jul 24, 1998
priority date (Note) -
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Abstract
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.
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