Dough and method for preparing leavened food product
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United States of America Patent
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Issued Date -
Jul 5, 2007
app pub date -
Nov 3, 2003
filing date -
Nov 3, 2003
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and water serves as the primary leavening agent. A method of preparing a dough for a leavened product is also disclosed. The method involves combining native starch, pre-gelatinized starch, water, fat, egg and less than 3% by weight gluten at a temperature lower than the gelatinization temperature of the native starch.
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