US3767422A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Shelf stable, partially baked dough composition
Assignee: General Mills Inc
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Filing: 1971-01-19
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Granted: 1973-10-23
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Expires: 1991-01-19
Abstract
Abstract Dough compositions are prepared which are stable under nonrefrigerated conditions for months. The compositions have moisture levels between about 18 percent and 24 percent, contain pregelatinized starch and a cereal component comprising overworked gluten, are chemically leavened and are partially baked.
Inventors
- 👤 J Levitz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 19:52
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/264; A21D2/265; A21D2/14; A21D2/18; A21D2/186
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
30 words
The composition of claim 1 wherein said cereal component includes up to about 45 percent cereal flour or meal by weight, on a moisture free basis, of the dough composition.
Claim 2
Dependent Claim
31 words
The dough composition of claim 1 wherein pregelatinized starch is included in amounts of from about 7 to 9 percent by weight, on a moisture free basis, of the dough composition.
Claim 3
Dependent Claim
34 words
The dough composition of claim 1 wherein the cereal flour or meal is included in amounts of from about 30 to 40 percent by weight, on a moisture free basis, of the total composition.
Claim 4
Dependent Claim
215 words
A process for making a shelf stable dough composition having a cellular porous bread-like texture which comprises combining: about 30 to 50 percent cereal flour or meal component by weight, on a moisture free basis, said cereal component including at least 3 percent wheat flour containing overworked gluten by weight on a moisture free basis, about 5 to 18 percent pregelatinized starch by weight on a moisture free basis, about 2 to 12 percent shortening by weight, on a moisture free basis, about 1 to 7 percent plasticizer by weight, on a moisture free basis, about 0.05 to 0.4 percent mold and yeast inhibitor by weight, on a moisture free basis, all percentages based upon a dough composition having a moisture content of about 18 to 24 percent by weight, and sufficient water to bring the moisture content of the combination to about 30 to 50 percent by weight of the combination, mixing said combination of materials to form a uniform dough mass, allowing the resulting dough mass to rest, shaping the dough mass, partially baking the dough mass until the cellular structure of said dough mass becomes inelastic, somewhat firm but still pliable, drying said dough mass to a moisture content of from about 18 to 24 percent by weight of the dough composition.
Claim 5
Dependent Claim
67 words
The process of claim 5 wherein the wheat flour containing overworked gluten is made by forming a mixture of about 60 to 80 percent cereal flour by weight, on a moisture free basis, of the mixture and 20 to 40 percenT water by weight of the mixture, working the resulting mixture into a dough and working the dough until the adhesiveness of the dough exceeds its cohesiveness.
Claim 6
Dependent Claim
26 words
The process of claim 5 wherein the pregelatinized starch is included in amounts of about 7 to 9 percent by weight on a moisture free basis.
References Cited (Backward Citations)
US2549595A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-10-22 | 1977-04-23 | 1977-10-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-10-22 | 1981-04-23 | 1981-10-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-10-22 | 1985-04-23 | 1985-10-23 | $7700.00 | Window Closed / Lapsed |