US4481222A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Dry mix for bread
Assignee: General Mills Inc
•
Filing: 1983-09-26
•
Granted: 1984-11-06
•
Expires: 2003-09-26
Abstract
Abstract Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.
Inventors
- 👤 Steve T. Fan
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 18:55
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/002; A21D10/005; A21D2/00; A21D2/08; A21D2/14; A21D2/18
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
103 words
A dry mix for preparing bread without requiring a kneading step, said mix comprising: A. flour having an average vital gluten content of at least 5% by weight; B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. about 0.7 parts to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
Claim 2
Dependent Claim
103 words
A dry mix for preparing bread without requiring a kneading step, said mix comprising: A. flour having an average vital gluten content of at least 5% by weight; B. about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; C. about 0.3 parts to 2.8 parts by weight per 100 parts of flour of a propylene glycol alginate; and D. about 0.7 parts to 4.15 parts of a gum member by weight per 100 parts of flour selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof.
Claim 3
Dependent Claim
20 words
The dry mix of claim 1 additionally comprising from about 1 to 5 parts by weight of egg white solids.
Claim 4
Dependent Claim
26 words
The dry mix of claim 2 wherein the total gum concentration is defined by the cross-hatched area of FIG. 1 defined by points A through G.
Claim 5
Dependent Claim
26 words
The dry mix of claim 3 wherein the total gum concentration is defined by the cross-hatched area of FIG. 2 defined by points H through K.
Claim 6
Dependent Claim
26 words
The dry mix of claim 4 wherein the gum member is selected from the group consisting of xanthan gum, carboxymethyl cellulose, guar gum, and mixtures thereof.
Claim 7
Dependent Claim
25 words
The dry mix of claim 5 wherein the propylene glycol alginate is present at from about 0.8 parts to 1.8 parts per 100 parts flour.
Claim 8
Dependent Claim
25 words
The dry mix of claim 6 wherein the second gum member is present at from about 1.5 parts to 5 parts per 100 parts flour.
Claim 9
Dependent Claim
29 words
The dry mix of claim 7 wherein the yeast component is active dry yeast and is present at from about 4 parts to 6 parts per 100 parts flour.
Claim 10
Dependent Claim
21 words
The dry mix of claim 8 additionally comprising from about 1 part to 10 parts of emulsifier per 100 parts flour.
Claim 11
Dependent Claim
22 words
The dry mix of claim 9 additionally comprising from about 1 part to 10 parts of high heat non-fat dry milk solids.
Claim 12
Independent Claim
152 words
A method for providing a finished yeasty baked good, consisting essentially of the steps of: A. providing a dry mix comprising flour having an average vital gluten content of at least about 5% by weight; from about 2 parts to 10 parts by weight of yeast component per 100 parts flour; from about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof, and wherein the total gum concentration ranges from about 1.0 to 5.5 parts; B. hydrating the mix to provide a batter, C. baking the batter to form a finished baked good.
Claim 13
Independent Claim
152 words
A method for providing a finished yeasty baked good, consisting essentially of the steps of: A. providing a dry mix comprising flour having an average vital gluten content of at least about 5% by weight; from about 2 parts to 10 parts by weight of yeast component per 100 parts flour; from about 1 part to 10 parts by weight of a chemical leavening agent per 100 parts flour; from at least about 0.3 parts to 2.8 parts by weight per 100 parts of flour of propylene glycol alginate; and from about 0.7 parts to 4.15 parts of a second gum member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof, and wherein the total gum concentration ranges from about 1.0 to 5.5 parts; B. hydrating the mix to provide a batter, C. baking the batter to form a finished baked good.
Claim 14
Dependent Claim
67 words
The method of claim 11 wherein the mix is hydrated to a moisture content ranging from about 50% to 60% by weight, wherein the batter is baked at a temperature ranging from about 347° F. to 446° F. (175 to 230° C.) for about 25 to 35 min., and, additionally comprising the step, prior to baking, of: proofing the batter for from about 1 to 5 minutes.
Claim 15
Dependent Claim
29 words
The method of claim 12 wherein the total gum concentration of the dry mix is defined by the cross-hatched area of FIG. 1 defined by points A through G.
Claim 16
Dependent Claim
29 words
The method of claim 13 wherein the total gum concentration of the dry mix is defined by the cross-hatched area of FIG. 2 defined by points H through K.
Claim 17
Dependent Claim
26 words
The dry mix of claim 1 additionally comprising: E. about 1 part to 10 parts by weight per 100 parts by weight of a yeast component.
References Cited (Backward Citations)
US3271164A
Cited
US4395426A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-11-06 | 1988-05-07 | 1988-11-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-11-06 | 1992-05-07 | 1992-11-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-11-06 | 1996-05-07 | 1996-11-06 | $7700.00 | Window Closed / Lapsed |