Method and system for regulating leavening reactions

Patent metadata

Field	Value
Publication number	US-10694756-B2
Application number	US-201314398802-A
Country	US
Kind code	B2
Filing date	May 6, 2013
Priority date	May 8, 2012
Publication date	Jun 30, 2020
Grant date	Jun 30, 2020

Abstract

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. A method for preparing a chemically-leavened packaged or canned dough product by combining a chemical leavening agent and a regulating agent with the dough ingredients; placing the dough in a package; and allowing the leavening agent and regulating agent to react in the dough to generate a gas to expand the dough to substantially fill the package.

First claim

What is claimed is:

1. A canned dough composition, the dough comprising: flour;
water; about 1.04% to about 1.30% by weight of a leavening acid capable of dissociating into leavening acid ions in the dough, said leavening acid consisting of a slow-acting leavening acid selected from the group consisting of sodium aluminum phosphate, calcium acid pyrophosphate and a combination thereof; a leavening base capable of dissociating into leavening base ions in the dough, selected from the group consisting of sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, sodium carbonate, calcium carbonate, and a combination thereof, said leavening base comprising about 0.877% to about 0.974% by weight sodium bicarbonate; and a halide salt comprising an alternate counter ion having an electronegativity that is equivalent to or greater than an electronegativity of at least one leavening acid ion or at least one leavening base ion, wherein the halide salt comprises an alternate counter ion selected from the group consisting of carnallite, magnesium chloride and a combination thereof and comprises about 0.2% to about 0.5% by weight carnallite, wherein a reaction of the at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide.

2. A canned dough composition, the dough comprising:
flour; water; a leavening acid capable of dissociating into leavening acid ions in the dough, said leavening acid consisting of calcium acid pyrophosphate; a leavening base capable of dissociating into leavening base ions in the dough; and a halide salt comprising an alternate counter ion, wherein a reaction of the at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide, wherein the leavening base comprises sodium bicarbonate, and the alternate counter ion is carnallite.

3. The canned dough composition of claim 2 , wherein the dough comprises about 1.325% by weight calcium acid pyrophosphate, about 0.97% by weight sodium bicarbonate, and about 0.45% by weight carnallite.

4. The canned dough of claim 2 , wherein the calcium acid pyrophosphate and sodium bicarbonate are present in an amount to produce leavening at a level of 40-90%.

5. The canned dough of claim 4 wherein the dough produces a can pressure of 14 to 19 psi at 24 hours.

6. The canned dough of claim 5 wherein the dough comprises 0.65-0.8 wt % sodium.

7. A canned dough composition, the dough comprising:
flour; water; a leavening acid capable of dissociating into leavening acid ions in the dough, said leavening acid consisting of a slow-acting leaving acid selected from the group consisting of calcium phosphate, monocalcium phosphate, dicalcium phosphate, calcium acid pyrophosphate, and a combination thereof; a leavening base capable of dissociating into leavening base ions in the dough, selected from the group consisting of sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, sodium carbonate, calcium carbonate, and a combination thereof; and a halide salt comprising an alternate counter ion having an electronegativity that is equivalent to or greater than an electronegativity of at least one leavening acid ion or at least one leavening base ion, said halide salt consisting of carnallite, wherein a reaction of the at least one leavening acid ion or at least one leavening base ion with the alternate counter ion results in an accelerated production of carbon dioxide.

8. The canned dough of claim 7 , wherein the leavening acid and leavening base are present in an amount to produce a leavening level of 40-90%.

9. The canned dough of claim 8 , wherein the dough produces a can pressure of 14 to 19 psi at 24 hours.

10. The canned dough of claim 9 , wherein the dough comprises 0.65-0.8 wt % sodium.

Assignees

• Gen Mills Inc

Inventors

• Abdelrahman Abdel
• Robb Bruce W
• Domingues David J

Classifications

• A21D6/001

  Cooling · CPC title

• A23V2200/234

  Raising agent · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A21D2/02 Primary

  by adding inorganic substances · CPC title

• A21D10/025

  Packaged doughs (packaging bakery products B65B, B65D) · CPC title