Dough-based food product and method of preparing

Patent metadata

Field	Value
Publication number	US-12501906-B2
Application number	US-202016868059-A
Country	US
Kind code	B2
Filing date	May 6, 2020
Priority date	Mar 24, 2016
Publication date	Dec 23, 2025
Grant date	Dec 23, 2025

Abstract

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

First claim

The invention claimed is:

1 . A food product comprising a packaged dough, the packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked, the packaged dough including a flour, water, and encapsulated or unencapsulated salt particles, wherein, with unencapsulated salt particles, the unencapsulated salt particles have a dissolution rate of 120 seconds to 200 seconds and with encapsulated salt particles, the encapsulated salt particles are salt particles encapsulated with a material in order to modify the dissolution rate of the salt particles to a dissolution rate of 120 seconds to 200 seconds, the dough having at least 10% of the salt particles being at least partially undissolved and having dissolved salt that is non-homogeneously distributed throughout the dough, and wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough, with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough, wherein the dough has a salt content of less than 0.84% by weight.

2 . The food product of claim 1 , wherein the salt particles in the packaged dough have an average particle size of 1000 microns to 2000 microns and are unencapsulated.

3 . The food product of claim 1 , wherein the packaged dough is formulated to produce a biscuit, scone, bread, pizza crust, scone, or roll.

4 . The food product of claim 1 , wherein the baked good has a visually reduced amount of gray coloration over the shelf life compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough, with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.

5 . The food product of claim 1 , wherein the baked good has a Hunter “L” value at least 2% higher over the shelf life compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough, with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.

6 . The food product of claim 1 , wherein the baked good has an increased bake specific volume after a shelf life of 5 weeks at 10° F. compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough, with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.

7 . The food product of claim 2 , wherein the salt particles comprise a medium pretzel salt or a coarse pretzel salt.

8 . The food product of claim 1 , wherein the salt particles are encapsulated salt particles.

9 . The food product of claim 8 , wherein the encapsulated salt particles include salt particles encapsulated with a lipid, a wax or a carbohydrate.

10 . The food product of claim 8 , wherein the encapsulated salt particles have an average particle size of at least 500 microns.

11 . The food product of claim 1 , wherein the first control dough contains at least 100% more salt particles by weight than the packaged dough.

12 . The food product of claim 11 , wherein the first control dough contains at least 200% more salt particles by weight than the packaged dough.

13 . A baked good produced from the food product of claim 1 , wherein the baked good has dissolved salt that is non-homogeneously distributed throughout the baked good.

Assignees

• Gen Mills Inc

Inventors

• Bahe Kristi L
• Cox Steven J
• Thompson Jeremy B

Classifications

• A21D2/02

  by adding inorganic substances · CPC title

• A21D13/80

  Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies · CPC title

• A21D13/44

  Pancakes or crêpes · CPC title

• A21D13/41

  Pizzas · CPC title

• A23V2200/326

  having effect on cardiovascular health · CPC title