公开(公告)号：US11963538B2

公开(公告)日：2024-04-23

申请号：US17078867

申请日：2020-10-23

申请人： Board of Trustees of Michigan State University

发明人： Edward J. Szczygiel ,  Kaylan Hayman ,  Karl Seiwert ,  Ran Tao

IPC分类号： A21D8/04 ,  A21D6/00 ,  A21D10/02 ,  A21D13/31 ,  A21D13/44

CPC分类号： A21D8/045 ,  A21D6/001 ,  A21D10/025 ,  A21D13/31 ,  A21D13/44

摘要： A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product.

公开(公告)号：US20210120828A1

公开(公告)日：2021-04-29

申请号：US17078867

申请日：2020-10-23

申请人： Board of Trustees of Michigan State University

发明人： Edward J. Szczygiel ,  Kaylan Hayman ,  Karl Seiwert ,  Ran Tao

IPC分类号： A21D8/04 ,  A21D10/02 ,  A21D6/00 ,  A21D13/31 ,  A21D13/44

摘要： A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product.