Invention Grant
US08414941B2 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
有权
化学发酵的生面团组合物和相关方法，涉及低温无活性酵母
- Patent Title: Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
- Patent Title (中): 化学发酵的生面团组合物和相关方法，涉及低温无活性酵母
-
Application No.: US11961171Application Date: 2007-12-20
-
Publication No.: US08414941B2Publication Date: 2013-04-09
- Inventor: David J. Domingues
- Applicant: David J. Domingues
- Applicant Address: US MN Minneapolis
- Assignee: General Mills, Inc.
- Current Assignee: General Mills, Inc.
- Current Assignee Address: US MN Minneapolis
- Agent Daniel C. Schulte; John L. Crimmins
- Main IPC: A21D10/02
- IPC: A21D10/02
Abstract:
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
Public/Granted literature
- US20090311375A1 CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST Public/Granted day:2009-12-17
Information query
