Invention Grant
- Patent Title: Microwaveable dough compositions
- Patent Title (中): 微波面团组合物
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Application No.: US11085696Application Date: 2005-03-21
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Publication No.: US08741369B2Publication Date: 2014-06-03
- Inventor: Keith E. Petrofsky , Steven P. Greiner , Amy L. Matusheski , Uraiwan Tangprasertchai , Samira Mirarefi
- Applicant: Keith E. Petrofsky , Steven P. Greiner , Amy L. Matusheski , Uraiwan Tangprasertchai , Samira Mirarefi
- Applicant Address: US IL Northfield
- Assignee: Kraft Foods Group Brands LLC
- Current Assignee: Kraft Foods Group Brands LLC
- Current Assignee Address: US IL Northfield
- Agency: Fitch, Even, Tabin & Flannery LLP
- Main IPC: A21D10/00
- IPC: A21D10/00
Abstract:
Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
Public/Granted literature
- US20060210673A1 Microwaveable dough compositions Public/Granted day:2006-09-21
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