General Mills, Inc.

The Pillsbury Company

General Mills Marketing, Inc.

General Mills Cereals, LLC

David J Domingues

Victor T Huang

Gary Stacey

David A Kirk

Scott Kackman

Susan Hall

William A Atwell

Craig A Dowd

James P Michaels

Gregg J Moder

Tammy L McIntyre

Vicky V Hoel

Steven R Pretzel

Yuewei Hu

Julio Rey Panama

Ernst Graf

Karin C Gaertner

William P Pilacinski

Bruce W Robb

Paul J Beckmann

Steven K Fahrenholtz

Milton S Feather

Abdel Abdelrahman

Steven J Cox

Thomas E Heinzen

Bob J Dull

Patrick C Dreese

James T Buccellato

Elliot Augst

Christine M O'Connor

Debra L Patterson

Jason Nagy

Kristin L Matson

Todd Purkey

Peter J Galuska

Joanne J Garbe

Stefan Bucher

John H Hanlin

David H Katzke

Claire Thurbush

Robin E Conn

Vani Vemulapalli

Nicole Madden

James D Fischer

Thorne R Seese

Ruiqi Li

Kay Sinclair

Richard Freeman

Matthew C White

A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelf life or at least one freeze/thaw cycle. A confectionary can typically have a relatively high moisture content, relatively low fat content, and relatively low non-fat solids content and retain the desired stability, opacity, and texture attributes. In some cases, a confectionary can exclude certain ingredients that consumers prefer to avoid.

Confectionary with improved opacity

Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.

Food safety method

A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

Dry food mix

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.

Method and system for regulating leavening reactions

Method for disinfecting and tempering grain

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

Food protein gel matrix gluten analog

Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable.

Batter compositions, packaged batter products, and related methods

A wound package construct includes a first wound strip of package material that establishes an inner liner layer, a second wound strip of material that establishes an intermediate bodystock layer, and a third wound strip of material or cover strip that covers a seam formed by the wound bodystock layer but that does not cover all of the outer surface area of the wound bodystock layer. Therefore, the width of the cover strip is less than the width of the bodystock strip. As a result, the cover strip is not wide enough to cover the entire outer surface of the wound bodystock layer such that, after the cover strip is wrapped to cover the spiral bodystock seam, areas of the bodystock layer remain exposed between the two opposed length-wise edges of the cover strip.

Wound package construct

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.

A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

Refrigerated dough with extended shelf life made from white wheat flour

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere

Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Method of forming dough composition

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.

Chemically leavened dough compositions and related methods, involving low temperature inactive yeast

Growing community of inventors

Plymouth, MN, United States of America

David J Domingues