The Pillsbury Company

Katy Ghiasi

Victor T Huang

Michael R Perry

Diane R Rosenwald

Andrew H Johnson

Ernst Graf

Leslie L Skarra

William A Atwell

James R Evans

R Carl Hoseney

Jean L Weber

Karin C Gaertner

Israel A Saguy

Kristin L Matson

Deborah K Rogers

Stephanie C Hankerson

Linda C Miller

Antoinette M Hunstiger

A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Low pressure refrigerated dough product

Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Method for packaging refrigeratable yeast leavened doughs

Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Container for refrigeratable yeast-leavened doughs

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.

Starch-based products for microwave cooking or heating

A taco shell with improved texture and resistance to fracture while eating is provided. A taco shell is formed from a cereal grain, for example, wheat or corn. During cooking, the shell develops a delaminated structure and is cooked sufficiently to make a rigid friable shell in the desired shape. By controlling the delaminated structure and final plasticizer content, collapse while being baked is reduced and a light, crisp, tender and reduced fracture taco shell is obtained.

Taco shell and method of manufacture

An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.

Tortilla and method of manufacture

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Minneapolis, MN, United States of America

Katy Ghiasi