The Pillsbury Company

Quinghuang Geng

Susan M Hayes-Jacobson

Jean L Weber

James S Thorson

Doug L Goedeken

Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140&#xb0; F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.

Method of extruding bread dough and products thereof

A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The improved dough can be described by the degree of expansion and its cooking properties.

Growing community of inventors

Roseville, MN, United States of America

Quinghuang Geng