The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jan. 07, 2025

Filed:

Aug. 27, 2019
Applicant:

Conagra Foods Rdm, Inc., Chicago, IL (US);

Inventor:

Rongxuan Cai, Omaha, NE (US);

Assignee:

Conagra Foods RDM, Inc., Chicago, IL (US);

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A21D 8/04 (2006.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01); A21D 8/06 (2006.01); A21D 13/44 (2017.01);
U.S. Cl.
CPC ...
A21D 8/047 (2013.01); A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 8/06 (2013.01); A21D 13/44 (2017.01);
Abstract

Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an amount of yeast into water and mixing the amount of yeast with water until a homogenized solution is reached; mixing the yeast broth with a pre-blend of dry ingredients to form a batter, and without allowing a resting period, baking the batter at an elevated temperature. The amount of yeast utilized may be determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.


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