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.
Patent No.:
Date of Patent:
Feb. 11, 2025
Filed:
Aug. 22, 2018
Applicant:
General Mills, Inc., Minneapolis, MN (US);
Inventors:
Kristi L Bahe, Coon Rapids, MN (US);
Steven J Cox, Long Lake, MN (US);
Assignee:
General Mills, Inc., Minneapolis, MN (US);
Primary Examiner:
Int. Cl.
CPC ...
A23D 7/015 (2006.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01); A21D 2/26 (2006.01); A21D 8/02 (2006.01); A21D 13/16 (2017.01); A23D 7/005 (2006.01); A23D 7/04 (2006.01); A23P 30/10 (2016.01);
U.S. Cl.
CPC ...
A23D 7/015 (2013.01); A21D 2/165 (2013.01); A21D 2/186 (2013.01); A21D 2/261 (2013.01); A21D 8/02 (2013.01); A21D 13/16 (2017.01); A23D 7/0053 (2013.01); A23D 7/04 (2013.01); A23P 30/10 (2016.08);
Abstract
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.