Dough, products and methods
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United States of America Patent
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app pub date -
Aug 11, 2005
filing date -
Feb 14, 2002
priority date (Note) -
Abandoned
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Abstract
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2% by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.
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