Method of extruding bread dough and products thereof
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United States of America Patent
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Apr 19, 2005
Grant Date -
Aug 7, 2003
app pub date -
Feb 5, 2002
filing date -
Feb 5, 2002
priority date (Note) -
Expired
status (Latency Note)
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Abstract
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.degree. 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.
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