FROZEN DOUGH AND METHOD OF MAKING - INNOPHOS TAICANG FOOD INGREDIENTS MFG CO LTD

Title:

FROZEN DOUGH AND METHOD OF MAKING

Document Type and Number:

WIPO Patent Application WO/2022/188609

Kind Code:

A1

Abstract:

A frozen dough and method of making. The frozen dough composition comprises 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts of egg, and 2.0 to 6.0 parts of baking powder, wherein the baking powder comprises a modified starch. The quick frozen dough composition is able to be removed from the freezer and fried or microwaved or air fried. The frozen dough composition when fried, microwaved, or air fried produces a fried dough product that is crisp on the outside and puffy or voluminous, with a reduced oil content from the frying and is useful for producing consistent traditional fried dough products such as youtiao.

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Inventors:

SONG BRUCE (CN)
REN BILL (CN)
LIU JOCELYN (CN)

Application Number:

PCT/CN2022/076775

Publication Date:

September 15, 2022

Filing Date:

February 18, 2022

Export Citation:

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Assignee:

INNOPHOS TAICANG FOOD INGREDIENTS MFG CO LTD (CN)

International Classes:

A21D13/06; A21D8/02; A21D15/02

Domestic Patent References:

WO2010009464A1	2010-01-21
WO1996009769A1	1996-04-04

Foreign References:

CN102356773A	2012-02-22
CN110663727A	2020-01-10
CN107006564A	2017-08-04

Attorney, Agent or Firm:

CHINA SINDA INTELLECTUAL PROPERTY LIMITED (CN)

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