Baking&Snack - September 2011 - 144

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RECENT PATENTS

FREEZER-TO-OVEN DOUGH

■ US Patent No. 7,972,642 (July 5, 2011), P. Upreti, et al., assigned to Rich Products Corp., Buffalo, NY. Processing steps produce frozen dough that can be directly transferred from freezer to oven without proofing or thawing. The process includes mixing, forming gas nucleation sites and exercising the dough with cycles of pressure differentials before freezing it.
REDUCED-CALORIE FLOUR REPLACER

TWISTED DOUGH WITH BREAK-APART SECTIONS

■ US Patent No. D641,126 (July 12, 2011), K. Marckx, et al., assigned to Nestec S.A., Switzerland.
BETA-GLUCAN-ENRICHED OAT PRODUCTS

Treating the surface of the dough with a preservative and a pHadjusting agent prior to or during baking helps to control mold and extend the shelf life for a wide variety of dough-based products.
ENCAPSULATED BULKING AGENTS

■ US Patent No. 7,972,643 (July 5, 2011), L. Haynes, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. An enzyme-resistant starch is produced in high yields for use as a reduced-calorie flour replacer. The high melting point of the starch permits its use in baked food formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent with at least 30% by weight of the starch may be used in extruded, sheeted, bartype or rotary-molded foods.
AROMA-PRODUCING COMPOSITIONS

■ US Patent No. 7,976,888 (July 12, 2011), J. Hellweg, et al., assigned to General Mills IP Holdings II, LLC, Minneapolis, MN. Dry milling methods prepare beta-glucan-enriched oats that allow processors to create products such as ready-to-eat cereals. Heatconditioned dehulled oats are dry milled to form coarse, whole, nondefatted oat flour, and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dryclassified to separate or form a coarser fraction oat bran containing more concentrated beta-glucan. Then it is further refined to a finer oat flour.

■ US Patent No. 7,981,453 (July 19, 2011), W. Chen, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. Low-calorie bulking agents such as cellulose, starch, bran, glucans and hydrocolloids are coated with a lipid compound to form a base layer, then the fiber/lipid complex is encapsulated within a protein compound. This provides a delivery system that can control the moisture absorption by the edible fibers. Using the encapsulated fiber, the edible fiber’s water absorption can be effectively delayed until normal digestive processes begin in the stomach.
LOW-CARB BAKED FOODS

■ US Patent No. 7,972,646 (July 5, 2011), A. Gaonkar, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. A shelf-stable composition used to treat foods allows for controlled release of a desired aroma. The composition is a homogenous one-phase system that includes an aromaproducing material and a fat composition and features a fat with a melting point greater than that of a mediumchain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release at an opportune time such as when a food is heated in a microwave.

PRETZEL STICK

■ US Patent No. D641,538 (July 19, 2011), E. Evans, assigned to Last Twist, Inc., Conshohocken, PA.
EXTENDED-SHELF-LIFE BAKED FOODS

■ US Patent No. 7,981,452 (July 19, 2011), P. de Levita, et al., assigned to Innovative Cereal System LLC, Wilsonville, OR; Bakery Technology Center BV, Wagenberg, The Netherlands; Novozymes A/S, Bagsvaerd, Denmark; and Novozymes North America, Inc., Franklinton, NC.

■ US Patent No. 7,981,458 (July 19, 2011), K. Takamine, et al., assigned to The Torigoe Co., Ltd., Japan. Dough is prepared using wheat protein, a thickening stabilizer and wheat and/or rice brans. The food contains only tiny quantities of carbohydrates that adhere to the wheat or rice brans. When fiber powder, preferably citrus fiber, is added to the recipe, the water absorption and retention of dough made from this food material improves. Moreover, addition of lactic acid ferment helps the enzyme produced by microorganisms act on the dough to improve the extensibility and strengthen the net structure by gluten. Furthermore, because the protein of gluten is degraded into peptides, or amino acids, umami is improved.

BAKING & SNACK / September 2011

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Baking&Snack - September 2011

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