Baking & Snack - November 2013 - 113

PATENTS

Breadmaking method

High-protein breads

To make bread, a sponge and thermally treated dough are mixed
with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg and
water to form a dough mixture. After dividing into equally sized
pieces, a first fermentation process involves rolling out and fermenting the dough pieces; then the dough pieces are moulded to
fit into a bread pan, and a second fermentation process takes place.
The baked breads may also be classified into lean breads to which
little sugar, milk or oil are added, and rich breads to which a lot of
sugar, milk and oil are added. The lean breads are used to make
toast, and the rich breads are used to make sandwich bread.

Bread can be enriched to an extent unattainable by prior
practices adding complex protein and/or fiber compositions
to flours or dough. When dough is formed incorporating the
additive compositions, hydration of the added protein or fiber
is controlled in a manner to create dough with desirable characteristics. Breads produced from the dough have a texture and
crumb structure comparable to breads that do not have added
amounts of gluten and/or fiber. Protein and/or fiber, at least
one hydrocolloid, oil and water, as well as optional minerals and
emulsifiers, are used to make high-protein and high-fiber breads
and bread additives.

US Patent No. 8,512,773 (Aug. 20, 2013), M. Lee, et al., assigned
to Paris Croissant Co., Ltd., Songnam-Shi, Kyoungki-Do, Korea.

US Patent No. 8,512,778 (Aug. 20, 2013), R. Levin, et al., assigned
to Delavau LLC, Philadelphia, PA.

Embossed cereal piece

Low-trans fat shortenings

Ready-to-eat cereals are made from
multi-layer doughs. A first dough sheet
has an inner surface, an outer surface
and a peripheral edge, and a second
dough sheet features a similar composition. The peripheral edge of the
first dough sheet joins with the second
peripheral to define a perimeter. An
embossment positioned within the
perimeter extends upon at least one of the first outer surfaces
and the second outer surfaces and includes at least one line along
which the first and second dough sheets are joined.

Shortening particles suitable for use in preparing batter or dough
products such as biscuits, pizza crusts, pot pie crusts, cinnamon
rolls or dry mixes are low in trans and saturated fatty acids. For
example, the shortening particle composition may comprise less
than about 3% wt. total trans fatty acids and a total of about less
than about 61% wt. saturated fatty acids and trans fatty acids.

US Patent No. 8,512,782 (Aug. 20, 2013), J. Akamittath, et al.,
assigned to Kellogg Company, Battle Creek, MI.

This food package separates various components of a food product such as sandwich. The package includes an outer container
that houses the first food component and at least one flexible
barrier film that encloses an intermediate food. By pulling a protruding end portion on the package, the consumer peels apart
and separates it into layers.

Snack design
This shape represents an ornamental design for a snack product.
US Patent No. D689,256 (Sept. 10, 2013), J. Cepeda Mendoza,
assigned to Grupo Bimbo S.A. B. de C.V., Mexico City.

US Patent No. 8,518,470 (Aug. 27, 2013), B. Erickson, et al., assigned to General Mills, Inc., Minneapolis.

Segregated food packaging

US Patent No. 8,541,038 (Sept. 24, 2013). D. Feldmeier, et al., assigned to Kraft Foods Group Brands LLC, Northfield, IL.

November 2013 / Baking & Snack / 113

Baking & Snack - November 2013

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