Baking&Snack - July 2013 - 119

PATENTS

Improving shelf life

Encapsulated chemical leaveners

A xylanase extracted from Bacillus halodurans in combination
with a maltogenic amylase improves the softness of bread crumb
without degrading its elasticity, thus increasing the shelf life of
baked foods.

To prepare dough for baked foods, chemical leavening agents are
encapsulated with degradable barrier materials. These materials
control the leaveners’ reaction until baking. Encapsulated chemical leavening agents should be uniformly incorporated into the
dough in a way that limits shear damage.

US Patent No. 8,394,435 (March 12, 2013), H. Lundquist, et al.,
assigned to Novozymes A/S, Bagsvaerd, Denmark.

Dough sheeting system
A dough extending machine sheets thick dough into thin sheets.
A compressing and conveying area compresses the dough from
above and below.
US Patent No. 8,393,263 (March 12, 2013), T. Oderaotoshi,
et al., assigned to Rheon Automatic Machinery Co. Ltd.,
Tochigi, Japan.

Pretzel cracker
The ornamental design represents a pretzel cracker.
US Design Patent No.
D679,066 (April 2, 2013), J.
Zaleski Jr., et al., assigned to
Reading Bakery Systems, Inc.,
Robesonia, PA.

US Patent No. 8,394,436 (March 12, 2013), D. Domingues,
assigned to General Mills, Inc., Minneapolis.

Whole grain flour
Whole grain flour can be created using refined flour and a course
fraction of bran and germ. The fraction is blended with the refined
flour, wherein 98% by weight of the particles of the whole grain
flour are less than 212 micrometers (µm). Enzymes within the
bran and germ are inactivated to stabilize the whole grain flour.
US Patent No. 8,404,298 (March 26, 2013), E. Arndt and
T. Korolchuk; assigned to ConAgra Foods Food Ingredients
Co., Inc., Omaha, NE.

Snack food product
The ornamental design shapes a ridged
snack food piece.
US Design Patent No. D679,476 (April
9, 2013), K. Barber, et al., assigned to
Frito-Lay North America, Inc.,
Plano, TX.

Refrigerated dough products
Methods to prepare refrigerated dough products include using
chemically leavened dough with low-temperature inactive yeast
and a yeast inhibitor.

Dough divider

Intermediate-moisture low-sugar doughs are fortified with
medium-chain polysaccharides to provide the needed elasticity
to make dough sheets 0.1 to 0.5 mm in thickness for preparing
finished breakfast cereals or snack foods.

The cutting edge of
this divider periodically slides down
along the front end’s
recessed surface to
continuously divide
dough extruded from
the outlet. The cutter’s
driving device may
have a parallel link
mechanism that supports the cutter and causes the cutting edge
to follow a circular path.

US Patent No. 8,414,954 (April 9, 2013), C. Nowakowski, et al.,
assigned to General Mills, Inc., Minneapolis.

US Patent No. 8,424,452 (April 23, 2013), Y. Oki, et al., assigned
to Oshikiri Machinery Ltd., Kanagawa, Japan.

U Patent No. 8,414,941(April 9, 2013), D. Domingues, assigned
to General Mills, Inc., Minneapolis.

Reduced-sugar cereals, snack foods

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Baking&Snack - July 2013

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