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CA2475782A1 - Flexible partially cooked dough composition - Google Patents

Flexible partially cooked dough composition Download PDF

Info

Publication number
CA2475782A1
CA2475782A1 CA002475782A CA2475782A CA2475782A1 CA 2475782 A1 CA2475782 A1 CA 2475782A1 CA 002475782 A CA002475782 A CA 002475782A CA 2475782 A CA2475782 A CA 2475782A CA 2475782 A1 CA2475782 A1 CA 2475782A1
Authority
CA
Canada
Prior art keywords
dough
dough composition
partially cooked
flexible
cooked dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002475782A
Other languages
French (fr)
Other versions
CA2475782C (en
Inventor
David J. Thomas
Liza B. Levin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Mills Cereals LLC
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US08/690,488 external-priority patent/US5932268A/en
Application filed by Individual filed Critical Individual
Publication of CA2475782A1 publication Critical patent/CA2475782A1/en
Application granted granted Critical
Publication of CA2475782C publication Critical patent/CA2475782C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt.% to 20 wt. % Also disclosed is a partially fried, flexible dough composition resulting from this method.
CA002475782A 1996-07-31 1997-05-30 Flexible partially cooked dough composition Expired - Fee Related CA2475782C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/690,488 1996-07-31
US08/690,488 US5932268A (en) 1996-07-31 1996-07-31 Flexible partially cooked food composition
CA002261052A CA2261052C (en) 1996-07-31 1997-05-30 Flexible partially cooked dough composition

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
CA002261052A Division CA2261052C (en) 1996-07-31 1997-05-30 Flexible partially cooked dough composition

Publications (2)

Publication Number Publication Date
CA2475782A1 true CA2475782A1 (en) 1998-02-05
CA2475782C CA2475782C (en) 2006-10-24

Family

ID=32991586

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002475782A Expired - Fee Related CA2475782C (en) 1996-07-31 1997-05-30 Flexible partially cooked dough composition

Country Status (1)

Country Link
CA (1) CA2475782C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3636076A1 (en) * 2009-04-24 2020-04-15 General Mills, Inc. Method for producing soft shaped semi-rigid tortillas

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3636076A1 (en) * 2009-04-24 2020-04-15 General Mills, Inc. Method for producing soft shaped semi-rigid tortillas
EP3698637A1 (en) * 2009-04-24 2020-08-26 General Mills, Inc. Soft, 3d-shaped, semi-rigid tortillas
US11246316B2 (en) 2009-04-24 2022-02-15 General Mills, Inc. Soft shaped tortillas
US12041942B2 (en) 2009-04-24 2024-07-23 General Mills, Inc. Soft shaped tortillas

Also Published As

Publication number Publication date
CA2475782C (en) 2006-10-24

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