Yang Kou

US Patent:

20050003066, Jan 6, 2005

Filed:

Jul 1, 2003

Appl. No.:

10/611761

Inventors:

Madonna Ray - Vadnais Heights MN, US
Trudi Rodne - Eagan MN, US
Yang Kou - Minneapolis MN, US
Susan Heddleson - Plymouth MN, US
Annavarapu Murty - Spring Valley WI, US
Ryan Check - Maple Grove MN, US

International Classification:

A21D010/00

US Classification:

426549000

Abstract:

The present invention relates to dough intermediates that yield enhanced organoleptic attributes as well as aesthetic features upon subjecting the dough intermediate to a finishing step. The beneficial features of the present invention are obtained through the creation of a partially sealed layer on the surface of the dough intermediate. The sealing of the intermediate allows for increased expansion through the mixing and proofing stages by increasing fluidity of the dough intermediate and restricting dehydration at the surface and as such contributes to yield improvement better shape definition.

US Patent:

20070048426, Mar 1, 2007

Filed:

Aug 3, 2006

Appl. No.:

11/462214

Inventors:

Yang Kou - Minneapolis MN, US
James Baeten - Bloomington MN, US
Jill Conley - Shakopee MN, US
Anita Fishbach - Saint Paul MN, US
Christine O'Connor - Rogers MN, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

US Patent:

20080063751, Mar 13, 2008

Filed:

Nov 16, 2007

Appl. No.:

11/941267

Inventors:

YANG KOU - Minneapolis MN, US

International Classification:

A21D 10/04
A21D 8/04

US Classification:

426020000, 426061000

Abstract:

The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.

US Patent:

20140106031, Apr 17, 2014

Filed:

Dec 19, 2013

Appl. No.:

14/134670

Inventors:

- Minneapolis MN, US
Yang Kou - Minneapolis MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 10/04

US Classification:

426 61

Abstract:

The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.