Patent ID: 11889839
Assignee: GENERAL MILLS, INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method of making a dough, the method comprising:
a. providing a leavened batter comprising water, a leavening agent comprising an acid/base combination, and a first portion of flour, the leavened batter having at least a portion of the leavening agent reacted to leaven the batter, and having a first flour to water ratio of from about 1.2:1 to about 1:3.5 by weight; and
b. combining the leavened batter with a second portion of flour to produce the dough, the dough having a total flour to water ratio of from about 1.7:1 to about 1.3:1 by weight.