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

Claim 12:
13. A method of making a freezer-to-oven dough, 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, the first flour having a protein content of less than 10%;
b. combining the leavened batter with a second portion of flour to produce a dough, the dough having a total flour to water ratio of from about 1.7:1 to about 1.3:1 by weight, the second flour having a protein content of less than 10%;
c. forming the dough into portions; and
d. freezing the portions to produce the freezer-to-oven dough.