Patent ID: 11896018
Assignee: MARS, INCORPORATED
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 31:
32. A baked dough product produced in accordance with a method comprising:
(a) preparing a dough comprising:
a flour;
water;
about 10 wt % to about 45 wt % of at least one of an oil and a fat, which comprises one or more oils that are liquid at 20° C.;
about 10 wt % to about 40 wt % of a sugar selected from sucrose, glucose, fructose, and combinations thereof;
about 1 wt % to about 5 wt % of a leavening agent, selected from sodium bicarbonate, calcium phosphate monobasic, ammonium bicarbonate, and combinations thereof;
about 3 wt % to about 20 wt% of ethyl cellulose based on the total weight of the baked dough product, wherein the ethyl cellulose has a viscosity between about 10 cp and about 100 cp, as measured with 5% solution in 80% toluene/20% ethanol at 25° C., and a solubility in water at 20° C. of less than 1 g/liter; and

(b) baking the dough; wherein the oil migration in the baked dough product is reduced compared to a baked dough product produced from the same dough composition without the ethyl cellulose.