Patent ID: 11877579
Assignee: GENIALIS
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method for producing a food dough for forming a cooked or uncooked food comprising starch, the method comprising the following steps:
(A) preparing a gel consisting of between 10% and 20% by weight of flour as the starch source and between 10% and 20% by weight of maltodextrins diluted in a fluid medium selected from the group consisting of unwhisked egg white, egg yolk, water, and combinations thereof and heating it to a temperature ranging from 55° C. to 70° C., wherein the maltodextrins have a mean dextrose equivalent (DE) of less than 30,
(B) preparing a foam consisting of one or more food products which comprise chickpeas aquafaba, whey, milk or saponin extract,
(C) incorporating the gel into the foam so that the gel represents between 15% and 50% of the total weight of the food dough, and
(D) incorporating one or more additional ingredients comprising a syrup representing between 25% to 50% of the total weight of the food dough, powdered ingredients, purees, juices, or spices representing less than 25% of the total weight of the food dough.