Laura M Becker

US Patent:

20120121758, May 17, 2012

Filed:

Nov 14, 2011

Appl. No.:

13/296000

Inventors:

Laura Lane BECKER - West Linn OR, US

International Classification:

A23L 1/29
A21D 8/06
A21D 13/04
A23G 1/30
A21D 2/36
A23L 1/10
A23L 1/105
A23L 1/39
A21D 8/02
A21D 13/08

US Classification:

426 18, 426 62, 426551, 426552, 426553, 426523, 426519, 426138, 426572, 426589

Abstract:

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

US Patent:

20130040016, Feb 14, 2013

Filed:

Aug 15, 2012

Appl. No.:

13/586601

Inventors:

Laura Lane BECKER - West Linn OR, US

International Classification:

A21D 13/04
A21D 8/06
A21D 10/04
A21D 10/02
A23L 1/39
A21D 13/08

US Classification:

426 18, 426 62, 426496, 426549, 426555, 426659, 426631, 426589, 426523, 426556

Abstract:

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.