US 11,896,018 B2
Dough products comprising ethylcellulose and exhibiting reduced oil migration
Andrea Cattaruzza, Slough (GB); Stewart Radford, Slough (GB); and Alejandro Gregorio Marangoni, Guelph (CA)
Assigned to Mars, Incorporated, McLean, VA (US)
Filed by Mars, Incorporated, McLean, VA (US)
Filed on Dec. 16, 2015, as Appl. No. 14/971,824.
Application 14/971,824 is a continuation of application No. 13/885,237, abandoned, previously published as PCT/GB2011/001597, filed on Nov. 11, 2011.
Claims priority of application No. 1019314 (GB), filed on Nov. 15, 2010.
Prior Publication US 2016/0100590 A1, Apr. 14, 2016
Int. Cl. A21D 2/18 (2006.01); A21D 2/16 (2006.01); A21D 13/80 (2017.01)
CPC A21D 2/188 (2013.01) [A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 13/80 (2017.01)] 35 Claims
OG exemplary drawing
 
1. A method for reducing oil migration in a baked dough product, comprising:
(a) preparing a dough comprising a flour, water, and from about 10 percentage by weight to about 45 percentage by weight of at least one of an oil and a fat, which comprises one or more oils that are liquid at 20° C.; and
(b) baking the dough, wherein the dough further comprises an oil migration-reducing agent, wherein the oil migration-reducing agent comprises from 2.5 percentage by weight to about 20 percentage by weight 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 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.