Michael ADAMS,Adam BROSKI,Vamshidhar PUPPALA,Chad WOELFLE
申请号：
US15441302
公开号：
US20180242599A1
申请日:
2017.02.24
申请国别(地区):
US
年份:
2018
代理人:
摘要：
A yeast-free dough contains at least 40% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.
