An improved cooked product, dough or batter and dough or batter making process
Soaking wholegrains and puffed wholegrains in colored dyes and incorporating them into dough creates visually appealing and nutritious bread products that address children's preference for white bread, enhancing their nutritional intake.
AU2020249182B2Pending Publication Date: 2026-07-09SAKARI PTY LTD
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Patent Information
- Application Number
- AU2020249182
- Authority / Receiving Office
- AU · AU
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2019-03-28
- Filing Date
- 2020-03-04
- Publication Date
- 2026-07-09
- Estimated Expiration
- 2040-03-04
AI Technical Summary
Technical Problem
Children often prefer white bread over wholegrain bread, making it difficult for parents to incorporate the nutritional benefits of wholegrains into their diet.
Method used
A method of soaking wholegrains and puffed wholegrains in colored dyes, mixing them with dough, and cooking them to create visually appealing and nutritious bread products with contrasting colors.
Benefits of technology
Enhances the aesthetic appeal of wholegrain products, making them more appealing to children while maintaining high nutritional value.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.
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