SOFT-BAKED FOODSTUFFS AND METHODS OF MANUFACTURING THE SAME
A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.
1 . A baked foodstuff comprising:
a generally planar bottom surface;
a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface; and a top surface forming a top outer peripheral edge with the side-wall,
wherein the top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.
2 . The baked foodstuff of claim 1 , wherein the top outer peripheral edge post baking has a radius of curvature no greater than 5 mm as measured between the top surface and the peripheral sidewall.
3 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 145°.
4 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 130°.
5 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 120°.
6 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 110°.
7 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 100°.
8 . The baked foodstuff of claim 1 , wherein the top surface is angled from the sidewall no more than about 90°.
9 . The baked foodstuff of claim 1 , wherein at least a portion of the top peripheral edge is substantially vertically aligned with at least a portion of the bottom peripheral edge.
10 . The baked foodstuff of claim 1 , wherein a portion of the top peripheral edge is horizontally spaced apart from a portion of the bottom peripheral edge by a distance of less than 5 mm.
11 . The baked foodstuff of claim 1 , derived from a dough having a pre-baked water to flour ratio of about 0.1, a sugar to flour ratio of about 0.33 and a lipid to flour ratio of about 0.14.
12 . The baked foodstuff of claim 1 , derived from a dough having a pre-baked water to flour ratio of about 0.11, a sugar to flour ratio of about 0.47 and a lipid to flour ratio of about 0.2.
13 . The baked foodstuff of claim 1 , derived from a dough having a pre-baked water to flour ratio of about 0.15, a sugar to flour ratio of about 0.64 and a lipid to flour ratio of about 0.2.
14 . The baked foodstuff of claim 1 , derived from a dough having a pre-baked water to flour ratio of about 0.12, a sugar to flour ratio of about 0.4 and a lipid to flour ratio of about 0.15.
15 . The baked foodstuff of claim 1 , wherein the dough-based foodstuff is wheat based.
16 . The baked foodstuff of claim 1 , wherein the water activity of the baked foodstuff is about 0.5 to about 0.6.
17 . The baked foodstuff of claim 1 , wherein a maximum distance between the bottom surface and the top surface is no less than 7.5 mm.
18 . The baked foodstuff of claim 1 , wherein a maximum distance between the bottom surface and the top surface is at least about 14 mm.
19 . The baked foodstuff of claim 1 , wherein the baked foodstuff is made from a piece of shaped pre-baked dough, the baked foodstuff having a shape substantially similar to a shape of the piece of pre-baked dough.
20 . The baked foodstuff of claim 19 , wherein the baked foodstuff has a size similar to a size of the piece of pre-baked dough.
21 . The baked foodstuff of claim 1 , wherein the moisture content is measured immediately after baking.
22 . A dough-based soft baked good comprising:
a substantially planar bottom surface;
an upper surface unconstrained during baking; and
a substantially vertical outer peripheral surface that forms an angle with the upper surface that is approximately square.
23 . A dough-based soft baked good comprising:
a substantially planar bottom surface;
an upper surface unconstrained during baking,
wherein the upper surface proximate the bottom surface extends from the bottom surface at an angle of no greater than about 130.
24 . A soft-baked good made from an extruded dough having a post-baking moisture content of at least 4% and a total vertical projection area after baking that is no greater than approximately 1.5 times the total vertical projection area of the extruded dough prior to baking.
25 . A soft-baked good made from an extruded dough having a post-baking moisture content of at least 4% and a total vertical projection area after baking that is no greater than approximately 1.1 times the total vertical projection area of the extruded dough prior to baking.
26 - 41 . (canceled)