Appeal No. 2006-3157
Application No. 10/417,608
best prevent exposing the basic agent to the dough composition and prevent premature
leavening of the dough product. Specification, p. 2, line 3-p. 3, line 2.
The appellant is said to have unexpectedly found that if encapsulation of the basic
chemical leavening agent is too complete and durable, when used in combination with a
slightly soluble non-encapsulated acidic chemical leavening agent, the surface of the
dough composition does not brown well during baking. Specification, p. 3, lines 3-6.
According to the appellant, inhibition of browning results from a reduced pH at the
dough surface which is caused by some amount of non-encapsulated acidic agent
dissolving in the dough during refrigerated storage. Since the basic agent is
encapsulated, it is not available to neutralize the dissolved acidic agent and a reduced
dough pH results. Specification, p. 3, lines 7-20.
In sum, while encapsulated basic chemical leavening agents beneficially provide a
highly stable dough composition, they can have the unintended consequence of allowing
dough pH to fall which can hinder and prevent normal browning at the surface of the
dough. Specification, p. 4, lines 22-26.
The appellant’s invention
Dough compositions according to the appellant’s invention include a dough
composition (referred to as “interior” dough) that is relatively stable during refrigerated
storage. The interior dough includes an encapsulated basic chemical leavening agent that
prevents the basic agent from becoming prematurely dissolved in the dough.
Specification, p. 5, lines 1-5. Basic chemical leavening agents include sodium
bicarbonate. Specification, p. 12, lines 13-15. The interior dough also includes a non-
encapsulated acidic chemical agent that dissolves in the dough to some degree during
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