Appeal 2006-0891
Application 10/224,886
OPINION
Kuechle describes preparing a scoopable dough that can be stored in
the refrigerator or freezer (Kuechle, col. 1, ll. 52-58). Kuechle recognizes
the problem of premature reaction of the leavening system (Kuechle, col. 1,
ll. 36-57) and solves this problem by encapsulating at least a portion of the
leavening system (Kuechle, col. 8, ll. 28-33). According to Kuechle,
encapsulation delays the chemical reaction between the acidic and basic
leavening agents and thereby allows a shelf life of up to about seven days at
refrigeration and freezing temperatures (Kuechle, col. 8, ll. 29-33). Kuechle
blends all the dry ingredients prior to adding the liquid ingredients (Kuechle,
col. 11, ll. 27-32). The dry ingredients and liquid ingredients are mixed until
the ingredients are substantially uniformly integrated (Kuechle, col. 11, ll.
32-33). The dough is generally subject to low shear and low work input
during processing so that it is underdeveloped, i.e., by keeping the force
applied and the level of power multiplied by time low enough to process an
underdeveloped dough (Kuechle, col. 11, ll. 4-22). Kuechle exemplifies
mixing speeds and times for each mixing step, but indicates that the times
and speeds can vary depending on the amount of the scoopable dough being
mixed (Kuechle, col. 12, ll. 15-17).
Claims 1-3 and 9-13
Turning to the first group of claims argued by Appellant (claims 1-3
and 9-13), we select claim 1 as representative of the issues on appeal. This
claim requires that the encapsulated chemical leavening agent be exposed to
no more than 160 seconds of high speed mixing, i.e., mixing at over 36 rpm.
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