Appeal No. 2006-3157
Application No. 10/417,608
refrigerated storage and reduces pH of the dough composition. Specification, p. 5, lines
5-7. Acidic chemical leavening agents include sodium acid pyrophosphate and sodium
aluminum phosphate. Specification, p. 10, lines 3-8. The resulting dough is refrigerator
stable but has a reduced pH that can prevent normal browning during baking.
Specification, p. 5, lines 9-14.
The invention further includes a dough surface that is formulated to brown
normally during baking, e.g., a “browning” surface. Specification, p. 5, lines 19-26. This
surface may be a basic agent, such as sodium bicarbonate, applied to the surface of the
interior dough. Specification, p. 17, lines 18-24. The surface may also be another dough
composition which includes a chemical leavening system containing non-encapsulated
acidic chemical leavening agent and non-encapsulated basic agent. Specification, p. 18,
line 26-p. 19, line 7.
According to the appellant, the inventive composition can be used to prepare any
type of dough composition. Specification, p. 25, lines 17-18.
Banks
Banks discloses a dough composition comprising heat-activated fat-encapsulated
leavening agents such as encapsulated sodium bicarbonate. Banks at col. 4, lines 10-13.
The dough composition may also contain a chemical leavening acid such as sodium acid
pyrophosphates and sodium aluminum phosphates. Banks at col. 5, lines 31-41. Banks
discloses that the dough may be wrapped in another dough composition containing a
conventional leavening system such as baking powder. Banks at col. 9, lines 28-31 and
col. 11, lines 11-49. Banks specifically discloses that the dough composition may be
used to make cookies. See, e.g., Banks at col. 9, lines 41-53.
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