MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202541124915 A) filed by Manipal Academy Of Higher Education on December 10, 2025, for A Method For Preparing A Laminated Bakery Product Using A Freeze- Stabilised Multi-Millet Filling.
Inventors include Anthuvanraj S; Vasudev Pai; and Senthil Kumaran P.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention relates to a method for preparing a millet-based laminated bakery product. The method comprises preparing a moisture-controlled interior filling from a multi-millet composition of one or more millets components subjected to thermal moisture reduction treatment in presence of flavoring agents, achieving free moisture of 55–65% wet basis and water activity of 0.88–0.94. The interior filling is placed on sheeted laminated dough comprising cereal flour, a coagulating agent, a fat component, and a hydrating agent, rolled into a layered structure, subjected to sub-zero temperature treatment at -10°C to -18°C, and thermally processed at 180°C for 25–30 minutes. The millet components interact synergistically exhibiting texture stability of 110–115%, binding capacity of 90– 95%, and sensory score of 8.0–8.5, resulting in enhanced structural integrity, shelf stability not exceeding 2.0 × 10³ CFU/g at Day 5, and improved nutritional profile. FIG.1
Disclaimer: Curated by HT Syndication.
