General Mills

Last updated January 21, 2026

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Batter-to-dough phase transition kinetics: General MillsRecent Research Landscape

The technical lever is the controlled transformation of a high-moisture batter into a viscoelastic dough structure. This allows for precise manipulation of gluten network development and hydration levels to differentiate texture in baked goods.

What technical problems is General Mills addressing in Batter-to-dough phase transition kinetics?

Excessive dietary sodium content

(2)evidences

Variability in the transition from fluid batter to solid dough leads to poor texture and structural collapse. Controlling this phase transition ensures uniform porosity and predictable mechanical properties in the final product.

Uncontrolled leavening gas release

(2)evidences

Premature or inconsistent gas production during the transition from liquid batter to solid dough leads to poor structural integrity and volume loss. Regulating these kinetics ensures uniform crumb structure and predictable product expansion.