Flour-based pot pie crusts with improved texture

Details Flour-based pot pie crusts with improved texture Flour-based pot pie crusts with improved texture

1988-07-07

1990-05-29

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Animal meat derived component

426 94, 426237, 426241, 426242, 426243, 426656, A21D 800, A23L 300

Patent

active

049294555

ABSTRACT:
Flour-based pot pies capable of forming a desirable flaky crust texture upon cooking in a microwave oven are produced by separately adding throughout the flour an effective amount of a protein having low affinity for water to make the crust dough.

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Publication entitled "Functional Properties of Soy Proteins" by John E. Kinsella, J. Am. Oil Chemists' Soc., Mar. 1979, V. 56, pp. 242-258.

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