Frozen pie dough showing good rising

Details Frozen pie dough showing good rising Frozen pie dough showing good rising

2005-01-04

2005-01-04

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

C426S128000, C426S275000, C426S496000, C426S549000, C426S551000, C426S556000

Reexamination Certificate

active

06838102

ABSTRACT:
The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3or more and less than 1.085 g/cm3, and contains unreacted chemical leavening agents remaining therein. By baking the frozen pie dough product even in a short time in a high-power oven after freezing, it is possible to give a product which is in a stable and well-risen state with a layered texture, can be easily baked and has a crispy texture.

REFERENCES:
patent: 4020188 (1977-04-01), Forkner
patent: 4170659 (1979-10-01), Totino et al.
patent: 4275082 (1981-06-01), Dougan
patent: 4381315 (1983-04-01), Yong et al.
patent: 4917907 (1990-04-01), Kwis et al.
patent: 5576036 (1996-11-01), Pesheck et al.
patent: 0 350 983 (1990-01-01), None
patent: B2370455 (1991-11-01), None
patent: A4200338 (1992-07-01), None
patent: A104863 (1998-02-01), None

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