Frozen pizza with low fat pastry crust

Details Frozen pizza with low fat pastry crust Frozen pizza with low fat pastry crust

1985-10-16

1987-02-24

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

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

426289, 426302, 426502, A21D 1300

Patent

active

046456732

ABSTRACT:
Frozen pizza product with special baked pastry shell is produced from a dough comprising a specified mixture of high protein and low protein wheat flours, and containing between 10 and 17% by weight of solid fat pieces, preferably flakes, of specified dimensions, wherein the fat pieces have a melting point in the range 118.degree.-128.degree. F. by the Wiley method, and wherein the mixing takes place so that the solid fat pieces remain as such as the dough goes into the oven for baking.
After topping with pizza sauce and freezing, the resulting crust is tender in the inside and crisp on the bottom, after final rebaking by the consumer, even after freeze-thaw cycles which sometimes occur during shipping and storage.

REFERENCES:
patent: 3329141 (1968-04-01), Groth
patent: 3388997 (1968-06-01), Schaible et al.
patent: 3879564 (1975-04-01), Cocozzella
patent: 4283424 (1981-08-01), Bone
patent: 4283431 (1981-08-01), Giordano et al.
patent: 4303677 (1981-12-01), De Acetis
patent: 4308286 (1981-12-01), Anstett et al.

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