Method of making dough crust product

Details Method of making dough crust product Method of making dough crust product

1987-06-02

1989-06-27

Cintins, Marianne

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426 94, 426502, 426523, A21D 800

Patent

active

048428825

ABSTRACT:
An improved process for making dough crust in which docked dough pieces are cooked in multiple stages. Cooking can include an initial baking step in which the dough is essentially completely cooked and its interior structure substantially completely set, and a subsequent deep frying step which produces a crisp exterior and a desirable fried dough taste with substantially no change to the interior structure and only limited oil penetration. The multiple cooking steps can include a plurality of sequential baking steps in which the dough is baked at differing temperatures in each zone. The dough can be produced by a laminated process in which multiple layers of sheeted dough are layered one on top of the other with shortening therebetween, and cooked by a multiple zone oven having differing temperatures.

REFERENCES:
patent: 3930049 (1975-12-01), Mattson
patent: 4170659 (1979-10-01), Totino et al.
patent: 4208441 (1980-06-01), Westover
patent: 4273791 (1981-06-01), Hanson et al.
patent: 4285979 (1981-08-01), Izzi
patent: 4574090 (1986-03-01), Paulucci

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