Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1991-09-03
1995-11-14
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426601, 426610, A21D 800, A21D 1308
Patent
active
054664764
ABSTRACT:
This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.
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Finkel Gilbert
Moore Katherine L.
Allen G. W.
Dabek Rose Ann
Hunter Jeanette
Mims Mary S.
Rasser J. C.
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