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
1992-09-28
1998-06-16
Tran, Lien
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.
426 94, A21D 1308
Patent
active
057666644
ABSTRACT:
The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening component in the dough is reduced and replaced with water. A starch component is included in the pie crust dough in an amount sufficient to avoid the development of a tough, rubbery texture.
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Peleg Yigal
Popp David R.
Nestec S.A.
Tran Lien
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