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
1995-06-07
1997-01-21
Kepplinger, Esther
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.
426496, 426549, 426390, 426391, A21D 800, A21D 802
Patent
active
055957781
ABSTRACT:
The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.
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patent: 3692535 (1972-09-01), Norsby et al.
patent: 4297378 (1981-10-01), Haasl et al.
patent: 4904493 (1990-02-01), Petrizzelli
patent: 5270065 (1993-12-01), Schanno
Baking Science & Technology Third Edition by Pyler, vol. II, published by Sosland Publishing Company, Merriam, KS 66202 (1988).
American Society of Bakery Engineers, proceedings of the 36th annual meeting Mar. 7-10, 1960, Edgewater Beach Hotel, Chicago, IL.
Huang Victor T.
Sandifur Karen V.
Kalis Janal M.
Kepplinger Esther
Koh Choon P.
Rahman Aleya
The Pillsbury Company
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