Preparation of yeast-leavened dough crusts

Details Preparation of yeast-leavened dough crusts Preparation of yeast-leavened dough crusts

1993-06-02

1994-10-11

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

In presence of biocide or biostat

426 18, 426 19, 426 27, 426496, A21D 1300

Patent

active

053545664

ABSTRACT:
An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

REFERENCES:
patent: 3379141 (1968-04-01), Groth
patent: 3397655 (1968-08-01), Valadez et al.
patent: 3565015 (1971-02-01), Jorgensen
patent: 3814005 (1974-06-01), Widdel
patent: 4241648 (1980-12-01), Longenecker
patent: 4417867 (1983-11-01), Bauer
patent: 4464405 (1984-08-01), De Christopher
patent: 4511324 (1985-04-01), Bauer
patent: 4905581 (1990-03-01), Kirkpatrick

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