Process of producing non-docked fried dough crust

Details Process of producing non-docked fried dough crust Process of producing non-docked fried dough crust

1980-03-04

1981-12-29

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426551, 426439, 426502, 426524, 99404, A23L 101

Patent

active

043082866

ABSTRACT:
A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and coalescence of expanded gas cells within the dough are controlled by the formulation, mixing, sheeting and proofing of the dough prior to cooking, and by the selective confinement of the dough piece during cooking, as in immersion frying and sequentially. The product is suitable for topping, followed by freezing, packaging, and ultimately, for baking into a comestible product, such as pizza.

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