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
1981-06-18
1983-02-08
Jones, Raymond N.
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.
426556, 426559, 426319, 426496, A21D 600, A21D 1002
Patent
active
043729827
ABSTRACT:
A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.
REFERENCES:
patent: 3407078 (1968-10-01), Schlichter
patent: 3692535 (1972-09-01), Norsby et al.
patent: 3718483 (1973-02-01), Davis et al.
patent: 4038428 (1977-01-01), Davis, Jr.
Miller, B. S. & Trimbo, H. B., "Factors Affecting the Quality of Pie Dough and Pie Crust", The Baker's Digest, Feb. 1970; pp. 46-55.
Haasl Michael J.
Murphy William L.
Snider Kenneth D.
Curtin Elizabeth J.
Ellwein Michael D.
Jones Raymond N.
Lewis Robert J.
Matthews Mart C.
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