Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – With biocide or biostat
Patent
1980-01-31
1981-10-27
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
With biocide or biostat
426556, 426331, 426335, A21D 1308
Patent
active
042973783
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.
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patent: 3769034 (1973-10-01), Dreier, Jr. et al.
Pyler, Baking Science & Technology, vol. 11, Siebel Pub. Co., Chicago, Ill. 1974, pp. 1017-1020.
Sultan, Practical Baking, Avi Publishing Co. Inc., Westport, Conn., 1965, pp. 225-226.
Miller et al., The Baker's Digest #44, "Factors Affecting the Quality of Pie Dough and Pie Crust", 2/70, pp. 46-55.
Chen Rocky W.
Fett Helen M.
Haasl Michael J.
Pratt Paul D.
Ellwein Michael D.
Golian Joseph M.
Hatcher Elizabeth A.
Lewis Robert J.
The Pillsbury Company
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