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
1992-05-11
1994-08-30
Hunter, Jeanette
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.
426335, A21D 1308
Patent
active
053426428
ABSTRACT:
This invention relates to a pie or pastry dough, which provides a flaky tender pie crust when baked. The product is a laminate of two phases, a dough like mixture of flour, water, salt and oil, and a shortening and starch phase. One or both phases can contain a polyol. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase, an increased dough strength and less water absorption over 24 hours.
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Allen George W.
Dabek Rose Ann
Hunter Jeanette
Mims Mary S.
The Procter & Gamble & Company
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