Pastry crust and pastry crust dough
作者： Katherine Louise Moore , Gilbert Finkel
DOI:
关键词: Gluten 、 Crust 、 Pastry 、 Starch 、 Composite material 、 Materials science 、 Food science
摘要: This invention relates to a process for making pastry dough, and in particular pie crust dough. The involves two phases, dough like mixture of flour, water, salt oil, shortening, starch polyol phase. These phases are laminated make heterogeneous which has flaky tender texture when baked. composition is made manner largely independent processing temperatures mix times. characterized by having multiple, discontinuous layers interrupted regions gluten the starch/fat/polyol
google.ca 参考文章(22)
Gilbert Finkel, Chocolate enrobed wafer products and method for preparing the same ,(1987)
Albert Pinto, Apparatus and process for coextruding a fat and a dough ,(1986)
Jr John A Kooistra, Low moisture content pastry dough compositions ,(1964)
Irma von Starkloff Rombauer, Joy of Cooking ,(1964)
Louise Slade, Ted R. Lindstrom, Frozen dough for bakery products ,(1980)
Jack R. Durst, Storage stable, ready-to-eat baked goods ,(1983)
Emanuel Joseph Mcginley, Domingo Custodio Tuason, Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink ,(1989)
Norsby Norrain E, Johnson Ernest W, Process for making a ready-to-bake pie crust ,(1970)
Michael J. Haasl, Kenneth D. Snider, William L. Murphy, Refrigerated shelf stable dough ,(1981)
Rocky W. Chen, Paul D. Pratt, Michael J. Haasl, Helen M. Fett, Refrigerated shelf stable pie crust dough ,(1980)