Shelf-stable patisserie dough
US4904493A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Aug 3, 1987 |
| Grant date | Feb 27, 1990 |
| Priority date | — |
| Expiry date | Aug 3, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A shelf-stable dough product, which is useful for pastry products, having a shelf life of at least 12 months at ambient temperatures. The shelf-stable dough product is an intermediate moisture dough in which the water activity value is fixed in an optimum range of between 0.60-0.80. The dough product contains inactivated flour, re-dried native starch, fat, sugar, water, glycerol, or alternatively, sorbitol, salt flavoring agents, and, optionally, a fat emulsifying agent. The inactivated flour useful according to the invention has a zero alpha-amylasic activity, very reduced lipasic and peroxidasic activity, and a water content from about 3-6%. After baking, the dough product of the invention resembles a home-made pastry product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.