Pie having a microwave brownable crust and method of baking same
US4917907A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 14, 1987 |
| Grant date | Apr 17, 1990 |
| Priority date | — |
| Expiry date | Aug 14, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/266
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.