Preparation of yeast-leavened dough crusts

US5354566A · kind A · utility

Assignee

• Kraft General Foods, Inc. · US

Inventors

• Anne M. Addesso · Ringwood, US
• Robert J. Martin · Oakland Charter Township, US
• Lysandros S. Mitsotakis · Rock Tavern, US
• Robert W. Wood · Brewster, US

Key dates

• Filing date: Jun 2, 1993
• Grant date: Oct 11, 1994
• Expiry date: Jun 2, 2013

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D6/001
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.