Pastry crust and pastry crust dough

US5466476A · kind A · utility

Assignee

• The Procter & Gamble Company · US

Inventors

• Gilbert Finkel · Morristown, US
• Katherine L. Moore · Königstein, DE

Key dates

• Filing date: Sep 3, 1991
• Grant date: Nov 14, 1995
• Expiry date: Sep 3, 2011

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D13/10
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.