Process for preparing an edible laminated dough and edible lamination dispersion therefor
US6099887A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 3, 1997 |
| Grant date | Aug 8, 2000 |
| Priority date | — |
| Expiry date | Feb 3, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion ______________________________________ 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polysaccaride thickening hydrocolloid that provides at 20.degree. C. and a shearrate of 50s.sup.-1 a viscosity of at least 50 mPas. ______________________________________
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.