Claims
- 1. A pie crust product comprising from about 20 to about 140 layers, said layers comprising two phases, a first phase comprising:
- (1) from about 20% to about 45% shortening;
- (2) from about 55% to about 80% ungelatinized starch;
- (3) from 0% to about 5% polyol; and
- a second phase comprising:
- (1) from about 20% to about 80% flour having from about 3% to 14% protein;
- (2) from about 10% to about 30% water;
- (3) from about 10% to about 30% oil mixed with from about 1% to about 5% hardstock;
- (4) from about 0.5% to about 2% salt; and
- (5) from 0% to about 5% polyol wherein said product is from about 0.25 cm to about 0.5 cm thick and wherein said product has discrete regions of first phase product and discrete regions of developed gluten; said product when baked is characterized by an Instron curve having at least 3 distinct peaks and an area of least 30 gm/cm.
- 2. A product according to claim 1 wherein said polyol is selected from the group consisting of propylene glycol, glycerine, sorbitol and mannitol and mixtures thereof.
- 3. A product according to claim 2 wherein said starch is selected from the group of corn starch, potato starch and wheat starch and mixtures thereof, and said flour is wheat flour.
- 4. A product according to claim 3 consisting of from about 20 to about 40 layers and wherein said layers are non-continuous.
- 5. A product according to claim 2 wherein said second phase dough further contains flavors.
- 6. A product according to claim 4 wherein said shortening in the second phase dough comprises a vegetable oil, and from about 2% to about 5% hardstock.
- 7. A product according to claim 6 wherein said oil is selected from the group consisting of soybean oil, canola oil, rapeseed oil, butter oil, safflower oil and sunflower seed oil.
- 8. A product according to claim 7 wherein said shortening in the first phase one contains from about 12% to about 15% hardstock.
- 9. A product according to claim 8 wherein said said shortening is a vegetable shortening selected from the group consisting of hydrogenated and unhydrogenated soybean oil, canola oil, rapeseed oil, butter oil, safflower oil and sunflower seed oil.
- 10. A product according to claim I wherein said dough has a density decrease of at least 40% on baking.
- 11. A product according to claim 1 comprising from about 40 to about 140 layers.
Parent Case Info
This application is a continuation-in-part pending patent application of K. L. Moore and G. Finkel Ser. No. 07/495,872 filed Mar. 19, 1990 now abandoned, and pending application of K. L. Moore and R. A. Dabek, Ser. No. 07/715,945 filed Jun. 4, 1991, now U.S. Pat. No. 5,221,546.
US Referenced Citations (18)
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0085557 |
Jan 1983 |
EPX |
2602398 |
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FRX |
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Non-Patent Literature Citations (4)
Entry |
Sun et al., "Effects of Polyol on the functional properties of flour-filmed food". J. Chinese Agric. Chem. Soc., vol. 17, pp. 158-166 (1979). |
Bisno, "Some considerations in Commercial Pie-Baking". Baker's Digest (1950), Part One 21-23, 27 (Feb.); Part Two 31-34 (Apr.); Part Three 21,22,23 (Jun.). |
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Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
495872 |
Mar 1990 |
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