Pastry crust and pastry crust dough

Details Pastry crust and pastry crust dough Pastry crust and pastry crust dough

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21D 2/14 (2006.01) A21D 2/18 (2006.01) A21D 10/00 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2075977

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. the dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.

Processus de fabrication d'une pâte à pâtisserie, en particulier une pâte pour croûte de tarte. Le processus comprend deux étapes : il s'agit d'abord de préparer un mélange de farine, d'eau, de sel et d'huile, qui permet d'obtenir une substance d'une texture pâteuse, puis un mélange de shortening, d'amidon et de polyol. Les deux mélanges sont alternativement superposés en plusieurs rangs et permettent d'obtenir une pâte à pâtisserie hétérogène d'une texture feuilletée et légère une fois cuite. Cette pâte est caractérisée par ses rangs nombreux et distincts, séparés par des couches de gluten et du mélange de shortening, d'amidon et de polyol.

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