Frozen pie dough showing good rising

Details Frozen pie dough showing good rising Frozen pie dough showing good rising

A - Human Necessities

21

D

A21D 2/16 (2006.01) A21D 8/02 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2340090

A frozen pie dough comprising as the main components a cereal flour, water and fat, having a porous multi-layered structure, having a pie dough density of 1.01 g/cm3 or more but less than 1.085 g/cm3 and containing unreacted chemical rising agent remaining therein. When this pie dough is frozen and then baked in a high-power oven within a short period of time, a product which has a stable multi-layered structure with good lifting, has been well baked and has a crispy texture can be obtained.

L'invention porte sur une pâte à gâteaux congelée levant bien dont les composants principaux sont de la farine de céréales, de l'eau, et de la graisse, d'une structure poreuse multicouche, présentant une densité comprise entre 1,01 et 1, 085 g/cm<3> et contenant un reliquat d'agents de levage chimiques n'ayant pas réagi. Après congélation, puis cuisson dans un four puissant pendant un temps court, on obtient un produit multicouche stable bien levé, bien cuit et de texture croustillante.

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