MX9701012A - Masa para pastel con grado reducido de agrietamiento. - Google Patents

Masa para pastel con grado reducido de agrietamiento.

Info

Publication number
MX9701012A
MX9701012A MX9701012A MX9701012A MX9701012A MX 9701012 A MX9701012 A MX 9701012A MX 9701012 A MX9701012 A MX 9701012A MX 9701012 A MX9701012 A MX 9701012A MX 9701012 A MX9701012 A MX 9701012A
Authority
MX
Mexico
Prior art keywords
cracking
reduced degree
pie dough
dough
emulsion
Prior art date
Application number
MX9701012A
Other languages
English (en)
Inventor
Victor T Huang
Karen V Sandifur
Original Assignee
Pillsbury Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pillsbury Co filed Critical Pillsbury Co
Publication of MX9701012A publication Critical patent/MX9701012A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invencion incluye un método para hacer masa para usarse como una pasta para pastel hecha al emulsificar grasa y suspension de agua para hacer una emulsion y añadir la emulsion a una premezcla que contiene harina; la presente invencion también incluye un producto de masa hecho por el procedimiento.
MX9701012A 1995-06-07 1996-04-26 Masa para pastel con grado reducido de agrietamiento. MX9701012A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/473,672 US5595778A (en) 1995-06-07 1995-06-07 Pie dough with reduced degree of cracking
PCT/US1996/005863 WO1996039852A1 (en) 1995-06-07 1996-04-26 Pie dough with reduced degree of cracking

Publications (1)

Publication Number Publication Date
MX9701012A true MX9701012A (es) 1997-05-31

Family

ID=23880527

Family Applications (1)

Application Number Title Priority Date Filing Date
MX9701012A MX9701012A (es) 1995-06-07 1996-04-26 Masa para pastel con grado reducido de agrietamiento.

Country Status (9)

Country Link
US (1) US5595778A (es)
EP (1) EP0782392B1 (es)
JP (1) JPH10503938A (es)
AU (1) AU708199B2 (es)
CA (1) CA2195951C (es)
DE (1) DE69616963T2 (es)
HK (1) HK1001195A1 (es)
MX (1) MX9701012A (es)
WO (1) WO1996039852A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6843167B1 (en) 1999-04-13 2005-01-18 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US6327968B1 (en) 2000-03-17 2001-12-11 Pizza Hut, Inc. System and method for producing par-baked pizza crusts
US20050238780A1 (en) * 2004-04-13 2005-10-27 General Mills Marketing, Inc. Rolled dough compositions and related methods and products
CA2544216A1 (en) * 2005-04-21 2006-10-21 General Mills Marketing, Inc. Rolled sheet of cookie dough
US20110020523A1 (en) * 2008-07-15 2011-01-27 Pepsico, Inc. Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment
US20180279629A1 (en) * 2016-10-06 2018-10-04 Edward Turner Pecan Lemon Meringue Pie

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2392995A (en) * 1943-11-16 1946-01-15 Beatrice Creamery Company Composition
US3057730A (en) * 1958-10-03 1962-10-09 Nat Biscuit Co Production of baked goods without physical working of the ingredients
US3116149A (en) * 1962-10-08 1963-12-31 Procter & Gamble Method of making pastry
US3294547A (en) * 1964-03-12 1966-12-27 Procter & Gamble Low moisture content pastry dough compositions
US3692535A (en) * 1970-06-01 1972-09-19 Gen Mills Inc Process for making a ready-to-bake pie crust
US4297378A (en) * 1980-01-31 1981-10-27 The Pillsbury Company Refrigerated shelf stable pie crust dough
US4606924A (en) * 1983-12-16 1986-08-19 Mendoza Fausto C Method for preparing food product
FR2602398B1 (fr) * 1986-08-11 1988-12-02 Prod Du Mais Pate de patisserie a longue conservation
US5270065A (en) * 1991-11-14 1993-12-14 The Pillsbury Company Method of reducing slumping in pie dough
US5382440A (en) * 1992-12-02 1995-01-17 Nabisco, Inc. Flaky pie shells that maintain strength after filling

Also Published As

Publication number Publication date
HK1001195A1 (en) 1998-06-05
EP0782392B1 (en) 2001-11-14
US5595778A (en) 1997-01-21
CA2195951A1 (en) 1996-12-19
DE69616963T2 (de) 2002-06-27
AU5630096A (en) 1996-12-30
DE69616963D1 (de) 2001-12-20
CA2195951C (en) 2001-06-19
EP0782392A1 (en) 1997-07-09
WO1996039852A1 (en) 1996-12-19
AU708199B2 (en) 1999-07-29
JPH10503938A (ja) 1998-04-14

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Legal Events

Date Code Title Description
FG Grant or registration
MM Annulment or lapse due to non-payment of fees