| abstract |
This invention relates to a pie or pastry dough, which provides a flaky tender pie crust when baked. The product is a laminate of two phases, a dough like mixture of flour, water, salt and oil, and a shortening and starch phase. One or both phases can contain a polyol. 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, an increased dough strength and less water absorption over 24 hours. |