The Procter Gamble Company

Katherine L Moore

Paul D Leis, Jr

Keith J Hanley

Bernnie J Leland

Gilbert Finkel

Rose Ann Dabek

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. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.

Pastry crust and pastry crust dough

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.

Pie or pastry crust

Processes for sanitizing materials, especially psyllium, using superheated steam maintained at a relatively constant low level of superheat. These processes are very effective for sanitizing materials, and can produce commercially sterile materials. Furthermore, these processes can be used to produce highly pure, commercially sterile psyllium having substantially intact cell structure.

Methods and apparatus for sanitizing materials utilizing superheated

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, polyol and oil, and a shortening and starch phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat phase.

Laminated pastry dough

Processes for sanitizing materials, especialy psyllium, using superheated steam maintained at a relatively constant low level of superheat. These processes are very effective for sanitizing materials, and can produce commercially sterile materials. Furthermore, these processes can be used to produce highly pure, commercially sterile psyllium having substantially intact cell structure.

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Cincinnati, OH, United States of America

Katherine L Moore