Appeal No. 95-1168
Application 07/951,992
Petrizzelli discloses a pie crust or pastry dough which contains inactivated flour having 2
increased shelf life and having improved quality in that when the dough is baked, it closely resembles
home-made dough with respect to texture, appearance and taste (col. 1, lines 6-13 and col. 1, line 67
to col. 2, line 2). The dough product contains 30-40% inactivated cereal flour, 13-20% starch, 15-
25% fats, 15-25% sugar, 5-10% water, 2-5% glycerol or alternatively 4-7% sorbitol, and sufficient
amounts of flavoring agents and salt (col. 2, lines 27-33). Optionally, the fat component may be
combined with a fat emulsifying agent in an amount up to about 1% by weight of the final product
(col. 2, lines 33-36 and col. 3, lines 20-25). The starch component lowers the water activity of the
product (col. 3, lines 10-12) while the fat component confers “plasticity on the dough” (col. 3, lines
19-20).
Kriz is directed to an improvement in the production of pastry shortening used in making roll-
in pastry dough products such as Danish pastry (col. 1, lines 12-16). The process comprises the steps
of (i) compounding a shortening from vegetable fats and mixtures of animal and vegetable fats, (ii)
maintaining the shortening in a molten and liquid state, (iii) feeding the shortening through an
elongated scraped wall, heat exchange zone, wherein the shortening is rapidly chilled to nucleate and
develop beta-prime crystal nuclei in the shortening, (iv) simultaneously kneading and removing heat
from the resulting nucleated shortening to further develop beta-prime crystalline phases with
concomitant thickening, and (v) extruding the plastic shortening mass from heat exchange zone to
2Inactivated flour according to Petrizzelli is flour that has been heat treated to eliminate alpha-amylasic activity
and substantially reduced lipasic and peroxidasic activity (col.2, lines 40-60).
3
Page: Previous 1 2 3 4 5 6 7 8 Next
Last modified: November 3, 2007