| 摘要 |
1,011,812. Pastry doughs. PROCTOR & GAMBLE CO. Oct. 7, 1963 [Oct. 8, 1962], No. 39398/63. Heading A2B. Easily handled pastry doughs which do not exhibit shortening separation and are suitable particularly for pie shells contain pourable shortening in an amount from 35-85% of the total flour and are made by mixing the water with 25-45% of the flour until the gluten has developed satisfactorily, incorporating the remaining pastry dough ingredients, including the shortening and the rest of the flour, and mixing until the dough is completed. The shortenings employed with flour, water, non-fat milk solids and salt formulations in the examples are soya bean oil hydrogenated to 1-V.110 containing mono, di- and triglycerides of completely hydrogenated soya bean oil, soya bean oil hydrogenated to 1.V.110 containing soya bean oil hydrogenated to 1.V.8, soya bean oil hydrogenated to 1.V.110 containing propylene glycol monostearate, stearic acid, and mono- and di-glycerides of soya bean oil hydrogenated to 1.V.8, refined and bleached cottonseed oil. Specification 810,277 is referred to. |
