| 摘要 |
A laminated dough product is disclosed herein. The product comprises a laminated dough sheet including alternating layers of a dough and a fat. The sheet includes at least two separated perforate surfaces defined on the sheet along the first and second edge portions of the sheet, and the imperforate surface lies between the perforate surfaces. The dough product utilizes the perforate surfaces to allow it to exhibit improved baking characteristics and to reduce puffing of the pastry near the edges. This allows for an improved baked crust which can be topped with pizza or other ingredients and frozen, and upon reheating the crust exhibits an improved texture, flakiness, and flavor. |
