PREPARATION OF FRIED PIE

PURPOSE:To prepare a fried pie having low oil-absorption and free from the shrinkage, roughening of dough surface and generation of wrinkle on the fried product by kneading a raw material for pie composed mainly of wheat flour, oil and fat and water to let-down stage and frying the obtained dough in...

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Bibliographische Detailangaben
1. Verfasser:	ITOU AKIYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare a fried pie having low oil-absorption and free from the shrinkage, roughening of dough surface and generation of wrinkle on the fried product by kneading a raw material for pie composed mainly of wheat flour, oil and fat and water to let-down stage and frying the obtained dough in oil after forming. CONSTITUTION:A raw material for pie composed mainly of wheat flour, oil and fat and water is kneaded with a mixer to let-down stage (over-mixing stage). The obtained dough is formed preferably after mechanical damaging treatment and fried in an oil to obtain the objective pie.