Pizza crust
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United States of America Patent
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Nov 9, 1993
Grant Date -
N/A
app pub date -
Jan 29, 1993
filing date -
Jan 29, 1993
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.
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