The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small ...
Device for the forming of pastry bases, in particular for pies of cheesecake type Device for the forming of pastry bases (5'), in particular for pies of cheesecake type, which comprises a support base (7) for at least one circular pan (2... S Visona - US 被引量: 34发表: 2006年 ...
A method for automatic control of final dough peaces proofing process in a proof cabinet includes air temperature measuring in the proof cabinet, comparison of the temperature with given value, proportional-integral-differential control of air temperature by means of changing position of a regulating ...
FIELD: food industry.;SUBSTANCE: the present innovation deals with manufacturing sand cake semi-finished material and products out of this material. Dough composition for manufacturing sand cake semi-finished material includes high-grade wheat flour, granulated sugar, butter, melange, sodium hydro...
Process for making yeast-leavened frozen laminated and/or sweet pastry dough Yeast-containing pastry dough is fermented, sheeted, formed into a desired shape, proofed and slowly frozen. The resulting frozen product is freeze-storage stable and capable of being removed from the freezer and baked ...
The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N). Keywords: oleogelators; pastry products; rheology; hardness; ...