Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of pasteAfter spraying the layers they are folded in the usual way. The fat is either high pressure sprayed through nozzles or is sprayed by turbines. Uniform dispersion of fat gives improved product quality ...
gently handles the dough belt, evenly spreads the grease and dough belt, and the dough belt is repeatedly rolled to form a dough belt with the width and thickness set to the preset value, which is sent to the dough belt folding system, also known as the pastry ...
Stir in the minced curry leaves. And we're done with the curry puff's filling. Set aside to cool while you make the pastry for the curry puffs. To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine). ...
Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of pasteAfter spraying the layers they are folded in the usual way. The fat is either high pressure sprayed through nozzles or is sprayed by turbines. Uniform dispersion of fat gives improved product quality ...
PURPOSE: To obtain a roll-in oil and fat composition containing proteaze capable of providing soft puff pastry having good float and crispiness without impairing dough in operation.KAJIMURA TORU梶村 徹OGATA HIDENORI尾方 英徳
Lefebure E, Ronkart S, Brostaux Y, Bera F, Blecker C, Danthine S (2013) Investigation of the influence of processing param- eters on physicochemical properties of puff pastry margarines using surface response methodology. LWT-Food Sci Technol 51(1):225-232...
The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.MOORE, GARYKHAN, NORMANYACU, WALEED
The fat used is crust fat (as used for puff pastry, having a 30-40 deg. C melting point rather than the 18-20 deg. of normal fat or butter). Per 100 pts. wt. of flour, 15-30 pts. wt. of fat is used, the mixed paste is rolled-out to 1-5 mm thickness, each rolled-out ...
Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to 'liking of flavor' and overall acceptance by the assessors.ChristophSilowEmanueleZanniniClaudiaAxelMarkusCEBelzMDPIFoodsSilow C, Zannini E, Belz MCE, Arendt EK (2014) Optimization of fat ...
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technolog...