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- Brijs, Kristof, et al. Show all 4 Authors
- Critical reviews in food science and nutrition 2016 v.56 no.13 pp. 2101-2114
- baking; dough; flour; gluten; ingredients; pastries; product quality; steam; sugars; yeasts
- ... Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam en ...