Effect of the number of fat layers on expansion of Danish pastry during proving and baking

Journal of Food Engineering

Volumn 158, Issue , 2015, Pages 113-120

  Deligny, C ^a   Lucas, T ^a  

^a UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

Bubbles; Elastic recovery; Laminated dough; Proving; Sheeting; Water vapor retention

Indexed keywords

BUBBLES (IN FLUIDS); CARBON DIOXIDE; PAPER SHEETING; WATER VAPOR;

ELASTIC RECOVERY; FAT LAYER; LAMINATED DOUGH; LEVELING OFFS; MEASUREMENTS OF; PROCESSING STEPS; PROVING;

EXPANSION;

NEPTUNIA;

EID: 84925643454     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.12.006     Document Type: Article

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