Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 13, 2016, Pages 2101-2114

  Ooms, Nand ^a   Pareyt, Bram ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

croissant; dough lift; laminated dough; margarine; Pastry; puff; wheat flour constituents

Indexed keywords

LAMINATING; YEAST;

CROISSANT; LAMINATED DOUGH; MARGARINE; PASTRY; PUFF; WHEAT FLOURS;

QUALITY CONTROL;

CARBOHYDRATE; MARGARINE; WATER;

ANALYSIS; BREAD; CHEMISTRY; FERMENTATION; FLOUR; FOOD HANDLING; HEAT; PROCEDURES; WHEAT;

BREAD; CARBOHYDRATES; FERMENTATION; FLOUR; FOOD HANDLING; HOT TEMPERATURE; MARGARINE; TRITICUM; WATER;

EID: 84982984228     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.928259     Document Type: Article

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