Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour
Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food. Properties of puff pastry depend mostly...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2015-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502101S.pdf |