Technique Development on Baking a Novel Pastry with Nuts Application
Xiang Dong, Feng Tan, Frank Vriesekoop, Kexin Zhang, Yang Xu
Available Online January 2016.
- https://doi.org/10.2991/ifmeita-16.2016.168How to use a DOI?
- puff pastry, nuts, baking technique
- Through a series of experiments, it was explored the techniques used in process of puff pastry manufacturing which especially focused on appropriate handlings for introducing nuts into the product. The key sections that influence sensory quality of the product with involvement of nuts were discussed. It was illustrated the key points of recipe in dough mixture, nuts preparation, pasta dough forming, baking and completing in processing of the novel puff pastry.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Xiang Dong AU - Feng Tan AU - Frank Vriesekoop AU - Kexin Zhang AU - Yang Xu PY - 2016/01 DA - 2016/01 TI - Technique Development on Baking a Novel Pastry with Nuts Application BT - 2016 International Forum on Management, Education and Information Technology Application PB - Atlantis Press SP - 919 EP - 923 SN - 2352-5398 UR - https://doi.org/10.2991/ifmeita-16.2016.168 DO - https://doi.org/10.2991/ifmeita-16.2016.168 ID - Dong2016/01 ER -