Proceedings of the 2016 International Forum on Management, Education and Information Technology Application

Technique Development on Baking a Novel Pastry with Nuts Application

Authors
Xiang Dong, Feng Tan, Frank Vriesekoop, Kexin Zhang, Yang Xu
Corresponding Author
Xiang Dong
Available Online January 2016.
DOI
https://doi.org/10.2991/ifmeita-16.2016.168How to use a DOI?
Keywords
puff pastry, nuts, baking technique
Abstract
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.

Download article (PDF)

Proceedings
2016 International Forum on Management, Education and Information Technology Application
Part of series
Advances in Social Science, Education and Humanities Research
Publication Date
January 2016
ISBN
978-94-6252-166-7
ISSN
2352-5398
DOI
https://doi.org/10.2991/ifmeita-16.2016.168How to use a DOI?
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  -