Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour

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Šimurina Olivera D. ; Filipčev Bojana V. ; Bodroža-Solarov Marija I. ; Šoronja-Simović Dragana M. (2015)
  • Publisher: Institute for Food Technology, Novi Sad
  • Journal: Food and Feed Research (issn: 2217-5369, eissn: 2217-5660)
  • Related identifiers: doi: 10.5937/FFR1502101S
  • Subject: transglutaminase | ascorbic acid | TP368-456 | optimization | spelt | puff pastry | Food processing and manufacture

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. Propertie... View more
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