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Olive Oil Based Emulsions in Frozen Puff Pastry Production
AIP Conference Proceedings, 2008Puff pastry is an interesting food product having different industrial applications. It is obtained by laminating layers of dough and fats, mainly shortenings or margarine, having specific properties which provides required spreading characteristic and able to retain moisture into dough.
D. Gabriele +7 more
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Soufflés, Choux Pastry Puffs, Quenelles, and Popovers
2015Soufflés, choux pastry puffs, quenelles and popovers.
Kurti, Nicholas, This, Hervé
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Physicochemical and textural properties of puff pastry margarines
European Journal of Lipid Science and Technology, 2011AbstractIn this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine ...
Biljana Pajin +5 more
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Puff pastry and trends in fat reduction: an update
International Journal of Food Science & Technology, 2015SummaryPuff pastry is a popular nonleavened pastry product with unique textural properties. Puff pastry is processed from laminated dough, comprising alternating and discrete layers of dough and fat. Puff pastry quality can vary substantially depending on the raw material quality and production processes.
Kanchana S. Wickramarachchi +2 more
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STRATEGI PEMASARAN PUFF PASTRY DENGAN DEKORASI KEKINIAN DALAM MENINGKATKAN OMSET NC RESTO
Jurnal Perhotelan dan Pariwisata, 2022Pendidikan vokasi adalah pendidikan yang ditujukan untuk mengasah mahasiswa kearah praktikum, pendidikan tinggi ini menjadikan penguasaan keahlian terapan tertentu yang bertujuan menjadikan mahasiswa menguasai terapan secara praktek dilapangan, pembekalan keahlian tertentu yang dilakukan kepada peserta didik menjadi anggota masyarakat yang berkemampuan
Imas Wiwin Kurniasih +1 more
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THERMAL DIFFUSIVITY DETERMINATION OF PIZZA AND PUFF PASTRY DOUGHS AT FREEZING TEMPERATURES
Journal of Food Processing and Preservation, 2007The thermal diffusivity of pizza and puff pastry doughs was measured in the temperature range from -35 to +15C by using time-temperature history method. Experimental data of thermal diffusivity were mathematically interpreted as a function of temperature by regression analysis in the frozen and unfrozen states.
Kumcuoglu, Seher, Tavman, Sebnem
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Storage Stability of a Puff Pastry Dough with Reduced Water Activity
Journal of Food Science, 1984ABSTRACT A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour.
H. K. LEUNG +3 more
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International Journal of Refrigeration, 2020
Abstract This study focuses on the experimental and numerical characterization of the food temperature and energy consumption of cold facilities in a food processing plant. An event based framework was used to model the main components of the production line (kneader, conveyor, cooling spiral and cold room).
Duret, Steven +6 more
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Abstract This study focuses on the experimental and numerical characterization of the food temperature and energy consumption of cold facilities in a food processing plant. An event based framework was used to model the main components of the production line (kneader, conveyor, cooling spiral and cold room).
Duret, Steven +6 more
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Effect of TAG composition on performance of low saturate shortenings in puff pastry
European Journal of Lipid Science and Technology, 2012AbstractFour blends formulated with low saturated fatty acid content, with the saturated component rich in stearic acid, were prepared from shea stearin, interesterified shea stearin, fully hardened soybean oil and high oleic sunflower oil in order to study their performance as shortenings in puff pastry products.
Paulina Garcia‐Macias +4 more
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Application of sourdough in the production of fat- and salt-reduced puff pastry
European Food Research and Technology, 2018Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was to determine the impact of SD (5, 10 and 20% flour basis) on the structure, flavour and quality ...
Silow, Christoph +3 more
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