Method foliation dough the use of rye flour Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > Method foliation dough the use of rye flour

Method foliation dough the use of rye flour

Ivanova E.S., Kuznetsova L.I.

We considerdifferent ways of foliation dough-Scottish, German, etc. It is shown experimentally. that the best quality puff pastry with rye flour provided by the German method of the foliation, and 27 layers of fat that goes to the foliation in the amount of 25% by weight of flour in the dough.
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Keywords: the way of the foliation. rye flour. puff products

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