Method for preparing puff pastry and puff pastry products

Details Method for preparing puff pastry and puff pastry products Method for preparing puff pastry and puff pastry products

1989-05-17

1992-01-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426 99, 426556, 426603, A21D 800, A23D 700

Patent

active

050809156

ABSTRACT:
Method for preparing puff pastry in which puff pastry is formed using flour while adding water and a fat composition, in which the fat composition comprises fat and vegetable fibre material in a weight ratio between 1:1 and 20:1. The vegetable fibre material preferably comprises wheat bran.
Fat composition, characterized in that it comprises fat or a mixture of fats and a vegetable fibre material in a weight ratio between 1:1 and 20:1, the vegetable fibre material comprising bran.

REFERENCES:
patent: 1403122 (1922-01-01), Lawson
patent: 2147751 (1939-02-01), Northcutt
patent: 2290854 (1942-07-01), Hoy
patent: 3151987 (1964-10-01), Colby
patent: 3556798 (1971-01-01), Tucker et al.
patent: 3615682 (1971-10-01), La Baw et al.
patent: 4259359 (1981-03-01), Spicer
patent: 4294862 (1981-10-01), Wilke
patent: 4622226 (1986-11-01), Ke et al.
patent: 4647467 (1987-03-01), Pinto
FMBRA Bulletin 1985, No. 6 Dec., pp. 234-245 and 252.
FMBRA Bulletin 1986, No. 5 Oct., pp. 222-235.

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