Modified puff pastry and process for preparing the same

Details Modified puff pastry and process for preparing the same Modified puff pastry and process for preparing the same

1985-04-29

1986-11-11

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

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

426556, A21D 1308

Patent

active

046222260

ABSTRACT:
Ready to eat puff pastries having excellent textures, and a longer shelf life are produced by baking a multi-layered laminate comprising alternating layers of a dough and a roll-in shortening wherein the flour in the dough is partially substituted with a dextrin.

REFERENCES:
patent: 2172211 (1938-01-01), Lloyd
patent: 3222189 (1965-12-01), Perrozzi
patent: 4297378 (1981-10-01), Hassl
Leung, H. K. et al., Journal of Food Science, vol. 49, pp. 1405-1409, 1984.

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