Title:
PRODUCTION OF PUFF PASTRY
Document Type and Number:
Japanese Patent JP3118089
Kind Code:
B2
Abstract:
PURPOSE: To readily obtain a tasty puff pastry having a volume by blending a mix comprising specific amounts of gelatinized starch, ungelatinized starch, Na casein and whole egg powder with water, fats and oils and egg, stirring, squeezing formed dough and baking.
CONSTITUTION: A mix comprising 75-50 pts.wt. gelatinized starch, 25-50 pts.wt. ungelatinized starch, 1-10 pts.wt. sodium casein and 2-25 pts.wt. whole egg powder is kneaded with water, fats and oils and egg at a middle or low speed, then egg is gradually added to the mixture while agitating and stirred at a middle or high speed to give puff dough. The formed dough is squeezed by a fixed amount on an iron plate, optionally frozen, thawed in use and baked at about 200°C to give a tasty puff pastry having a volume approximately free from variability of quality by a simple operation at home without requiring skill.
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Inventors:
Masatoshi Natsuhara
Application Number:
JP19690792A
Publication Date:
December 18, 2000
Filing Date:
July 23, 1992
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A21D2/18; A21D2/26; A21D13/00; (IPC1-7): A21D2/18; A21D2/26; A21D13/00
Domestic Patent References:
| JP5467068A |
Attorney, Agent or Firm:
Miyuki Ariga (3 outside)