Nutrition & Food Science · 1994 · 11 citations · 1 references
AgricultureChemistryFood ScienceFood AnalysisFood ProcessingFood CompositionFood PreparationFood Texture ChemistryBakingCulinary UsesIngredient FunctionalitiesPastry ArtsPuffingPuffing Technology
Looks at the most commonly occurring types of pastry and their preparation. Puff pastry is used mainly for pie tops and vol‐au‐vent cases and shortcrust is used widely for sweet and savoury goods. Examines the composition, function of ingredients, methods of manufacture and different pastry structures.
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The Chemistry of Flour and Bread
David Patient, Paul Ainsworth · Nutrition & Food Science · 1994 · 15 citations