Determination of optimal flour quality for puff pastry production
1993
Djuric, V.
Obtained results contribute to the conclusion about the need to differentiate the flour particle size after categories of size up to 75 microm, and smaller or bigger than 105 and 125 microm. Determination of the flour particle size at given flour quality with the aim to define its optimal quality for puff pastry production is an element for realistic planning of production with orientation at flour types with highest blending values defined through baking quality, respectively components which give optimal final product (puff pastry, fermented puff pastry).
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书目信息
页码
94 p.
其它主题
Pate feuilletee; Qualite; Coccion al horno
语言
塞尔维亚
注释
Summaries (En, Sr)
15 ill.; 5 graphs; 26 tables; 47 ref.
类型
Thesis; Summary; Non-Conventional
团体作者
Tehnoloski fakultet, Novi Sad (Yugoslavia)
1994-08-15
AGRIS AP