PROCESS FOR PREPARING AN EDIBLE LAMINATED DOUGH AND EDIBLE LAMINATION DISPERSION THEREFOR

摘要

Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polysaccharide thickening hydrocolloid that provides at 20.degree.C and a shearrate of 50s-1 a viscosity of at least 50 mPas. Also an edible lamination dispersion for use in this process is described. The use of the water continuous lamination dispersion allows obtaining pastries, croissants and other laminated baked products with good sensoric properties and with reduced fat and calories or with more natural and/or more healthy fat. Also lamination performance in dough making is good.