| 摘要 |
Guar flour or carob flour are used in pastry. Pref. prods. comprise risen flaky pastry contg. baker's flour, biological yeast, water, salt and butter, as well as guar or carob flour associated with a directly fermentable sugar, esp. glucose or fructose. Guar flour is used with fructose from chicory. The pastry may also contain egg white. The flaky pastry esp. contains 0.3-1% of guar or carob flour, 5-10% of directly fermentable sugar, 3-10% of yeast and 0-2% of egg white, w.r.t. flour. ADVANTAGE - The shaped dough can be baked directly without a stage of inflation and shaping. Viennese prods. are crusty, well aerated and shaped, and can be kept. |
