| 摘要 |
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain a sheetable cohesive dough, said dough having the following composition in weight:. 0-56% of wheat flour. 4-62% of native starch. 1-26% of pre-gelatinised starch wherein for one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF = 1 : WF = 0.8, PS = 0.37 and 0.7 = NS/PS = 9 and also comprising:. 5-18% of water, and preferably not higher than 16%. 2-12% of fat, and preferably not higher than 10%. 0-28% of sugar, with 0-8% of glucose syrup. 0-8% of whey powder and more particularly between 0 and 6%. 0%-0.5% of salt. 0-2% of other ingredients namely, flavour, colouring etc..., but devoid of a leavening agent; - sheeting the dough to a thickness between 0.2 and 1 mm; - cutting the sheeted dough into dough pieces, preferably individual dough pieces; - baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters. |
