| 摘要 |
Process for the preparation of a puff pastry, in which a composition containing flour, salt, acidic proteins and an inactivated fermentation agent is mixed at room temperature, lumps of fat are added to this composition during the mixing step so as to obtain a heterogeneous dough, finally water is incorporated into this dough, the dough is extruded and then the puff pastry thus obtained is stored at a temperature of -40.degree.C to +10.degree.C. |
