| 摘要 |
Preparation of a food product (II) based on rolled and/or flaky pastry comprises the following steps: (a) preparing a raw dough (III), which is kneaded without using steam and essentially devoid of waxy starch, from: (i) a first fraction (IV) representing 40-60 wt.% of (III) and comprising at least 80 wt.% of at least one non-pre-gelatinised starchy substance (possibly including the non-pre-gelatinised fraction of a partially pre-gelatinised non-waxy starch and less than 20 wt.% of a non-amylaceous ingredient (V)); (ii) a second fraction comprising a pre-gelatinised non-waxy starch or the pre-gelatinised fraction of a partially pre-gelatinised non-waxy starch (1-35 wt.% compared to the first fraction); (iii) water (20-40 wt.% of (III)); and (iv) fats (2-7 wt.% of (III)); (b) (turning and) rolling (III); (c) cutting out individual pieces of dough; and (d) baking these in the oven to reduce the water content to 1.5-3.5% and to obtain a surface which is at least partially puffed or blistered. |
