UM METODO PARA A PRODUCAO DE DERIVADOS DE PAO MAIS PARTICULARMENTE APERITIVOS DE PAO E PRODUTOS SIMILARES

摘要

For the production of bread snacks, the glutine in the bread dough is hydrolysed so that the dough no longer has any residual elasticity. A sheet obtained by successive rolling of the dough is then worked in a pasta-shaping machine to obtain bread shaped in the form of butterflies, shells, ears and the like.