The Chemistry of Pastry Products
2820
Abstract
Looks at the most commonly occurring types of pastry and their preparation. Puff pastry is used mainly for pie tops and vol‐au‐vent cases and shortcrust is used widely for sweet and savoury goods. Examines the composition, function of ingredients, methods of manufacture and different pastry structures.
Keywords
Citation
Patient, D. (1994), "The Chemistry of Pastry Products", Nutrition & Food Science, Vol. 94 No. 4, pp. 33-35. https://doi.org/10.1108/00346659310060223
Publisher
:MCB UP Ltd
Copyright © 1994, MCB UP Limited