TH8560C3 - Crispy pastry recipe to prolong the crispiness of the dessert. - Google Patents
Crispy pastry recipe to prolong the crispiness of the dessert.Info
- Publication number
- TH8560C3 TH8560C3 TH1203001470U TH1203001470U TH8560C3 TH 8560 C3 TH8560 C3 TH 8560C3 TH 1203001470 U TH1203001470 U TH 1203001470U TH 1203001470 U TH1203001470 U TH 1203001470U TH 8560 C3 TH8560 C3 TH 8560C3
- Authority
- TH
- Thailand
- Prior art keywords
- filling
- dough
- water
- seasoning
- sugar
- Prior art date
Links
- 235000014594 pastries Nutrition 0.000 title abstract 3
- 235000021185 dessert Nutrition 0.000 title 1
- 229920000881 Modified starch Polymers 0.000 claims abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 235000019426 modified starch Nutrition 0.000 claims abstract 2
- 235000019698 starch Nutrition 0.000 claims abstract 2
- 239000008107 starch Substances 0.000 claims abstract 2
- 238000009472 formulation Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 229920000856 Amylose Polymers 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 238000009966 trimming Methods 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000012411 boiled sweets Nutrition 0.000 abstract 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract 1
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- 235000019503 curry powder Nutrition 0.000 abstract 1
- 235000013350 formula milk Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000020610 powder formula Nutrition 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
Abstract
DC60 (23/08/56) สูตรขนมปั้นขลิบเพื่อยืดอายุความกรอบของขนม ประกอบด้วย แป้งชั้นใน แป้งชั้นนอก และไส้ โดย แป้งชั้นในประกอบด้วยแป้งสาลีอเนกประสงค์และน้ำมัน แป้งชั้นนอกประกอบด้วยแป้งสาลีอเนกประสงค์ สตาร์ชดัดแปร น้ำตาล เกลือ เนยขาว และสารละลายกัมคาร์บอกซีเมทธิวเซลลูโลสในน้ำปูนใส ไส้ประกอบด้วย มันเทศต้มสุก เนื้อสันในไก่ เครื่องเทศ (กระเทียม รากผักชี ผงกะหรี่ ผงพริกไทยป่น) เครื่องปรุงรส (น้ำตาลทราย เกลือ ซอสปรุงรส) และกลีเซอรอล ไส้มีค่าความชื้นอยู่ในช่วงร้อยละ 7-13 และค่าวอเตอร์แอคทิวิตี้ (Water Activity, Aw) ในช่วง 0.3-0.6 การผลิตนี้ได้พัฒนาสูตรแป้งให้มีความกรอบนานขึ้น และพัฒนาสูตรไส้เพื่อลดความต่างของค่า Aw และความชื้นระหว่างส่วนของไส้และแป้งทำให้สามารถยืออายุความกรอบของปั้นขลิบได้ DC60 (23/08/56) A crumbled pastry recipe to extend the crunchiness of the pastry, consisting of inner dough, outer flour and filling, the inner dough consists of all-purpose wheat flour and oil. The outer starch consists of all-purpose wheat flour, modified starches, sugar, salt, shortening, and a solution of gum carboxymethyl cellulose in lime water. The filling consisted of boiled sweet potato, chicken tenderloin, spices (garlic, coriander root, curry powder, ground pepper), seasoning (sugar, salt, seasoning) and glycerol.The moisture content ranged from 7-13% and the water value. Activity (Water Activity, Aw) In the range of 0.3-0.6, this production has developed a longer crispy powder formula. And developed the filling formula to reduce the difference in Aw and moisture value between the filling part and the dough, enabling the aging of the crust.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH8560C3 true TH8560C3 (en) | 2013-12-18 |
| TH8560A3 TH8560A3 (en) | 2013-12-18 |
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