TH8560C3 - Crispy pastry recipe to prolong the crispiness of the dessert. - Google Patents

Abstract

DC60 (August 23, 2013) This recipe for crispy rice flour dumplings (Pla Khlib) aims to extend their shelf life. It consists of an inner dough layer, an outer dough layer, and a filling. The inner dough layer comprises all-purpose flour and oil. The outer dough layer consists of all-purpose flour, modified starch, sugar, salt, shortening, and a gum carboxymethyl cellulose solution in lime water. The filling consists of boiled sweet potatoes, chicken tenderloin, spices (garlic, coriander root, curry powder, ground black pepper), seasonings (sugar, salt, soy sauce), and glycerol. The filling has a moisture content ranging from 7-13% and a water activity (Aw) of 0.3-0.6. This production process developed a dough recipe for longer-lasting crispness and a filling recipe to reduce the difference in Aw and moisture content between the filling and dough, thereby extending the crispness of the dumplings.

Claims (1)

All claims (which will not appear on the advertising page): This production method concerns the recipe for the dumplings, both the dough and the filling, including the specific properties of the filling and dumplings, as per the following claims: 1. An outer dough recipe consisting of 5 to 10 parts modified starch with a high amylose content.