THE TECHNOLOGY OF MAKING A PASTRY PRODUCT FROM TENDER DOUGH
Abstract
This study presents a technology on obtaining a cookies based on tender dough. Pastry products are very appreciated for their senzorial qualities and they are widely consumed worldwide. Cookies are part of pastry which are consumed as a dessert, at breakfast along with a drinks or as a snack between meals. In order to carry out this study cookies with chocolate from tender dough were prepared. Wheat flour, fat, sugar, eggs, chocolate flakes and baking agents were used as raw material. Was elaborated the technological flow diagram. The receipe and the parameters for each step of process were established. Beased on total technological losses the specific consumption and yield of the processing the cookies were calculated. After preparing the sensorial characteristics of the cookies were assessed. It was calculated the nutritional value of the cookies.
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Copyright (c) 2019 Diana Nicoleta Raba, Alexandra Trif, Alexandru Vârban, Luminita Pirvulescu
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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL
ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)
PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English
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