The quality of pastry products from frozen sheet dough is conditioned, besides obtainment technology, by the establishment of an optimum recipe which contains those ingredients which can remove the negative effects of frosting and defrosting. In order to optimize the gluten, ascorbic acid and sodium stearoyl-2-lactylate additions in the manufacturing recipe of frozen sheet dough a type 33 factorial optimization model was used. The finished products were sensorial analyzed regarding aspect, texture and friability.
MENU
