Researches Concerning the Influence of some Commercial Enzymatic Preparats over the Quality of Frozen Sheet Dough

Authors:
Delia Andronic, M. Bulancea, Adriana Dabija, Anca Miron

For the obtainment of frozen pastry dough choosing ingredients is very important. In the manufacturing recipe of frozen sheet dough we experimented with an addition of two commercial enzymatic preparats. The finished products were sensorial analyzed regarding aspect, texture and friability.