CPC A21D 13/068 (2013.01) [A21D 2/36 (2013.01); A21D 13/16 (2017.01); A23D 7/015 (2013.01); A23L 33/21 (2016.08)] | 9 Claims |
1. A process for making laminated pastry, the process comprising:
(a) dispersing particles of dietary fibre in fat to form a dispersion, the particles of dietary fibre comprising water at a weight ratio of the dietary fibre to the water between 1:0.02 and 1:25, the particles of dietary fibre having a particle size D50 of between 10 and 120 microns, and the dietary fibre is selected from the group consisting of pea fibre, potato fibre, carrot fibre, and mixtures thereof;
(b) forming pastry dough into a dough sheet;
(c) applying a layer comprising the dispersion of step (a) to the dough sheet of step (b) to form a combined sheet; and
(d) folding and compressing the combined sheet at least twice to form the laminated pastry.
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