PROCEDURE FOR THE INDUSTRIAL DEVELOPMENT OF A LOW PACKAGED PACKAGING PRODUCT CONTAINED IN FATS, AND BOLLERIA PRODUCT OBTAINABLE BY MEANS OF THIS PROCEDURE.

摘要

Procedure for the industrial elaboration ofa low fat packaged pastry product, andpastry product obtainable by said procedure. Heproduct is made from a dough of the dough type forsponge cake, prepared with flour, sugar and egg as ingredientsmain. The cooking stage is done in a steam oven,so that there is no loss of water during cooking. Heobtained bakery product presents the following contents,expressed in grams per 100 grams of cooked dough: proteins:between 5 and 10; carbohydrates: between 48 and 58; fats: between 2 and4; food fibers: less than 3; humidity: between 35 and 42. TheLow fat content is achieved thanks to aproduct with a high moisture content, without adding elementsWater storage such as gums, fibers and proteins.