• E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent


Pastries may be considered under two main headings:
  1. 1.


  2. 2.

    puff or flaky.



Slip Melting Point Flour Particle Eating Characteristic Puff Pastry Free Water Level 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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