Bake puffs

There are basically two families of snack items obtained with thermoplastic extruders the direct expanded snacks and the third-generation snacks produced from pellets or half-products obtained after the sequential cooking and forming extrusion steps. The direct extruded types are subdivided into baked puffs and fried puffs (Rooney and Sema-Saldivar 2003, Serna- Saldivar et al. 2008). 

Who hasn t been tantalized and impressed by the delectable, eyecatching specialities prepared with puff pastry Chocolate napoleans, Beef Wellington, baked brie, pate en croute, etc. While the secret of these culinary delights may seem more of an art than a science, professional pastry chefs know the chemistry necessary to create the flaky, tender pastry for these delicacies. 

Puff pastry is one of the more difficult types of pastry to make. Good puff pastry should rise well and be crisp. Puff pastry is an example of a laminated product. The uncooked dough consists of layers of dough separated by fat. When the pastry is baked the water in the pastry turns to steam that pushes the layers of pastry apart (Figure 1). The heat gelatinises the starch, causing it to set on cooling. 

Products Leavened with Air or Steam. A few baked products are leavened mainly with air or steam, and little, if any, baking powder. The success of such leavening is uncertain unless the batters or coughs are mixed and baked in ways which ensure the retention of the gases. Some longtime favorites of this type are angel food cake, chiffon cake, cream puffs, popovers, and sponge cake. 

As a leavening in many baked products such as pancakes, muffins, cakes (especially sponge and angel food cakes), cream puffs, and popovers. 

Compare the direct-baked expanded and fried extrusion processes used to produce puffs. 

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