Dough croissants

Crofting Cr(OH)3 Cr(OH)3 3P120 Crohn s disease Cr203 xH20 Croissant dough Cromacheck... 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

Gerrard, J.A., Fayle, S.E., Brown, P.A., Sutton, K.H., Simmons, L., Rasiah, I. 2001. Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough. J Food Sci 66 782-786. 

Croissants are manufactured from sweet doughs that are laminated and folded, cut into triangles, rolled, and formed into their characteristic form. The rich formulation (Table 10.5), yeast fermentation and folding yield a light and delightful bread. 

Ingredient, % Croissants Danish Pastries" Sweet-Cinnamon Rolls" Sweet Bread Donuts Dough Cut Extruded ... 

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