Layered doughs

Another interesting TLC method for the isolation and determination of bromate ion in flour dough and breads has been developed [59]. It involves extraction of BrOj from foodstuff, purification on alumina column, TLC separation on silica gel layer developed with water -1- -butanol + n-propanol (1 1 3), and quantification by densitometry. Bromate ion down to 0.1 pg in bread (1.0 g) was detected with tohdin-FIQ reagent. 

The spreading machine used by the rubber industry consists of a means of applying a thin layer of rubber dough to a fabric, which then passes over a heated chest to remove solvent. 

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. 

Sufficient plasticity for stretching rolling in the dough preparation to ensure unbroken homogeneous thin layers of margarine in the dough. This is necessary for the laminated structure and volume of Danish pastry. 

The three dimensional form can be best visualised as a swiss roll, where jam represents the water and the sponge is the lipid layer with the polar head interacting with the water. These structures are important in the stabilisation of doughs and batters and in particular in promoting foam stabilisation at the air / water interface. 

The crepes should be baked shortly before they are to be eaten A little butter and oil are melted in a 12 cm pan at medium heat somewhat more than 1 tablespoon of dough is placed in the pan and rapidly distributed by shaking, and the crepe is turned as soon as its upper surface becomes firm. The best way to turn it is to toss it into the air (easily mastered with a little practice), or else one uses a metal spatula. The baking time is shorter for the second side. The crepes should then be layered one above the other on a plate. 

The dough is rolled out and flattened, then folded over, then rolled out again, and so on. After many repetitions, the end product is a flaky, layered structure—the culinary analog of a fractal attractor. 

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