Wetting the surfaces of dough pieces prior to frying to eliminate blistering
作者： Mounir A Shatila
DOI:
关键词: Steaming 、 Wetting 、 Metallurgy 、 Penetration (firestop) 、 Water content 、 Composite material 、 Surface moisture 、 Blisters 、 Materials science
摘要: The surfaces of formed flats snack dough at a moisture content about 25-50% are moistened immediately before frying in deep fat. the surface flat is increased quickly by spraying with water, dipping or steaming. then fried without holding to prevent excessive penetration added into interior flat. Treated flats, even thicknesses up 0.045 inch can be formation blisters puffing.
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