Effects of quantity and layers number of low trans margarines on puff pastry quality
The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value.Experiments were carried out on the basis of 32 factorial design, wherein the independent variables were the amount of puff pastry margarines Used Gloves (30, 40 and 50%, on