Aprovechamiento del recorte de hojaldre de la industria pastelera para el desarrollo de un alimento funcional

Abstract

In this work there will be a bibliographic review about functional ingredients that can give an added value and a health benefit to its customers, taking as a matrix a trim from the puff pastry industry that is not tapped, because it doesn’t have the required characteristics. There will be presented some formulations for the production of a food that can have a label with a nutrition declaration taking advantage of some ingredients with high functional value.