Entry: Short pastry doughs (pate brisee)
Notation:
A008X
The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
Facets
| Part-nature |
Short pastry doughs (pate brisee) (as part-nature)
|
Create code:
Hierarchies
| Hierarchy dough mass | Broader | Narrower French pie pastry dough | Short pastry dough (pate brisee) | Fine dough without yeast |
Full Details
| allFacets |
|
||
| definition |
The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group |
||
| hierarchyCode_dough |
Z0005 |
||
| implicitFacets |
|
||
| in scheme |
Dough-Mass
|
||
| narrower_dough |
French pie pastry dough
| Short pastry dough (pate brisee)
| Fine dough without yeast
|
||
| notation |
A008X |
||
| pref label |
Short pastry doughs (pate brisee) |
||
| scope note |
The group includes any type of Short pastry doughs (doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. The short pastry doughs may be used in sweet or salty products.). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group |
||
| state |
Composite food simple
|
||
| termType |
Core term
|
||
| type |
Concept
| Food-type
|