Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

被引:21
作者
Renzetti, Stefano [1 ,2 ]
de Harder, Roderik [2 ]
Jurgens, Albert [1 ,2 ]
机构
[1] TI Food & Nutr, Wageningen, Netherlands
[2] TNO Funct Ingredients Expertise Grp, Zeist, Netherlands
关键词
Saturated fatty acids; Puff pastry; Dough development; Fat rheology; WHEAT-FLOUR DOUGH; RHEOLOGICAL PROPERTIES; MECHANICAL-PROPERTIES; FRACTAL NATURE; MILK-FAT; SHORTENINGS; PERFORMANCE; NETWORKS;
D O I
10.1016/j.jfoodeng.2015.09.009
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In puff pastry, fat and dough rheological behavior during sheeting control pastry dough development by formation of the layered structure which is essential for product quality. The aim of this work was to unravel the influence of fat and dough physical interactions during sheeting, as affected by variations in fat composition, to the rheological behavior, the microstructure and baking performance of pastry dough. Rheological data at small and large deformations were collected on bulk dough and pastry dough as function of sheeting steps and fat composition. The resistance of fat to work related deformation, i.e. fat consistency, and softening behavior during sheeting were also studied by means of a multi extrusion cell. The physical interaction of bulk dough and bulk fat during sheeting promoted progressive structuring of the pastry dough in a multi-layer system of solid layers alternating with soft gel layers. Structuring resulted in increasing elastic-like behavior and consistency of the pastry dough. Pastry dough elastic-like behavior and consistency increased with increasing fat consistency, until a maximum was reached. Such maximum corresponded to an ideal fat-layered structure, as indicated by microscopic analysis, and provided puff pastry with the best baking and textural quality. A further increase in fat consistency had detrimental effect on pastry dough structure and baking performance. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:24 / 32
页数:9
相关论文
共 38 条
[1]   Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol [J].
Agostoni, Carlo ;
Bresson, Jean-Louis ;
Fairweather-Tait, Susan ;
Flynn, Albert ;
Golly, Ines ;
Korhonen, Hannu ;
Lagiou, Pagona ;
Lovik, Martinus ;
Marchelli, Rosangela ;
Martin, Ambroise ;
Moseley, Bevan ;
Neuhaeuser-Berthold, Monika ;
Przyrembel, Hildegard ;
Salminen, Seppo ;
Sanz, Yolanda ;
Strain, Sean ;
Strobel, Stephan ;
Tetens, Inge ;
Tome, Daniel ;
van Loveren, Hendrik ;
Verhagen, Hans .
EFSA JOURNAL, 2010, 8 (03)
[2]   FAT SYSTEMS FOR BAKERY PRODUCTS [J].
BALDWIN, RR ;
BALDRY, RP ;
JOHANSEN, RG .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (08) :473-&
[3]  
Brekke O.L., 1980, SOYBEAN OIL FOOD PRO
[4]   Effect of cooling rate on the structure and mechanical properties of milk fat and lard [J].
Campos, R ;
Narine, SS ;
Marangoni, AG .
FOOD RESEARCH INTERNATIONAL, 2002, 35 (10) :971-981
[5]  
Chrysam M.M., 1985, Bailey's industrial oil and fat products, V6th, P41
[6]   Rheology and the breadmaking process [J].
Dobraszczyk, BJ ;
Morgenstern, M .
JOURNAL OF CEREAL SCIENCE, 2003, 38 (03) :229-245
[7]   Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance [J].
Dobraszczyk, BJ ;
Smewing, J ;
Albertini, M ;
Maesmans, G ;
Schofield, JD .
CEREAL CHEMISTRY, 2003, 80 (02) :218-224
[8]  
Doerry W.T., 1996, LAMINATED DOUGH SYST, P63
[9]   Performance of palm-based fat blends with a low saturated fat content in puff pastry [J].
Garcia-Macias, Paulina ;
Gordon, Michael H. ;
Frazier, Richard A. ;
Smith, Kevin ;
Gambelli, Luisa .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2011, 113 (12) :1474-1480
[10]   Lipid shortenings: a review [J].
Ghotra, BS ;
Dyal, SD ;
Narine, SS .
FOOD RESEARCH INTERNATIONAL, 2002, 35 (10) :1015-1048