Pastries

Haegens, Noël

doi:10.1002/9781118792001.ch34

Cited by 4 publications

(2 citation statements)

References 2 publications

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“…Many studies have identified hardness as a key characteristic in the quality of pastry butter (Haegens, 2014; O'Brien, 1998; Pajin et al, 2010). According to Haegens (2014) the hardness of a fat is crucial in determining its quality for use in pastry lamination. In lamination the butter must have a specific hardness to mimic the dough.…”

Section: Resultsmentioning

confidence: 99%

“…A correlation analysis confirms the visual analysis indicating there is not a significant correlation with water loss and hardness ( p = 0.909, r = −0.007) ( p > 0.05). Many studies have identified hardness as a key characteristic in the quality of pastry butter (Haegens, 2014; O'Brien, 1998; Pajin et al, 2010). According to Haegens (2014) the hardness of a fat is crucial in determining its quality for use in pastry lamination.…”

Section: Resultsmentioning

confidence: 99%

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Relationship between the physical properties of butter and water loss during lamination

Jones

Martini

2022

J Americ Oil Chem Soc

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Butter provides ideal flavor and texture in laminated pastries. During industrial production of butter for pastries, the butter structure can break due to shear forces during lamination resulting in water loss (WL). This WL in during lamination can affect the desired qualities of the pastry. There is a need to unveil the physical properties that drive WL in butter processing. The objective of this study was to characterize the physical properties of seven commercial butter products and correlate these properties to WL during processing. The physical properties evaluated included solid fat content (SFC), water content, water droplet size, viscoelastic behavior, melting profile, hardness, and WL. Water content is the only characteristic that was significantly correlated to WL. Regression analysis showed that an increase in water content, high melting fraction enthalpy, and water droplet size, and a decrease in the viscoelastic phase shift angle increased WL. Correlation analysis was also performed in high fat content butter (>83% butterfat) and regular fat content butter (<83% butterfat) separately. The WL in high fat butters had significant negative correlations with G′ and G″ and significant positive correlations with SFC at 5, 10, and 15°C (α = 0.05). The WL of regular fat butters had significant positive correlations with hardness, water droplet size, and SFC at 30°C (α = 0.05). No other significant correlations were identified with WL in these two groups. Overall, these results show that various physical properties can affect butter quality for lamination purposes including water content, water droplet size, viscoelasticity, and melting behavior.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Relationship between the physical properties of butter and water loss during lamination

Jones

Martini

2022

J Americ Oil Chem Soc

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Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

Calligaris

Plazzotta

Barba

et al. 2021

Euro J Lipid Sci & Tech

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A novel process is proposed to turn soft gelled emulsions containing saturated monoglyceride (MG), sunflower oil, and water into a fat material with the typical water content (20 g/100 g) and rheological properties of roll‐in margarine. A gentle drying procedure at 30 °C is proposed to allow partial water removal from the emulsions, without causing phase separation. Upon water removal, the soft emulsion, initially stabilized by a highly hydrated liquid crystalline lamellar phase of MG, converts into a high internal phase oil–water emulsion (HIPE) stabilized thanks to the presence of MG crystals around gelled oil particles, which are interconnected via polar groups of MG. HIPE at the highest MG content (13.7 g/100 g) shows rheological properties (Gʹ = 4.6 × 105 Pa, critical stress = 634 Pa) comparable to those of commercial roll‐in margarine and is successfully used in baking trials of puff pastry. Practical Applications: The last years have seen an increasing demand for strategies for the nutritional improvement of lipid‐containing foods, due to the emerging health concern related to the consumption of unbalanced saturate/unsaturated fats. Moreover, sustainability issues have arisen due to the abundant use of tropical fats in foods. However, the unique technological and sensory properties of fats make this task very challenging, especially considering the production of laminated products requiring the use of plastic fat materials with peculiar rheological properties. The results obtained in this study are very promising, as they show that the novel fat can be used as an alternative to traditional laminating margarine.

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Fat replacers in baked products: their impact on rheological properties and final product quality

Yazar

Rosell

2022

Critical Reviews in Food Science and Nutrition

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Pastries

Cited by 4 publications

References 2 publications

Relationship between the physical properties of butter and water loss during lamination

Relationship between the physical properties of butter and water loss during lamination

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

Fat replacers in baked products: their impact on rheological properties and final product quality

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