Performance of palm‐based fat blends with a low saturated fat content in puff pastry

Abstract

Four fat blends based on palm fractions in combination with high oleic sunflower oil (HOSF) with a relatively low saturated fatty acid content (29.2 AE 0.85%, i.e. less than 50% of that of butter) were prepared. The saturated fat was located in different TAG structures in each blend. Principal saturated TAG were derived from palm stearin (POs, containing tripalmitoyl glycerol-PPP), palm mid-fraction (PMF, containing 1,3-dipalmitoyl-2-oleoyl glycerol-POP) and interesterified PMF (inPMF, containing PPP, POP and rac-1,2-dipalmitoyl-3-oleoyl glycerol-PPO). Thus, in blend 1, composed of POs and HOSF, the saturates resided principally in PPP. In blend 2, composed of POs, PMF and HOSF, the principal saturate-containing TAG were PPP and POP. Blend 3, composed of inPMF and HOSF, was similar to blend 2 except that the disaturated TAG comprised a 2:1 mixture of PPO:POP. Finally, blend 4, a mixture of PMF and HOSF, had saturates present mainly as POP. The physical properties and the functionality of blends, as shortenings for puff pastry laminated in a warm bakery environment (20-248C), were compared with each other, and with butter. Puff pastry prepared with blend 1 (POs:HOSF 29:71) and blend 4 (PMF:HOSF 41:59), was very hard; blend 2 (POs:PMF:HOSF 13:19:68) was most similar to butter in the compressibility of the baked product and it performed well in an independent baking trial; blend 3 (inPMF:HOSF 40:60) gave a product that required a higher force for compression than butter.

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

“…This is in accordance with the findings of Garcia-Macias et al (2011, who reported a lower lift for puff pastry produced with vegetable roll-in fats compared to puff pastry containing butter (66 % SAFA). These studies used FBs which contained about 30 % SAFA, namely palmitic acid (Garcia-Macias et al 2011) and stearic acid, respectively (Garcia-Macias et al 2012).…”

“…These peaks are indicative of the high levels of higher-melting triacylglycerides (TAGs, e.g. tripalmitin) (Siew et al 2007;Garcia-Macias et al 2011). With increasing amounts of PS the endothermic curve had an observable shoulder occurring at a lower temperature than the main peak (Fig.…”

“…In the current study it is probable that a mixture of β´and β polymorphs was present. While some studies stated that blends of PS are stable in β form (Garcia-Macias et al 2011) others found that PS crystallizes in β´-crystal form (Miskandar et al 2005). RO, in turn, generally has a β-crystallization tendency.…”

“…Shortenings have to hold a wide plastic range and have to match the properties of the dough (Anonymus 2000b). They also have to be highly structured providing spreadability during lamination and giving a good texture to the baked product (Garcia-Macias et al 2011). A solid fat content (SFC) of 11 % at 40°C enables good processing ability, producing a good layering effect during the production in the warm bakery (Stauffer 1999).…”

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

“…Fat plasticity, consistency and melting properties are some of the key performance characteristics for roll-in fat (Pajin et al, 2011). Fat functionality during pastry production has been studied (Garcia-Macias et al, 2011;Pajin et al, 2011;Bousquieres et al, 2014) and reviewed (Wickramarachchi et al, 2015;Ooms et al, 2016) elsewhere.…”