Puff pastry and trends in fat reduction: an update

Wickramarachchi, Kanchana S.; Sissons, Mike; Cauvain, Stanley P.

doi:10.1111/ijfs.12754

Cited by 35 publications

(28 citation statements)

References 34 publications

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Ooms

Pareyt

Jansens³

et al. 2017

Journal of Cereal Science

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Section: Introductionmentioning

confidence: 99%

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

Ooms

Pareyt

Jansens³

et al. 2017

Journal of Cereal Science

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“…The physical characteristics of puff pastry fat, such as firmness, predetermined plasticity, and solid fat content (Lefébure et al, ) have a significant influence on dough handling and process of forming homogeneous and continuous dough/fat layers, as well as their stability at multiple thinning during laminating and water vapor pressure during baking. These physical characteristics depend on size, number, and crystal form of the solid phase, firmness and strength of the crystal lattice, fatty acid composition, viscosity of the liquid phase, and to a great extent from solid to liquid phase ratio of triglycerides at particular temperature, that is, high melting point of saturated fats in the fat blend (McGill, ; Stauffer, ; Wickramarachchi, Sissons, & Cauvain, ).…”

Section: Introductionmentioning

confidence: 99%

Challenges related to the application of high and lowtransmargarine in puff pastry production

Šoronja-Simović

Šereš

Nikolić

et al. 2017

J Food Process Preserv

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Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with different trans and saturated fatty acids content, in different quantities (35%, 45%, and 55% on flour basis) and with different relaxation time between laminating (15, 30, and 45 min). The results showed that MLT margarine (low trans) had statistically significantly lower solid fat content, firmness, and approximately 1.5 times lower shear stress compared with MHT margarine. Inadequate physical characteristics of MLT margarine, regardless of the independent variables, lead to bad quality of obtained puff pastry, while MHT margarine, despite the high content of TFA, enables obtaining pastry with good sensory quality. The obtained results indicate that the quantity of puff pastry margarine and the relaxation time need to be adjusted to the physicochemical characteristics of the margarine. Practical applications Bakery products such as puff pastry are products with high energy value as a consequence of high fat content that has a crucial role in the formation of product flaky texture. The puff pastry margarines are commonly obtained by partial hydrogenation and thus, these fats contain significant amounts of trans and saturated fatty acids that are harmful to health. Considering previously stated facts, the incorporation of low trans margarine in puff pastry is a new challenge in developing a novel healthier product. This study explores the application of low and high trans margarine, at different substitution levels and different relaxation time, as well as the correlation between margarine physicochemical properties and quality properties of puff pastry.

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“…It is enjoyable due to sensory experience from not only such texture but also the unique flavour created by combination of dough and fat in baking process. [1] Puff pastry is produced in a wide range such as croissant, sausage rolls, Danish pastry, cream horns and pie tops [2]. Yeast is occasionally added into the dough of Danish and Croissant pastry to enlarge the volume before baking [3].…”

Section: Introductionmentioning

confidence: 99%

Technique Development on Baking a Novel Pastry with Nuts Application

Dong¹,

Tan²,

Vriesekoop

et al. 2016

Proceedings of the 2016 International Forum on Management, Education and Information Technology Application

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Through a series of experiments, it was explored the techniques used in process of puff pastry manufacturing which especially focused on appropriate handlings for introducing nuts into the product. The key sections that influence sensory quality of the product with involvement of nuts were discussed. It was illustrated the key points of recipe in dough mixture, nuts preparation, pasta dough forming, baking and completing in processing of the novel puff pastry.

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Puff pastry and trends in fat reduction: an update

Cited by 35 publications

References 34 publications

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

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

Challenges related to the application of high and lowtransmargarine in puff pastry production

Technique Development on Baking a Novel Pastry with Nuts Application

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