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

Renzetti, Stefano; Harder, Roderik de; Jürgens, A.

doi:10.1016/j.jfoodeng.2015.09.009

Cited by 26 publications

(15 citation statements)

References 29 publications

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“…Spitzbarth improved the plastic behavior of puff pastry fats by enhancing heat transfer during crystallization [23]. Furthermore, Besseris and Renzetti et al found that the fat consistency and number of laminations are the primary determinants of controlling puff pastry overall quality [24,25].…”

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confidence: 99%

Physicochemical and Rheological Characterization of Roll‐in Shortenings

Macias‐Rodriguez

Marangoni

2016

J Americ Oil Chem Soc

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confidence: 99%

Physicochemical and Rheological Characterization of Roll‐in Shortenings

Macias‐Rodriguez

Marangoni

2016

J Americ Oil Chem Soc

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“…During rolling and sheeting, roll-in shortenings remain highly elastic and form continuous micron-sized thin films despite being exposed to strong shear and extensional flows (Marangoni et al 2012). It is widely believed that the mechanical properties of roll-in shortenings, particularly the yield stress, should fall within some range to match the rheology of the dough and allow their utilization (Haighton 1959;Renzetti et al 2016). Despite the heterogeneous molecular ensemble and intended use of the shortenings studied herein, all behave as viscoelastic solids and share similar rheological features in the linear regime.…”

Section: Introductionmentioning

confidence: 99%

Rheological characterization of triglyceride shortenings

Macias‐Rodriguez

Marangoni

2016

Rheol Acta

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The rheological properties of shortenings with similar physicochemical characteristics but diverse functionality were investigated under small and large oscillatory shear. Particular attention was drawn to the mechanical behavior of roll-in shortenings, characterized for resisting work softening and forming continuous fat thin films during dough lamination and sheeting. All shortenings displayed low-frequency dependence, reminiscent of viscoelastic solids where the storage modulus is higher than the loss modulus, and displayed a comparable linear envelope, encompassing relatively small shear strains, such as those encountered in other fat systems. Linear elastic moduli and yield stress, previously used to designate roll-in functionality, remained unremarkable. In contrast, nonlinear viscoelastic behavior of roll-in shortenings differed considerably from all-purpose commercial shortenings. Lissajous-Bowditch curves suggested less local intracycle strain stiffening and less average intercycle strain softening for roll-in shortenings than other shortenings. Likewise, their Fourier spectra indicated a gradual evolution of the third harmonic into the nonlinear regime characterized by higher slopes. The third and fifth harmonics grew monotonically, and the third overtone leveled off and showed no stress decays unlike other samples, suggesting a marked ability of roll-in shortenings to withstand deformation at high stresses. Conversely, the dissipative energy scaled in a similar fashion for all shortenings. Moreover, roll-in shortenings displayed enhanced thixotropic behavior supported by lower power law indexes and prompt structural rebuilding after steady shear cessation. Overall, these rheological signatures facilitated the differentiation among the utilization of shortenings and correlated well with the functionality of roll-in shortenings.

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“…In wheat bread control (WBC), the use of wheat flour has the behaviour of a viscoelastic fluid due to its gluten content, which increases the product's resistance compared to GF doughs. Renzetti et al (2016) showed that in the elaboration of laminated dough, a higher fat content produces a better response in the rolling process, and a more stable crumb structure is achieved. They also showed that there is a correlation between proper distinction of the layers (fat and dough) with the expansion of the bread and the structure of the crumb.…”

Section: Resultsmentioning

confidence: 99%

“…1), and there were significant differences between treatments ( p < 0.05). The dispersed phase indicates the amount of air that formed the structure of the crumb (Farrera- Rebollo et al, 2012) and the solid phase of the Danish pastry is formed by alternating layers of dough (fermented) and fat that result in a structure of elongated cells and an open and nonuniform crumb (Renzetti et al, 2016). WBC had the characteristic structure of Danish bread ( Fig.…”

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confidence: 99%

Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches

Espino-Manzano

Vera

Chanona‐Pérez

et al. 2018

FSTR

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Coeliac disease has recently attracted interest in food science research. In search of gluten-free (GF) bread with good quality and nutritional value, several sources have been used in the formulation of GF composite flours. The goal of the present work was to study the textural and physical properties as well as the nutritional and sensory characteristics of GF Danish bread made with composite flour based on a mixture of flours and starches. First, we identified the optimal GF formulation by experimental orthogonal design. Regarding bread quality, optimisation of the doughs positively affected the textural and physical parameters of the bread. Moreover, some nutritional values were improved by increasing the ash and slowly digestible starch, and these breads had higher total phenol content and antioxidant capacity. In sensory analysis, the optimized breads received higher scores for flavour, aroma and overall acceptance attributes from the panellists.

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

Cited by 26 publications

References 29 publications

Physicochemical and Rheological Characterization of Roll‐in Shortenings

Physicochemical and Rheological Characterization of Roll‐in Shortenings

Rheological characterization of triglyceride shortenings

Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches

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