Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

Abstract

The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions

“…The fractal dimension could play an important role in dealing with complex geometric puzzles, which was often used to quantitatively characterize the complexity of the research objects (Horra et al, 2017;Mihranyan & Strømme, 2007;Sarkar & Chaudhuri, 1992). Figure 5 shows the grayscale image of tilapia fillet muscle sections taken by a freezing microtome, where the dark part is the muscle tissue of fillets, and the light part is the holes left by the sublimation of water (Luan, Wang, et al, 2018).…”

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

“…This mechanism is critical for dough rheological characteristics and product textural properties. Horra et al [52] compared refined milk fats (SFI 38% at 25 °C) and margarine shortening (SFI 5–25% at 25 °C) and found, through confocal microscopy, that the gluten network with milk fats is less developed and more orderly structured (with isolated starch particles) than the network formed with margarine shortening, thereby producing greater elastic and viscous moduli, and higher puff pastry.…”