Quality Puff Pastry Products and the Quantity of Fat and Different Effects on Leaf Processing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910171" target="_blank" >RIV/62156489:43210/16:43910171 - isvavai.cz</a>

Result on the web

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Quality Puff Pastry Products and the Quantity of Fat and Different Effects on Leaf Processing

Original language description

The aim of this study was to assess the impact of production technology on the technological and sensory value of puff pastry. The effect of recipe innovation has been validated by method of experimental baking and evaluated by objective measurements. We have monitored the influence of the percentage of fat content in the recipe on the number of produced layers. Sensory analysis and objective measurements revealed differences among the various kinds of processing. The recorded values were statistically processed using STATISTICA 8 software. Eighteen trained evaluators have conducted the sensory evaluation. Products that received the best sensory rating and were also the thickest (1.8 mm) were made in a combination of 60% fat for dough rolling and 243 layers in the classic recipe. Products with 60% fat in combination with 729 layers in the improved recipe used the Volumax enzyme product. The highest corpus (2.8 mm) was in the improved recipe with the fourth folding (2187 layers) containing 60% fat. The addition of the enzyme preparation significantly improved the sensory quality and height of the corpus.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

547-552

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Nov 9, 2016

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

000392968500098