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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

547-552

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500098