Abstract
Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour
Highlights
Puff pastry is a non-yeasted, laminated bakery product made from many thin layers of dough which is separated by alternate fat layers
This paper presents an optimization of the composition of puff pastry made of spelt flour by varying the amount of ingredients such as: margarine, ascorbic acid and enzyme transglutaminase
The results of the experimental design (Table 3) showed that the greatest volume and the overall acceptability of the puff pastry were achieved in the experiment 13 due to synergistic effects of ascorbic acid and transglutaminase with addition of margarine in maximum amount
Summary
Puff pastry is a non-yeasted, laminated bakery product made from many thin layers of dough which is separated by alternate fat layers. The bakers typically use a fat Olivera Šimurina et al, Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour, Food and Feed Research, 42 (2), 101-108, 2015 content varying from 50% to 100% on flour basis in the recipes of puff pastry and the finished product can contain 30% or more fat on a weight basis (Soronja Simovic et al, 2009), and it is considered to be a high fat food (Bakal, 1991). The high fat content in the puff pastry is necessary, because the role of the fat is to provide puffiness to the product. Another important raw material in the production of the puff pastry is flour. The bakers commonly use the flour protein content as the primary criterion for selecting the type of flour to be used for puff pastry (Hay, 1993)
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