Effects of quantity and layers number of low trans margarines on puff pastry quality

Jana Zahorec,Dragana Soronja-Simovic,Nikola Maravic,Bojana Filipcev,Zita Seres,Olivera Simurina,Anastasija Selakovic

doi:10.5937/ffr1701047z

Abstract

The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the independent variables were the amount of puff pastry margarines (30, 40 and 50%, on flour weight) and number of margarine layers formed during the dough processing (108, 144, and 256). In order to determine the optimum values of independent parameters, the study was focused on defining of relevant qualitative indicators of the final product. By investigation of influence of the type of puff pastry margarine (ML1 and ML2) on the quality of puff pastry, it was determined that physico-chemical properties of margarine ML1 were not optimal for puff pastry production. Margarine ML1 had lower hardness by 50-60%, lower SFC by 20-35% and worse thermal characteristics compared to margarine ML2. Only by application of the maximum amount of margarine ML1 and 144 margarine layers a satisfactory quality of puff pastry was obtained: the lift of 2.89, hardness of 17.7 kgs, volume 83.6 cm3 and the total number of points of 14.8. Because of its better technological characteristics, margarine ML2 is favorable for making puff pastry. Significantly better physical properties and excellent pastry quality was obtained in samples with margarine ML2 in an amount of 50% of margarine and 256 layers: higher lift by 45%, volume by 25% and the total number of points by about 20% compared to sample ML1 with the best quality.

Highlights

Characteristic properties of puff pastry are airy-flaky structure and excellent sensory characteristics
Despite the low proportion of trans fatty acids (TFA) due to the high share of certain saturated fatty acids in margarine samples, total content of SAFA + TFA was about 50%, which is common in margarines with high content of transisomers
Based on the results of investigation of the possibilities for application of puff pastry margarines with reduced trans fatty acids for puff pastry production the importance of selection of margarine with appropriate technological characteristics must be emphasized, in order to obtain a product of good quality

Summary

Introduction

Characteristic properties of puff pastry are airy-flaky structure and excellent sensory characteristics. Due to the specific structure, any errors can have far greater consequences on the quality of puff pastry in regards to the majority of other bakery products. The most common causes of bad puff pastry quality are: inadequate quality of raw materials (flour or puff pastry fat), mistakes made during dough processing (inadequate number of dough lamination and folding) and errors during baking (Šoronja-Simović, 2012). The puff pastry margarines have a key role in separating dough layers and preventing their coalescence during lamination. Physical properties (consistency) of puff pastry fats have a significant effect on the formation of dough layers and thereby the lift and the structure of final product. Puff pastry fats must possess the appropriate plastic properties in order to main-

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