Abstract
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50–200) and the final thickness (1.0–3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or ‘liking of mouthfeel’. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to ‘liking of flavor’ and overall acceptance by the assessors.
Highlights
The history of layered doughs is thousands of years old and even puff pastry in its present form has been known for several hundred years [1]
Compositional analysis was performed for the improved puff pastry control (0% fat reduction, 81 fat layers, 2.50 mm final thickness) and the fat-reduced puff pastry (40% fat reduction, 48 fat layers, 2.25 mm final thickness)
response surface methodology (RSM) was used to evaluate the effect of the technological parameters which were, number of fat layers, final dough thickness and, especially, the level of roll-in fat on puff pastry quality
Summary
The history of layered doughs is thousands of years old and even puff pastry in its present form has been known for several hundred years [1]. Puff pastry is a light and flaky pastry made of laminated dough which can be topped or filled, sweet or savory, enabling a large range of product variations. According to the so-called French method—the most common way to produce puff pastry—a piece of fat (traditionally butter) is wrapped with basic dough, which is folded and sheeted several times to obtain a multi-layered dough. In the German literature, the French method describes that a piece of dough is wrapped in fat. The Dutch or Scottish method describes a rapid preparation of puff pastry with lower volume and quality [2]. The cold fat is cut into cubes which are added and mixed with the basic dough before the lamination, which results in discontinuous layers
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