Some Technological Treatments to Enlarge the Shelf Life of Puff Pastry

Abstract

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. This study examined values of functional component for product from two bioprocessing (germination and fermentation) for wheat Giza171 variety. Also, it was examined for puff pastry (the pate) product, evaluated functional component (phenolic compound and antioxidant activity), sensory attribute, texture parameter, and mineral content. The results showed that total phenolic compound (TPC) and antioxidant activity (%RSA) values were highest in fermentation bran cell (with 2% yeast) (3115, 45.69), respectively. The volume increased with increasing percentage germination, while specific volume recorded the highest value for control (4.24). Sensory attributes of pate had the highest value from germination whole meal flour. Hardness decreased in all puff pastry from treatment compared with the control pate, where, puff pastry made from 50% germination whole meal flour in storage period. Phenolic compounds and antioxidant activity for the product during storage period had the highest values for pate made from fermentation bran with 2% yeast during storage periods (TPC= 1960 and 1432.5; %RSA= 49.61 and 43.31, respectively). Also, mineral content increased for all treatments compared with the control. Functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards whereas required for consumers. In this concept, functional whole wheat was demonstrated for two bioprocessing: improve eating quality, nutrition and shelf life for pate product.