Puff Pastry Research Articles

Разработка технологии хлебобулочных изделий с использованием цельносмолотой полбяной муки

Spelt flour is rich in protein and adds nutritional value to bakery products, thus rendering them qualities of functional foods. The article introduces a new technology for preparing functional puff pastry with whole-grain spelt flour. The research featured yeast and yeast-free puff pastries made of whole-grain spelt flour. The samples obtained were analyzed with standard methods of sensory and physicochemical research and covered such variables as moisture content, acidity, quantity and quality of gluten, and falling number. The optimal share of whole-grain spelt flour amounted to 30% of total flour. The quality indicators met State Standard GOST 9511-80. The experiments made it possible to obtain the optimal formulations and technologies for yeast and yeastfree whole-grain spelt puff pastries with added nutritional value. The chemical composition and energy value per 100 g of finished product were determined by calculation. In the yeast puff pastry, adding 30% whole-grain spelt flour raised the protein content by 32.3%, carbohydrates by 31.7%, dietary fiber by 63.0%, and minerals by 43.2%. The fat increased only slightly, i.e., by 1.6%. In the yeast-free puff pastry, adding 30% whole-grain spelt flour raised the protein content by 13.5%, carbohydrates by 23.3%, dietary fiber by 3.6%, and minerals by 21.6%. The fat increase was also insignificant (2.5%). Whole-grain spelt flour proved able to expand the range of fortified puff pastries. The new yeast-free functional puff pastry demonstrated better consumer characteristics than the experimental sample with yeast.

Using Household Fruit and Vegetable Waste in Recipes to Reduce Kitchen Food Waste and their Nutritional and Functional Values

The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.

Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products

Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.

Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.

The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine

The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited β’-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non‑hydrogenated and low-saturated puff pastry margarine was provided in the present study.

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by churning cream in continuous buttermakers, as well as their influence on the process of puff pastry formation and the organoleptic properties of finished products made from puff pastry. The purpose of the research is to assess the suitability of butter produced by the method of converting high-fat cream for the production of puff pastry and products made from it. New Zealand butter samples produced by the method of churning cream in continuous butter makers and often used in the manufacture of puff pastry products in cafes served as control samples. Typical samples of Russian-made butter produced by the method of converting high-fat cream were used as experimental samples. Based on the research results, differences in the fatty acid composition of the studied butter samples were established in terms of the content of lauric, myristic, palmitic and linoleic acids. It was revealed that in the range from 20 to 30 °, i. e., in conditions under which the dough rolling and proofing operations take place, the experimental butter samples were characterized by relatively higher levels of solid triglycerides and hardness. This caused a decrease in the plasticity of the butter and its ability to roll out. Based on comparative studies of the structural and mechanical properties of the butter, it was established that in order to improve its characteristics necessary for uniform rolling of the butter layer, it is advisable to lower the hardness value while simultaneously increasing the value of the butter structure recoverability. It has been concluded that such characteristics for butter produced by the method of convert- ing high-fat cream can be obtained by adjusting the composition of the butter and its production modes, and a decrease in the solid triglycerides can be achieved by active influence of the diet of animals in different periods of the year.

FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain.

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as "crunchy" during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute "compact" also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.

Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage. During the storage period, the proximate composition, thermal and dynamic rheological properties, firmness and spreadability, oil-binding capacity, color, and lipid oxidation of the four LF samples were examined, along with the baking performance and textural properties of the PP counterparts. The initial cooling rate had minimal significance. Cocoa butter negatively influenced post-crystallization processes occurring in OPO-based LF3 and LF4, resulting in increased hardness and reduced performance after 18 days of storage, attributed, at least partially, to a high amount of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), mainly from cocoa butter. Conversely, OPO-based LF1 and LF2 maintained their quality and were stable for two months without apparent granular crystal formation.

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.

Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali

Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.

ปัจจัยที่มีผลต่อการเลือกซื้อผลิตภัณฑ์ขนมเปี๊ยะแบบดั้งเดิม ของผู้บริโภคในจังหวัดชลบุรี

The purposes of this research are: 1) to study of personal factors of consumers in Chonburi Province, 2) to study the marketing mix factors are use in the selection of traditional purchasing of products Chinese Pastry Cake of consumer in Chonburi Province, 3) to study on the selection of traditional purchasing of products Chinese Pastry Cake of consumer in Chonburi Province, 4) to study of factors affecting the purchasing of products Chinese Pastry Cake of consumer in Chonburi Province , and 5) to present guidelines for the development of products Chinese Pastry Cake of consumer in Chonburi Province . The sample is consumers in Chonburi who chose to buy products Chinese Pastry Cake number 400 people and 7 entrepreneurs selling products Chinese Pastry Cake. The research instruments are questionnaires and interviews. The statistics are use for data analysis frequency, percentage, mean, standard deviation, chi-square and descriptive data analysis. The research was found that as follows: 1) most of the consumers were female, aged between 31-40 years of age and run a private business with an average monthly income of 20,001 - 30,000 baht and domiciled in Chonburi Province accounted for 74.00 percent. 2) Consumers were value the overall marketing mix at a high level. When were considering each aspect, in descending order, namely distribution in terms of location, personal side, price service, marketing promotion and product side. 3) The consumer's choice of buying traditional Chinese pastry products were for the purpose of choosing to buy as a souvenir,gift or souvenirs for other people most of them choosed to buy a mix of golden beans stir, and sweet wax gourd once a month, 3 - 4 each, about 201 - 500 baht per time, and most consumers were buying by themselves. 4) Factors affecting consumers' were choosing to buy products Chinese Pastry Cake of consumer in Chonburi Province; 4.1) the personal factors affecting consumers' purchasing products Chinese Pastry Cake of consumer in Chonburi Province were found that sex, age, occupation and average monthly income. They were affecting the selection of products Chinese Pastry Cake of consumer in Chonburi Province with statistical significance at the .05 level. The domicile of the consumer It didn’t affecting the selection of products Chinese Pastry Cake with statistical significance at the .05 level. 4.2) Marketing mix factors affecting consumers' were purchasing products Chinese Pastry Cake of consumer in Chonburi Province found that price, distribution marketing promotion, personal, location and service affecting the selection of purchasing products Chinese Pastry Cake of consumer in Chonburi Province with statistical significance at the .05 level. And 5) in the development of products Chinese Pastry Cake of consumer in Chonburi Province, it was found that entrepreneurs should be applied traditional puffies to foreign desserts to meet market demand a packaging containing traditional puff pastry. They should be developed to be modern and have a Thai interpretation. The price should be varied according to the type of product. As well as they were developing distribution channels through social networks and the decoration of the storefront with a Chinese character to indicate the source of the products Chinese Pastry Cake. In addition, there should be an advertisement through social networks. In addition, employees should be trained to have knowledge of the product. They could be answer customer questions and could be recommend products in addition, the shop would have been located in a location with convenient transportation and should be emphasize on the quality of the service and creating an impression.

Baking using oleogels

Baking using oleogels

Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared as a fat replacer for partial (50, 60, 70%) and full shortening (100%) substitution. These replacements implied a reduction of up to 45% of saturated fat and an increase of up to 47% of unsaturated fat, especially monounsaturated fatty acids. Physical characterisation was conducted using texture profile analysis and penetration tests to evaluate the oleogel effect on a baked croissant matrix structure. Sensory analysis was also performed to evaluate the organoleptic properties of the croissant. Shortening replacement using oleogel resulted in croissants with lower saturated fat content, lower bite firmness, and a texture profile similar to croissants made with commercial shortening. The presence of oleogel up to 100% did not contribute negatively to the firmness or springiness of the croissants, although they became chewier and more cohesive as the oleogel increased. In terms of sensory perception, the SH50:OG50 croissant sample was the most similar to the solid fat control. The use of sunflower oil-cellulose-based oleogel was suitable for the formulation of puff pastry products with a healthier fat profile while maintaining the physical and sensory characteristics of conventional croissants.

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids. In this paper, the feasibility of hydroxypropyl methylcellulose (HPMC) oleogels prepared with emulsion template (ET) and foam template (FT) approaches as fat sources in a puff pastry dough was investigated. Spreadability and thermal properties of control shortening, 100% ET and FT oleogels and shortening/oleogel (50/50) blends were measured. The different systems were applied as the fat source in a puff pastry dough, and their effect on rheological and texture properties was investigated. Results showed that partial replacement of shortening with oleogels could significantly decrease the firmness values (from 115 to 26 N) (P < 0.05) and increased the spreadability of shortening. The methodology to prepare the oleogel (FT or ET) also significantly affected the texture parameters. FT blends had the highest spreadability with significantly lower firmness values and area under the curve. Thermal values showed that both oleogels could slightly increase the melting point of shortening from 47 to 50 °C. The replacement of shortening with oleogel decreases the viscoelasticity of puff pastry dough and increases its thermal stability but does not significantly change dough viscoelasticity in the shortening/oleogel mixture. These results indicated that both oleogels have promising potential to replace shortening in puff pastry dough formulations, but the ET oleogel showed a more similar behavior to the control shortening than the FT oleogel.

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.

Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines.

EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF THERMO-REVERSIBLE FRUIT FILLING FOR FROZEN SEMI-FINISHED BAKERY PRODUCTS: MODELLING AND OPTIMIZATION

Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modelling and optimization of the variables for achieving the quality suitable for filling frozen semi-finished bakery products in industrial conditions. Each formulation for 15 model-samples was successively corrected, to achieve the appropriate sensory quality of the filling in finished products after baking. Their quality was evaluated by descriptive sensory and physico-chemical methods of analysis and compared. The basic formulation for the filling was defined after the successive production of 7 model-samples in laboratory conditions, their use in industrial conditions (puff pastry filling, shaping, quick freezing, storage for at least 24 hours at -18°C, baking and cooling to room temperature) and analysing their quality. Further formulation optimization included selecting: the type and amount of fruits (sour cherry, apple), food additives and cherry flavour for 8 new model-samples. The formulation and ingredients for the fruit filling production (30% sour cherry fruit, 30% apple puree, 58% sugar, 2% starch, 1% pectin, 0.03% firming agent E509, 0.03% acidity regulator E331, 0.025% cherry flavour) and quality parameters (dry matter 65%, acidity 0.85%, pH = 3.2-3.4) were defined. The fruit filling had appropriate sensory quality before and after baking of filled puff pastry: clear cherry-red colour, moderately firm consistency and stable volume, rich fruity aroma, and refreshing sweet-sour taste. The results also confirmed that the product was suitable for manual or machine filling of raw dough.

Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)

The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.

Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals

The comparison between the crystallization and phase behavior of binary blends of anhydrous milk fat (AMF)/palm stearin (POs) and POs/palm oil (PO) was investigated. POs/POs blends showed good compatibility, while the compatibility of AMF/POs blends showed no ideal and was dominated by eutectic behavior. And the eutectic growth of blends was found to be a phenomenon that the triacylglycerol (TAG) of AMF grew on the peripheral of POs seed crystals. In binary blends, the addition of POs not only increased the liquid phase transition temperature but also induced the formation of β crystal forms in more than 70% POs. The addition of soybean oil to binary blends could improve the compatibility of the ternary system. It eventually provided potential formulations for the production of non-hydrogenated puff pastry margarine.

The effect of spelt flour on the quality of puff pastry

Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used in our research. The purpose of the research is to study the effect of spelt flour of the Alcoran variety on the quality of puff pastry. The tasks are to consider the production technology of croissant; to investigate the organoleptic and physical and chemical parameters of croissant; to calculate the economic efficiency of the production of croissant. The methods used are the following: the regulatory framework of the research is the legislation of the Russian Federation on standardization and certification, regulatory documents (GOST, technical specifications). The assessment of organoleptic and physical and chemical parameters has been carried out according to the technical specifications 10.71.11-046-38826547-2016. The results are: trial baking has been conducted in the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety. Puff yeast dough for Croissant is divided into two main technological processes: kneading yeast dough; lamination of dough. The appearance of the croissant with spelt flour is vague, the color is brown, there is a taste of «nutty flavor», sweeter. The conclusion: when calculating the profitability of croissant production, it has been found that the raw material costs of spelt flour products are 1.6 times higher, which is associated with the cost of spelt grain flour. The calculation of profitability has shown an increase in costs by 2% in the production of croissants with spelt flour. The production of spelt culture refers to organic farming. Healthy natural products lead to an increase in the cost of raw materials, which cannot but affect the cost of further products.