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Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

School of Food and Nutritional Sciences, University College Cork, Cork T12 YN60, Ireland
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Academic Editor: Esther Sendra
Foods 2017, 6(2), 15; https://doi.org/10.3390/foods6020015
Received: 14 December 2016 / Revised: 30 January 2017 / Accepted: 16 February 2017 / Published: 22 February 2017
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. View Full-Text
Keywords: laminated bakery product; wheat; lipids; texture analyzer; sensory laminated bakery product; wheat; lipids; texture analyzer; sensory
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MDPI and ACS Style

Silow, C.; Zannini, E.; Axel, C.; Belz, M.C.E.; Arendt, E.K. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods 2017, 6, 15. https://doi.org/10.3390/foods6020015

AMA Style

Silow C, Zannini E, Axel C, Belz MCE, Arendt EK. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods. 2017; 6(2):15. https://doi.org/10.3390/foods6020015

Chicago/Turabian Style

Silow, Christoph, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, and Elke K. Arendt. 2017. "Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology" Foods 6, no. 2: 15. https://doi.org/10.3390/foods6020015

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