Effect of Roll-in Fat Type on Danish Pastry Quality Properties
2013
Choi, E.H., Sejong University, Republic of korea | Kang, T.Y., Sejong University, Republic of korea | Cho, H.Y., Sejong University, Republic of korea | Lim, M.H., Ministry of Korea Food and Drug Safety, Republic of Korea | Shim, S.M., Sejong University, Republic of korea | Ko, S.H., Sejong University, Republic of korea
This study shows the effects of fat types on the quality properties Danish pastry prepared with butter, margarine, and shortening as a roll-in fat. The viscoelastic properties of dough for Danish pastry and its volume, surface color, and texture after baking were investigated. The Danish pastry prepared with butter as a roll-in fat showed the biggest volume and relatively small and uniform cell structure in the crumb compared to those prepared with margarine and shortening. Danish pastry dough prepared with shortening was the most elastic during a frequency sweep test using 0.1 to 0.8 Hz while the dough of Danish pastry prepared with shortening and margarine had similar rheological properties at a frequency sweep from 1.0 to 10 Hz. The hardness values of Danish pastry prepared with margarine and shortening were found to be 1.51±0.04 and 2.99±0.19 N, respectively, which are significantly different from the texture of the Danish pastry prepared with butter (p 0.05).
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