Supplementary Materials of Functionality of puff pastry olive pomace oil-based margarines and their baking performance

Table S1. Formulation of four margarines (M1–M4) containing olive pomace oil (OPO) and cooling rate used for each one. Table S2. Fatty acid (FA) profile corresponding to olive pomace oil (OPO), palm stearin (PS), a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and two margarines containing OPO (M1 and M3). Figure S1. Stress sweeps carried out at 1 Hz and at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Shear stress (σ) ranged between 20 and 2000 Pa. G′, elastic modulus; G″, viscous modulus. Figure S2. Frequency sweeps carried out at 1 Hz and at 20 °C to determine the mechanical spectra of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). G′, elastic modulus; G″, viscous modulus. Figure S3. Force–distance curves from a penetration test at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Figure S4. Force–time curves from a texture analysis profile (TPA) test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO). Figure S5. Force–distance curves from a cutting test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO).

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