Improvement of puff pastry quality from wheat crop 2001
2002
Simurina, O. | Bojat, S. | Filipcev, B. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju zita i brasna)
Information about wheat quality immediately after the harvest is of great importance for planning of wheat processing in milling and baking industry, and particularly for production of fine bakery products from leavened and not leavened puff pastry. Flour produced from wheat crop 2001 in Yugoslavia does not meet the minimal conditions for production of puff pastry. On the basis of conducted investigations recommendations for production of leavened and not leavened puff pastry are presented in this paper. In production of leavened puff pastry - croissant, the best results are obtained with addition of special purpose additives and wheat gluten, and in production of not leavened puff pastry with addition of wheat gluten. Each supplement individually contributes to partial quality improvement, but with addition of combined supplements complete quality improvement is achieved. That is improvement of structure, sensory properties and outlook of the product.
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