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首页> 外文期刊>Journal of food engineering >Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure
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Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

机译：具有低饱和脂肪含量的油酥点心：脂肪和面团物理相互作用在分层结构发展中的作用

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摘要

In puff pastry, fat and dough rheological behavior during sheeting control pastry dough development by formation of the layered structure which is essential for product quality. The aim of this work was to unravel the influence of fat and dough physical interactions during sheeting, as affected by variations in fat composition, to the rheological behavior, the microstructure and baking performance of pastry dough. Rheological data at small and large deformations were collected on bulk dough and pastry dough as function of sheeting steps and fat composition. The resistance of fat to work related deformation, i.e. fat consistency, and softening behavior during sheeting were also studied by means of a multi extrusion cell. The physical interaction of bulk dough and bulk fat during sheeting promoted progressive structuring of the pastry dough in a multi-layer system of solid layers alternating with soft gel layers. Structuring resulted in increasing elastic-like behavior and consistency of the pastry dough. Pastry dough elastic-like behavior and consistency increased with increasing fat consistency, until a maximum was reached. Such maximum corresponded to an ideal fat-layered structure, as indicated by microscopic analysis, and provided puff pastry with the best baking and textural quality. A further increase in fat consistency had detrimental effect on pastry dough structure and baking performance. (C) 2015 Elsevier Ltd. All rights reserved.
机译：在膨化糕点中，压片过程中的脂肪和面团流变行为通过形成层状结构来控制糕点面团的生长，这对于产品质量至关重要。这项工作的目的是揭示在成片过程中脂肪和面团的物理相互作用（受脂肪成分变化的影响）对面团面团的流变行为，微观结构和烘烤性能的影响。根据压片步骤和脂肪成分的不同，在散装面团和糕点面团上收集大小变形时的流变数据。还通过多挤出单元研究了脂肪对与工作有关的变形的抵抗力，即脂肪稠度和在压片过程中的软化行为。在压片过程中，散装面团和散装脂肪的物理相互作用促进了酥皮面团在多层固体层与软凝胶层交替的系统中的逐步结构化。结构化导致糕点面团的类似弹性的行为和稠度增加。糕点面团的弹性样行为和稠度随着脂肪稠度的增加而增加，直到达到最大值。如通过显微分析所表明的，该最大值对应于理想的脂肪层状结构，并提供具有最佳烘烤和质地质量的油酥点心。脂肪稠度的进一步增加对糕点面团的结构和烘烤性能有不利影响。 （C）2015 Elsevier Ltd.保留所有权利。

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