Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

• Main Authors: Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, Elke K. Arendt
• Format: Article
• Language: English
• Published: MDPI AG 2017-02-01
• Series: Foods
• Subjects: laminated bakery product; wheat; lipids; texture analyzer; sensory
• Online Access: http://www.mdpi.com/2304-8158/6/2/15

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.