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Digitale Medien

Storage Stability of a Puff Pastry Dough with Reduced Water Activity (1984)

LEUNG, H. K. ; MATLOCK, J. P. ; MEYER, R. S. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 49 (1984), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12808.x

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