Storage Stability of a Puff Pastry Dough with Reduced Water Activity

Autor:	H. K. Leung, J. P. Matlock, M. M. Morad, R. S. Meyer
Rok vydání:	1984
Předmět:	Pastry food.ingredient Water activity biology fungi Wheat flour food and beverages Sodium stearoyl lactylate food.food chemistry.chemical_compound food stomatognathic system chemistry biology.protein Puff pastry Gum arabic Sorbitol Food science Amylase Food Science
Zdroj:	Journal of Food Science. 49:1405-1409
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1984.tb12808.x
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::82da671ccb834a2cfa7b82526983f445 https://doi.org/10.1111/j.1365-2621.1984.tb12808.x Zobrazit plný text záznamu Plný text