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STORAGE STABILITY OF A PUFF PASTRY DOUGH WITH REDUCED WATER ACTIVITY.

Author(s) : LEUNG H. K.

Type of article: Article

Summary

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 12 G SORBITOL/100 G 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 278 K (5 DEG C) IN AIR OR NITROGEN WAS STABLE FOR 75 DAYS.

Details

  • Original title: STORAGE STABILITY OF A PUFF PASTRY DOUGH WITH REDUCED WATER ACTIVITY.
  • Record ID : 1985-1162
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1405-1409; 7 fig.; 2 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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