Challenges related to the application of high and low trans margarine in puff pastry production
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Date
2017-12
Authors
Šoronja-Simović, Dragana
Šereš, Zita
Nikolić, Ivana
Šimurina, Olivera 
Đorđević, Marijana
Maravić, Nikola
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with different trans and saturated fatty acids content, in different quantities (35%, 45%, and 55% on flour basis) and with different relaxation time between laminating (15, 30, and 45 min). The results showed that MLT margarine (low trans) had statistically significantly lower solid fat content, firmness, and approximately 1.5 times lower shear stress compared with MHT margarine. Inadequate physical characteristics of MLT margarine, regardless of the independent variables, lead to bad quality of obtained puff pastry, while MHT margarine, despite the high content of TFA, enables obtaining pastry with good sensory quality. The obtained results indicate that the quantity of puff pastry margarine and the relaxation time need to be adjusted to the physicochemical characteristics of the margarine.
Description
peer-reviewed
Keywords
margarine, trans fatty acid, puff pastry
Citation
Šoronja-Simović, D., Šereš, Z., Nikolić, I., Šimurina, O., Đorđević, M., Maravić, N. Challenges related to the application of high and low trans margarine in puff pastry production. Journal of Food Processing and Preservation, 41, 6 (2017), 1-8. DOI: 10.1111/jfpp.13265