• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.426-430
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• 1998

We investigated the effects of the amount of margarine and the number of layers on moisture content, baking loss, volume, hardness, maximum weight, and vapor action of the Danish pastry. The moisture content of Danish pastry increased slightly with the amount of margarine, as did the number of layers. The moisture content for a certain number of layers decreased as the amount of margarine increased. The baking loss with a fixed amount of margarine varied inversely with the number of layers, while the loss with a given number of layers decreased in proportion with the margarine content. The maximum volume of Danish pastry was obtained with 30% margarine-18 layers, 50%-27 layers, 70%-36 layers, 90%-48 layers and 110%-48 layers. The hardness and maximum weight of Danish pastry also varied inversely with the margarine content for a given number of layers, and decreased at a same margarine content when the number of layers increased. The maximum volume of the Danish pastry was obtained when vapor action was 9-16mm and 17-24mm. The optimal vapor action was in the range 9-24mm. In this range, the volume of the pastry was proportional to the vapor action.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.