Figure 2: Puff pastry dough during baking process H2O Dough Margarine Dough Margarine Dough Steam H2O Margarine Dough Steam H2O Before baking Regular layers Figure 2 shows what is happening during the baking process. A puff pastry dough typically contains flour, salt, water and puff pastry margarine, and in this article we will focus upon the puff pastry margarine; both the traditionally type with minimum 80% fat content, but also reduced fat types. Puff pastry margarine Puff pastry margarines are characterized by the plasticity, which allows the margarines to be worked with and folded and extruded without breaking and becoming greasy. In order to obtain this margarine both the composition of the margarine, the processing and the tempering of the margarine are extremely important parameters. Fat blends for puff pastry margarines Typically used fat blends for puff pastry margarine contain palm fats and liquid oils as different combinations of these will form a good basis for creating margarines with very good plasticity. During Baking Good Expansion Distilled mono- and diglycerides of fatty acids/ mono- and diglycerides of fatty acids (E-471) will reduce the interfacial tension in the margarine emulsion, so that the final margarine, which is a water-in-oil emulsion will contain a stable homogenous distribution of small water droplets which cannot agglomerate and create free water on the margarine. During the process of producing the puff pastry dough it is necessary to work with the margarine by hand or by extrusion and unstable water-inoil emulsions will create free water which will decrease the plasticity of the margarine and give breaks in the margarine and thereby make it difficult to produce the right quality of puff pastries afterwards. Lecithin, (E-322) is used in order to improve the plasticity of the puff pastry margarine because it also is an emulsifier and will additionally improve the solubility of the distilled mono- and diglycerides of fatty acids/ mono- and diglycerides of fatty acids (E-471) in the fat blend for the puff pasty margarine. Palm fats are slow crystallizing fats and polymorph fats, which poses specific demands to the process of the puff pastry margarine: The margarine must be completely crystallized and most of the primary bondings removed and exchanged to secondary bondings in order to keep the plasticity of the margarine after production. Puff pastry margarine is subsequently tempered in typically 3 days to 1 week before distribution in order to obtain the best plasticity. If the puff pastry margarine is prepared for the dough by extruders, the final kneading of the margarine will take place during this process. If the margarine is used in a traditionally manufactured puff pastry dough, the plasticity of the margarine after production and tempering is very important. Emulsifiers typically used in puff pastry margarines In order to get the right performance of the pastry margarines combinations of different emulsifiers are normally used: Palsgaard Technical Paper, October 2011 Puff pastry margarine - Focusing on functionality and fat reductions. 3
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