engleski

Quality research on frozen flaky pastry by DTA application

In this paper the quality of frozen flaky pastry with different mass fraction of fat and water and different storage time was determined. Mass fractions of the fat were 50, 75 and 100%. The fresh manufactured flaky pastry was frozen at -18 °C. During 7 weeks of storage time the experiments were conducted after each week. After every week, the flaky pastry samples were defrosted at the room temperature and than formed into squares, which were baked at 200 and 225 °C. Initial freezing points Ti of flaky pastry samples were determined by use of differential thermal analysis (DTA). The largest efect of cryoscopic depression on initial freezing point Ti was exhibited by the samples with the smaller mass fraction of the fat: a) from -2, 48 to -2, 25 °C for sample with 50 % of fat, b) from - 2.41 to - 2.21 °C for sample with 75 % of fat and c) from - 1.88 to - 1.78 °C for sample with 100 % of fat. Sensory evaluation of the quality properties of the baked samples was done according to the internal standard. The samples with the mass fraction of 50.% fat baked at 225 °C got the highest mean mark for all quality properties. The flaky pastry samples with the mass fraction of 100% fat showed the best lamination, but also the intensive fat flavour. The storage time did not influence quality properties of experimental flaky pastry samples.

differential thermal analysis; different storage time; frozen flaky pastry

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