Changes in The Stability of Frozen Puff Pastry Doughs During The Shelf Life

Authors : Orhan DAĞLIOĞLU, Murat TAŞAN, Barış TUNÇEL

Pages : 1197-1206

View : 20 | Download : 11

Publication Date : 1999-12-01

Article Type : Research Paper

Abstract :In this research changes in the free fatty acidity insert ignore into journalissuearticles values(%); and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life insert ignore into journalissuearticles values(12 months); by storing them at -18 °C after being frozen at -40°C. Samples were made of puff pastry margarines belong to three different company. Free fatty acidity insert ignore into journalissuearticles values(%); and peroxide values were slightly increased with duration of shelf-life while the changes in the free fatty acid composition have remained at limited level. Spesific height that is an important quality criteria of baked puff pastries decreased gradually in all samples. The changes during the shelf-life did not cause any noticable effect on the sensory properties of the samples.
Keywords : Turk J Agric For, 23, 1999, 1197 1206 Turk J Agric For, vol 23, iss EK5