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Storage Stability of a Puff Pastry Dough with Reduced Water Activity |
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| Authors: | H K LEUNG J P MATLOCK R S MEYER M M MORAD |
| Affiliation: | Author Leung is affiliated with the Dept. of Food Science &Human Nutrition, Washington State Univ., Pullman, WA 99164–6330.;Author Meyer, formerly affiliated with Armour Co., is now with Kitchens of Sara Lee, Deerfield, IL 60015.;Author Matlock' s present address is Exxon Corporation, E. Millstone, NJ 08873.;Author Morad's present address is Dept. of Soil &Crop Science, Texas A&M Univ., College Station, TX 77843. |
| Abstract: | A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control. |
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