Puff pastry and trends in fat reduction: an update |
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| Authors: | Kanchana S Wickramarachchi Mike J Sissons Stanley P Cauvain |
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| Affiliation: | 1. FOODplus Research Centre, Waite Research Institute, University of Adelaide, Glen Osmond, SA, Australia;2. NSW Department of Primary Industries, Tamworth Agricultural Institute, Calala, NSW, Australia;3. Bake Tran, Freeland, Witney, UK;4. International Institute of Agri‐Food Security, Curtin Business School, Curtin University, Perth, WA, Australia |
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| Abstract: | Puff pastry is a popular nonleavened pastry product with unique textural properties. Puff pastry is processed from laminated dough, comprising alternating and discrete layers of dough and fat. Puff pastry quality can vary substantially depending on the raw material quality and production processes. The high fat content of commercial puff pastry usually containing significant amounts of saturated and trans fats, which are known to be associated with potential health risks, has led to increased demand for lower fat baked products. This review discusses the puff pastry production process and factors affecting puff pastry quality together with strategies to reduce total fat content and improving the fat composition in puff pastries. |
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| Keywords: | Laminated dough puff pastry reduced‐fat puff pastry saturated fat trans fat |
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