Food Engineering Progress
Korean Society for Food Engineering
Article

충전용 유지의 종류가 데니쉬 페이스트리의 품질 특성에 미치는 영향

최은혜1, 강태영1, 조혜영1, 임무혁2, 심순미1, 고상훈1,*
Eunhye Choi1, Tai-Young Kang1, Hye Young Cho1, Moo-Hyeog Im2, Soon-Mi Shim1, Sanghoon Ko1,*
1세종대학교 식품공학과
2식품의약품안전처 식품정책조정과
1Department of Food Science and Technology, Sejong University
2Food Policy Coordination Division, Ministry of Korea Food & Drug Safety
*Corresponding author: Sanghoon Ko, Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143- 747, Korea, Tel: +82-2-3408-3260; Fax: +82-2-3408-4319, E-mail: sanghoonko@sejong.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 03, 2013; Revised: Jul 15, 2013; Accepted: Jul 15, 2013

Published Online: Aug 31, 2013

Abatract

This study shows the effects of fat types on the quality properties Danish pastry prepared with butter, margarine, and shortening as a roll-in fat. The viscoelastic properties of dough for Danish pastry and its volume, surface color, and texture after baking were investigated. The Danish pastry prepared with butter as a roll-in fat showed the biggest volume and relatively small and uniform cell structure in the crumb compared to those prepared with margarine and shortening. Danish pastry dough prepared with shortening was the most elastic during a frequency sweep test using 0.1 to 0.8 Hz while the dough of Danish pastry prepared with shortening and margarine had similar rheological properties at a frequency sweep from 1.0 to 10 Hz. The hardness values of Danish pastry prepared with margarine and shortening were found to be 1.51±0.04 and 2.99±0.19 N, respectively, which are significantly different from the texture of the Danish pastry prepared with butter (p < 0.05).

Keywords: Fat type; roll-in fat; dough; Danish pastry; physical properties