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сентябрь 2016 (published: 30.09.2016)
Home > Issue > The influence of delayed baking technologies and the use of improvers on croissant quality
The influence of delayed baking technologies and the use of improvers on croissant quality
Dmitrieva Yu V, Andreev A.N.
The aim of the study was to analyze the influence of delayed baking technologies on croissant specific volume and layering, and the use of bakery improvers on the kinetics in their specific volume change. The croissants are made according to freezer to oven (FTO) technology and kept refrigerated. The formula for «French croissant» was chosen and delayed baking technology was used: direct way (without refrigeration), post molding freezing, freezing after partial proofing, refrigeration after molding without proofing(FTO). Croissants made by FTOtechnology were shown to be the smallest ones that requiredthe development of a special improver.The influence of fourimprovers using guar gum and pea fiber on specific volume and layering ofFTOcroissants after 1;30,and 60 days of cold storage have been analyzed. The samples based on recipe no. 2 (including pea fiber) and no. 4 (includingguar gum) showed the best results in terms of their specific volume after 60 days of storage (and 5.28 5.32 cm3/g). All samples exhibitedgood structure, absence of cores, no traces of layer breaking on the cut. The possibility of pea fiber use as an alternative to guar gumis proved. The samples of improvers were tested by the technology for croissants frozen after molding, ready-to-bake without defrosting and molding at food enterprises. The results are shown to be a positive.
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Keywords: technology freezer to oven; pea fiber; guar gum; bread improver; structure of lamination; specific volume of bread.
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