Fundamental studies on the reduction of fat and salt in laminated doughs

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dc.contributor.advisor Arendt, Elke K. en
dc.contributor.author Silow, Christoph
dc.date.accessioned 2019-01-16T11:45:54Z
dc.date.available 2019-01-16T11:45:54Z
dc.date.issued 2018
dc.date.submitted 2018
dc.identifier.citation Silow, C. 2018. Fundamental studies on the reduction of fat and salt in laminated doughs. PhD Thesis, University College Cork. en
dc.identifier.endpage 166 en
dc.identifier.uri http://hdl.handle.net/10468/7302
dc.description.abstract Puff pastry is well known for its layered, light and flaky structure. Additionally, it is a major contributor of fat and sodium intake in many countries. Excessive intake of saturated fatty acids (SAFA) and cholesterol but also sodium chloride (NaCl) are linked to various health risks such as obesity and hypertension. In turn, these may result in cardiovascular diseases (strokes, heart attacks, heart failure, etc.) which, according to the WHO, are the leading cause of preventable death worldwide. Amongst others, ingredient reformulation and process adaptations of many foods, including puff pastry, are necessary to reduce dietary SAFA and sodium intake. Initially, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. Process parameters, number of layers and final dough thickness, in combination with the amount of roll-in fat, were found to have a significant impact on internal and external structural quality parameters. Furthermore, four vegetable fat blends (FBs) with various ratios of palm stearin (PS) and rapeseed oil (RO), and with a low trans-fatty acid (TFA ≤ 0.6%) content were characterised and examined for their application in puff pastry production. A range of analytical methods, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements were used to characterise these FBs. Excellent baking results were achieved by FB1 and FB2, while FB2 simultaneously reached a SAFA reduction by 49% compared to the control containing FB1. Subsequently, it was determined how NaCl (0–8.4 g/100 g flour) impacts the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content. Finally, the impact of sourdough (SD) (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of reduced fat (-40%) and salt (-30%) puff pastry were analysed. Results showed that fat and salt reduction impacted all investigated quality characteristics and the dough rheology. Nevertheless, through the employment of technological changes, a significant reduction of fat (-40%) and salt (-30%) in puff pastry was possible. The perception, visual impression or attributes like volume, firmness and flavour of the final products were not significantly affected. Finally, the flavour and texture of reduced-fat and -salt puff pastry was distinctly improved by SD addition. All results were confirmed by numerous sensory acceptance tests. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2018, Christoph Silow. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Salt reduction en
dc.subject Fat reduction en
dc.subject Puff pastry en
dc.subject Laminated dough en
dc.subject Sensory en
dc.subject Texture analysis en
dc.title Fundamental studies on the reduction of fat and salt in laminated doughs en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text available en
dc.check.info Not applicable en
dc.description.version Accepted Version
dc.contributor.funder European Commission en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason Not applicable en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Embargo not applicable (If you have not submitted an e-thesis or do not want to request an embargo) en
ucc.workflow.supervisor e.arendt@ucc.ie
dc.internal.conferring Spring 2019 en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/289536/EU/Novel Processing approaches for the development of food products Low in fAt, Salt and sUgar/PLEASURE en


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