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KMID : 0665220040170030322
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 3 p.322 ~ p.327
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The Effect of Flour′s Protein Contents to the Properties of the Danish Pastry Made with Frozen Dough
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Abstract
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This study was carried out to evaluate the effect of flour′s protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20^{circ}C and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.
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KEYWORD
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protein contents, volume, moisture content, hardness
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