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KMID : 0903519980410060426
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 6 p.426 ~ p.430
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Effects of Additive , Storage Temperature and Time on the Texture Properties of Baikseolgi
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Abstract
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We investigated the effects of the amount of margarine and the number of layers on moisture content, baking loss, volume, hardness, maximum weight, and vapor action of the Danish pastry. The moisture content of Danish pastry increased slightly with the amount of margarine, as did the number of layers. The moisture content for a certain number of layers decreased as the amount of margarine increased. The baking loss with a fixed amount of margarine varied inversely with the number of layers, while the loss with a given number of layers decreased in proportion with the margarine content. The maximum volume of Danish pastry was obtained with 30% margarine-18 layers, 50%-27 layers, 70%-36 layers, 90%-48 layers and 110%-48 layers. The hardness and maximum weight of Danish pastry also varied inversely with the margarine content for a given number of layers, and decreased at a same margarine content when the number of layers increased. The maximum volume of the Danish pastry was obtained when vapor action was 9-16㎜ and 17-24㎜. The optimal vapor action was in the range 9-24㎜. In this range, the volume of the pastry was proportional to the vapor action.
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