Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of Roll-in Fat Type on Danish Pastry Quality Properties

충전용 유지의 종류가 데니쉬 페이스트리의 품질 특성에 미치는 영향

  • Choi, Eunhye (Department of Food Science and Technology, Sejong University) ;
  • Kang, Tai-Young (Department of Food Science and Technology, Sejong University) ;
  • Cho, Hye Young (Department of Food Science and Technology, Sejong University) ;
  • Im, Moo-Hyeog (Food Policy Coordination Division, Ministry of Korea Food & Drug Safety) ;
  • Shim, Soon-Mi (Department of Food Science and Technology, Sejong University) ;
  • Ko, Sanghoon (Department of Food Science and Technology, Sejong University)
  • 최은혜 (세종대학교 식품공학과) ;
  • 강태영 (세종대학교 식품공학과) ;
  • 조혜영 (세종대학교 식품공학과) ;
  • 임무혁 (식품의약품안전처 식품정책조정과) ;
  • 심순미 (세종대학교 식품공학과) ;
  • 고상훈 (세종대학교 식품공학과)
  • Published : 2013.08.31
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Abstract

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 $1.51{\pm}0.04$ and $2.99{\pm}0.19$ N, respectively, which are significantly different from the texture of the Danish pastry prepared with butter (p < 0.05).

데니쉬 페이스트리의 유지는 반죽과 결합하여 수분증발속도를 늦춰주고 부피를 증대시키는 효과가 있으며 유지의 종류에 따라 데니쉬 페이스트리의 품질이 다르다. 유지의 종류에 따라 다른 데니쉬 페이스트리의 특성을 비교한 결과, 쇼트닝을 충전용 유지로 이용한 데니쉬 페이스트리는 가장 작은 부피와 가장 큰 경도와 점탄성을 보여주었으며 단면을 잘라 비교하였을 때 상대적으로 크고 불규칙한 기공을 나타내었다. 반면 버터를 충전용 유지로 이용한 데니쉬 페이스트리는 비교적 큰 부피와 작은 경도를 갖는 것을 보아 매우 부드러운 질감을 가졌으며 조밀하고 균일한 크기의 기공을 나타냈다. 따라서 버터, 마가린, 쇼트닝을 이용하여 데니쉬 페이스트리를 제조 시 버터를 이용하였을때 가장 좋은 품질의 데니쉬 페이스트리를 제조할 것으로 기대된다.

Keywords

References

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