Application of sourdough in the production of fat- and salt-reduced puff pastry

  • Christoph Silow
  • Claudia Axel
  • Emanuele Zannini
  • Elke K. Arendt
Original Paper
  • 49 Downloads

Abstract

Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was to determine the impact of SD (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of puff pastry with reduced fat (− 40%) and salt (− 30%) content (RFRS) as well as the rheological properties of the resulting dough. A range of empirical rheological tests was carried out including dough extensibility, dough stickiness and GlutoPeak test. Subsequently, the baked puff pastry quality was investigated using a VolScan, texture analyser, C-Cell and sensory analysis. SD addition significantly changed rheological properties of the basic dough reduced in fat and salt as well as a number of major quality characteristics for the resulting puff pastry. Dough resistance decreased and dough stickiness increased (p < 0.05). Gluten formation was delayed for the higher in salt control and accelerated upon salt reduction as well as increasing levels of SD incorporation. Furthermore, SD addition weakened the gluten network. To some extent, RFRS containing SD were significantly enhanced in texture. Peak firmness of RFRS with SD was significantly decreased when compared to RFRS without SD. Furthermore, the specific volume of RFRS with 5 and 10% SD was significantly higher than for RFRS containing no SD. Finally, supported by a sensory study, the flavour and texture of reduced fat and salt pastry were distinctly improved by 10% SD addition.

Keywords

Baked goods Sodium reduction GlutoPeak tester Lactic acid bacteria Fermentation 

Notes

Acknowledgements

This study was carried out with financial support from the European Commission, FP7, Thematic Area KBBE, Project “PLEASURE” (Grant agreement no: 289536).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Christoph Silow
    • 1
  • Claudia Axel
    • 1
  • Emanuele Zannini
    • 1
  • Elke K. Arendt
    • 1
    • 2
  1. 1.School of Food and Nutritional SciencesUniversity College CorkCorkIreland
  2. 2.APC Microbiome InstituteUniversity College CorkCorkIreland

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