Cereal Chem. 71:560- 563   |  VIEW ARTICLE


Firming Effects in Danish Pastry.

L. G. Sternhagen and R. C. Hoseney. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

The effects of fat, sucrose, water, two surfactants, an alpha-amylase enzyme, and a fat replacer roll-in on firming and moisture content of Danish pastry crumb were examined. Additionally, starch retrogradation was quantified over a two-week period. Firmness and moisture measurements were obtained on days 1, 8, and 15 after baking. Increased dough fat or water resulted in reduced crumb firmness. Water and the fat replacer roll-in increased crumb moisture content. No direct relationship was observed between firmness and moisture measurements. Firming Danish pastry crumb showed an increase in retrogradation over time.