Utilization of Lard to Replace Margarine in the Short and Layer Crust Pastry with Filling

Wen-Zhao Li ； Zong-Yi Shi ； Wei-Yun Li ； Rui-Fei Gao ； Yi-Deng Du ； Ying-Zhou Chi ； Bin Liu

《Advance Journal of Food Science and Technology》 6卷11期 (2014/11) Pp. 1255-1260

並列摘要

The possibility of replacing margarine with lard in the short and layer crust pastry with filling (ab. SLCPF) was analyzed in this study. As is detected the lard has higher fat content (99.97%) than margarine (87.7%), the lard has less saturated fatty acid (30.81%) than margarine (43.95%),the extensibility of the lard was better than margarine. The influence of the addition of lard and margarine (2.5-12.5% based on flour, variation interval 2.5) on dough physical characteristics and SLCPF quality were respectively investigated. The results showed that the wateroil dough contained 7.5% lard achieved a better quality of SLCPF (sensory evaluation was 89.3) than margarine (sensory evaluation was 74.2). The influence of the addition (50%) of lard and margarine (40-70% based on flour, variation interval 10) on oil-mixed dough and SLCPF quality showed SLCPF (sensory evaluation was 87.5) produced by oil-mixed dough added the lard was better than that of the margarine.

並列關鍵字

Fatty acid composition ； sensory properties ； short and layer crust pastry with filling ； texture analyzer