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Article Information:
Utilization of Lard to Replace Margarine in the Short and Layer Crust Pastry with Filling
Wenzhao Li, Zongyi Shi, Weiyun Li, Ruifei Gao, Yideng Du, Yingzhou Chi and Bin Liu
Corresponding Author: Wenzhao Li
Submitted: July 01, 2014
Accepted: August 26, 2014
Published: November 10, 2014 |
Abstract:
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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 water-oil 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.
Key words: Fatty acid composition, sensory properties, short and layer crust pastry with filling, texture analyzer, , ,
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Cite this Reference:
Wenzhao Li, Zongyi Shi, Weiyun Li, Ruifei Gao, Yideng Du, Yingzhou Chi and Bin Liu, . Utilization of Lard to Replace Margarine in the Short and Layer Crust Pastry with Filling. Advance Journal of Food Science and Technology, (11): 1255-1260.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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