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Impact of butterfat content and composition on the quality of laminated pastries.

J. Waite-Cusic



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Impact of butterfat content and composition on the quality of laminated pastries.
S. Ramirez, T. Kongraksawech, Q. Ferraris, B. Riesgaard, A. Ross, M. Qian, L. Meunier-Goddik, J. Waite-Cusic*. Oregon State University Corvallis, OR.

Bakers (professional and amateur) often choose butters with higher butterfat content (>82% butterfat) and the industry is responding with a variety of options that deliver certain butterfat percentages (up to 85% butterfat). Higher butterfat products are more challenging to manufacture; however, they also demand a higher price point making their production appealing to processors. The objective of this study was to associate butter characteristics (butterfat, fatty acid profile, etc) with dough performance and finished quality of laminated pastries (height, weight). Commercial butters (n = 14) were sourced from local retailers and used as the fat component in a standardized croissant dough. The dough was laminated and sheeted at approximately 12�C using the Rondo SSO615 Ecomat Floor Model Sheeter. Dough was cut and formed into croissants, proofed at 30�C for 90 min at 80% RH, and baked at 196�C for 15 min in a rotating convection oven. The butterfat content, fatty acid profiles, and melting profiles of each butter were characterized using Mojonnier method AOAC 922.06, GC-FAME, and differential scanning calorimetry, respectively. Heights and weights and crumb characteristics of laminated and baked pastries were measured. The majority of commercial butters performed acceptably (no cracks or tears) during lamination and produced finished croissants of good quality; however, one dough was noticeably sticky and difficult to handle. Four of the commercial butters produced finished pastry of low baked height, likely a function of poor rise during proofing. Butterfat content was not found to be responsible for the difference in dough quality (P > 0.05). Instead increased unsaturated fat content (highly dependent on C18:1; P = 0.04) was associated with decreased baked pastry height. None of the other measured characteristics were associated with finished product quality.

Keywords: butter, croissant, baking.