Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products-Reference-Cited by-同舟云学术

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

Published:2024-04-22 Issue:1 Volume:7 Page:157-164
ISSN:2618-7272
Container-title:Food systems
language:
Short-container-title:Food systems

Author:

Pirogova E. N.¹^ORCID,Topnikova E. V.¹^ORCID,Danilova E. S.¹^ORCID

Affiliation:

1. All-Russian Scientific Research Institute of Butter- and Cheesemaking

Abstract

The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by churning cream in continuous buttermakers, as well as their influence on the process of puff pastry formation and the organoleptic properties of finished products made from puff pastry. The purpose of the research is to assess the suitability of butter produced by the method of converting high-fat cream for the production of puff pastry and products made from it. New Zealand butter samples produced by the method of churning cream in continuous butter makers and often used in the manufacture of puff pastry products in cafes served as control samples. Typical samples of Russian-made butter produced by the method of converting high-fat cream were used as experimental samples. Based on the research results, differences in the fatty acid composition of the studied butter samples were established in terms of the content of lauric, myristic, palmitic and linoleic acids. It was revealed that in the range from 20 to 30 °, i. e., in conditions under which the dough rolling and proofing operations take place, the experimental butter samples were characterized by relatively higher levels of solid triglycerides and hardness. This caused a decrease in the plasticity of the butter and its ability to roll out. Based on comparative studies of the structural and mechanical properties of the butter, it was established that in order to improve its characteristics necessary for uniform rolling of the butter layer, it is advisable to lower the hardness value while simultaneously increasing the value of the butter structure recoverability. It has been concluded that such characteristics for butter produced by the method of convert- ing high-fat cream can be obtained by adjusting the composition of the butter and its production modes, and a decrease in the solid triglycerides can be achieved by active influence of the diet of animals in different periods of the year.

Publisher

The Gorbatov's All-Russian Meat Research Institute

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