Puff pastry and trends in fat reduction: an update

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dc.contributor.authorWickramarachchi, K.
dc.contributor.authorSissons, M.
dc.contributor.authorCauvain, S.
dc.date.issued2015
dc.description.abstractPuff pastry is a popular nonleavened pastry product with unique textural properties. Puff pastry is processed from laminated dough, comprising alternating and discrete layers of dough and fat. Puff pastry quality can vary substantially depending on the raw material quality and production processes. The high fat content of commercial puff pastry usually containing significant amounts of saturated and trans fats, which are known to be associated with potential health risks, has led to increased demand for lower fat baked products. This review discusses the puff pastry production process and factors affecting puff pastry quality together with strategies to reduce total fat content and improving the fat composition in puff pastries.
dc.description.statementofresponsibilityKanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain
dc.identifier.citationInternational Journal of Food Science and Technology, 2015; 50(5):1065-1075
dc.identifier.doi10.1111/ijfs.12754
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/2440/92199
dc.language.isoen
dc.publisherWiley
dc.rights© 2015 Institute of Food Science and Technology
dc.source.urihttps://doi.org/10.1111/ijfs.12754
dc.subjectLaminated dough; puff pastry; reduced-fat puff pastry; saturated fat; trans fat.
dc.titlePuff pastry and trends in fat reduction: an update
dc.typeJournal article
pubs.publication-statusPublished

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