Puff pastry and trends in fat reduction: an update

• Published in: International journal of food science & technology 2015-05, Vol.50 (5), p.1065-1075
• Main Authors: Wickramarachchi, Kanchana S., Sissons, Mike J., Cauvain, Stanley P.
• Format: Article
• Language: English
• Subjects: Cheese; Demand; Dough; Fats; Food science; Health; Laminated dough; Laminates; Oils & fats; Pastries; puff pastry; Raw materials; reduced-fat puff pastry; saturated fat; Strategy; trans fat
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12754

Summary Puff 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. Puff 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. The quality can vary substantially depending on the raw material and production processes. The high fat content of commercial puff pastry often containing significant amounts of saturated and trans fats raises consumer concerns over possible health issues, and this has led to an increased demand for lower fat baked products. This review discusses the puff pastry production process and factors affecting puff pastry quality and potential strategies for reducing fat levels.