Effect of enzyme addition on dough rheology, processing and product quality of puff pastries

摘要

The objective of this study was to analyze the individual effects of four enzyme preparations (transglutaminase, glucoseoxidase, protease and xylanase) on the viscoelastic properties of wheat dough and on the product quality parameters of puff pastries. The effects of enzyme addition on puff pastries were assessed by two different rheological measurements on the dough using Extensograph and Rheometer. To investigate product quality, baking trials were performed and samples were measured with Volscan Profiler, a volume- and image-based device. A multifunctional design, considering four different enzymes out of four enzyme classes in two different dosages was applied. The use of different enzymes has two different aims. On the one hand the improvement of machinability by producing softer and more plastic doughs and on the other hand a better product quality by strenghtening the dough and therefore providing dough-fat-layer integrity for better oven rise. Typical process problems like strong elastic recoil or surface cracks and ruptures can be solved by the use of proteases, as degradation of the gluten network leads to softer doughs, however the associated product quality is poor due to a lack of gas retention capacity. The xylanase leads to sticky doughs as a result of the increased level of soluble components in the dough. Although handling is being hampered, a good product quality can be reached in artisan production. Transglutaminase reaches best product results with increased pastry lift and processing is not impaired significantly.