کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664438 | 1427064 | 2018 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure
ترجمه فارسی عنوان
اندازه حباب های چشم در شیرینی دانمارکی نسبت به اندازه قطعات چربی. رویکرد مهندسی معکوس ساختار آلوئولی
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کلمات کلیدی
خمیر لمینیت، خمیر پف دار، لمینیت ورق اثبات کردن، پختن،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
This study characterized the size distributions of eye-shaped bubbles as a function of different numbers of fat layers (NFL) (4-128) in Danish pastry. This allowed for the first time to objectively define a coarse crumb texture typical of craft products, a too fine crumb texture typical of over-lamination, and the sizes of the bubbles typical of maximum lift. Ten to 20Â mm wide bubbles did not differ in number with the NFL, except in over-laminated pastry in which their number decreased. Five-10Â mm wide bubbles increased in number between 16 and 48 fat layers and explained the difference in crumb texture (more regular) and lift (+16%). One to 5Â mm wide bubbles, rather round in shape, increased with the NFL, contributing to more regular crumb texture and predominated in over-laminated pastry. The number of eye-shaped bubbles was then correlated with the number of fat fragments, giving a ratio of 5 of the widths of bubbles to fat fragments. This result was logical knowing that bubbles also increase in size in the fat layers, as demonstrated earlier by MRI monitoring of Danish pastry during proving. This result also offered the opportunity of optimizing the alveolar structure of finish Danish pastry from the lamination step, using the degree of fat fragmentation at this step. The impact of these results on the usual view of bubble growth in Danish pastry is last discussed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 194-203
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 194-203
نویسندگان
Tiphaine Lucas, Guylaine Collewet, Josselin Bousquières, Cécile Deligny,