FIRMING EFFECTS IN DANISH PASTRY

The effects of fat, sucrose, water, two surfactants, an alpha and a fa t replacer roll-in on firming and moisture content of Danish pastry cr umb were examined. Additionally, starch retrogradation was quantified over a two-week period. Firmness and moisture measurements were obtain ed on days 1, 8, and 15 after baking. Increased dough fat or water res ulted in reduced crumb firmness. Water and the fat replacer roll-in in creased crumb moisture content. No direct relationship was observed be tween firmness and moisture measurements. Firming Danish pastry crumb showed an increase in retrogradation over time.