bake - March/April 2020 - 52

pastries

functional

,

The baking industry is on the search for functional, sus-

conventional soy pastries had large voids with no consistent

tainable ingredients in puff pastries. A functionality test

honeycomb structure. Puff pastries produced from palm

from QUALISOY found that high oleic soybean shorten-

shortening had the least amount of rise, a darker color than

ing meets that need. Soy-based solutions performed on

the interesterified high oleic soybean shortening and but-

par with butter, the gold standard for puff pastries.

ter pastries, and a tougher texture. Fruit filled pastries made

Frank Flider, QUALISOY's oils expert, recently spoke
about the study and its results.

with butter and high oleic soybean shortening had the most
consistent rise, color, honeycomb structure, and sensory attributes. The conclusion was that high oleic soybean short-

Bake: Can you describe the test conducted and how the

ening and butter produced the highest quality puff pastries

different shortenings/butter were compared?

in terms of appearance, rise, color, and texture.

The objective of this study was to compare the performance of interesterified high oleic soybean shortening

What is the ideal look and taste for a puff pastry, and how

against the performance of other commonly used fats.

does high oleic soybean shortening achieve that?

The fats used in the study were butter, interesterified

The ideal puff pastry will have a very even honeycomb

conventional soybean shortening, PHO soybean shorten-

structure with uniform separation of the layers. The voids

ing (for historical comparison), and palm-based shorten-

between each layer will be neither too large, nor too small.

ing. All shortenings were used to produce and evaluate

The consistent structure contributes to a desirable bite and

square puffs and fruit filled pastries. Laminated doughs

texture. The finished pastry will be golden brown in color,

were produced with each shortening utilizing the same

without appearing burnt or pale. The high oleic soybean

formulations and procedures. All puffs and pastries were

shortening has a very wide working temperature range,

evaluated for sensory, texture analysis, moisture, spread,

which is conducive to quality puff pastry production. As it

height, freeze thaw, color, and appearance.

is easily workable at room temperature, it can be used to
the shortening will not readily melt during lamination. It will

Puff pastries made with butter and interesterified high

also melt at the desired temperature during baking.

oleic soybean shortening showed the most consistent

This results in very consistent layering with an even distribu-

honeycomb structures while palm and interesterified

tion of fat. Because the pastry heats up evenly during bak-

QUALISOY

produce laminates with the right amount of thickness, and
What were the final results of the test?

52 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 52

3/26/2020 2:22:19 PM


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