Infl uence of three types of commercial bakery margarineson the organoleptic characteristics of a croissant

Abstract

In the market there are fatty products for baked goods such as margarines for puff pastry which are of mass consumption. In its preparation process it is used 8-10% of the fat in the dough formulation and 75% in the fi lling. Margarines for these kind of products have in common their ease for the fi lling of the mass and a high melting point between 38-40°C, developing its organoleptic characteristics. In order to know the differences between each of the margarines it was evaluated the infl uence of three types of commercial bakery margarines on the organoleptic characteristics of a croissant. Initially a diagnosis was made in the bakery indus-try in order to learn about the most used margarines for the puff pastry in the bakery industry, where it was determined the type of margarines to use in the project, later three croissants batches were prepared under the same formulation varying the type of margarines, fi nally a sensory evaluation was made through the texture and fl avor profi le of the fi nal product. From the puff pastry products made, the best presented good sensory characteristics, they were the ones made with the fi rst trademark compared with the other two, it presented good volume, good fermentation ca-pacity, good power of fracturability, characteristic aromas, fl avors and coloring. According to this information it is concluded that the type of margarine for the puff pastry infl uences the organoleptic characteristics of a croissant.