期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：11
页码：1255-1260
DOI：10.19026/ajfst.6.192
出版社：MAXWELL Science Publication
摘要：The possibility of replacing margarine with lard in the short and layer crust pastry with filling (ab. SLCPF) was analyzed in this study. As is detected the lard has higher fat content (99.97%) than margarine (87.7%), the lard has less saturated fatty acid (30.81%) than margarine (43.95%),the extensibility of the lard was better than margarine. The influence of the addition of lard and margarine (2.5-12.5% based on flour, variation interval 2.5) on dough physical characteristics and SLCPF quality were respectively investigated. The results showed that the water-oil dough contained 7.5% lard achieved a better quality of SLCPF (sensory evaluation was 89.3) than margarine (sensory evaluation was 74.2). The influence of the addition (50%) of lard and margarine (40-70% based on flour, variation interval 10) on oil-mixed dough and SLCPF quality showed SLCPF (sensory evaluation was 87.5) produced by oil-mixed dough added the lard was better than that of the margarine.
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