Fundamental studies on the reduction of fat and salt in laminated doughs

Puff pastry is well known for its layered, light and flaky structure. Additionally, it is a major contributor of fat and sodium intake in many countries. Excessive intake of saturated fatty acids (SAFA) and cholesterol but also sodium chloride (NaCl) are linked to various health risks such as obesity and hypertension. In turn, these may result in cardiovascular diseases (strokes, heart attacks, heart failure, etc.) which, according to the WHO, are the leading cause of preventable death worldwide. Amongst others, ingredient reformulation and process adaptations of many foods, including puff pastry, are necessary to reduce dietary SAFA and sodium intake. Initially, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. Process parameters, number of layers and final dough thickness, in combination with the amount of roll-in fat, were found to have a significant impact on internal and external structural quality parameters. Furthermore, four vegetable fat blends (FBs) with various ratios of palm stearin (PS) and rapeseed oil (RO), and with a low trans-fatty acid (TFA ≤ 0.6%) content were characterised and examined for their application in puff pastry production. A range of analytical methods, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements were used to characterise these FBs. Excellent baking results were achieved by FB1 and FB2, while FB2 simultaneously reached a SAFA reduction by 49% compared to the control containing FB1. Subsequently, it was determined how NaCl (0–8.4 g/100 g flour) impacts the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content. Finally, the impact of sourdough (SD) (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of reduced fat (-40%) and salt (-30%) puff pastry were analysed. Results showed that fat and salt reduction impacted all investigated quality characteristics and the dough rheology. Nevertheless, through the employment of technological changes, a significant reduction of fat (-40%) and salt (-30%) in puff pastry was possible. The perception, visual impression or attributes like volume, firmness and flavour of the final products were not significantly affected. Finally, the flavour and texture of reduced-fat and -salt puff pastry was distinctly improved by SD addition. All results were confirmed by numerous sensory acceptance tests

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA a parts per thousand currency sign 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour

Current status of salt reduction in bread and bakery products. A review

Cardiovascular disease, including hypertension, is the leading cause of preventable death worldwide. Sodium chloride (NaCl) associated with its excessive consumption is linked to hypertension while the global dietary NaCl intake has increased extensively. Thus, limitations on sodium (Na) consumption were recommended by the WHO and further international health agencies (<2 g Na/day). Bread and other cereal products contribute about 30% to the daily intake of sodium in the western human diet. Although it may sound simple, salt reduction in foods is not as straight forward since salt impacts the processability during the production and the quality characteristics of the final bakery products. To achieve the final reduction goals long-term strategies and reformulation of recipes are required. Numerous different techniques have been proposed to reduce the sodium chloride content. Other approaches include salt replacers or enhancers. These are summarized with special attention given to recent developments over the last 5 years. One of the promising strategies to reduce salt has been the addition of sourdough to bakery goods. Sourdough can counteract some of the negative impacts salt reduction has on bread (e.g., flavour, shelf life) improving the overall quality. The present review describes and assesses the impact of NaC1 reductiOn on a range of bakery products, including dough characteristics, sensory properties and shelf-life. It further outlines the progress that has been made in salt reduction and indicates existing problems in the bakery sector

Application of sourdough in the production of fat- and salt-reduced puff pastry

Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was to determine the impact of SD (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of puff pastry with reduced fat (-40%) and salt (-30%) content (RFRS) as well as the rheological properties of the resulting dough. A range of empirical rheological tests was carried out including dough extensibility, dough stickiness and GlutoPeak test. Subsequently, the baked puff pastry quality was investigated using a VolScan, texture analyser, C-Cell and sensory analysis. SD addition significantly changed rheological properties of the basic dough reduced in fat and salt as well as a number of major quality characteristics for the resulting puff pastry. Dough resistance decreased and dough stickiness increased (p < 0.05). Gluten formation was delayed for the higher in salt control and accelerated upon salt reduction as well as increasing levels of SD incorporation. Furthermore, SD addition weakened the gluten network. To some extent, RFRS containing SD were significantly enhanced in texture. Peak firmness of RFRS with SD was significantly decreased when compared to RFRS without SD. Furthermore, the specific volume of RFRS with 5 and 10% SD was significantly higher than for RFRS containing no SD. Finally, supported by a sensory study, the flavour and texture of reduced fat and salt pastry were distinctly improved by 10% SD addition

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0-8.4 g/100 g flour) on the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content as well as the rheological properties of the resulting dough. Therefore, empirical rheological tests were carried out including dough extensibility, dough stickiness and GlutoPeak test The quality of the puff pastry was characterized with the VolScan, Texture Analyzer and C-Cell. NaCl reduction significantly changed rheological properties of the basic dough as well as a number of major quality characteristics of the puff pastry. Significant differences due to NaCI addition were found in particular for dough resistance, dough stickiness, Peak Maximum Time and Maximum Torque (p < 0.05). Peak firmness and total firmness decreased significantly (p < 0.05) with increasing salt levels for puff pastry containing full fat. Likewise, maximal lift, specific volume, number of cells and slice brightness increased with increasing NaCI at both fat levels. Although a sensorial comparison of puff pastries revealed that salt reduction (30%) was perceptible, no significant differences were found for all other investigated attributes. Nevertheless, a reduction of 30% salt and 40% fat in puff pastry is achievable as neither the perception and visual impression nor attributes such as volume, firmness and flavour of the final products were significantly affected

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50–200) and the final thickness (1.0–3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or ‘liking of mouthfeel’. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to ‘liking of flavor’ and overall acceptance by the assessors

Engineering of Class II Cellobiose Dehydrogenases for Improved Glucose Sensitivity and Reduced Maltose Affinity

The front cover artwork is provided by Prof. Lo Gorton from Lund University (Sweden) and his co-workers. The image shows mutated cellobiose dehydrogenase (CDH) immobilized on a graphite electrode and how preferentially glucose is oxidized by this enzyme. Read the full text of the Article at 10.1002/celc.201600781

State of the climate in 2017

In 2017, the dominant greenhouse gases released into Earth's atmosphere-carbon dioxide, methane, and nitrous oxide-reached new record highs. The annual global average carbon dioxide concentration at Earth's surface for 2017 was 405.0 ± 0.1 ppm, 2.2 ppm greater than for 2016 and the highest in the modern atmospheric measurement record and in ice core records dating back as far as 800 000 years. The global growth rate of CO2 has nearly quadrupled since the early 1960s. With ENSO-neutral conditions present in the central and eastern equatorial Pacific Ocean during most of the year and weak La Niña conditions notable at the start and end, the global temperature across land and ocean surfaces ranked as the second or third highest, depending on the dataset, since records began in the mid-to-late 1800s. Notably, it was the warmest non-El Niño year in the instrumental record. Above Earth's surface, the annual lower tropospheric temperature was also either second or third highest according to all datasets analyzed. The lower stratospheric temperature was about 0.2°C higher than the record cold temperature of 2016 according to most of the in situ and satellite datasets. Several countries, including Argentina, Uruguay, Spain, and Bulgaria, reported record high annual temperatures. Mexico broke its annual record for the fourth consecutive year. On 27 January, the temperature reached 43.4°C at Puerto Madryn, Argentina-the highest temperature recorded so far south (43°S) anywhere in the world. On 28 May in Turbat, western Pakistan, the high of 53.5°C tied Pakistan's all-time highest temperature and became the world-record highest temperature for May. In the Arctic, the 2017 land surface temperature was 1.6°C above the 1981-2010 average, the second highest since the record began in 1900, behind only 2016. The five highest annual Arctic temperatures have all occurred since 2007. Exceptionally high temperatures were observed in the permafrost across the Arctic, with record values reported in much of Alaska and northwestern Canada. In August, high sea surface temperature (SST) records were broken for the Chukchi Sea, with some regions as warm as +11°C, or 3° to 4°C warmer than the longterm mean (1982-present). According to paleoclimate studies, today's abnormally warm Arctic air and SSTs have not been observed in the last 2000 years. The increasing temperatures have led to decreasing Arctic sea ice extent and thickness. On 7 March, sea ice extent at the end of the growth season saw its lowest maximum in the 37-year satellite record, covering 8% less area than the 1981-2010 average. The Arctic sea ice minimum on 13 September was the eighth lowest on record and covered 25% less area than the long-term mean. Preliminary data indicate that glaciers across the world lost mass for the 38th consecutive year on record; the declines are remarkably consistent from region to region. Cumulatively since 1980, this loss is equivalent to slicing 22 meters off the top of the average glacier. Antarctic sea ice extent remained below average for all of 2017, with record lows during the first four months. Over the continent, the austral summer seasonal melt extent and melt index were the second highest since 2005, mostly due to strong positive anomalies of air temperature over most of the West Antarctic coast. In contrast, the East Antarctic Plateau saw record low mean temperatures in March. The year was also distinguished by the second smallest Antarctic ozone hole observed since 1988. Across the global oceans, the overall long-term SST warming trend remained strong. Although SST cooled slightly from 2016 to 2017, the last three years produced the three highest annual values observed; these high anomalies have been associated with widespread coral bleaching. The most recent global coral bleaching lasted three full years, June 2014 to May 2017, and was the longest, most widespread, and almost certainly most destructive such event on record. Global integrals of 0-700-m and 0-2000-m ocean heat content reached record highs in 2017, and global mean sea level during the year became the highest annual average in the 25-year satellite altimetry record, rising to 77 mm above the 1993 average. In the tropics, 2017 saw 85 named tropical storms, slightly above the 1981-2010 average of 82. The North Atlantic basin was the only basin that featured an above-normal season, its seventh most active in the 164-year record. Three hurricanes in the basin were especially notable. Harvey produced record rainfall totals in areas of Texas and Louisiana, including a storm total of 1538.7 mm near Beaumont, Texas, which far exceeds the previous known U.S. tropical cyclone record of 1320.8 mm. Irma was the strongest tropical cyclone globally in 2017 and the strongest Atlantic hurricane outside of the Gulf of Mexico and Caribbean on record with maximum winds of 295 km h-1. Maria caused catastrophic destruction across the Caribbean Islands, including devastating wind damage and flooding across Puerto Rico. Elsewhere, the western North Pacific, South Indian, and Australian basins were all particularly quiet. Precipitation over global land areas in 2017 was clearly above the long-term average. Among noteworthy regional precipitation records in 2017, Russia reported its second wettest year on record (after 2013) and Norway experienced its sixth wettest year since records began in 1900. Across India, heavy rain and flood-related incidents during the monsoon season claimed around 800 lives. In August and September, above-normal precipitation triggered the most devastating floods in more than a decade in the Venezuelan states of Bolívar and Delta Amacuro. In Nigeria, heavy rain during August and September caused the Niger and Benue Rivers to overflow, bringing floods that displaced more than 100 000 people. Global fire activity was the lowest since at least 2003; however, high activity occurred in parts of North America, South America, and Europe, with an unusually long season in Spain and Portugal, which had their second and third driest years on record, respectively. Devastating fires impacted British Columbia, destroying 1.2 million hectares of timber, bush, and grassland, due in part to the region's driest summer on record. In the United States, an extreme western wildfire season burned over 4 million hectares; the total costs of $18 billion tripled the previous U.S. annual wildfire cost record set in 1991