In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life (12 months) by storing them at -18 °C after being frozen at -40°C. Samples were made of puff pastry margarines belong to three different company. Free fatty acidity (%) and peroxide values were slightly increased with duration of shelf-life while the changes in the free fatty acid composition have remained at limited level. Spesific height that is an important quality criteria of baked puff pastries decreased gradually in all samples. The changes during the shelf-life did not cause any noticable effect on the sensory properties of the samples.
DAĞLIOĞLU, ORHAN; TAŞAN, MURAT; and TUNÇEL, BARIŞ (1999) "Changes in The Stability of Frozen Puff Pastry Doughs During The Shelf Life," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 11, Article 24. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss11/24