Effects of Food Additives on Croissant Sensory Quality Improvement *1
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Grujić Slavica , OdžakovićBožana , Jašić M. , Blagojević S. 1
University of Banja Luka, Faculty of Technology, S.Stepanovića No.73, 78000 Banja Luka, Bosnia and Herzegovina 2 University of Tuzla, Faculty of Technology, Univerzitetska No.8, 75000 Tuzla, Bosnia and Herzegovina Abstract A croissant is made by enveloping a sheet of butter or margarine in yeast dough, folding it to increase the numbers of layers to obtain a layered structure with thin fat/dough layers. For our experiment croissants production was realized in half-industrial conditions in small bakery, according to the recipe of the producer from Banjaluka. Ingredients used for basic dough production are: flour, water, sugar, yeast, salt, eggs, additives and margarine for laminating. The objective of this study was improvement of the croissant sensory quality using assigned additives mixture FROSTY SML MP8 product of IRCA, S.R.L., Italy and lecithin as emulsifier. The croissants were produced without filling, with 15g and with 23g filling (chopped cheese - Edamec and ham-in-casing in proportion 1:1). For the investigation series of croissant sample models were produced with different relation of additives FROSTY and lecithin, with different amount of filling and shaped croissants relaxation different time, before fermentation and baking. After croissants making, after 6 hours and after 24 hours relaxation on +4C, fermentation, proofing and baking, chemical and sensory analysis of all sample croissant models were done. It was found that from all different croissant model-formulations, the best formulation and sensory quality were with 0.5% FROSTY additives and 0.5% lecithin. It could be concluded that the croissants with possibility to pass 24 hours quiet fermentation on +4C before proofing and baking had the richest aroma, softly texture, regular shape, expected volume and gold-yellow crust colour. As result of model croissants sensory analysis, it was found that croissants without filling had the best sharp and texture. The croissants with 23g of cheese and ham filling had the richest and complete aroma and flavour. Key words: croissant, additives, sensory quality Introduction Croissants could be described as delicious bakery products with characteristic laminated aeratedflaky structure formed by enveloping a sheet of butter or margarine in yeast dough, folding it to increase the numbers of layers to obtain a layered structure with thin fat/dough layers. Croissants are usually consumed for breakfast or lunch (1,2). Producers in food industry always must aspire to manufacture products with quality characteristics the best as it is possible in real production system. For successful production in food industry it is important to assure good knowledge of technological production process and adequate quality level of basic ingredients, flour (3,4,5,6,7,8), margarine (9) and ingredients used in smaller quantity (4,10, 11,12). Additives with different functional property (emulsifiers, antioxidants for flour treatment, stabilizers, preservatives, aroma enhancers, acids or enzymes) using in baking industry enabled control and easier management of technological process, longer product self-life, longer product fresh quality keeping and other quality improvement (12,13,14,15). Lecithin (E 322) as natural emulsifier is often used in baking industry. It could improve dough stability during bakery product fermentation process carrying out, stabilising of homogenised emulsion system and prolong product freshness. Lecithin adding in dough results in bigger volume of bakery products, fine porous structure and better product colour (16,17). Emulsifiers used in dough are improving dough handling and dough strength, rate of hydration and water absorption, tolerance to rest time, shock and fermentation, degree of intolerance to the flour and other constituents quality variability, and the same they impact on shortening of the dough processing time. Emulsifiers used in optimal concentration could help in better forming and retention of air bubbles in *
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dough, what helps in bubbles uniform distribution and size (3,9,10,11,12,17,18,19). Ascorbic acid is additive with antioxidant property very useful in food industry. Its adding to dough makes gluten in flour firmer and helps in better aeration and gases retention in dough (10,11). Mixture of additives in powder named FROSTY SML MP8 (IRCA, S.R.L., Italy) is industrially produced for help in production of fermented bakery and other similar products. It is recommended for manufacturing of dough which could be shaped as half-prepared product and cooled or frozen before baking. Additive “Frosty„ is containing powdered naturally fermented yeasts in wheat flour; E 472e (Monoand diacetyltartaric acid esters of mono- and diglycerides of fatty acids) and E 471 (Mono- and diglycerides of fatty acids), with emulsifying, stabilising and sequestrants functional properties; ascorbic acid (E 300) added as antioxidant and alfa-amilase enzyme for flour treatment. Sensory analysis methods are useful tool for quality control in production process, product distribution and marketing, the same as for collecting of information related to the consumers demands and expectations (3,4,8,20,21,22,23,24). The aims of this study were: 1) to improve sensory characteristics of croissants without filling and croissants with (~15g and ~23g) chopped ham and cheese filling (in relation 1:1) using some selected food additives; 2) to find optimal concentration of the selected food additives used in the study; 3) to use methods for sensory and chemical analysis for quality evaluation of produced model croissants baked: directly after production, fermentation and proofing; after 6 hours relaxation of shaped croissants on +4C, fermentation and proofing; after 24 hours relaxation of shaped croissants on +4C, fermentation and proofing. Materials and Methods Croissant preparation Experimental part of this study, manufacturing of croissants was realised according to the producer’s recipe in a smaller capacity bakery in Banja Luka, in half-industrial production conditions. Sensory analysis and quality control were realised in Laboratory for foodstuff analysis and sensory analysis on the Faculty of Technology in Banja Luka (Bosnia and Herzegovina). Basic ingredients used for the croissants manufacturing (according to the producers recipe) are: commercial blend of wheat flour for specified-purpose (moisture content 14.5%, ash content 0.305%), tap water, margarine (Master Martini, Italy, UNIGRA SPA), sugar, salt, fresh eggs, fresh yeast, additives FROSTY SML MP8 (IRCA, S.R.L., Italy) and lecithin for dough manufacturing and semi-firm fatty cheese (Edamec) and ham in casing for filling. Three model croissants were subject of sensory analysis and quality control: croissants without filling with ~90g baked product weight; croissants with ~15g chopped ham and cheese filling in relation 1:1, with ~108g baked product weight; and croissants with ~23g chopped ham and cheese filling in relation 1:1, with ~115g baked product weight. Technological process of croissant manufacturing consists of technological operations as follows: weighing of ingredients, basic dough mixing, laminating (in a gauge-roll) and relaxation of dough, shaping of croissants, fermentation and proofing (30C), baking (15min, 200C) and cooling on room temperature (20C). Ingredients and quantity of additives necessary for the croissant production were based on the flour weight used for the primary yeast-dough production. Plan of experiment In the first part of experiment 27 model croissants were produced: 1) with different concentration of additives mixture “Frosty„ (0,5%; 0,75% and 1,0%); 2) with different quantity of croissants filling (0g, 15g and 23 g); 3) with different period of shaped croissant relaxation on temperature +4C before baking (0 hours, 6 hours and 24 hours) as shown in Table 1. After sensory analysis of croissants, results were analysed and model croissants with quality characteristics the most similar to the expected quality level, were selected for further modification. In the second part of experiment, adequate quantity of additive lecithin were added to the recipe for production of croissants with the best quality (produced in the first part of experiment) with aim to try to improve whole product quality. So, in the second part of experiment 8 model croissants were produced: 1) with addition of 0,5% and 1,0% lecithin; 2) with different quantity of filling (0 and 23 g); 3) with different period o of shaped croissants relaxation (0 hours and 24 hours) on temperature +4 C before baking (Table 1).
Sensory analysis of croissants Representative sensory characteristics are selected for defining croissants quality: product appearance, colour, aroma, consistency and flavour. Pointing-scale method was used for quantitative croissants sensory quality characteristics evaluation (20). Panel for sensory analysis was consisted of 10 trained members, students aged 20-25 years, from the Faculty of Technology in Banja Luka. Panel members were introduced with aim of the study and with detailed description of representative sensory characteristics for all quality levels, respectively in values ranged between 5 (harmonised, typical, expected quality) to 1 (unsuitable, unacceptable quality or visible errors) for croissants analysis. Sensory analysis results are shown as % of maximal possible sensory quality (100%), as shown in Table 1. Croissant samples were presented to individual panel members on white plate, at room temperature 2 hours after baking. Bottled water at room temperature was used for mouth rinsing and regenerating of receptors. Model croissant samples, grouped according to the similarity, were presented to the panel for sensory analysis. Model croissants samples produced with adequate quantity of additive were presented for sensory analysis. Sensory analysis were realised as follows: 1) croissants without filling; 2) croissants with ~15g filling; 3) croissants with ~23g filling. Impact of different period of shaped croissant relaxation o (on +4 C) before baking on croissant quality were investigated as follows: 1) without relaxation; 2) after 6 hours relaxation; 3) after 24 hours of relaxation. Croissants sensory analysis in the second part of experiment were realised in two steps: 1) directly after production, fermentation and proofing; 2) after 24 hour relaxation of shaped croissants on +4C, fermentation and proofing (Table 1). Chemical composition analysis Croissant samples were cooled on room temperature 2 hours and then packed in polyethilene o bags, signed and stored frozen (on –18 C) before chemical analysis. Croissants were analysed for o o content of: water (drying method on 100 C ), ash (burning in furnace on 525 C, 5h), fats (Soxhlet method), protein (Kjeldahl method, N x 5.7), salt (Mohr method), acidity (Shulerd method) and carbohydrates, calculating by difference (100 - water - proteins - fats - ash - salt) (2,24). Results and discussion Consumers today demand high-quality products. Producers have obligation to offer product with expected quality characteristics. They must work on continual improving of their products quality and strengthening of the product position on market. Use of additives with different functional properties, in optimal concentration, results in better technological and sensory quality characteristics of bakery products. Descriptive methods of sensory analysis are useful tool for evaluation of few basic quality characteristics during continual control and checking of product quality. The objective of our study was to manufacture product with the best sensory characteristics as it is possible in real production system, and to find optimal concentration of additives lecithin and mixture of additives intended for improving quality of bakery products. In the first step of experimental model croissant production, 27 different models were analysed and compared, grouped according to the recipe similarity, content of filling or production method (Table 1). The production methods differ in the shaped croissant relaxation period before baking. After sensory analysis of croissants produced with 0,5%, 0,75% and 1,0% “Frosty„ additive (expressed related to the used flour quantity), as the best were selected model croissants produced with 0,5% “Frosty„ additive without filling, treatment - shaped croissant relaxation period 24 hours on +4C before fermentation, proofing and baking. The croissants had the highest score after sensory analysis (97,2% of maximal possible quality), as shown in Table 1. They had aroma and taste specific for the product and the best product appearance and consistency. Croissants had regular half-moon sharp and volume somewhat smaller than expected. Their crust were uniformed, gently rough, gold-yellow coloured with insignificant colour tinge variation. On the croissants cross-section, holes were somewhat bigger than expected and uniformly distributed. On down side croissant layers were slightly compressed. Croissants produced with 0,5% “Frosty„ additive and with ~23g chopped ham and cheese filling were selected as the best (89,9% of maximal possible quality), after comparing their sensory quality characteristics with croissants produced with 0,5%, 0,75% and 1,0% “Frosty„ additive - with filling, in the different period relaxation of shaped croissants. The croissants had expected quality, especially aroma and flavour, regular shape, acceptable volume, uniform, soft, gentle gold-yellow coloured crust. Inner part
of the product were elastic, soft and flaky, with evenly arranged layers and uniformly distributed holes between them. Dough layers, immediately bellow the filling, were gently stuck together, with low expressed laminated structure, but it must not be doughy or unsatisfactory baked. Croissant has slightly oval shape on the central part cross section. Markedly oval shape on the cross section, with longer horizontal side is not acceptable, and could be considered as defect developed in the production process. Croissants produced with ~23g chopped ham and cheese filling had better quality than samples produced with ~15g filling (Table 1). Samples baked after 24 hours shaped croissant relaxation on +4C, had quality, especially aroma and consistency, better than samples baked after 6 hours shaped croissants relaxation on +4C, fermentation and proofing. Croissants baked immediately after manufacturing had the lowest quality level, they were relatively rubbery. Samples with filling had recognisable air holes between layers of dough on cross section, filling and dough bellow filling were soft, compressed, stick and doughy. Results of sensory analysis of model croissants produced in the first step of the study, were analysed. Recipe for production of the croissants (with 0,5% “Frosty„ additive in dough) without filling and with ~23g chopped ham and cheese filling, were selected for further modification. In the second part of the study, 8 model croissants were produced. In the basic recipe for dough production 0,5% and 1,0% additive lecithin (expressed related to the used flour quantity) were added, to obtain better technological and sensory quality characteristics of model croissants. Croissants were baked immediately after production, and after 24 hours shaped croissants relaxation on +4C, fermentation and proofing. Summing of the sensory analysis results showed that model croissants produced with 0,5% “Frosty„ additive and 0,5% lecithin in dough, without filling (99,6% of maximal possible quality) and with ~23g chopped ham and cheese filling (95,4% of maximal possible quality) (Table 1) had the best quality. Results of shaped croissant different relaxation period treatment, showed that longer time of relaxation (24 hours) have significant impact on better aroma and consistency forming. The croissants had regular halfmoon sharp and slightly oval on the central part cross section, expected volume, consistency and appearance. Inner part of the product was gentle elastic, soft and flaky with evenly arranged layers and uniformly distributed holes between them. Croissants were gold-yellow coloured, with uniform crust so soft that it crack after gentle touch. Aroma and flavour were characteristic, discreetly pleasant. In the croissants with filling, there were no big holes above filling inside the product. Dough layers immediately bellow the filling were stuck together gently, with low expressed laminated structure. Those unexpected quality characteristic were less expressed in model samples produced with lecithin, than in samples without it. In addition, croissants filled with cheese-ham filling had harmony, reach and full aroma, developed from aromatic components in dough and filling during production, fermentation or baking process. Results of sensory analysis model croissants produced with different quantity of additives showed that using of optimal quantity of FROSTY SML MP8 (IRCA, S.R.L., Italy) additive and emulsifier lecithin in dough, could improve technological and sensory quality characteristics of croissants. Also, longer relaxation time (24 hours) have significant impact on better croissants aroma forming and on consistency. All those characteristics could be used for croissant production process organising and managing, 24 hours in advance. Prepared shaped croissants could be simply distributed to the baking places on time. Chemical composition analysis results Analysing of croissant chemical composition is important for product quality control. In complex croissant production technological process, numerous factors could impact on chemical composition of final product. Basic ingredients have different content of water, carbohydrates, protein, fats and salt. Croissant is not absolute homogenised food product, so variability of basic chemical ingredients content could be expected and justified. During primary dough production, added water quantity depends of flour quality. In the process of dough laminating with fats, it is tendency to achieve, uniform distribution of fat layers on dough. During further folding and sheeting, distribution of fats becomes more uniform, but not quite homogeneous. So, during cutting of laminated dough, shaping and baking, we could expect some degree of the proximal fat content variability in the croissants (Table 2). Mean values shown in Table 2, are calculated from 5 measurements with 2 replicates for each parameter. Ham in casing belong to the group of products declared as meat pieces in cans (25). Water content in ham is 52 to 71%, fat content is average 28%. Semi-firm fatty cheese (Edamec) could have average water content 30 to 80%, fats content average 25%, and proteins content 20 to 30% (26). In the croissants produced without filling, or with average content 15g and 23g of chopped ham and cheese filling (in relation 1:1), some variation of the
proximal proteins, fats and water content in baked product could be expected (Table 2), what is in agreement with results reported by Quilez and co-workers (24). Conclusions Croissant is aerated-flaky product with characteristic laminated structure, very pleasant for consuming. French cake was named croissant because of its characteristic half-moon shape. Croissant consists from dough layers with fats, made by folding and sheeting of dough a few times in succession. Results of sensory analysis model croissants produced with different quantity of additives showed that using of optimal quantity (0,5%) of FROSTY SML MP8 (IRCA, S.R.L., Italy) additive mixture and 0,5% emulsifier lecithin in dough, could improve technological and sensory quality of croissants. During production and quality sensory analysis of croissants baked immediately after shaping, fermentation and proofing, baked after 6 hours or 24 hours relaxation of shaped croissants (on +4C), fermentation and proofing, it was found that croissants with 24 hour relaxation (on +4C) and quiet fermentation included as operation in technological production process, had the reachest aroma, the most acceptable consistency, regular sharp, expected volume and gold-yellow crust colour. Croissants without filling had the best internal appearance on the cross section and the best consistency. Croissants with ~23g chopped ham and cheese filling had recognisable, harmonious, reach and full aroma developed from aromatic components in dough and filling during production, fermentation or baking process. All those characteristics could be used for simplifying of croissants production process organising and managing 24 hours in advance. Prepared shaped croissants could be simply distributed to the baking places on time. References 1. P.S. Cauvain and S.L. Young: Bakery Food Manufacture and Quality – Water Control and Effects, Blackwell Science Ltd., Printed in Great Britain (2000) 62-64. 2. Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda tjestanina i brzo smrznutih jela, Sl. list, SFRJ, 53 (1983). 3. N. Farvili, C.E. Walker and J. Qarooni: The Effects of Protein Content of Flour and Emulsifiers on Tanoor Bread Quality, Journal of Cereal Science, 26 (1997) 137-143. 4. R.S. Manohar and P.H. Rao: Effect of Mixing Period and Additives on the Rheological Characteristic of Dough and Quality of Biscuits. Journal of Cereal Science, 25 (1997) 197-206. 5. P. Decock and S. Cappelle: Bread technology and sourdough technology. Trends in Food Science & Technology, 16 (2005) 113-120. 6. T. Lucas, D. Le Ray and A. Davenel: Chilling and freezing of part-baked bread. Part I: An MRI signal analysis, Jurnal of Food Engineering, 70 (2005a) 139-149. 7. T. Lucas, S. Quellec, A. Le Bail and A. Davenel: Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure cillapse, Jurnal of Food Engineering, 70 (2005b) 151-164. 8. I. Kihlberg, A. Ostrom and L. Johansson: Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique, Journal of Cereal Science, 43 (2006) 15-30. 9. T.G. Matuda, D.F. Parra, A.B. Lugao and C.C. Tadini: Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French breaddough, LWT., 38 (2005) 275-280. 10. L.J. Nemeth, F.G. Paulley and K.R. Preston: Effects of ingredients and processing conditions on the frozen dough bread quality of a Canada Western Red Spring wheat flour during prolonged storage, Food Research International, 7 (1996) 609-616. 11. E. A. El-Hady, S. K. El-Samahy and J. M. Brummer: Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Dougs, Lebensm.-Wiss. U.-Technol., 32 (1999) 446-454. 12. S. Grujić: Prehrambeni aditivi – funkcionalna svojstva i primjena, Tehnološki fakultet, Banja Luka (2005). rd 13. D. Manley: Technology of Biscuit, cracker and cookies (3 Ed), Woodhead Publishing Ltd., England 2000.
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0 22,30 24,61 1,75 6,55 1,22 1,12 15 30,50 26,76 2,24 8,77 1,50 1,58 23 29,81 21,31 1,83 10,16 1,66 1,92 * Mean values are calculated from 5 measurements with 2 replicates for each parameter. ** Acidity expressed in millilitres of 0,1 mol/L NaOH spent for neutralisation of free acids croissant sample in 67% ethanol solution.
(%)
Carbohydrates
Ash (%)
Acidity**
Proteins (%)
Salt (%)
Fats (%)
Water (%)
Croissants filling (g)
Table 2. Chemical composition analysis results*
44,15 28,48 31,26 from 10g
Table 1. Croissant experimental treatment combinations 1
Relaxaton Ham and cheese time croissant filling (g) (hours)
Additive 2 FROSTY (%)
Additive 2 Lecithin (%)
% of maximal possible sensory 3 quality
0 0 0.50 0 85,6 0 0 0.75 0 80,6 0 0 1.00 0 79,7 0 15 0.50 0 76,7 0 15 0.75 0 69,8 0 15 1.00 0 75,9 0 23 0.50 0 76,7 0 23 0.75 0 76,1 0 23 1.00 0 76,0 6 0 0.50 0 92,9 6 0 0.75 0 87,4 6 0 1.00 0 89,8 6 15 0.50 0 85,8 6 15 0.75 0 84,9 6 15 1.00 0 83,5 6 23 0.50 0 88,3 6 23 0.75 0 86,3 6 23 1.00 0 83,3 24 0 0.50 0 97,2* 24 0 0.75 0 90,5 24 0 1.00 0 93,7 24 15 0.50 0 87,8 24 15 0.75 0 85,5 24 15 1.00 0 84,0 24 23 0.50 0 89,9* 24 23 0.75 0 86,5 24 23 1.00 0 86,7 0 0 0.50 0.50 93,6 0 0 0.50 1.00 91,5 0 23 0.50 0.50 94,2 0 23 0.50 1.00 93,7 24 0 0.50 0.50 99,6* 24 0 0.50 1.00 91,1 24 23 0.50 0.50 95,4* 24 23 0.50 1.00 91,7 1 Relaxation time of shaped croissants on +4C, before fermentation and baking. 2 Added in addition to basic recipe. 3 Sensory analysis result shown as % of maximal possible sensory quality (100%). * Samples evaluated with highest scores in group of compared croissants.
