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Croissant-Type Bakery PDF
Croissant-Type Bakery PDF
3: 105–112
Abstract
HOZOVÁ B., KUKUROVÁ I., TURICOVÁ R., DODOK L. (2002): Sensory quality of stored croissant-type bakery products.
Czech J. Food Sci., 20: 105–112.
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould
and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory
conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough
(brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the
surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on
day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence
on various technological conditions (sorbic acid, recipe, aw value).
Keywords: croissants; sensory evaluation; moulds and yeasts; aw; pH; sorbic acid
The production of bakery products constitutes an in- innovated and tasteful croissant-type products filled with
herent part of the agricultural and food complex in ensur- various kinds of cream which are favoured especially by
ing the nourishment of the population. In connection with the children population; these are more and more frequent-
the development of new kinds of products, the volume of ly subjected to different technological treatments prolong-
production and, simultaneously, the demand of the retail ing their durability (ingredients, packaging) (FRIEDRICH
network stimulated by a larger supply of the assortment 1992; AKGÜN et al. 1997; GAUTCHIER & DYER 1997).
have been continuously growing. The main reasons are: One of the croissant producers in Slovakia is a private
taste variety, the availability for consumption, and long- firm with the commercial name “Resanka” which produc-
term storability. es sweet crescent-shaped rolls filled with nuts, nougat,
The basic criteria of the quality of durable products are apricots, kiwis, cherries and, since recently, with Cham-
health safety and optimum sensory properties. Both the pagne cream (exported also to the Czech Republic). The
quality and durability of products are influenced by the guaranteed period of consumption amounts to three
raw-material quality, recipe, and storage conditions. The months from the date of production during which the
durability of bakery products with the medium and high stored products must comply with all necessary quality
humidity contents is often limited by the growth of moulds. criteria (microbiological, physical, chemical, sensory, etc.)
A lot of species are able to grow at the water activity in accordance with the Food Codex of the Slovak Repub-
value of 0.8 whereas some xerophilous species at that of lic (1998) and the regional standard PN 01/98 (Norma kva-
0.65. Losses caused by the moulding process vary be- lity Croissant-Resanka. Ress, a.s., Senica). The most crucial
tween 1% and 5% in the dependence on the season, the factors influencing the microbiological and sensory qual-
type of product, and the mode of production (LEGAN 1993; ity of bakery products are: aw value (BRACK 1994; ABEL-
NIJS et al. 1996; ABELLANA et al. 1997; HAASUM & NIEL- LANA et al. 1997; VEGA et al. 1998), pH (ABELLANA et al.
SEN 1998; VEGA et al. 1998). 1997; ŠILHÁNKOVÁ 1995), food additives (GERRARD et
Apart from the currently produced types of sweet dura- al. 2000; HERMANN & SALDIVAR 2000), preserving sub-
ble bakery products such as biscuits, crackers, sponge stances such as sorbic acid, benzoic acid (FRIAS et al.
and tea biscuits in the limelight of the market are also 1996), propionic acid and its salts (ROSLYAKOV & PALA-
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GINA 1996), ethanol, nitrogen and CO2 (SMITH 1994; PHIL- Croissant – nougat cream C2 (aw = 0.86) without sorbic
LIPS 1996; DOULIA et al. 2000) and packaging material acid
(SPARAKOWSKI 1993; SMITH 1994; SMITH et al. 1996; Technological procedure of production. Standardized
HORN & GEHR 1998; DOULIA et al. 2000). raw-materials are used to prepare leavened dough which
However, only a minimum number of research works is weighed out into small loaves and left for a fixed time to
have been engaged so far in the qualitative evaluation of rest. Then the dough is molded with a molder to a fixed
this type of products (HAASUM & NIELSEN 1998). The thickness and distributed into triangular forms. After be-
accessible data, namely the patented ones, consider pri- ing shaped, the products are coiled and laid on plates which
marily the technological aspects of production (equip- are put on carriages and allowed to ferment in the fermenta-
ments, recipes) (UENO & TASHIRO 1992; MORIHAWA & tion chamber. The leavened products are baked for 15 min
UENO 1993). Our objective was to search, in co-operation at 220°C in a semi-automatic multiple-hearth furnace, then
with the above-indicated firm, for mutual connections and filled by means of three injection punctures and wrapped
relations affecting the microbiological and sensory qual- into cellophane foil. The wrapped products are put into
ity of the shelf life of croissant-type products, and on the cardboards and dispatched (PN 01/98).
basis of the results to suggest the producers suitable
solutions for improving and optimizing the production in Note: The brioche dough is not let to rest; it is immediately shap-
ed after kneading.
order to achieve a prolonged shelf life of the final prod-
ucts. Packaging material. The foil is produced from raw-
In the model experiment, parameters such as: organo- materials harmless to health. It should comply with the
leptic properties (shape, odour, colour, taste, consisten- hygienic requirements for a direct contact with eatables.
cy, etc.), mould and yeast counts, pH and aw values (as It has favourable barrier properties against the water va-
complementary factors) were pursued during 90-day stor- pour permeability and contains some aromatic substanc-
age (at intervals of 0, 30, 45, 60, 75 and 90 days) at t = 20 ± es. The foil is characterized by its metal-bright appearance
2°C in 8 types of croissants filled with nougat cream, the (PND 12-184-00 – Plasty, kombinované filmy a kópie).
products differing in the type of dough (brioche, crois- For the microbiological examination of the products,
sant), aw value, and the presence or absence of sorbic acid 5 packages (10 g each) were used with the addition of
in the spirit spray (0.62%). These parameters were exam- 90 ml of physiological solution. Homogenization proceed-
ined individually also in the nougat cream samples, but ed in a separating funnel for 20 to 30 min. Both the sam-
only at the beginning (zero day) and at the end of the stor- ples and the nougat cream (10 g) were analysed by 2 and
age (90th day). 3 parallel determinations.
1. Sensory evaluation was accomplished by the 5-point
MATERIALS AND METHODS hedonic scale determination and the profiling of tasti-
ness was carried out by 6 panel assessors (POKORNÝ
The croissant “Resanka” (40 g) is a sweet crescent-shape 1993).
roll filled with nougat cream and composed of: wheat flour, 2. Yeast and mould count were determined by the plate
nougat cream, margarine, water, sugar, eggs, starch syr- count method, on the chloramphenicol glucose extract
up, dried milk, yeast, emulsifier E-471, vanillin sugar and agar (Šarišské Michaľany, Slovak Republic) (STN ISO
lemon aroma. 7954 1997 – Mikrobiológia. Všeobecné pokyny na sta-
The sensory quality, mould and yeast counts, and aw novenie počtu kvasiniek a plesní. Metóda počítania
and pH values were evaluated in the samples of two types kolónií kultivovaných pri 25 oC).
of products: 3. The aw value was determined according to the Slovak
Type 1 products “Brioche” (30 g dough + 10 g filling) Standard STN 56 0030, 1996 – Stanovenie aktivity vody
Resanka Vita – nougat cream C1 (aw = 0.79) with sorbic v potravinách (Thermoconstanter-Defensor AG-Nova-
acid sina, Switzerland).
Resanka Vita – nougat cream C1 (aw = 0.79) without sorbic 4. Measurement of the pH value was carried out using a
acid pH meter inoLab, pH level 1 with a Blue Line glass
Resanka Vita – nougat cream C3 (aw = 0.86) with sorbic electrode.
acid 5. Mathematical and statistical evaluation of the results
Resanka Vita – nougat cream C3 (aw = 0.79) without sorbic (x, s, sr%) was carried out after CHATFIELD (1995).
acid
Type 2 products “Croissant” (27 g dough + 13 g filling) RESULTS AND DISCUSSION
Croissant – nougat cream C2 (aw = 0.82) with sorbic acid
Sensory evaluation
Croissant – nougat cream C2 (aw = 0.82) without sorbic
acid Products. Changes in the organoleptic properties of
Croissant – nougat cream C2 (aw = 0.86) with sorbic acid 8 kinds of the croissant samples “Resanka” stored at lab-
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Czech J. Food Sci. Vol. 20, No. 3: 105–112
oratory temperature (20 ± 2°C) were evaluated at time in- It was found that:
tervals of 0, 30, 45, 60, 75 and 90 days. The individual – in the samples produced from the croissant dough, more
samples differed in the type of dough (brioche and crois- remarkable changes in the sensory properties took pla-
sant), the aw value of the cream, and the addition (or ab- ce in comparison with those from the brioche dough;
sence) of sorbic acid in the spirit spray. the changes were observed in individual sensory para-
The six-member panel evaluated the following sensory meters, especially in hardness, odour, taste, crust and
parameters: shape, crust, odour, hardness, crumb, taste, shape. Moreover, also the general evaluation was lower
the appearance of the cream, taste + consistency of the in the products made of the croissant dough as mani-
nougat cream, and adhesiveness to palate (5-point he- fested by the minimum value of 30.5 (s = 0.52, sr = 10.7%)
donic scale, according to which the maximum value of whereas in the products made of the brioche dough the
5 points corresponded to the highest degree of the eval- minimum value of 35.7 (s = 0.55, sr = 11.1%) was found.
uated product’s quality whereas the lowest degree of the It is obvious that the lower sensory quality is associa-
evaluation expressed by 1 point demonstrated its funda- ted with the difference in dough fat contents (the bri-
mental qualitative deficiencies). The results of the senso- oche dough contains 15% of fat while the croissant
ry evaluation are summarized in Tables 1 and 2. dough as much as 25%). It may be suggested that du-
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Odour
5 expressive, typical cocoa
4 less expressive, cocoa Cream taste Odour
3 slightly expressive
2 inexpressive alcoholic up to acidic
1 disagreeable, strange
Cream appearance Hardness
Taste
5 very agreeable, cocoa with a filbert core after-taste
4 suitable, less expressive cocoa, less expressive Taste Crumb
filbert-core after-taste Storage (days)
3 slightly expressive, cocoa up to inexpressive 0 30 45 60 75 90
2 acidic, alcoholic
1 disagreeable, strange Fig. 1. Diagram of croissant sensory evaluation [Brioche dough,
cream C1 (aw = 0.79) + sorbic acid]
Consistency
5 semi-solid, paste-like, soft
4 more solid, soft
Shape
3 more solid, with small clods
2 solid Adhesiveness to palate Crust
1 very solid
Colour
5 light-brown up to brown Cream taste Odour
4 brown
3 dark-brown
2 dark-brown, sporadically darker or lighter spots
Cream appearance Hardness
1 dark-brown, remarkable colour changes, large stains
Appearance
5 bright smooth surface, homogeneous without Taste Crumb
visible small clods Storage (days)
0 30 . 45 60 75 90
4 less bright surface, presence of small clods
3 brightless surface, presence of small clods Fig. 2. Diagram of croissant sensory evaluation [Brioche dough,
2 dull surface, presence of big clods cream C1 (aw = 0.79)]
1 considerably unequal surface, presence of big clods
and foreign matters
ry properties was observed. The applied concentration
of 0.62% did not affect any sensory parameters.
ring the storage some undesirable changes take place
in the fat and affect the sensory properties (Figs 1–8); Creams
– the different application of the cream also affected the
sensory quality of the investigated products, namely Changes in the organoleptic properties (odour, taste,
their appearance, taste, and the consistency of the cre- consistency, colour, appearance) of creams prepared with
am. In creams C1 (aw = 0.79) and C3 (aw = 0.86) compa- different aw values were evaluated at the beginning (zero
rable results were found while cream C2 (aw = 0.82) day) and at the end of the storage (90th day). The average
revealed lower values of the parameters under investiga- values are summarized in Figs 9–11.
tion. It appears that the water activity value did not have During the storage following changes in the sensory
a crucial influence on the sensory properties, and that parameters of creams were recorded:
the above-indicated differences were apparently caused – in cream C1 (aw = 0.79) only minimal qualitative changes
by different recipes for the individual nougat creams; occurred. Neither the consistency nor the colour chan-
– no influence of the addition of sorbic acid on the senso- ged. In evaluating the taste and appearance, the minimum
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Czech J. Food Sci. Vol. 20, No. 3: 105–112
Shape Shape
Taste Crumb
Storage (days) Storage (days) Taste Crumb
0 30 45 60 75 90
0 30 45 . 60 75 90
Fig. 3. Diagram of croissant sensory evaluation [Brioche dough, Fig. 5. Diagram of croissant sensory evaluation [Croissant
cream C3 (aw = 0.86) + sorbic acid] dough, cream C2 (aw = 0.82) + sorbic acid]
Shape
Shape
Taste Crumb
Taste Crumb
Storage (days)
Storage (days)
0 30 45 60 75 90 0 30 45 60 75 90
Fig. 4. Diagram of croissant sensory evaluation [Brioche dough, Fig. 6. Diagram of croissant sensory evaluation [Croissant
cream C3 (aw = 0.86)] dough, cream C2 (aw = 0.82)]
level of 0.17 points (s = 0.32–0.5; sr = 9.2–11.8%) was Considering the summarized evaluation of the creams
found. The most remarkable changes were observed in used over the time period starting from the zero time up to
the evaluation of odour (0.5 points); the 90th day of storage, it may be concluded that the most
– in cream C2 (aw = 0.82), changes were more recogniza- acceptable cream – as viewed from the sensory aspect –
ble. Odour (0.67 points), taste (0.33 points), consisten- was C1 (aw = 0.79).
cy (0.5 points), colour (0.33 points) and appearance Mould and yeast counts. During the 90-day storage at
(0.17 points) varied; (s = 0.4–0.55, sr = 8–12%); laboratory temperature, no moulds or yeasts occurred in
– in cream C3 (aw = 0.86), slight changes in the investiga- any analysed samples (products and creams contained
ted parameters were observed, namely: odour (0.17 po- < 10 CFU/g); consequently, they are not presented either
ints) and taste (1 point). The sensory evaluation of taste, in the tabelar or in the graphical forms.
consistency and colour did not change during the sto- Considering mould and yeast counts, it may confirmed
rage (s = 0.48–0.58, sr = 8.5–12.3%). that the products comply with the valid legislative re-
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Shape Shape
Storage (days)
Storage (days) 0 30 45 60 75 90 Storage (days) 0 30 45 60 75 90
Fig. 7. Diagram of croissant sensory evaluation [Croissant Fig. 8. Diagram of croissant sensory evaluation [Croissant
dough, cream C3 (aw = 0.86) + sorbic acid] dough, cream C3 (aw = 0.86)]
quirements for this type of product (the limit for the mould brioche dough, which was obviously in connection with
count is 5 × 102/g max. in 5 analysed samples, the limit of the different recipes. The pH values of the creams were
5 × 103/g being allowed in two of them; the yeast count is measured at the beginning (zero day) and at the end
not included in the standard (Food Codex of the Slovak (90th day) of the storage and were approximately 6.6.
Republic 1998). The influence of sorbic acid (0.62%) in aw value. The water activity values of 8 kinds of the
the spirit spray applied on to the surface of products had “Resanka” samples were measured at regular intervals
no marked effect on the microbiological quality and the during storage; the water activity values of the corpus
shelf life of the finished products. and cream were measured separately and on the basis of
pH. The pH value was measured as a complementary these values the average water activity of individual prod-
index of the quality of products which is associated with ucts was calculated. The values of the water activity of
the development of microflora. The pH values of the sam- the samples as determined in the course of storage varied
ples did not markedly change during 90-day storage (5.9– from 0.70 to 0.84 which may have been caused by the
6.1), which corresponds also to the significantly unchanged sample variability resulting from the unevenness of the
microflora during the storage. In samples 6 and 9 pro- baking process in the rotary furnace.
duced from the croissant dough, the pH value was some- The aw values of creams (zero and 90th day) ranged
what higher than that in samples 1 to 4 produced from the according to the above-indicated specification (C1, C2
Odour Odour
Fig. 9. Diagram of cream C1 (aw = 0.79) sensory evaluation Fig. 10. Diagram of cream C2 (aw = 0.79) sensory evaluation
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Czech J. Food Sci. Vol. 20, No. 3: 105–112
Súhrn
HOZOVÁ B., KUKUROVÁ I., TURICOVÁ R., DODOK L. (2002): Senzorická akosť skladovaných pekárskych výrobkov typu
croissant. Czech J. Food Sci., 20: 105–112.
Hodnotili jsme senzorickú akosť (tvar, vôňa, farba, chuť, konzistencia, kôrka, striedka atď.), množstvo plesní a kvasiniek,
hodnoty aw a pH počas 90-dňového skladovania (0, 30, 45, 60, 75 a 90 dní) v laboratórnych podmienkach pri 20 ± 2 °C v 8 typoch
pekárskych výrobkov typu croissant s nugátovým krémom, odlišujúcich sa typom cesta (briož, croissant), aw hodnotou krému
a prídavkom alebo bez prídavku kyseliny sorbovej v postreku liehu na povrch výrobkov. Uvedené parametre boli stanovené tiež
vo vzorkách nugátových krémov (0. a 90. deň skladovania). Zvolené parametre umožnili posúdiť čas trvanlivosti výrobkov
v závislosti od rôznych technologických podmienok (kyselina sorbová, receptúra, aw).
Kľúčové slová: croissant; senzorické hodnotenie; plesne a kvasinky; aw; pH; kyselina sorbová
Corresponding author:
RNDr. BERNADETTA HOZOVÁ, PhD., Fakulta chemickej a potravinárskej technológie STU, Katedra výživy a hodnotenia potravín,
Radlinského 9, 812 37 Bratislava, Slovenská republika
tel.: + 421 2 59 32 54 78, fax: + 421 2 52 49 31 98, e-mail: kukurova@yahoo.com
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