Theinfluenceofflourglutenonthestructureandlaminationofcroissants
Year: 2025
Type: article
Abstract: Thisarticleprovidesacomprehensiveanalysisofthequalityindicatorsofflourusedincroissantproduction,theresearchmethodologyemployed,andthelaboratorytestresultsoftwodifferentfloursamples.Amongthesamplesanalyzed,onewasfoundtobesuitableforcroissantpreparation,whiletheothernegativelyaffectedthedoughstructure,leadingtoissuessuchaslossofshape,poorlamination,andreducedbakingquality.Thestudyfocusesonkeyqualityparametersofflour—includingmoisturecontent,glutenpercentage,glutenquality(measuredbytheIDKindex),andenzymaticactivity—andexamineshowthesefactorsinfluencetheelasticity,stability,andlaminationpropertiesofthedough.Theanalysisalsoincludesvisualcomparisonsofthebakedcroissantsmadefrombothsamples,highlightingstructuraldifferencessuchasporosity,crumbtexture,andlayerdefinition.Theresultsdemonstratethatoptimalflourcharacteristicsarecrucialforachievinglight,airy,andwell-laminatedcroissants.Thearticleconcludesthatnotonlythequantityofglutenbutalsoitsqualityplaysavitalroleinformingadoughthatcanwithstandthestressoflaminationandproofingwhilemaintainingstructuralintegrityduringbaking.
Author: GulboevaZakhroAzamatkizi,MasharipovaZulkhumarAtabekovna,JabborovAlisherOltiboyevich
Institution: Tashkent Chemical-Technological Institute
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W6893463379
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