Croissant doughs

Impasti per croissant

The ideal croissant? Crumbly, healthy and good, of course. But also easy to preserve, considering that pastry chefs often need to store raw finished dough in the freezer. The formation of elongated and large ice crystals constitutes a threat to the quality of the product, because it alters the structure of proteins and breaks the cell walls of the yeasts contained in the dough. Moreover, once cooked, the croissant will have lost its quality.
To overcome this problem, Agugiaro & Figna Molini SpA, a leading company in the production of flour and semi-finished products, turned to nature. They added to the flour or doughs some substances, proteins or carbohydrates, obtained from plants capable of withstanding winter frosts, in which the water freezes in the form of many small rounded crystals that do not damage the plant tissue.

Il contributo di Elettra
X-ray computed microtomography (micro-CT), capable of providing unprecedented information on the microstructure of the dough and on the formation of ice crystals at different times without affecting the product, was used to analyze the resistance to freezing of the new mixtures. From this study, a specific flour was born for the production of frozen croissants, with a composition capable of reducing the formation of large ice crystals and, therefore, able to preserve the properties of the dough over time.

Facility: TomoLab Laboratory.


Last Updated on Monday, 06 June 2022 14:31