Effects of Fats on the Chinese Pastry Texture of the Suzhou Moon-Cake

• Main Authors: Tsai-Ti Chang, 張綵緹
• Other Authors: Yen- Wen Chiun
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/63005925280804463612

碩士 === 康寧大學 === 餐飲管理研究所 === 103 === Lard used to be a key ingredient in the making of the traditional Chinese puff-layer pastries exc. Suzhou moon cake, due to its effect to make the Moon Cake's layer more puff & crispy texture. However, recently some food safety lard scandals, consumers are afraid to use it. This study is focused on the making of the Suzhou moon cake to compare and measure pastry puffed layer's thickness with the use of different types of lipids, including: lard, shortening ,butter, and soybean oil. The intent of this study is to identify the best substitute of Lard. The statistics results revealed that there were no significant differences in the pastry's layer thickness by using Lard or Shortening . However, it does make obvious differences of the skin layer's thickness with the use of Butter and Soybean oil, as well as with the rolling length of the dough. The conclusion is Shortening can be used to substitute Lard very well in making of the Suzhou moon cake.