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Submitted
May 31, 2026
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Jun 28, 2026
Published
Jun 29, 2026
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Abstract

This study aimed to analyze the dough characteristics and quality of puff pastry with corn flour as a partial substitute for wheat flour. The use of local ingredients such as corn is important for supporting food diversification and developing healthier bakery products. An experimental method compared a control puff pastry made with 100% wheat flour and a formulation containing corn flour substitution. Samples were evaluated through microscopic observation, Scanning Electron Microscopy (SEM), and nutritional analysis. The results showed that corn flour substitution affected the properties of puff pastry. Microscopic observations indicated that the substituted product had higher porosity and less distinct layer formation than the control, especially on the first day after baking. During storage, the corn-based puff pastry exhibited an increase in hollow structures, indicating changes in internal morphology. SEM analysis confirmed differences in microstructure, with the control sample displaying smoother, clearly defined layers, whereas the substituted sample showed a more porous and irregular structure. Nutritional analysis revealed that corn substitution increased moisture, ash, and protein contents while decreasing fat and carbohydrate levels compared with the control. Overall, corn flour substitution influenced puff pastry texture and composition while demonstrating potential for developing nutritious bakery products from locally available ingredients

Keywords

Puff pastry corn substitution texture SEM nutritional content local ingredients

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How to Cite
1.
Faridah A, Siregar J, Holinesti R, Insan RR, Indrayeni W, Fitriyasih F, et al. Characterization and Quality Analysis of Puff Pastry Made with Corn-Based Dough. EKSAKTA [Internet]. 2026 Jun. 29 [cited 2026 Jun. 30];27(03):466-78. Available from: http://eksakta.ppj.unp.ac.id/index.php/eksakta/article/view/705

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