Fat content of cream affects the capacity of butter to hold water

Abstract

Extrusion of butter for laminated dough can result in water loss. The degree of water loss can be affected by butter physical properties which, in turn, can be affected by the fat content in the cream. In this study, butter was made from cream with six different levels of fat (38%–48%). Correlation analysis showed that the fat content of the cream had a positive correlation with water loss and water content and that water loss increases with a higher fat content of cream (r: 0.918), water content (r: 0.971), enthalpy (r: 0.950), delta (r: 0.975) and a decreased G' (r: 0.826).