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The standard sausage toll might be set for a contemporary makeover.
Scientists are engaged on a strategy to make considered one of Britain’s favorite snacks more healthy with out ruining its distinctive flaky pastry.
An estimated 10-15 million sausage rolls are bought within the UK every week, however a single one can comprise greater than 60% of an grownup’s really useful day by day saturated fats consumption.
Now, researchers at Heriot-Watt College in Edinburgh are growing a brand new strategy to make their layered pastry, stating this might “considerably” reduce the quantity of saturated fats.
If profitable, the group has mentioned the method might be utilized to a variety of fashionable pastries to make them more healthy.
Professor Stephen Euston, from Heriot-Watt’s Faculty of Engineering and Bodily Sciences, mentioned: “We need to decrease the extent of saturated fats whereas protecting the style and texture that individuals love.
“We’re centered on sausage rolls, however this additionally applies to different baked items that comprise laminated pastry akin to croissants, Danish pastries and candy or savoury turnovers.
“Decreasing the saturated fats content material of those ubiquitous snacks may have a really constructive influence on the nation’s well being and waistlines.”
The puff pastry utilized in sausage rolls and different baked items depends on fats for its distinctive flaky texture.
The group is hoping to discover a strategy to change the stable fat presently used with more healthy liquid oils like sunflower or rapeseed, that are decrease in saturated fats.
This entails utilizing a course of known as oleogelation to show them right into a “solid-like fats”.
The group hopes it will mimic the behaviour of conventional fat, and ship the identical flaky texture.
“Making flaky pastry is surprisingly difficult,” Prof Euston defined.
“The fats is not only there for flavour; it performs an important structural position within the pastry.
“You want the fats sitting between the layers of dough in order that when the pastry bakes, steam forces these layers aside and offers you that flaky texture folks count on.
“Merely changing the fats with a more healthy oil doesn’t work, as a result of liquid oils lack the construction wanted to separate the pastry layers.”
The group mentioned they’re specializing in oils from crops that may be grown within the UK, so as to minimise the influence of the method on the surroundings.
In addition to potential well being advantages, Professor Euston mentioned the analysis may benefit bakers as nicely.
Conventional laminated pastry typically needs to be chilled repeatedly throughout manufacturing in order that the fats layers don’t soften because the dough is folded.
Prof Euston mentioned: “We hope our oleogels will keep secure at greater temperatures, which suggests producers might not have to sit back the pastry as a lot.
“If we’re fortunate, they won’t want to sit back it in any respect.”
The ten-month mission is seeing researchers at Heriot-Watt working with business collaborators New Meals Innovation and AB Mauri.
The group has been funded by the UK Analysis and Innovation Engineering and Bodily Sciences Analysis Council (UKRI EPSRC), with the purpose of shifting their modified pastry from the lab into the kitchen, and placing its style to the take a look at with actual folks.
Dr Andrew Bourne, UKRI ESPRC’s govt director for innovation and partnerships, mentioned: “UKRI EPSRC’s Influence Acceleration Awards use public funding to show promising analysis into sensible options, and this mission does precisely that.
“By taking revolutionary meals science out of the lab into the kitchen and testing it with on a regular basis shoppers, it has the potential to make the nation’s favorite snacks more healthy and make a real distinction to our well being and wellbeing.”
Alongside pastry, the researchers are additionally exploring whether or not the identical know-how may cut back saturated fats in vegan cheese options.
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