Physicochemical and Sensory Properties of Phyllo Pastry: Effects of Steam‐Assisted Baking and Vegetable Oils

ABSTRACT

Pastries remain an important part of dietary culture but face increasing demands for healthier processing methods that maintain quality and nutritional value. This study examined the effects of steam‐assisted baking on the physicochemical and sensory properties of hand‐stretched phyllo pastry prepared with different vegetable oils (safflower, sunflower, canola, and olive oil). The fatty acid profiles and total phenolic contents of the oils were also analyzed to assess variation in bioactive composition. Optimized steam baking conditions (115°C, 60% humidity) improved internal structure and chewiness, while conventional baking yielded higher color and appearance scores due to more intense Maillard reactions. Compared to conventional baking, steam baking at 115°C with 60% humidity preserved higher moisture content and reduced weight loss without significantly affecting energy values due to the combined effects of lower temperature, longer duration, and elevated humidity. Among the oils, canola produced pastries with the most favorable texture and sensory acceptance, whereas safflower and olive oils were less preferred, likely due to distinct flavor characteristics. Steam‐assisted baking, combined with appropriate oil selection, can improve pastry quality while preserving nutritional benefits. This approach offers potential for producing healthier bakery products with enhanced sensory properties and reduced levels of undesirable heat‐induced compounds.