| Autor: |
Q. Wang, M. Espert, A. Salvador, T. Sanz |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Current Research in Food Science, Vol 7, Iss , Pp 100558- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2665-9271 |
| DOI: |
10.1016/j.crfs.2023.100558 |
| Popis: |
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids. In this paper, the feasibility of hydroxypropyl methylcellulose (HPMC) oleogels prepared with emulsion template (ET) and foam template (FT) approaches as fat sources in a puff pastry dough was investigated. Spreadability and thermal properties of control shortening, 100% ET and FT oleogels and shortening/oleogel (50/50) blends were measured. The different systems were applied as the fat source in a puff pastry dough, and their effect on rheological and texture properties was investigated. Results showed that partial replacement of shortening with oleogels could significantly decrease the firmness values (from 115 to 26 N) (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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