Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

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) an...

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Detalles Bibliográficos
Autores principales: Wang, Q., Espert, M., Salvador, A., Sanz, T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432165/
https://www.ncbi.nlm.nih.gov/pubmed/37592957
http://dx.doi.org/10.1016/j.crfs.2023.100558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432165/
https://www.ncbi.nlm.nih.gov/pubmed/37592957
http://dx.doi.org/10.1016/j.crfs.2023.100558

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