Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological pa...

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Detalles Bibliográficos
Autores principales: Silow, Christoph, Zannini, Emanuele, Axel, Claudia, Belz, Markus C. E., Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332908/
https://www.ncbi.nlm.nih.gov/pubmed/28231095
http://dx.doi.org/10.3390/foods6020015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332908/
https://www.ncbi.nlm.nih.gov/pubmed/28231095
http://dx.doi.org/10.3390/foods6020015

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