Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for...

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Detalles Bibliográficos
Autores principales: Lee, Hee-Seon, Kim, Kyung-Heon, Park, Sung-Hoon, Hur, Sung-Won, Auh, Joong-Hyuck
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073972/
https://www.ncbi.nlm.nih.gov/pubmed/32075115
http://dx.doi.org/10.3390/foods9020194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073972/
https://www.ncbi.nlm.nih.gov/pubmed/32075115
http://dx.doi.org/10.3390/foods9020194

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