Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepa...

Descripción completa

Detalles Bibliográficos
Autores principales: Bascuas, Santiago, Morell, Pere, Quiles, Amparo, Salvador, Ana, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394792/
https://www.ncbi.nlm.nih.gov/pubmed/34441557
http://dx.doi.org/10.3390/foods10081781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394792/
https://www.ncbi.nlm.nih.gov/pubmed/34441557
http://dx.doi.org/10.3390/foods10081781

Ejemplares similares