Use of monoglyceride hydrogel for the production of low fat short dough pastry

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 175-180

  Manzocco, Lara ^a   Anese, Monica ^a   Calligaris, Sonia ^a   Quarta, Barbara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Acrylamide; Bakery products; Firmness; Hydrogel; MRI

Indexed keywords

AMIDES; BAKERY PRODUCTS; MAGNETIC RESONANCE IMAGING; MAGNETIC STORAGE; VEGETABLE OILS;

ACRYLAMIDES; FIRMNESS; FOOD MATRIXES; LIPID CONTENT; MONOGLYCERIDES; OIL-WATER; PALM OIL; PROTON DENSITY; QUALITY CHARACTERISTIC; SYSTEM MORPHOLOGY;

HYDROGELS;

ACRYLAMIDE; FAT; MONOACYLGLYCEROL; PROTON; HYDROGEL; WATER;

ARTICLE; DOUGH; HYDROGEL; LIPID COMPOSITION; MOISTURE; NUCLEAR MAGNETIC RESONANCE IMAGING; STORAGE; CHEMISTRY; PROCEDURES; WHEAT;

HYDROGEL; MAGNETIC RESONANCE IMAGING; MONOGLYCERIDES; TRITICUM; WATER;

EID: 84355166562     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.049     Document Type: Article

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