Saturated fat reduction in pastry

Reducing Saturated Fats in Foods

Volumn , Issue , 2011, Pages 301-317

  De Cindio, B ^a   Lupi, F R ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Margarines; Natural fats; Pastry; Shortenings; Structured emulsions

Indexed keywords

EID: 84903499558     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-740-2.50015-4     Document Type: Chapter

References (34)

1. Azadmard-Damirchi S. Olive Oil - Phytosterols, Tracing of Adulteration with Hazelnut Oil and Chemical Interesterification 2007, Swedish University of Agricultural Sciences, Uppsala, Acta Universitatis Agriculturae Sueciae, Doctoral thesis, 36.
2. Baldino N. Rheological study of aerated systems. Doctoral thesis in 'Chemical Engineering and Materials 2007, University of Calabria.
3. Baltasavias A., Jurgens A., van Vliet T. Rheological properties of short doughs at small deformation. Journal of Cereal Sciences 1997, 29:33-42.
4. Bird R.B., Armstrong R.C., Hassanger H. Dynamics of polymeric liquids 1977, 1. Wiley, New York.
5. Blanco Munoz M.A. Olive oil in food spreads. GrasasyAceites 2004, 92-94.
6. Borwankar R.P., Frye L.A., Blaurock A.E., Sasevich F.J. Rheological characterization of melting of margarines and tablespreads. Journal of Food Engineering 1992, 16:55-74.
7. Cavillot V., Pierart C., Kervyn De Meerendré M., Vincent M., Paquot M., Wouters J., Deroanne C., Danthine S. Physicochemical properties of European bakery margarines with and without trans fatty acids. Journal of Food Lipids 2009, 16:273-286.
8. Clogston J., Rathman J., Tomasko D., Walker H., Caffrey M. Phase behaviour of a monoacylglycerol (Myverol 18-99K)/water system. Chemistry and Physics of Lipids 2000, 107:191-220.
9. Constantinides P.P., Yiv S.H. Particle size determination of phase-inverted water-in-oil microemulsions under different dilution and storage conditions. I nternational Journal of Pharmaceutics 1994, 115:225-234.
10. Criado M., Hernandez-Martin E., López-Hernandez A., Otero C. Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: characterization of the reaction and its products. Journal of American Oil Chemists Society 2007, 84:717-726.
11. de Cindio B. Coalescenza e collasso di bolle in fluidi semi-solidi, Panta Rei 0 2004, 14-18. in Italian.
12. Gabriele D., Pollini C.M., Peressini D., Sensidoni A. Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures, Journal of Food Engineering 2002, 54:63-73. 2002.
13. de Cindio B., Gabriele D., Migliori M., Celot F., Cicerelli L., Rolston R.M. Proceed. AERC1, Guimaraes (P) 2003, 11-18.
14. Friberg S.E. 'Emulsion Stability', in S.E. Friberg, K. Larsson, FoodEmulsions 1997, Marcel Dekker Inc, New York. 3rd ed.
15. Gabriele D., de Cindio B., D'Antona P. A weak gel model for foods. Rheol. Acta 2001, 40:120-127.
16. Ghotra B.S., Dyal S.D., Narine S.S. Lipid shortenings: a review. Food Research International 2002, 35:1015-1048.
17. Harte J.B. Pastry Products/Types and Production. Encyclopaedia Of Food Science And Nutritionn Academic Press , Amsterdam 2003, 4407-4412. Caballero B., Trugo L., Finglas P.
18. HeeLee J., Akoh C., Himmelsbach D.S., Lee K.T. Preparation of interesterified plastic fats from fats and oils free of trans fatty acid. Journal of Agricultural and Food Chemistry 56 2008, 4039-4046.
19. Jahaniaval F. (2005). Process for preparing high liquid oil, no trans, very low saturates, regular margarine with phospholipids, patent US 2005/0233056 A1, international classification A23D007/00.
20. Kim I.-H., Lee S.-M., Lee B.-M., Park H.K., Kim J.-Y., Kwon K.I., Kim J.-W., Lee J.-S., Kim Y.-H. Interesterification ofolive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature. Journal of Agriculture Food Chemistry 2009, 5942-5946. 56.
21. Lupi F.R. Rheology of highly-concentrated-in-oil emulsions, Doctoral thesis in 'Environment. Health and Eco-sustainable process' 2009, Department of Engineering Modeling, University, Calabria.
22. Lupi F.R., Gabriele D., Migliori M., de Cindio B. Analisi reologica di emulsioni strutturate a base di olio d'oliva, XI Congress of the Italian society of rheology, Trieste (I), 23-26 May. edi. europa Franco Raj a, Peschiera Borromeo (MI) 2010, 57-62. in Italian. Grassi M., Lapasin R.
23. Macrae A.R. Lipase-catalyzed interesterification of oils and fats. Journal of the American Oil Chemists Society 1983, 60:291-294.
24. Norton I.T., Spyropoulos F., Alex E., Heuer K., Le Reverend B.J.D., Cox P.W. Micro structure engineering of healthy everyday foods, Proceedings of the 5th International Symposium on Food Rheology and Structure. Zurich 2009, 10-16. 15-18 June.
25. Peressini D., Sensidoni A., Pollini C.M., Gabriele D., Migliori M., de Cindio B. Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties, Journal of Food Engineering 2002, 54:227-240.
26. Rodriguez-Abreu C., Lazzari M. Emulsions with structured continuous phases. Current Opinion in Colloid & Interface Science 2008, 13:198-205.
27. Simovic D.S., Pajin B., Seres Z., Filipovic N. Effect of low-trans margarine on physicochemical and sensory properties of puff pastry. International Journal of Food Science and Technology 2009, 44:1235-1244.
28. Singh D., Rezac M.E., Pfromm P.H. Partial hydrogenation of soybean oil with minimal trans fat production using a Pt-decorated polymeric membrane reactor. Journal of American Oil Chemists Society 2009, 86:93-101.
29. Skogerson L., Boutte T., Robertson J., Zhang F. Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated di-glyceride emulsifier, USPTO Patent Application 20070148313. Class: 426602000 (USPTO) 2007.
30. Tanner R.I. Engineering Rheology 2000, Oxford University Press, New York. 2nd Edition.
31. de Cindio B., Correra S. Mathematical modelling of leavened cereal goods. Journal of Food Engineering 1995, 24:379-403.
32. de Cindio B., Gabriele D., Pollini C.M., Peressini D., Sensidoni A. Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures, Journal of Food Engineering 2002, 54:63-73. 2002.
33. Sliwinski E.L., Kolsterb P., van Vliet T. On the relationship between large-deformation properties of wheat flour dough and baking quality. Journal of Cereal Science 2004, 39:231-245.
34. Steffe J.F. Rheological methods in food process engineering 1996, Freeman Press, Michigan.