Puff pastry and trends in fat reduction: An update

International Journal of Food Science and Technology

Volumn 50, Issue 5, 2015, Pages 1065-1075

  Wickramarachchi, Kanchana S ^a   Sissons, Mike J ^b   Cauvain, Stanley P ^c,d  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c Bake Tran   (United Kingdom)

^d CURTIN UNIVERSITY   (Australia)

Author keywords

Laminated dough; Puff pastry; Reduced fat puff pastry; Saturated fat; trans fat

Indexed keywords

HEALTH RISKS;

LAMINATED DOUGH; MATERIAL QUALITY; POTENTIAL HEALTH RISKS; PRODUCTION PROCESS; PUFF PASTRY; REDUCED FAT; TEXTURAL PROPERTIES; TRANS FATS;

LAMINATING;

NEPTUNIA;

EID: 84927785781     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12754     Document Type: Review

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