Reducing saturated fat with oleogel/shortening blends in a baked product

Food Chemistry

Volumn 199, Issue , 2016, Pages 809-816

  Mert, Behic ^a   Demirkesen, Ilkem ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b Republic of Turkey Ministry of Food   (Turkey)

Author keywords

Cookie; Dough; Oleogel; Rheology; Saturated fat; Shortening; Texture; Wax

Indexed keywords

CHARGE DENSITY WAVES; RHEOLOGY; TEXTURES; WAXES;

BAKED PRODUCT; CANDELILLA WAXES; COOKIE; DOUGH; OLEOGEL; PARTIAL REPLACEMENT; PILOT SCALE; SHORTENING;

SATURATED FATTY ACIDS;

EUPHORBIA ANTISYPHILITICA WAX; FOOD ADDITIVE; OLEOGEL; SATURATED FATTY ACID; UNCLASSIFIED DRUG; FAT SUBSTITUTE; OLEOGELS; ORGANIC COMPOUND;

ARTICLE; COOKING; CRYSTALLIZATION; DOUGH; FATTY ACID ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; MOISTURE; SYNTHESIS; CHEMISTRY; FAT SUBSTITUTE; PROCEDURES;

COOKING; FAT SUBSTITUTES; ORGANIC CHEMICALS;

EID: 84953775403     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.087     Document Type: Article

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