Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

Journal of the Science of Food and Agriculture

Volumn 97, Issue 11, 2017, Pages 3727-3732

  Lim, Jeongtaek ^a   Jeong, Sungmin ^a   Lee, JaeHwan ^b   Park, Sungkwon ^a   Lee, Jonggil ^c   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Sungkyunkwan University   (South Korea)

^c KTS Food Co Ltd   (South Korea)

Author keywords

muffin; oleogel; rheology; shortening replacer; tomography

Indexed keywords

FATTY ACID; OLEOGELS; ORGANIC COMPOUND; VEGETABLE OIL;

CHEMISTRY; COOKING; FAT SUBSTITUTE; FLOW KINETICS; FOOD ANALYSIS; VISCOSITY;

COOKING; FAT SUBSTITUTES; FATTY ACIDS; FOOD ANALYSIS; ORGANIC CHEMICALS; PLANT OILS; RHEOLOGY; VISCOSITY;

EID: 85014174822     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8235     Document Type: Article

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