Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Published:2017-02-22 Issue:2 Volume:6 Page:15
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Silow Christoph,Zannini Emanuele,Axel Claudia,Belz Markus,Arendt Elke

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/6/2/15/pdf

Reference35 articles.

1. The Oxford Companion to Food;Davidson,1999

2. Baking Problems Solved;Cauvain,2001

3. Dänisch-Gebäck—Eine Internationale Spezialität: Gebäckcharakteristik—Rohstoffe—Herstellung;Dörr;Getreide Mehl Brot,1982

4. Anonymus Technologie gezogener Teige Teil II, volume 5http://www.brotundbackwaren.de/heftinhalte/article_arch_7629.html

5. Lipid shortenings: a review

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1. Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry;Food Hydrocolloids;2024-08

2. Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products;European Food Research and Technology;2024-04-25

3. Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products;Food systems;2024-04-22

4. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products;Foods;2024-02-16

5. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance;Foods;2023-05-25

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