Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology [PDF]
Foods, 2017 Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development ...
Christoph Silow +4 more
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Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance [PDF]
Foods, 2023 Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds.
María Dolores Álvarez +3 more
doaj +5 more sources
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil [PDF]
Foods, 2022 Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease.
María Dolores Álvarez +4 more
doaj +5 more sources
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties [PDF]
Current Research in Food Science, 2023 Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj +2 more sources
Abdominal chicken fat fractionation
Grasas y Aceites, 2002 The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were ...
Chiu Chih Ming +2 more
doaj +4 more sources
Availability and Purchasing of Gluten-Free Cereal Products in a Polish Population of Female Celiac Disease Patients [PDF]
FoodsBackground/Objectives: The problems with following a gluten-free (GF) diet result from the high cost of GF products, their limited availability for celiac disease (CD) patients, and their disputable quality.
Dominika Guzek +3 more
doaj +2 more sources
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products [PDF]
FoodsDeveloping puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization.
María Dolores Álvarez +3 more
doaj +2 more sources
Production Process of Puff Pastry Substitute Pumpkin [PDF]
Journal of Food and Agricultural ProductPuff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food ...
Fasya, Dini Farida, Yudhistira, Bara
core +3 more sources
The effect of spelt flour on the quality of puff pastry
Новые технологии, 2022 Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used in ...
E. N. Efremova +4 more
doaj +2 more sources
Effects of quantity and layers number of low trans margarines on puff pastry quality [PDF]
Food and Feed Research, 2017 The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the
Zahorec Jana J. +6 more
doaj +3 more sources