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Development of healthier puff pastries olive pomace oil-based margarines
2023Peer ...
Álvarez, M. Dolores +3 more
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PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR
Jurnal Perikanan UnramPeningkatan kandungan protein pada Puff Pastry dapat dilakukan dengan penambahan tepung daging ikan nila. Penelitian ini bertujuan untuk menentukan persentase tingkat penambahan tepung daging ikan nila pada pembuatan produk puff pastry yang paling disukai oleh panelis.
Fiza Jasmine Hasani +3 more
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Food Chemistry
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs)
Jixian, Mao, Weihao, Ye, Zong, Meng
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The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs)
Jixian, Mao, Weihao, Ye, Zong, Meng
openaire +2 more sources
Changes in the stability of frozen puff pastry doughs during the shelf life
1999In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life (12 months) by storing them at -18°C after being frozen at -40°C. Samples were made of puff pastry margarines belong to three different company.
Da?lio?lu O., Taşan M., Tunçel B.
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Quantitative, multi-scale imaging of the layered structure in puff pastry
2013Puff pastry is characterized by a light and flaky texture due to its unique combination of fat and dough in a layered structure. Lamination and sheeting are combined to create multiple layers. It is commonly believed that the continuity of the layers is a feature essential to achieve the desirable texture after baking.
Deligny, C. +5 more
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Special fat composition for puff pastries
Trends in Food Science & Technology, 1996openaire +1 more source