Results 161 to 170 of about 5,194 (177)

Effect of low‐trans margarine on physicochemical and sensory properties of puff pastry 1

International Journal of Food Science and Technology, 2009
Biljana Pajin, Zita I Šereš
exaly  

Puff pastries

2009
openaire   +1 more source

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Food Research International, 2016
Emanuele Zannini, Claudia Axel, Kieran M Lynch   +2 more
exaly  

Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

Journal of Food Engineering, 2016
Stefano Renzetti
exaly  

WHEAT FUNCTIONALITY FOR PUFF PASTRY

2005
openaire   +1 more source

Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology

LWT - Food Science and Technology, 2013
Yves Brostaux, Sabine Danthine
exaly  

Quality Characteristics of Rice Puff Pastry Substituted with Tapioca Powder

Korean Journal of Food and Cookery Science, 2018
openaire   +1 more source

What makes your shortening suitable for fancy croissants, puff and Danish pastry?

INFORM International News on Fats, Oils, and Related Materials, 2018
Braulio Macias-Rodriguez, Alejandro Marangoni   +1 more
openaire   +1 more source

Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

JAOCS, Journal of the American Oil Chemists' Society, 2000
Murat Tasan, Necatİ BariŞ Tuncel
exaly  

Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Food Hydrocolloids
Ana Salvador, SILVIA REBECA BOBADILLA DENIS, María Teresa Sanz Taberner   +2 more
exaly