Results 1 to 10 of about 874 (132)
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 Alvarez +2 more
exaly +7 more sources
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 Alvarez, Beatriz Herranz
exaly +7 more sources
Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour [PDF]
Food and Feed Research, 2015 Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat
Marija Bodroža-Solarov +1 more
exaly +4 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
Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine [PDF]
LWT - Food Science and Technology, 1994 Abstract To reveal the flavour differences in puff-pastries prepared by using butter (I) or margarine (II) the most important odorants in aroma extracts of both pastries were compared by application of aroma extract dilution analyses. The data revealed high FD-factors for δ-decalactone, (E)-2-nonenal, 4-hydroxy-2,5-dimethyl-3 (2H)-furanone (HDF ...
Klaus Gassenmeier, Peter Schieberle
core +10 more sources
"Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. [PDF]
Foods, 2021 “Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under ...
Romano R +5 more
europepmc +3 more sources
Predicting puff pastry margarine performances based on LAOS output
Food Research InternationalLaminated pastries rely heavily on the unique viscoelastic and plastic properties of margarine. Traditional methods for predicting such properties, such as solid fat content (SFC), hardness, small amplitude oscillatory rheology, and subjective sensory tests (thumb test), often lack the sensitivity to detect subtle variations in margarine possessing ...
Chakraborty, Arpita +5 more
exaly +3 more sources
Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
Food and Bioprocess TechnologyAbstract The reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids.
Knut Franke
exaly +2 more sources
LWT - Food Science and Technology, 2013 Abstract The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (
Yves Brostaux, Sabine Danthine
exaly +2 more sources
Trends in Trans Fatty Acids Reformulations of US Supermarket and Brand-Name Foods From 2007 Through 2011 [PDF]
, 2014 Introduction: Although some US food manufacturers have reduced trans fatty acids (TFA) in their products, it is unknown how much TFA is being reduced, whether pace of reformulation has changed over time, or whether reformulations vary by food type or ...
Dahmubed, Aspan +3 more
core +1 more source