Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.

Abstract

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to… (More)
DOI: 10.1007/s13197-016-2186-z

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