Corpus ID: 40384353

Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies.

@article{Snchez1995UseOC,
  title={Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies.},
  author={Cristina S{\'a}nchez and C. F. Klopfenstein and Charles E. Walker},
  journal={Cereal Chemistry},
  year={1995},
  volume={72},
  pages={25-29}
}
Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]). The experimental design was an incomplete randomized design with two factors: fat substitute (at 35, 45, or 55% of shortening weight) and emulsifier (at 0.125, 0.25, or 0.5% of flour weight). Response… Expand
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