| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277240 | Journal of Food Engineering | 2015 | 29 Pages |
Abstract
It was determined that vegetable fat replacement with emulsions and unstructured oil affected the decrease in dough elastic modulus and increase in cookie firmness. Cookies containing oil in the form of emulsion expressed higher dough strength and lower cookie spread in comparison to those containing unstructured oil. Although all the cookies were sensory acceptable, the one containing traditional shortening expressed superior sensory characteristics.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Tamara DapÄeviÄ HadnaÄev, Miroslav HadnaÄev, Milica PojiÄ, SlaÄana Rakita, Veljko KrstonoÅ¡iÄ,