Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10538838 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Fat replacement in short dough pastries can be obtained by using monoglyceride hydrogel. ⺠Hydrogel incorporation modifies the structure of short dough pastry. ⺠Fat replacement by hydrogel promotes higher crust crunchiness but does not affect crumb firmness. ⺠Acrylamide content and tendency to staling increase as a consequence of hydrogel inclusion.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lara Manzocco, Monica Anese, Sonia Calligaris, Barbara Quarta, Maria Cristina Nicoli,