Fat replacers in baked products: their impact on rheological properties and final product quality.
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DOI: 10.1080/10408398.2022.2048353
Abstract: Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through… read more here.
Keywords: quality; baked products; bakery fats; product quality ... See more keywords