Use of Oleogels to Replace Margarine in Steamed and Baked Buns
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DOI: 10.3390/foods10081781
Abstract: Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and… read more here.
Keywords: margarine; use oleogels; steamed buns; replace margarine ... See more keywords
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233833
Abstract: To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast,… read more here.
Keywords: frozen dough; steamed buns; pre fermented; par steamed ... See more keywords