Effect of reducing fat and using fat replacers in the crust of flaky Chinese pastry

Effect of reducing fat and using fat replacers in the crust of flaky Chinese pastry

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Veröffentlicht in:Witthayāsān Kasētsārt. Sākhā thammācht 2011-01
Hauptverfasser: Teeranuch Chysirichote(Suan Dusit Rajabhat University, Bangkok (Thailand). Suan Dusit School of Culinary Arts. Curriculum of Home Economics) E-mail:Chtnuch@hotmail.com, Anchanee Utaipatanacheep(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics), Warunee Varanyanond(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)
Format: Artikel
Sprache:eng
Schlagworte:
Bakery products
Chemicophysical properties
Chinese pastry
Fat replacer
Fat substitutes
Food processing
Inulin
Low fat foods
Maltodextrin
Maltodextrins
Quality
Reduced-fat
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ISSN:0075-5192