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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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Rodríguez García, J.; Laguna, L.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food and Bioprocess Technology. 6(10):947-959. https://doi.org/10.1007/s11947-012-0919-1

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Título: Effect of fat replacement by inulin on textural and structural properties of short dough biscuits
Autor: Rodríguez García, Julia Laguna, Laura Puig Gómez, Consuelo Ana Salvador, Ana Hernando Hernando, Mª Isabel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...[+]
Palabras clave: Short dough biscuit , Shortening , Inulin , Microstructure , Texture
Derechos de uso: Cerrado
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-0919-1
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s11947-012-0919-1
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2009-12785-C02-02/ES/Reformulacion De Alimentos Por Adicion De Nuevos Ingredientes Comerciales Para Disminuir Los Contenidos En Azucar O Grasas. Efectos Sobre La Microestructura Y La Composicion Quimica/
Agradecimientos:
The authors are indebted to Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for financing ...[+]
Tipo: Artículo

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