[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems ...
Cifuentes Adán, Iñaki(Universitat Politècnica de València, 2022-07-15)
[ES] Los productos de panadería, generalmente, se formulan con grasas sólidas, como margarinas y mantecas. Estas grasas tienen un alto contenido en ácidos grasos saturados y trans, por lo que, ejercen efectos negativos ...
[EN] Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour ...
[EN] 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 ...
Vilar Melego, Paula(Universitat Politècnica de València, 2018-09-13)
[ES] En el presente trabajo se ha estudiado el efecto del uso de distintos tipos
de impulsores químicos en la elaboración de bizcochos ricos en fibra de frutos
rojos para mejorar sus propiedades físicas y sensoriales. ...