On the Role of Fats in Baked Flour Goods

descriptionPublicationkeyboard_double_arrow_right Article 05 Nov 2013 Russian Publisher:Kemerovo State UniversityJournal:Food and raw materials, volume 1 (issn: 2308-4057,

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Authors: Renzyaeva, T.;

doi: 10.12737/1513

On the Role of Fats in Baked Flour Goods

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Abstract

The role of fats in developing the structure of dough and baked bread goods and pastries is considered. Criteria of choosing fatty materials by their nutritional value and physical state for obtaining safe and quality products are presented. A method of producing pastries with liquid vegetable oils and natural biopolymer-based stabilizing food additives is proposed.

Related Organizations

Centennial College
Canada
Lovely Professional University
India
Pondicherry University
India
Kemerovo Institute of Food Science and Technology
Russian Federation

Keywords

food additives, dough, fats, baked flour goods, TP368-456, oils, Food processing and manufacture

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