The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005017103&lng=en&tlng=en |