Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological pa...

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Bibliographic Details
Main Authors: Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, Elke K. Arendt
Format: Article
Language:English
Published: MDPI AG 2017-02-01
Series:Foods
Subjects:
laminated bakery product
wheat
lipids
texture analyzer
sensory
Online Access:http://www.mdpi.com/2304-8158/6/2/15

Internet

http://www.mdpi.com/2304-8158/6/2/15

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