Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
نویسندگان
چکیده
منابع مشابه
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 parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the fi...
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ژورنال
عنوان ژورنال: Foods
سال: 2017
ISSN: 2304-8158
DOI: 10.3390/foods6020015