On the Role of Fats in Baked Flour Goods
Renzyaeva T.V. · Foods and raw materials · 2013
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.