Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’
In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product. The incorporation of vegetable oils led to changes in texture, specifically reduci...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/15/4/399 |