Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two mo...
Main Authors: | María Dolores Álvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-02-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/4/603 |
Similar Items
-
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
by: María Dolores Álvarez, et al.
Published: (2023-05-01) -
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
by: María Dolores Álvarez, et al.
Published: (2022-12-01) -
The professional pastry chef : fundamentals of baking and pastry /
by: Friberg, Bo, 1940-
Published: (2002) -
Baking and pastry : mastering the art and craft /
by: Culinary Institute of America
Published: (2009) -
Baking and pastry : mastering the art and craft /
by: Culinary Institute of America
Published: (2004)