Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Choosing fats for different baking applications
YKI – Ytkemiska institutet.
2004 (English)In: Confect Prod, ISSN 0010-5473, Vol. 70, 22-23 p.Article in journal (Refereed)
Abstract [en]

The role of fats in the preparation of bakery products is discussed. Aspects considered include: reasons why fat is an important constituent of baked products; lipid classification and composition of flour; effect of lipids on loaf vol. and quality; the role of added fats, oils and emulsifiers in baked products; effect of polar lipids (lecithins or monoglygerides) on cake vol.; and the delay of bread staling brought about by the addition of saturated monoglycerides. Effect of temp. on the staling rate of baked products is also examined

Place, publisher, year, edition, pages
2004. Vol. 70, 22-23 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26502OAI: oai:DiVA.org:ri-26502DiVA: diva2:1053504
Note
A1667Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

Open Access in DiVA

No full text

By organisation
YKI – Ytkemiska institutet
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

Total: 9 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0