Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
This study evaluates the effectiveness of an oil-in-water emulsion formulated from water and seed and nut oils as a substitute for butter in the formulation of brioche bread. First, the selected oils were physicochemically characterized. In the brioche, animal fat was fully and partially replaced, a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/23/11382 |
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