Bigels containing different wax-based oleogels as laminating fat replacers in croissants
In this study, bigels were developed to mimic the characteristics of traditional laminating fats, butter and margarine, in croissants. The bigels consist of 80 % oleogel (canola oil, wax and monoacylglyceride) and 20 % hydrogel (water and xanthan gum). Beeswax (BW), carnauba wax (CBW), candelilla wa...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000735 |
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