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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/127

Title: Functional ingredients as fat replacers in cakes and pastries
Authors: Dwyer, Elizabeth
Gallagher, Eimear
Keywords: Functional foods
Dough Rheology
Reduced fat
Fat replacers
Issue Date: May-2001
Publisher: Teagasc
Citation: Functional ingredients as fat replacers in cakes and pastries. The National Food Centre Research Report No. 41. Dublin; Teagasc, 2001. ISBN 1841702498
Series/Report no.: The National Food Centre Research Report;No. 41
Abstract: For specific health concerns, consumers want fat taken out of food without the flavour and texture being adversely affected. Novel ingredients were investigated for use in the formulation of reduced fat bakery products. Formulations were developed for reduced fat muffins, madeira cake and shortcrust pastry by replacing some of the fat in the recipes with combinations of novel ingredients. The aim was to achieve at least a 25% fat reduction in the products while maintaining quality, texture, taste and consumer acceptability. Focus groups were used to ascertain consumers’ preferences for the reduced fat bakery products to determine which, if any, recipes had greatest potential for further development.
Description: End of Project Report
URI: http://hdl.handle.net/11019/127
ISBN: 1841702498
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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