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dc.contributor.authorDwyer, Elizabeth*
dc.contributor.authorGallagher, Eimear*
dc.date.accessioned2012-09-03T15:55:52Z
dc.date.available2012-09-03T15:55:52Z
dc.date.issued2001-05
dc.identifier.citationFunctional ingredients as fat replacers in cakes and pastries. The National Food Centre Research Report No. 41. Dublin; Teagasc, 2001. ISBN 1841702498en_GB
dc.identifier.isbn1841702498
dc.identifier.urihttp://hdl.handle.net/11019/127
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractFor 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 41
dc.subjectFunctional foodsen_GB
dc.subjectDough Rheologyen_GB
dc.subjectCakesen_GB
dc.subjectPastriesen_GB
dc.subjectReduced faten_GB
dc.subjectFat replacersen_GB
dc.titleFunctional ingredients as fat replacers in cakes and pastriesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4604
refterms.dateFOA2018-01-12T07:30:17Z


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