| Issue |
OCL
Volume 20, Number 3, May-June 2013
|
|
|---|---|---|
| Page(s) | 160 - 164 | |
| Section | Fonctionnalité des huiles | |
| DOI | https://doi.org/10.1051/ocl.2013.0504 | |
| Published online | 15 May 2013 | |
Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles
Impact of margarine recipe on the manufacturing process for the manufacture of puff pastry and croissants
Consultant, Ancien Responsable Qualité Développement Vandemoortele France 92000 Nanterre
* michel.laventurier@gmail.com
Reçu :
31
Janvier
2013
Accepté :
7
Février
2013
Abstract
Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.
Key words: margarine / fat blending / puff pastry / croissants / trans fatty acids / functionality
© John Libbey Eurotext 2013
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