15. A process for preparing a fat substituted bakery dough for use in baking shortened type bakery products, comprising mixing: a wheat flour; from greater than 8 to less than 62 percent of potato flour as a substitute for the fat that would otherwise be present in the shortened bakery doug...
In general, hard oils should replace hard oils, and soft oils should replace soft oils. Doing so will help maintain the balance of hard and soft oils. Once you’ve narrowed down the texture of the oil, consider what the oil does for the recipe. Does it give the soap firmness,...
it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveo...
However, the use of AP in wheat breads and its potential effects on dough rheology and bread quality have never been studied. The aim of this study was to test the ability of acerola powder to substitute ascorbic acid in baking. For this purpose, white wheat (WF) and a wholemeal (WWF...