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Physicochemical and textural properties of puff pastry margarines

✍ Scribed by Biljana Pajin; Dragana Šoronja-Simović; Zita Šereš; Julianna Gyura; Ivana Radujko; Marijana Sakač

Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 145 KB
Volume: 113
Category: Article
ISSN: 1438-7697
DOI: 10.1002/ejlt.201000293

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## Abstract Separated fats from commercial soft (soft fat) and stick (stick fat) margarines and mixtures of hydrogenated super olein (H‐olein) and canola oil, were temperature cycled between 4°C and 15,20 and 25°C. The polymorphic form, SFC and texture of the fats were evaluated. Temperature cyclin