Fats and oils - fat-based pastry layers and crystal network structures

authored by: K. Franke, V. Heinz
Abstract: Knut Franke and Volker Heinz from the German Institute of Food Technologies provide Kennedy’s readers with a technical breakdown of fat crystal network structures and discuss the barrier properties of fat blends in relation to reducing the moisture between pastry layers.
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
Type: Article
Journal: Kennedy's Bakery Production
Pages: 10-13
No. of pages: 4
Publication date: 2015
Publication status: Published