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Oleogels as Margarine Substitute in Buns by k.a.cham-24 is a document available to read on EtoBox.

What is Oleogels as Margarine Substitute in Buns about?

This study investigates the use of oleogels, made from hydroxypropyl methylcellulose and xanthan gum, as a healthier alternative to margarine in steamed and baked buns. The findings indicate that oleogels can replace margarine without significantly affecting the physical properties of steamed buns, while baked buns exhibited a denser structure. Overall, the research suggests that oleogels could provide a viable strategy for producing healthier bakery products.

Author

k.a.cham-24

Language

EN