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On the Role of Fats in Baked Flour Goods
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1006/jcrs.1996.0052openalex-snapshot
The Role of Fat in the Stabilisation of Gas Cells in Bread Dough
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4648778openalex-extracted
Functional Wheat Bread from Partially Substituted Margarine with Cow''S Femoral Bone Marrow: Effects on Bread Indexes and Acceptability
inferred← citeshttps://doi.org/10.1002/047167849x.bio075.pub2openalex-snapshot
Fats and Oils in Bakery Products
inferred← citeshttps://doi.org/10.1002/aocs.12195openalex-snapshot
Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products
inferred← citeshttps://doi.org/10.1002/ejlt.202200033openalex-snapshot
Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example
inferred← citeshttps://doi.org/10.1007/s13197-019-04114-9openalex-snapshot
Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (Canarium schweinfurthii) fruit pulp
inferred← citeshttps://doi.org/10.1016/b978-0-323-95295-8.00002-2openalex-snapshot
Quality assessment of wheat flour, dough, and bread
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.12.087openalex-snapshot
Reducing saturated fat with oleogel/shortening blends in a baked product
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126971openalex-snapshot
Accelerated shelf-life model of gluten-free rusks by using oxidation indices
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.109936openalex-snapshot
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119212openalex-snapshot
Use of pregelatinzed starch and pea proteins to improve nutritional value of traditional brioche: consequences on dough rheology and final product quality
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.5c00445openalex-snapshot
Optimization and Quality of Hamburger Buns Formulated with Soybean Oil Organogels Structured with Candelilla Wax, Palm Hardfat, and Monoglycerides Using Response Methodology and Desirability Function Analysis
inferred← citeshttps://doi.org/10.1088/1755-1315/640/4/042004openalex-snapshot
Rapeseed processing products as a component of flour-based food for gerontological purpose
inferred← citeshttps://doi.org/10.1111/jfpp.16981openalex-snapshot
Development, quality evaluation, and numerical optimization of process parameters of water chestnut ( Trapa natans ) flour incorporated rusk
inferred← citeshttps://doi.org/10.1155/jfpp/8894933openalex-snapshot
Profiling Saturated, Trans, and Unsaturated Fats in Iranian Snacks: A Tool for Nutritional Reformulation
inferred← citeshttps://doi.org/10.1534/g3.116.035741openalex-snapshot
Genotyping-by-Sequencing-Based Investigation of the Genetic Architecture Responsible for a ∼Sevenfold Increase in Soybean Seed Stearic Acid
inferred← citeshttps://doi.org/10.21603/2074-9414-2019-1-85-96openalex-snapshot
The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
inferred← citeshttps://doi.org/10.21776/ub.jtp.2021.022.03.2openalex-snapshot
OPTIMASI PROSES PENAMBAHAN KONSENTRASI PUREE SIRSAK (Annona muricata L.) DAN MARGARIN TERHADAP KARAKTERISTIK MUFFIN DENGAN RESPONSE SURFACE METHODOLOGY
inferred← citeshttps://doi.org/10.3390/foods11131826openalex-snapshot
Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing
inferred← citeshttps://doi.org/10.3390/foods11182793openalex-snapshot
Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
inferred← citeshttps://doi.org/10.47836/pjtas.47.2.11openalex-snapshot
The Effect of Inulin Substitution as A Fat Replacer on Physicochemical and Sensory Properties of Muffins
inferred← citeshttps://doi.org/10.55251/jmbfs.5703openalex-snapshot
THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
inferred← citeshttps://doi.org/10.5937/ffr0-61668openalex-snapshot
Sunflower wax-based oleogel from oils refining wastes as a shortening alternative in cupcake
inferred← citeshttps://doi.org/10.70675/bf4cd44fz3f07z44d9z821bz78fa94a6ed0dopenalex-snapshot
Développement d’un cake acidifié, sans sucre ajouté par une démarche de pétrissage sous pression
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