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Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality
Author(s) -
Zhang Tingjing,
Guan Erqi,
Yang Yuling,
Liu Fang,
Zhang Lili,
Pang Jinyue,
Bian Ke
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14868
Subject(s) - food science , rapeseed , chemistry , rheology , vegetable oil , nutrient , fatty acid , biochemistry , materials science , organic chemistry , composite material
Soybean oil (SO), corn oil (CO), peanut oil (PO), and rapeseed oil (RO), which contain adequate fatty acids (FAs) in a good balance, are especially attractive to be as an interesting alternative to replace the commercial shortening for improving wheat dough rheology and Chinese steamed bread (CSB) quality as well as compensating for essential nutrient deficiencies.