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dc.contributor.authorHuang, Zhiguang
dc.contributor.authorStipkovits, Letitia
dc.contributor.authorZheng, Haotian
dc.contributor.authorServenti, Luca
dc.contributor.authorBrennan, Charles S.
dc.date.accessioned2019-09-30T20:23:18Z
dc.date.available2019-09-02en
dc.date.issued2019-09-02
dc.date.submitted2019-08-21en
dc.identifier.citationHuang, Z., Stipkovits, L., Zheng, H., Serventi, L., & Brennan, C.S. (2019). Bovine milk fats and their replacers in baked goods: A review. Foods, 8(9), 383. doi:http://doi.org/10.3390/foods8090383
dc.identifier.urihttps://hdl.handle.net/10182/10980
dc.description.abstractMilk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.en
dc.format.extent20en
dc.languageenen
dc.language.isoen
dc.publisherMDPI
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods8090383en
dc.relation.urihttps://doi.org/10.3390/foods8090383en
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland.
dc.rightsAttribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectmilk lipidsen
dc.subjectbakery productsen
dc.subjectfat replaceren
dc.subjectshorteningen
dc.subjectbaking activityen
dc.titleBovine milk fats and their replacers in baked goods: A reviewen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.3390/foods8090383en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.relation.isPartOfFoodsen
pubs.issue9en
pubs.notesArticle number: 383en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
pubs.volume8en
dc.identifier.eissn2304-8158en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478
lu.identifier.orcid0000-0002-0599-5794
lu.identifier.orcid0000-0002-5172-8515


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