Журнал питания и пищевых наук
Открытый доступ

Абстрактный

Effect of Fats and Oils on Different Properties of Flours Used in Bakery Products: A Review

Raghavendra SN*, Alvita Patricia, Hampana NN, Mahalakshmi D

Bakery products are the type of food products that are being widely used all over. The fats and oils used in dough formation play an important role in affecting the properties of a bakery product and making it consumer-acceptable. This review highlights dough making, functional properties of fats/oils and flour, the effect of different fats and oils on the properties of dough. The different research articles were summarized in this review to compare the best fats and oils that could be utilized in the preparation of dough which in turn gave an acceptable end product. According to this study, the dough introduced to different variety of fats as well as oils were tested and the properties were evaluated which was later compared to consider the best of all. The vegetable-derived oils and fats could bring a better quality keeping in consideration of the health as well.