Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products.
Tanislav AE, Pușcaș A, Păucean A, Mureșan AE, Semeniuc CA, Mureșan V, Mudura E.
Tanislav AE, et al.
Gels. 2022 May 19;8(5):317. doi: 10.3390/gels8050317.
Gels. 2022.
PMID: 35621615
Free PMC article.
Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR-21.80 N). ...
Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) c …