date:Jun 09, 2012
The research published in theJournal of Texture Studiesstudied ways in which to counterbalance any sensory changes produced by fat replacement in short-bread biscuits.
The researchers from the Institute of Agrochemistry and Food Technology (IATA) in Spain found thattexture was the main issue when a percentage of fat was removed- the biscuits got harder and crumblier,whereas high-fat biscuits had a softer texture.
However,the addition of resistant starch (RS) to replace part of the flour proved