Bakers Journal

USDA: Low-fat bakery possible with oil microdroplets

March 31, 2010

March 31, 2010 – Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch
or wheat flour may enable a range of low-fat cake and frosting for
bakery applications, according to new findings from the USDA’s
Agricultural Research Service. | READ MORE

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