(Baking studies on the influence of edible lard and beef tallow in the production of baked products. - 3rd Part: Production of "Berliner Pfannkuchen" (doughnuts) using Response Surface Methodology (RSM))

acide tartrique acido tartarico animal animales animals backfat bakery products baking calidad corps gras cuisson au four diacetilo diacetyl emulgator emulsificantes emulsifiers ester esteres esters fats fermentation fett gehalt glycerid grasas lebensmitteltechnologie measurement mesure methode methods mono mono and diglycerides production produit de cuisson produktion quality sebo suif tallows tartaric acid temps tiempo tier time tocino dorsal versuch volume volumen zeit