ReviewFoods (Basel, Switzerland)2019
Bovine Milk Fats and Their Replacers in Baked Goods: A Review.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics.Foods (Basel, Switzerland) · 2026Article
- A sensory-computational framework to decipher and predict binary aroma interactions: A case study of furaneol with five Co-odorants.Food chemistry: X · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids.Food science & nutrition · 2025Article
- Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread.International journal of food science · 2023Article
- Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants.Foods (Basel, Switzerland) · 2020Article
- Production of Milk Phospholipid-Enriched Dairy Ingredients.Foods (Basel, Switzerland) · 2020Review
- Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.