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Baked products for the fat--controlled, low--cholesterol diet

Fulton, L.; Davis, C.

Journal of the American Dietetic Association 73(3): 261-269

1978

ISSN/ISBN: 0002-8223
PMID: 681648
Document Number: 130641
Low-cholesterol formulas for certain baked goods were tested with 3/4 or 1 cup highly polyunsaturated oil replacing each cup of hydrogenated vegetable shortening. Products made with each level of oil by each of three mixing methods and with shortening were compared. Cake, biscuits, muffins, and bread made with either level of oil were comparable in quality to products made with shortening. Cookies were best when oil replaced shortening cup for cup. Pastry was best when 3/4 cup oil replaced 1 cup shortening. The effect of method of mixing on product quality often was greater than the effect of oil level.

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