The challenge of reducing Saturated Fat in cookies: Why texture matters
TL;DR ° Reducing saturated fat in cookies is more than a simple ingredient swap — it can be a structural formulation challenge that may affect texture, volume, mouthfeel, and sensory experience. [1][2]° Scientific literature describes fats as important ingredients in baked goods and biscuit systems because they contribute to shortening, texture, mouthfeel, dough behavior, and […]