title: Baked products for the fat--controlled, low--cholesterol diet.
abstract: Shortened cakes, sugar cookies, pastry, biscuits, muffins, and yeast bread were made with oil in place of hydrogenated shortening with little change in quality. Either 1 c. or 3/4 c. oil could be subsituted for hydrogenated shortening in shortened cakes, biscuits, muffins, and yeast bread. Sugar cookies were best when 1 c. oil replaced 1 c. hydrogenated shortening. Pastry was best when 3/4 c. oil was substituted for 1 c. shortening. The effect of method of mixing on product quality often was greater than the effect of the amount of oil.
mesh_terms: D001939:Bread; D002784:Cholesterol; D003296:Cooking; D004041:Dietary Fats; D005231:Fatty Acids, Unsaturated; D009821:Oils
chemical_list: D004041:Dietary Fats; D005231:Fatty Acids, Unsaturated; D009821:Oils; D002784:Cholesterol