Research Article
Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
Table 1
The composition of control and model madeleines formulated.
| | Formulation | Ingredients | Quantity |
| | Control | Flour | 1 kg | | Milk | 500 mL | | Chemical yeast | 33 g | | Oil (regular) | 500 mL | | Aroma (vanilla) | 15 g | | Inverted liquid sugar | 715 g | | Eggs | 20 |
| | Model | Flour | 1 kg | | Milk | 500 mL | | Chemical yeast | 33 g | | EIEO | 500 mL | | Aroma (vanilla) | 15 g | | Molasses | 700 g | | Eggs | 20 |
|
|
