Journal of Chemistry / 2014 / Article / Tab 2

Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Table 2

The composition of formulated control and model mini croissants and buns.

FormulationIngredientsQuantity

ControlFlour2 kg
Inverted liquid sugar 300 g
Baking yeast20 g
Oil (sunflower oil/palm oil)200 cL
Baking improver30 g
Salt40 g

ModelFlour2 kg
Inverted liquid sugar300 g
Baking yeast20 g
EIEO200 cL
Baking improver30 g
Salt40 g

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