Scientists potentially develop method to make sausage rolls and flaky pastries healthier

Scottish researchers at Heriot-Watt University have developed a plant-based oleogel to create healthier pastry fats for sausage rolls, aiming to reduce saturated fat content while maintaining traditional flavor and flaky texture. The innovation involves using sustainable oils processed without chemicals, potentially allowing bakers to avoid extensive chilling. Early results are promising, but further research is needed to confirm health benefits and practical applications.

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تنويه: هذا ملخص تم إنشاؤه بواسطة الذكاء الاصطناعي

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