{"id":12,"date":"2023-10-04T14:20:24","date_gmt":"2023-10-04T12:20:24","guid":{"rendered":"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/?p=12"},"modified":"2023-10-04T21:57:12","modified_gmt":"2023-10-04T19:57:12","slug":"como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol","status":"publish","type":"post","link":"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/","title":{"rendered":"C\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol"},"content":{"rendered":"\n

En la elaboraci\u00f3n de cruasanes, bombones y otros dulces industriales se utilizan grasas s\u00f3lidas como la de palma, coco, mantequilla y margarina. Ahora investigadoras del Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos del CSIC han desarrollado un m\u00e9todo para sustituirlas por geles de aceite m\u00e1s saludables, obteniendo un producto con una estructura y propiedades sensoriales muy parecidas al convencional.<\/p>\n","protected":false},"excerpt":{"rendered":"

En la elaboraci\u00f3n de cruasanes, bombones y otros dulces industriales se utilizan grasas s\u00f3lidas como la de palma, coco, mantequilla y margarina. Ahora investigadoras del Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos del CSIC han desarrollado un m\u00e9todo para sustituirlas por geles de aceite m\u00e1s saludables, obteniendo un producto con una estructura y propiedades sensoriales … Continuar leyendo \u00abC\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pgc_meta":"","footnotes":""},"categories":[1],"tags":[],"aioseo_notices":[],"yoast_head":"\nC\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol - docuciencia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol - docuciencia\" \/>\n<meta property=\"og:description\" content=\"En la elaboraci\u00f3n de cruasanes, bombones y otros dulces industriales se utilizan grasas s\u00f3lidas como la de palma, coco, mantequilla y margarina. Ahora investigadoras del Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos del CSIC han desarrollado un m\u00e9todo para sustituirlas por geles de aceite m\u00e1s saludables, obteniendo un producto con una estructura y propiedades sensoriales … Continuar leyendo "C\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol"\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\" \/>\n<meta property=\"og:site_name\" content=\"docuciencia\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-04T12:20:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-04T19:57:12+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/#\/schema\/person\/7339768fc986b2a7c1eb1902a0a4d6c3\"},\"headline\":\"C\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol\",\"datePublished\":\"2023-10-04T12:20:24+00:00\",\"dateModified\":\"2023-10-04T19:57:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\"},\"wordCount\":82,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/#organization\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\",\"url\":\"https:\/\/gicd.inf.um.es\/csidinfo\/wp09\/como-sustituir-la-grasa-saturada-en-bolleria-por-oleogeles-de-aceite-de-oliva-y-girasol\/\",\"name\":\"C\u00f3mo sustituir la grasa saturada en boller\u00eda por oleogeles de aceite de oliva y girasol - 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