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Effect of the addition of air-classified barley flours on the lipid stability of bakery products

✍ Scribed by Vito Verardo; Ylenia Riciputi; Maria Carmela Trivisonno; Emanuele Marconi; Maria Fiorenza Caboni

Publisher
Springer
Year
2010
Tongue
English
Weight
404 KB
Volume
231
Category
Article
ISSN
0044-3026

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Effects of endogenous flour lipids on th
Effects of endogenous flour lipids on the quality of short-dough biscuits
✍ Eleni Papantoniou; Eugene W Hammond; Fiona Scriven; Michael H Gordon; J David Sc πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 349 KB πŸ‘ 1 views

## Abstract Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of short‐dough (shortcake type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat, but without endogenous lipid. Short‐dough biscuits ba