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Effects of Endogenous Flour Lipids on the Quality of Semisweet Biscuits

✍ Scribed by Papantoniou, Eleni; Hammond, Eugene W.; Tsiami, Amalia A.; Scriven, Fiona; Gordon, Michael H.; Schofield, J. David

Book ID
126075658
Publisher
American Chemical Society
Year
2003
Tongue
English
Weight
198 KB
Volume
51
Category
Article
ISSN
0021-8561

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## 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

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