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FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT-DOUGH BISCUITS

✍ Scribed by A. BALTSAVIAS; A. JURGENS; T. VAN VLIET

Book ID
111346495
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
700 KB
Volume
28
Category
Article
ISSN
0022-4901

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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