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Fracture Properties of Short-Dough Biscuits: Effect of Composition

✍ Scribed by A Baltsavias; A Jurgens; T van Vliet

Book ID
112257062
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
154 KB
Volume
29
Category
Article
ISSN
0733-5210

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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