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Lipid binding in wheat-flour doughs: The effect of datem emulsifier

✍ Scribed by F. R. Jacobsberg; S. L. Worman; N. W. R. Daniels

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
412 KB
Volume
27
Category
Article
ISSN
0022-5142

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Effects of endogenous flour lipids on th
Effects of endogenous flour lipids on the quality of short-dough biscuits
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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