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Quality of the lipid fraction of Italian biscuits

✍ Scribed by Francesco Caponio; Carmine Summo; Debora Delcuratolo; Antonella Pasqualone

Book ID
102433669
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
102 KB
Volume
86
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
✍ 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