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Studies on the lipids of flour V. —Effect of air on lipid binding

✍ Scribed by N. W. R. Daniels; P. S. Wood; P. W. Russell Eggitt; J. B. M. Coppock

Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
813 KB
Volume
21
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 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 349 KB 👁 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