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The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit

✍ Scribed by J. O. Akingbala; K. O. Falade; M. A. Ogunjobi

Book ID
107559558
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
136 KB
Volume
4
Category
Article
ISSN
1935-5130

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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