Effects of impingement oven parameters and formula variation on sugar snap cookies

Cereal Foods World

Volumn 44, Issue 8, 1999, Pages 597-603

  Dogan, I S ^a   Walker, C E ^b  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033461391     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Walker, C. E. Impingement oven technology - Part I. principles. Technical Bulletin, American Institute of Baking. IX:11, 1987.
2. Walker, C. E., and Sparman, A. B. Impingement oven technology - Part II. applications and future. Technical Bulletin, American Institute of Baking. XI:11, 1989.
3. Walker, C. E., and Li, A. M. S. Impingement oven technology - Part III. combining impingement with microwave (hybrid oven). Technical Bulletin, American Institute of Baking. XV:9, 1993.
4. Ovadia, D. Z., and Walker, C. E. Opportunities for impingement technology in the baking and allied industries (part IV). Technical Bulletin, American Institute of Baking. XIX:5, 1997.
5. Ovadia, D. Z., and Walker, C. E. MAFMA Impingement Project Reports 1-5. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 1997.
6. AACC Method 10-52. Baking Quality of Cookie Flour, first app. Feb. 1975. Approved Methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.
7. Walker, C. E., and Parkhurst, A. M. Response surface analysis of bake-lab data with a personal computer. Cereal Foods World 29(10):662, 1984.
8. Miller, R. A., and Hoseney, R. C. Factors in hard wheat flour responsible for reduced cookie spread. Cereal Chem. 74:330, 1997.