Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics

Cereal Chemistry

Volumn 77, Issue 3, 2000, Pages 265-271

  Charun, E ^a,b   Abecassis, J ^a   Contamine, A S ^b   Roulland, T M ^a   Vergnes, B ^c   Morel, M H ^a  

^a CEMAGREF   (France)

^b Danone   (France)

^c PSL RESEARCH UNIVERSITY   (France)

Author keywords

[No Author keywords available]

Indexed keywords

MELTING; MIXERS (MACHINERY); TEMPERATURE; VISCOELASTICITY;

COOKIES QUALITY; DOUGH CHARACTERISTICS; DOUGH TEMPERATURES; EFFECTS OF TEMPERATURE; ENERGY INPUTS; MECHANICAL; MONITORING DEVICE; QUALITY CHARACTERISTIC; SPECIFIC MECHANICAL ENERGY; VARIABLE TEMPERATURE;

MIXING;

ARTICLE; FOOD QUALITY; MECHANICS; TEMPERATURE; VISCOELASTICITY;

EID: 0034043984     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.3.265     Document Type: Article

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