Effects of endogenous flour lipids on the quality of semisweet biscuits

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 4, 2003, Pages 1057-1063

  Papantoniou, Eleni ^a   Hammond, Eugene W ^b   Tsiami, Amalia A ^a   Scriven, Fiona ^b   Gordon, Michael H ^a   Schofield, J David ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b United Biscuits (UK) Limited   (United Kingdom)

Author keywords

Baking; Biscuits; Lipids; Microstructure; Rheological properties

Indexed keywords

CARBOHYDRATE; CHLOROFORM; FAT; LIPID;

ARTICLE; BREAD; COOKING; FLOUR; FLOW KINETICS; FOOD COMPOSITION; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; FRACTIONATION; HARDNESS; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS; VISCOELASTICITY;

BREAD; CARBOHYDRATES; COOKERY; FLOUR; FOOD TECHNOLOGY; HARDNESS; LIPIDS; MICROSCOPY, ELECTRON, SCANNING; QUALITY CONTROL; RHEOLOGY;

EID: 0037433148     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0258196     Document Type: Article

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