Effect of fat-type on cookie dough and cookie quality

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 299-305

  Jacob, Jissy ^a   Leelavathi, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cookie spread; Cookies; Farinograph consistency; Fat; Set time; Shortening

Indexed keywords

BAKERIES; FOOD PROCESSING; HYDROGENATION; MIXING; OILS AND FATS; RHEOLOGY;

COOKIES; DOUGH; FARINOGRAPH CONSISTENCY; SODIUM STEROYL LACTYLATE;

FOOD PRODUCTS;

HELIANTHUS;

EID: 33748797961     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.058     Document Type: Article

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