Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

Journal of Cereal Science

Volumn 49, Issue 2, 2009, Pages 178-183

  HadiNezhad, Mehri ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Biaxial extensional viscosity; Cookie diameter; Spread rate during baking; Three point snap test

Indexed keywords

EID: 61449093662     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.09.004     Document Type: Article

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