Collaborative study on updated method 10-52: Baking quality of cookie flourmicro method (Sugar-Snap Cookie)1

Cereal Foods World

Volumn 54, Issue 2, 2009, Pages 70-73

  Bettge, Arthur D ^a   Kweon, Meera ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS;

EID: 65349149050     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-54-2-0070     Document Type: Article

References (6)

1. AACC International. Methods I0-50D and 10-52. Approved Methods of the American Association of Cereal Chemists, 1Oth ed. AACC International, St. Paul, MN, U.S.A.. 2000.
2. Gaines, C. Baking quality of cookie flour-Micro-method 10-52. Cereal Foods World 31:66, 1986.
3. Finney, K. E, and Barmore. M. A. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. 25:291. 1948.
4. Finney, K. F.. Morris, V. H., and Yamazaki, W. T. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chem. 27:42, 1950.
5. Slade. L., Levine. H.. Ievolella, J., and Wang. M. The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure-function relationships of sucrose in cookie and cracker systems. J. Sci. Food Agric. 63:133, 1993.
6. Slade, L., and Levine. H. Structure-function relationships of cookie and cracker ingredients. Pages 23-141 in: The Science of Cookie and Cracker Production. H. Faridi, ed. Chapman & Hall, New York, NY. U.S.A.. 1994.