Exploration of sugar functionality in sugar-snap and wire-cut cookie baking: Implications for potential sucrose replacement or reduction

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 425-433

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b   Martin, Ron ^a   Souza, Edward ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; SUGAR (SUCROSE); SURFACE DEFECTS; WIRE;

% REDUCTIONS; BAKING METHODS; CRYSTAL-SIZE; DOUGH MIXING; GLASS-FORMING ABILITY; PERFORMANCE; SOLUBILITY PARAMETERS; SOLVENT RETENTION CAPACITY; STARCH PASTING; SUGAR CONCENTRATION;

SOLVENTS;

EID: 68849124739     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0425     Document Type: Article

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