Sugar-snap cookie dough setting: The impact of sucrose on gluten functionality

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 17, 2009, Pages 7814-7818

  Pareyt, Bram ^a   Brus, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Gluten; Mobility; Network; Setting mechanism; Sucrose; Sugar snap cookie

Indexed keywords

CROSS LINKING REAGENT; GLUTEN; SUCROSE; WATER;

ARTICLE; CHEMISTRY; COOKING; ELASTICITY; FLOUR; METHODOLOGY; PHYSICAL CHEMISTRY;

COOKING; CROSS-LINKING REAGENTS; ELASTICITY; FLOUR; GLUTENS; PHYSICOCHEMICAL PHENOMENA; SUCROSE; WATER;

EID: 69949130277     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9010774     Document Type: Article

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