Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

LWT

Volumn 44, Issue 3, 2011, Pages 737-746

  Laguna, Laura ^a   Salvador, Ana ^a   Sanz, Teresa ^a   Fiszman, Susana M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Acceptability; Baking performance; Biscuits; Eating quality; Flour replacement; Resistant starch

Indexed keywords

BAKERIES; TEXTURES;

ACCEPTABILITY; BAKING PERFORMANCE; BISCUITS; EATING QUALITY; FLOUR REPLACEMENT; RESISTANT STARCH;

STARCH;

TRITICUM AESTIVUM;

EID: 78650514397     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.034     Document Type: Article

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