Development of a benchtop baking method for chemically leavened crackers. I. Identification of a diagnostic formula and procedure

Cereal Chemistry

Volumn 88, Issue 1, 2011, Pages 19-24

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Polymer Science Consultancy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMMONIUM BICARBONATE; CRACKS; SODIUM BICARBONATE; WATER LEVELS;

BAKING METHODS; DOUGH MIXING; MIXING TIME; MONOCALCIUM PHOSPHATES; OVEN TEMPERATURE; PERFORMANCE; PHOSPHATE LEVELS; PRODUCTION PROCEDURE; SUGAR CONCENTRATION; WHEAT FLOURS;

SOLVENTS;

TRITICUM AESTIVUM;

EID: 79951979873     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-08-10-0110     Document Type: Article

References (12)

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