Development of a benchtop baking method for chemically leavened crackers II. Validation of the method

Cereal Chemistry

Volumn 88, Issue 1, 2011, Pages 25-30

  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

CRACKS; ELASTICITY; ENZYMES; SODIUM CARBONATE;

ACID SOLVENTS; ARABINOXYLANS; BAKING METHODS; DAMAGED STARCH; DOUGH RHEOLOGY; NEGATIVE CORRELATION; PERFORMANCE; PERFORMANCE RATIO; POSITIVE CORRELATIONS; SOLVENT RETENTION CAPACITY;

LACTIC ACID;

EID: 79951996623     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-10-0152     Document Type: Article

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