Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties

LWT

Volumn 53, Issue 2, 2013, Pages 452-457

  Pauly, Anneleen ^a   Pareyt, Bram ^a   Lambrecht, Marlies A ^a   Fierens, Ellen ^a   Delcour, Jan A ^a  

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

Author keywords

Biscuit microstructure; Biscuit texture; Flour quality; Wheat hardness

Indexed keywords

PROTEINS; STARCH;

BISCUIT MICROSTRUCTURE; BISCUIT TEXTURE; FLOUR QUALITY; HARDNESS VALUES; PROPERTY; PROTEIN LEVEL; SINGLE KERNEL; WHEAT CULTIVARS; WHEAT FLOURS; WHEAT HARDNESS;

HARDNESS;

TRITICUM AESTIVUM;

EID: 84878105985     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.014     Document Type: Article

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