Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

Food and Bioprocess Technology

Volumn 6, Issue 10, 2013, Pages 2739-2750

  Rodríguez García, Julia ^a   Laguna, Laura ^b   Puig, Ana ^a   Salvador, Ana ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

Author keywords

Inulin; Microstructure; Short dough biscuit; Shortening; Texture

Indexed keywords

FAT REPLACEMENTS; HEALTH BENEFITS; INULIN; SHORT DOUGH BISCUIT; SHORTENING; STARCH GRANULES; WATER ACTIVITY; WEIGHT LOSS;

FOOD PROCESSING; FOOD TECHNOLOGY; MICROSTRUCTURE; TECHNOLOGY; TEXTURES;

POLYSACCHARIDES;

EID: 84883655061     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0919-1     Document Type: Article

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