Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 3143-3154

  Laguna, Laura ^a   Vallons, Katleen J R ^b   Jurgens, Albert ^b   Sanz, Teresa ^a  

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

^b TNO   (Netherlands)

Author keywords

Biscuit; Polyols; Rheology; Sugar; Thermal properties

Indexed keywords

ALCOHOLS; GELATION; GLASS TRANSITION; POLYOLS; RHEOLOGY; SUGAR (SUCROSE); SUGARS; TEXTURES; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

BISCUIT; BREAKING FORCE; DIMENSION ANALYSIS; MALTITOL; MODEL SYSTEM; PLASTICIZATION EFFECTS; TEMPERATURE SWEEPS;

SUGAR INDUSTRY;

EID: 84884905725     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0968-5     Document Type: Article

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