Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 1, 2014, Pages 115-138

  Kweon, Meera ^a   Slade, Louise ^b   Levine, Harry ^b   Gannon, Diane ^c  

^a CAMPBELL SOUP COMPANY   (United States)

^b Food Polymer Science Consultancy   (United States)

^c Kraft Foods Inc   (United States)

Author keywords

alveography; biscuit baking; Cookie; cracker; flour functionality; SRC

Indexed keywords

ALVEOGRAPHY; BISCUIT-BAKING; COOKIE; CRACKER; FLOUR FUNCTIONALITY; SRC;

MIXING; STARCH;

CRACKS;

ARABINOXYLAN; GLUTEN; POLYMER; SOLUTION AND SOLUBILITY; SOLVENT; STARCH; SUCROSE; WATER; XYLAN;

CHEMISTRY; COMPARATIVE STUDY; COOKING; FLOUR; FLOW KINETICS; FOOD HANDLING; HEAT; PHYSICAL CHEMISTRY; PROCEDURES; SOLUTION AND SOLUBILITY; WHEAT; METHODOLOGY; REVIEW;

COOKING; FLOUR; FOOD TECHNOLOGY; GLUTENS; HOT TEMPERATURE; PHYSICOCHEMICAL PHENOMENA; POLYMERS; RHEOLOGY; SOLUTIONS; SOLVENTS; STARCH; SUCROSE; TRITICUM; WATER; XYLANS;

EID: 84887070310     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.578469     Document Type: Article

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