Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1998-2005

  Mamat, Hasmadi ^a   Hill, Sandra E ^b  

^a UNIVERSITI MALAYSIA SABAH   (Malaysia)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Dough rheology; Palm oil fractions; Semi sweet biscuit; Texture profile analysis

Indexed keywords

BAKERIES; ELASTICITY; PALM OIL; TEA; TEXTURES;

DOUGH RHEOLOGICAL PROPERTIES; DOUGH RHEOLOGY; INTERNAL MICROSTRUCTURE; OIL FRACTIONS; SEMI-SWEET BISCUIT; TEXTURAL CHARACTERISTIC; TEXTURE PROFILE ANALYSIS; THREE POINT BEND TESTS;

SCANNING ELECTRON MICROSCOPY;

EID: 84920706092     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0708-x     Document Type: Article

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