Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

LWT

Volumn 62, Issue 1, 2015, Pages 640-646

  Tarancón, Paula ^a   Hernández, María J ^b   Salvador, Ana ^a   Sanz, Teresa ^a  

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

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Biscuit dough; Cellulose ethers; Creep; Fat substitute; Rheology

Indexed keywords

BAKERIES; CREEP; EMULSIFICATION; ETHERS; MANUFACTURE; OSTWALD RIPENING; RHEOLOGY; SATURATED FATTY ACIDS; SUNFLOWER OIL; VISCOELASTICITY;

BISCUIT DOUGH; CELLULOSE ETHER; ELASTIC COMPONENTS; FAT SUBSTITUTE; RHEOLOGICAL PROPERTY; SOLID CONSISTENCY; STRUCTURAL STABILIZATION; VISCOELASTIC PROPERTIES;

CELLULOSE;

HELIANTHUS;

EID: 84924131052     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.029     Document Type: Article

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