Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

LWT

Volumn 63, Issue 2, 2015, Pages 1301-1308

  Sarabhai, Swati ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cookie dough; Creep recovery; Frequency sweep; Sensory; Viscoelasticity

Indexed keywords

BAKERIES; CREEP; DAIRIES; FRUITS; PROTEINS; RHEOLOGY; VISCOELASTICITY; WATER QUALITY;

COOKIE DOUGH; CREEP RECOVERY; FREQUENCY SWEEP; OVERALL ACCEPTABILITY; RESISTANCE TO DEFORMATION; RHEOLOGICAL PROPERTY; SENSORY; WHEY PROTEIN CONCENTRATE;

STARCH;

SOLANUM TUBEROSUM; TRAPA; TRITICUM AESTIVUM;

EID: 84930378092     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.111     Document Type: Article

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