Cookies from composite wheat-sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

Food Chemistry

Volumn 194, Issue , 2016, Pages 758-769

  Zouari, Raida ^a,b   Besbes, Souhail ^b   Ellouze Chaabouni, Semia ^a   Ghribi Aydi, Dhouha ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

Author keywords

Bacillus subtilis; Biosurfactant; Cookies; Dough; Sesame peels flour

Indexed keywords

BACTERIOLOGY; BIOMOLECULES; EMULSIFICATION; FOAMS; GELATION; HARDNESS;

BACILLUS SUBTILIS; BIO SURFACTANT; COOKIES; DOUGH; SESAME PEELS FLOUR;

SURFACE ACTIVE AGENTS;

BACTERIAL PROTEIN; BIOSURFACTANT; SPB1 PROTEIN; UNCLASSIFIED DRUG; WATER;

ADDITION REACTION; ADHESION; ARTICLE; BACILLUS SUBTILIS; BULK DENSITY; CONTROLLED STUDY; DOUGH; FLOUR; FOOD COLOR; FOOD QUALITY; GELATINIZATION; GELATION; HARDNESS; MOISTURE; NONHUMAN; SESAME; STRENGTH; SWELLING; TEMPERATURE; WHEAT; WHEAT FLOUR; ANALYSIS; BREAD; CHEMISTRY; SESAMUM;

BACILLUS SUBTILIS; BREAD; FLOUR; SESAMUM; TRITICUM;

EID: 84940511536     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.064     Document Type: Article

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