Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough

Journal of Texture Studies

Volumn 46, Issue 5, 2015, Pages 374-384

  Petrović, Jovana ^a   Fišteš, Aleksandar ^a   Rakić, Dušan ^a   Pajin, Biljana ^a   Lončarević, Ivana ^a   Šubarić, Drago ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Box Behnken design; Cookie dough; Rheological properties; Texture; Wheat germ

Indexed keywords

BAKERIES; MOISTURE; MOISTURE DETERMINATION; NUTRITION; OILS AND FATS; TEXTURES;

BOX-BEHNKEN DESIGN; BOX-BEHNKEN EXPERIMENTAL DESIGN; COOKIE DOUGH; DIFFERENT PARTICLE SIZES; PHYSICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; TEXTURAL CHARACTERISTIC; WHEAT GERM;

PARTICLE SIZE;

EID: 84942832405     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12137     Document Type: Article

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