Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

LWT

Volumn 67, Issue , 2016, Pages 127-132

  Mancebo, Camino M ^a   Rodriguez, Patricia ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Cookie texture; Dough rheology; Maize starch; Pea protein; Sensory analysis

Indexed keywords

BAKERIES; BAKERY PRODUCTS; COLOR; ELASTICITY; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; HYDRATION; MIXTURES; SENSORY ANALYSIS; STARCH; TEXTURES;

DOUGH RHEOLOGY; GLUTEN-FREE COOKIE; HYDRATION PROPERTIES; MAIZE STARCH; PEA PROTEINS; PROTEIN CONTENTS; PROTEIN MIXTURES; STARCH CONTENTS;

PROTEINS;

EID: 84953380599     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.045     Document Type: Article

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