Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

LWT

Volumn 80, Issue , 2017, Pages 537-542

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Baking; Cookies; Fiber; Textural properties

Indexed keywords

FIBERS; HARDNESS; HYDROLYSIS; TEXTURES; WATER LEVELS;

BAKING; COEFFICIENT OF DETERMINATION; COOKIES; INDEPENDENT VARIABLES; PARTIALLY HYDROLYZED GUAR GUMS; SENSORY ACCEPTABILITIES; SOLUBLE DIETARY FIBER; TEXTURAL PROPERTIES;

BAKERIES;

EID: 85015914744     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.009     Document Type: Article

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