Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

International Journal of Food Science and Technology

Volumn 53, Issue 1, 2018, Pages 237-245

  Schmidt, Carolin ^a   Geweke, Insa ^a   Struck, Susanne ^a   Zahn, Susann ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Baking; berries; biscuits; dough; rheology; sensory evaluation

Indexed keywords

BAKERIES; CRACKS; ELASTICITY; FRUITS; NUTRITION; RHEOLOGY; SENSORY ANALYSIS; SENSORY PERCEPTION; WATER ABSORPTION; WATER LEVELS; WATER QUALITY;

BAKING; BERRIES; BIOACTIVE COMPOUNDS; BISCUITS; CEREAL-BASED PRODUCTS; DOUGH; DOUGH CHARACTERISTICS; MATERIAL COMPONENTS;

CEREAL PRODUCTS;

EID: 85031122267     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13639     Document Type: Article

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