Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

Author:

Canali Giada,Balestra Federica,Glicerina Virginia,Pasini Federica,Caboni Maria Fiorenza,Romani Santina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

1. AOAC (2000) Association of Official Analytical Chemists, Method 16192. Official Methods of Analysis of the Association of the Official Analytical Chemists. Washington DC

2. Asselman A, van Straten G, Boom RM, Esveld DC, van Boxtel AJB (2007) Quality prediction of bakery products in the initial phase of process design. Innov Food Sci Emerg 8(2):285–298

3. Bastos DM, Monaro É, Siguemoto É, Séfora M (2012) Maillard reaction products in processed food: pros and cons. In: Bastos DM, Monaro E, Siguemoto E, Séfora M (eds) Food industrial processes-methods and equipment. IntechOpen, London, pp 281–293

4. Brose E, Becker G (2001) Chemical leavening agents, 2nd edn. Wiley & Sons, Oetker

5. Cayot N (2007) Sensory quality of traditional foods. Food Chem 102(2):445–453

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3