Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit-Reference-Cited by-同舟云学术

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

Published:2012-04-29 Issue:9 Volume:51 Page:1998-2005
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mamat Hasmadi,Hill Sandra E.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-012-0708-x.pdf

Reference27 articles.

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2. Ahmad SS, Morgan MT, Okos MR (2001) Effects of microwave on the drying, checking and mechanical strength of baked biscuits. J Food Eng 50:3–75

3. Baltsavias A, Jurgens A, van Vliet T (1997) Rheological properties of short doughs at small deformation. J Cereal Sci 26:289–300

4. Baltsavias A, Jurgens A, van Vliet T (1999) Fracture properties of short-dough biscuits: effect of composition. J Cereal Sci 29(3):235–244

5. Bloksma AH, Bushuk W (1988) Rheology and chemistry of dough. In: Pomeranz Y (ed) Wheat, 3rd edn. American Association of Cereal Chemists, St Paul, pp 131–217

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