Impact of Fat on Dough and Cookie Properties of Sugar-Snap Cookies-Reference-Cited by-同舟云学术

Impact of Fat on Dough and Cookie Properties of Sugar-Snap Cookies

Published:2010-05 Issue:3 Volume:87 Page:226-230
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Pareyt Bram¹²,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. Phone: +32 (0) 16321575. Fax: +32 (0) 16321997. E-mail: bram.pareyt@biw.kuleuven.be

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference12 articles.

1. Rheological Properties of Short Doughs at Small Deformation

2. Fracture Properties of Short-Dough Biscuits: Effect of Composition

3. Properties of Short-Dough Biscuits in Relation to Structure

4. Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit

5. Contribution of Major Ingredients during Baking of Biscuit Dough Systems

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