摘要 : The cookie making properties of dough made from blends of commercial wheat starch and gluten were determined. Higher gluten levels decreased dough piece weight, its density, stickiness and hardness. The largest spread was obtained... 展开
作者 | Pareyt B. Wilderjans E. Goesaert H. Brijs K. Delcour J. A. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S5 |
关键词 | AGGREGATION BISCUIT DOUGH CEREAL PROTEINS COOKIES GLASS TRANSITION WHEAT GLUTEN WHEAT STARCH AGGLOMERATION BAKING BISCUITS DOUGH GLUTEN PROTEINS CEREAL STARCH THERMOPHYSICAL PROPERTIES WHEAT |
馆藏号 | N2008EPST0012366 |