Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie
作者： Alina Culetu , Anicuta Stoica‐Guzun , Denisa Eglantina Duta
DOI: 10.1111/IJFS.14611
关键词:
摘要:
scilit.net参考文章(36)
Camino M. Mancebo, Javier Picón, Manuel Gómez, Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies Lwt - Food Science and Technology. ,vol. 64, pp. 264- 269 ,(2015) , 10.1016/J.LWT.2015.05.057
Chanu Handa, Sangeeta Goomer, Anupa Siddhu, Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits. International Journal of Food Science and Technology. ,vol. 45, pp. 1002- 1008 ,(2010) , 10.1111/J.1365-2621.2010.02222.X
Stefano Renzetti, Roderik de Harder, Albert Jurgens, Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure Journal of Food Engineering. ,vol. 170, pp. 24- 32 ,(2016) , 10.1016/J.JFOODENG.2015.09.009
Harry T. Lawless, Hildegarde Heymann, Sensory Evaluation of Food Food Science Text Series. ,(2010) , 10.1007/978-1-4419-6488-5
Suresh S. Narine, Alejandro G. Marangoni, Relating structure of fat crystal networks to mechanical properties: a review Food Research International. ,vol. 32, pp. 227- 248 ,(1999) , 10.1016/S0963-9969(99)00078-2
E. Lara, P. Cortés, V. Briones, M. Perez, Structural and physical modifications of corn biscuits during baking process Lwt - Food Science and Technology. ,vol. 44, pp. 622- 630 ,(2011) , 10.1016/J.LWT.2010.10.007
Hasmadi Mamat, Sandra E. Hill, Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit Journal of Food Science and Technology. ,vol. 51, pp. 1998- 2005 ,(2014) , 10.1007/S13197-012-0708-X
Jarosław Korus, Mariusz Witczak, Rafał Ziobro, Lesław Juszczak, The impact of resistant starch on characteristics of gluten-free dough and bread Food Hydrocolloids. ,vol. 23, pp. 988- 995 ,(2009) , 10.1016/J.FOODHYD.2008.07.010
Zoulikha Maache-Rezzoug, Jean-Marie Bouvier, Karim Allaf, Christian Patras, Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits Journal of Food Engineering. ,vol. 35, pp. 23- 42 ,(1998) , 10.1016/S0260-8774(98)00017-X
Bram Pareyt, Edith Wilderjans, Hans Goesaert, Kristof Brijs, Jan A. Delcour, The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends Journal of Cereal Science. ,vol. 48, pp. 863- 869 ,(2008) , 10.1016/J.JCS.2008.06.011