Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies

This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were bette...

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Detalles Bibliográficos
Autores principales: Dhal, Somali, Anis, Arfat, Shaikh, Hamid M, Alhamidi, Abdullah, Pal, Kunal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001416/
https://www.ncbi.nlm.nih.gov/pubmed/36900458
http://dx.doi.org/10.3390/foods12050941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001416/
https://www.ncbi.nlm.nih.gov/pubmed/36900458
http://dx.doi.org/10.3390/foods12050941

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