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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |