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Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes
Extrusion has potential advantages over baking in terms of throughput, asset cost and flexibility. However, it is challenging to achieve through extrusion the “light, crispy” texture of a more traditional baked confectionery. This study compares and contrasts for the first time confectionery product...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Applied Science Publishers
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100249/ https://www.ncbi.nlm.nih.gov/pubmed/30510347 http://dx.doi.org/10.1016/j.jfoodeng.2018.05.039 |