Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Baking soda (NaHCO(3)) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO(3) alternatives, such as KHCO(3), for bakery products. This study investigated the impact of KHCO(3) on the techno...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Gengjun, Hu, Ruijia, Li, Yonghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928305/
https://www.ncbi.nlm.nih.gov/pubmed/31891157
http://dx.doi.org/10.1016/j.fochx.2019.100075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928305/
https://www.ncbi.nlm.nih.gov/pubmed/31891157
http://dx.doi.org/10.1016/j.fochx.2019.100075

Ejemplares similares