Cargando…

The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits

Scant attention has been given to understanding the impact of creaming stability on the final structure of semi-sweet biscuits, an aspect that has traditionally concerned the biscuit industry. Accordingly, the aim of this study was to analyze the influence of the creaming phase stability on the qual...

Descripción completa

Detalles Bibliográficos
Autores principales: Molina, M. Teresa, Vaz, Sandra M., Bouchon, Pedro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999813/
https://www.ncbi.nlm.nih.gov/pubmed/33804093
http://dx.doi.org/10.3390/foods10030621