Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical...

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Detalles Bibliográficos
Autores principales: Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146660/
https://www.ncbi.nlm.nih.gov/pubmed/35630544
http://dx.doi.org/10.3390/molecules27103066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9146660/
https://www.ncbi.nlm.nih.gov/pubmed/35630544
http://dx.doi.org/10.3390/molecules27103066

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