Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. B...

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Detalles Bibliográficos
Autores principales: Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed Abdrabo, 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/PMC9654236/
https://www.ncbi.nlm.nih.gov/pubmed/36364040
http://dx.doi.org/10.3390/molecules27217217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654236/
https://www.ncbi.nlm.nih.gov/pubmed/36364040
http://dx.doi.org/10.3390/molecules27217217

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