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- Title
Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance.
- Authors
Moiraghi, Malena; Vanzetti, Leonardo; Bainotti, Carlos; Helguera, Marcelo; Leon, Alberto; Pérez, Gabriela
- Abstract
The article presents a study which examines the relationship between soft wheat flour physicochemical composition and cookie-making performance to predict cookie quality. The study discovers that sucrose and damage starch are the strongest predictors of cookie factor. It also finds that flour components such as protein and gluten affect cookie hardness. It concludes that sucrose, damage starch, and particle size analyzer are the selection criterion for improving cookie quality.
- Subjects
SOFT wheat; FLOUR; COOKIES; SUCROSE; STARCH; PRODUCT quality; BAKED products
- Publication
Cereal Chemistry, 2011, Vol 88, Issue 2, p130
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-09-10-0131