Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions

Sanz, T, Laguna Cruañes, L and Salvador, A (2015) Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions. Food Science and Technology, 62 (2). 962 - 969. ISSN 0023-6438

Abstract

Metadata

Authors/Creators:
  • Sanz, T
  • Laguna Cruañes, L
  • Salvador, A
Copyright, Publisher and Additional Information: (c) 2015 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Science and Technology. Uploaded in accordance with the publisher's self-archiving policy
Keywords: cellulose ether emulsion; fat replacer; biscuit baking; rheology; texture
Dates:
  • Accepted: 24 February 2015
  • Published: July 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 May 2015 11:25
Last Modified: 08 Mar 2016 20:13
Published Version: http://dx.doi.org/10.1016/j.lwt.2015.02.036
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.lwt.2015.02.036

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