Influence of milk, corn starch, and baking conditions on the starch digestibility, gelatinization, and fracture stress of biscuits

Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of f...

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Detalles Bibliográficos
Autores principales: Conforti, Paula Andrea, Yamul, Diego Karim, Lupano, Cecilia Elena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2012
Materias:
Ciencias Exactas
Ciencias Agrarias
Biscuits
Starch gelatinization
Baking conditions
Digestibility
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/97404
https://ri.conicet.gov.ar/11336/95723
https://onlinelibrary.wiley.com/doi/10.1094/CCHEM-11-11-0138
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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