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- Brijs, Kristof, et al. Show all 3 Authors
- Cereal chemistry 2010 v.87 no.3 pp. 226-230
- protein binding; elasticity (mechanics); dough; protein content; cooking fats and oils; hardness; baking quality; strength (mechanics); ingredients; wheat gluten; baking; application rate; cookies
- ... Fat, one of the three major ingredients of sugar-snap cookies, affects dough properties, changes in dough dimensions during baking, and in the end, the properties of the baked product. We studied the effect of reducing fat levels (from 15.8 to 8.7% on a dough basis) on dough and cookie properties and related it to the SDS extractable protein (SDSEP) levels. Reducing fat levels increased dough elas ...