ISSN:
1572-8943
Keywords:
baked goods
;
cookies
;
crackers
;
DSC
;
pretzels
;
starch
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01992829
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