Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality
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DOI: 10.1016/j.jcs.2018.04.010
Abstract: Abstract The aim of this work was a multivariate study of polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied… read more here.
Keywords: reduced fat; rheology; fat soft; polydextrose resistant ... See more keywords