Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10010193
Abstract: In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content… read more here.
Keywords: cookie; rheology; fat type; flour fat ... See more keywords