Influence of sugar reduction strategy on the baking properties of cookies
The effect of glycerol and allulose, individually and combined at different ratios (25/75, 50/50, 75/25), in diluted solutions with water at different concentrations (15, 30, 45, 60, and 75%, w/w) on the pasting behavior and gelatinization temperature (Tgel) of wheat starch was compared to sucrose a...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | Inglés |
| Publicado: |
Zamorano: Escuela Agrícola Panamericana
2025
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/11036/7821 |
Ejemplares similares: Influence of sugar reduction strategy on the baking properties of cookies
- Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy
- Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
- Análisis polínico de dos genotipos de Stevia rebaudiana Bertoni incorporados a Tucumán
- Effect of hydrocolloids on the properties of wheat/potato starch mixtures
- Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies)
- Effect of gelatin addition to freezing extender on rabbit semen parameters and reproductive performance