Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits
Shortbread biscuits were baked using blended flour in which the wheat flour (WF) was partially substituted with kudzu starch (KS). The properties of the blended flour dough and the quality of the resultant shortbread biscuits were analyzed using a rapid viscosity analyzer, rheometer, colorimeter, an...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060402 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|