date:Jun 09, 2012
in crumbliness were found.
Odour or flavour attributes were not impacted significantly, nor pastiness.
To counterbalance the textural abnormalities, researchers replaced part of the flour content with RS that previous work (Laguna et all. 2011) showed reduced biscuit hardness and increased crumbliness unlike fat replacement.
The researchers suggested that among the popular biscuit segment, short-dough products arethe most popularand said thatnutritionally, it would be advantageous to decrease