Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough

Authors :: Drago Šubarić
Ivana Lončarević
Biljana Pajin
Dušan Rakić
Jovana Petrović
Aleksandar Fišteš
Source :: Journal of Texture Studies. 46:374-384
Publication Year :: 2015
Publisher :: Wiley, 2015.
Abstract: The Box–Behnken experimental design and modern instrumental methods were applied to examine the rheological and textural characteristics of the cookie dough, depending on the amount of flour replaced with wheat germ (5, 10 and 15%), different particle sizes of wheat germ (

Subjects :: Materials science
Moisture
fungi
food and beverages
Pharmaceutical Science
Shelf life
Box–Behnken design
B vitamins
Rheology
Wheat germ oil
Particle size
Food science
Water content
Food Science

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