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Effect of sugar composition on the water sorption and softening properties of cookie

Kiyoshi Kawai1, Midori Toh, Yoshio Hagura

  • 1Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima 739-8528, Japan; Faculty of Applied Biological Science, Hiroshima University, Hiroshima 739-8528, Japan.

Food Chemistry
|October 17, 2013
PubMed

Keywords:
CookieGlass transitionSofteningTrehaloseWater plasticising

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