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Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated

Kristin D Mattice1, Alejandro G Marangoni1

  • 1Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, Ontario N1G 2W1, Canada.

Food Chemistry
|November 18, 2017
PubMed

Keywords:
CroissantGlutenPolymorphismRetrogradationwheat starch crystallizationbaking fat structuredough matrix analysisfood lipid science

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