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Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality

Zhongwei Zhang1, Xiangyun Fan2, Xiaoyan Yang3

  • 1Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.

Carbohydrate Polymers
|June 9, 2020
PubMed

Keywords:
Cookie qualityDough rheologyStarchStructural characterization

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