Art

J-GLOBAL ID：201602223679615360   Reference number：16A1133529

Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie

クッキーの構造,褐変,テクスチャー,in vitro澱粉消化性に対する段階的ベーキングの影響

Author (6)： Kawai Kiyoshi (Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Japan) ,  Kawai Kiyoshi (Faculty of Applied Biological Science, Hiroshima University, Hiroshima, Japan) ,  Hando Kana (Faculty of Applied Biological Science, Hiroshima University, Hiroshima, Japan) ,  Thuwapanichayanan Ratiya (Department of Farm Mechanics, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand) ,  Hagura Yoshio (Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Japan) ,  Hagura Yoshio (Faculty of Applied Biological Science, Hiroshima University, Hiroshima, Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 66  Page： 384-389  Publication year： Mar. 2016 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *cookie ,  dough ,  water content ,  digestibility ,  *confectionery production ,  melting point ,  evaporation rate ,  *baking ,  browning ,  rupture strength ,  food texture ,  *food property ,  wheat starch ,  starch digestibility ,  *cooking (food) ,  mechanical property ,  strength

Author keywords (5)： Baking temperature ,  Baking time ,  Water evaporation rate ,  Melting temperature ,  Differential scanning calorimetry

JST classification (1)： Confectionery  (FJ08000K)

Terms in the title (5)： クッキー ,  褐変 ,  澱粉消化性 ,  段階 ,  ベーキング