Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (<i>Opuntia ficus-indica</i>) and Acacia (<i>Acacia seyal</i>) Gums
Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. B...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/21/7217 |