Optimizing the processing factor and formulation of oat-based cookie dough for enhancement in stickiness and moisture content using response surface methodology and superimposition
Despite the utilization of dusting flour and oil to reduce dough stickiness during the production process in food industry, they do not effectively help in eliminating the problem. Stickiness remains the bane of the production of bakery and confectionery products, including cookies. In addition, the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87025/1/Optimizing%20the%20processing%20factor%20and%20formulation%20of%20oat.pdf |