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- W2279453487 abstract "Influence of protein on cookie quality both across and within cultivars. A study was designed to determine the relative importance across soft wheat cultivars of flour protein quantity alone and combined with mixograph quality to the results of the sugar-snap cookie test baking method. Another study altered proteins within cultivars by adding oxidation, cleaving, and blocking agents and observing those effects on sugar-snap cookie dough consistency and cookie spread. A final study altered proteins within cultivars by varying dough mixing and dough liquid level to determine the effects of those treatments on dough consistency, cookie diameter, cookie top grain, and cookie hardness" @default.
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- W2279453487 date "1990-02-01" @default.
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- W2279453487 title "Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size, and hardness" @default.
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