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Fat binding in biscuit wafers
Author(s) -
Wootton M.,
Weeden D.,
Munk N.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220408
Subject(s) - wafer , food science , starch , chemistry , mixing (physics) , wheat starch , crystallography , biophysics , materials science , biology , nanotechnology , physics , quantum mechanics
The high degree of fat binding observed in biscuit wafers has been shown to occur as a result of baking and not mixing. In this instance, binding occurs between starch and fat. Evidence is presented that this binding is the result of a physical mechanism in which starch gelatinisation appears to play some role.
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