Foods | Free FullText | Effect of Mixing Time on Properties of Whole ...
This study investigated if whole wheat flourbased cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation ...