Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits

Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits

This study systematically investigated the effects of particle sizes of Eucommia ulmoides leaf micro-powder (EULM) on shortbread biscuit quality. Results showed that as particle size decreased, dough ΔE value increased, biscuit browning degree reduced, and dough viscosity, G′ and G″ values rose, bei...

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Bibliographic Details
Main Authors: Sihai Han, Haobin Mei, Shuming Chen, Zhouya Bai, Chonghui Yue, Libo Wang, Peiyan Li, Denglin Luo
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Shortbread biscuit dough
Eucommia ulmoides leaf
Physical analysis
Moisture distribution
Rheological properties
Crystallinity
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005620
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http://www.sciencedirect.com/science/article/pii/S2590157525005620

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