What is it about?
Resting of triticale cookie dough can increase taste liking possibly due to sweet taste molecules developing as a result of starch hydrolisis.
Photo by Ant Rozetsky on Unsplash
Why is it important?
Triticale's endogenous enzymes are used to hydrolize starch in order to increase the sweet taste of cookies instead of adding sucrose to the recipe.
Read the Original
This page is a summary of: Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies, Cereal Chemistry, August 2020, Wiley, DOI: 10.1002/cche.10330.
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