REFERENCES
- Dietary Guidelines for Americans. USDA. 2010. 1–56 pp.
- Glicksman, M. Hydrocolloids and the search for the “oil grail.” Food Technology 1991, 45, 94.
- Gaines, C.S. Influence of dough absorption level and time on stickiness and consistency in sugar-snap cookie doughs. Cereal Chemistry 1982, 59, 5.
- Mizukoshi, M. Model studies of cake baking. VI. Effects of cake ingredients and cake formula on shear modulus of cake. Cereal Chemistry 1985, 62, 247–251.
- Abboud, A.M.; Hoseney, R.C.; Rubenthaler, G.L. Factors affecting cookie flour quality. Cereal Chemistry 1985, 62, 130–133.
- Eliasson, A.C. Cereal in Breadmaking: A Molecular Colloidal Approach; Larsson, K., Eds.; Marcel Dekker: New York, NY, 1993; 263 p.
- Buré, J. La pâte de farine de blé: la chimie du blé [Dough from wheat flour: The chemistry of flour]. Collection PROMO-ENSIA. Edit. S.E.P.A.I.C; 1980.
- Vettern, J.L. Technical bulletin. VI. American Institute of Baking, Manhattan, Kansas, 1984.
- Ernest, N. Low calorie baked foods possible with polydextrose bulking agent. Baker’s Digest 1982; 42, 320.
- Freeman, T.M. Polydextrose for reduced calorie foods. Cereal Foods World 1982; 27, 515.
- Allingham, R.P. Polydextrose—A New Food Ingredient: Technical Aspects. In Chemistry of Foods and Beverages-Recent Developments; Charalambous, G., Inglett, G., Eds.; Academic Press: New York, NY, 1982; 293 p.
- Torres, A.; Thomas, R.D. Polydextrose and its applications in foods. Food Technology 1981; 35 (7), 44.
- Campbell, L.A.; Ketelsen, S.M.; Antenucci, R.N. Formulating oatmeal cookies with calorie-sparing ingredients. Food Technology 1994; 48 (5), 98–105.
- Sanchez, C.; Klopfenstein, C.F.; Walker, C.E. Use of carbohydrate-based fat substitutes and emulsifying agents in reduced fat shortbread cookies. Cereal Chemistry 1995; 72, 25–29.
- Hippleheuser, A.L.; Landberg, L.A.; Turnak, F.L. A system approach to formulating a low-fat muffin. Food Technology 1995; 47, 92–95.
- Gallagher, E.; O’Brien, C.M.; Scannell, A.G.M.; Arendt, E.K. Use of response surface methodology to produce functional short dough biscuits. Journal of Food Engineering 2003; 56, 269–271.
- Kocer, D.; Hicsasmaz, Z.; Bayindirli, A.; Katnas, S. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar and fat replacer. Journal of Food Engineering 2007; 78, 953–964.
- Whitley, P.R. Biscuit Manufacture; Applied Science Publisher Ltd.: London, U.K., 1970.
- Khuri, A.I.; Cornell, J.A. Response Surfaces,Designs, and Analysis; Marcel Dekker Inc.: New York, NY, 1987.
- Montgomery, D.C. Design and Analysis of Experiments, 5th Ed; Wiley: New York, NY, 2001; 455–492.
- Weng, W.; Liu, W.; Lin, W. Studies on the optimum models of the dairy product Kou Woan Lao using response surface methodology. Asian Australasian Journal of Animal Sciences 2001; 14 (10), 1470–1476.
- AACC. Approved Methods of American Cereal Chemists. Cereal Laboratory Methods, St. Paul, MN, 1967.
- AOAC. Official Methods of Analysis. 10th Ed. Association of Official Analytical Chemists. Washington D.C., 1984.
- AACC. Approved Methods of American Cereal Chemists. Cereal Laboratory Methods, St. Paul, MN, 1969.
- Swaminathan, M. Essentials of Food and Nutrition, Vol. 1, 2nd Ed; Bangalore Printing and Publishing Co. Ltd.: Banglore, India, 2003; 101 pp.
- AOCS. Official and Tentative Methods of the American Oil Chemists Society, American Oil Chemists Society, Chicago, IL, 1960.
- Snedecor, G.W.; Cochran, W.G. Statistical Methods; Iowa State University Press: Ames, IA, 1967.
- Larmond, E.; Laboratory Methods for Sensory Evaluation of Foods; Canada Department of Agriculture Publ. 1637: Ottawa, ON, 1977.
- Zoulias, E.I.; Oreopoulou, V.; Tzia, C. Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replacers. Journal of Food Engineering 2002, 55, 337–342.
- Sudha, M.L.; Srivastava, A.K.; Vetrimani, R.; Leelavathi, K. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering 2007, 80, 922–930.
- Singh, N.; Gupta, S.; Sodhi, N.S. Effect of additives on dough and cookie making properties of flour. International Journal of Food Properties 2002, 5 (3), 547–562.
- Zoulias, E.I.; Oreopoulou, V.; Tzia, C. Effect of fat mimetics on physical, textural, and sensory properties of cookies. International Journal of Food Properties 2000, 3 (3), 385–397.
- Rajiv, J.; Indrani, D.; Prabhasankar, P.; Rao, G.V. Rheology, fatty acid profile, and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology DOI:10.1007/s13197-011-0307-2. 2011.