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Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

✍ Scribed by Supradip Saha; Arun Gupta; S.R.K. Singh; Nidhi Bharti; K.P. Singh; V. Mahajan; H.S. Gupta

Book ID
116726819
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
371 KB
Volume
44
Category
Article
ISSN
1096-1127

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Sugars, depending on the level and type, inΓ‘uenced the various rheological characteristics of biscuit dough. Increasing the sugar content from 250 to 350 g kg~1 reduced the extrusion time from 70 to 23 s, consistency from 866 to 616 N s, hardness from 814 to 512 N and apparent biaxial extensional vi