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Effect of baking improvers on the quality of whole cassava biscuits

✍ Scribed by Obadina, A. O.; Oyewole, O. B.; Olaniyi, G.

Book ID
120715398
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
192 KB
Volume
51
Category
Article
ISSN
0022-1155

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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