Sugars, depending on the level and type, inรuenced 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
Effect of Beeswax on the Rheological Characteristics of Soft Paraffin
โ Scribed by Salama, H. A. ;Ammar, H. O.
- Publisher
- John Wiley and Sons
- Year
- 1977
- Weight
- 352 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0931-5985
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โฆ Synopsis
Abstract
The effect of beeswax on the rheological characteristics of soft paraffin was investigated. The rheological parameters considered were the flow pattern, structural viscosity, yield value, plastic viscosity, coefficients B and M of thixotropic breakdown and structural recovery. Evidence is presented to show that beeswax affects markedly the rheological characteristics of soft paraffin.
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The effect of level and type of fat as well as emulsiยฎers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg ร1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increa