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Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

โœ Scribed by R. Sai Manohar; P. Haridas Rao; R. S. Manohar; P. H. Rao

Publisher
Springer
Year
1999
Tongue
English
Weight
179 KB
Volume
210
Category
Article
ISSN
0044-3026

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๐Ÿ“œ SIMILAR VOLUMES

Effect of sugars on the rheological char
Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits
โœ Manohar, R Sai; Rao, P Haridas ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 251 KB ๐Ÿ‘ 2 views

Sugars, depending on the level and type, inร‘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

Effect of emulsifiers, fat level and typ
Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits
โœ Manohar, R Sai; Rao, P Haridas ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 132 KB ๐Ÿ‘ 2 views

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 ร€1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increa

Effects of endogenous flour lipids on th
Effects of endogenous flour lipids on the quality of short-dough biscuits
โœ Eleni Papantoniou; Eugene W Hammond; Fiona Scriven; Michael H Gordon; J David Sc ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 349 KB ๐Ÿ‘ 1 views

## Abstract Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of shortโ€dough (shortcake type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat, but without endogenous lipid. Shortโ€dough biscuits ba