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Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

✍ Scribed by Crassina A. Shimray; Sheetal Gupta; G. Venkateswara Rao

Book ID
119835412
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
784 KB
Volume
47
Category
Article
ISSN
0950-5423

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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