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EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

✍ Scribed by Y.S. SAVITHA; D. INDRANI; JAMUNA PRAKASH

Book ID
111346958
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
244 KB
Volume
39
Category
Article
ISSN
0022-4901

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Effect of sugars on the rheological char
Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits
✍ Manohar, R Sai; Rao, P Haridas πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 251 KB πŸ‘ 2 views

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