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Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation

✍ Scribed by J.M. Arimi; E. Duggan; M. O’Sullivan; J.G. Lyng; E.D. O’Riordan

Book ID
116488807
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
619 KB
Volume
43
Category
Article
ISSN
0963-9969

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Two legumes (kidney beans and chickpeas) and two nut kernels (almonds and hazelnuts) were compressed intact with a Universal testing machine at various levels in the range of 0É11È0É85 at an ambient temperature a w of 22¡C. Mechanical characterisation of the four was done through four parameters ; t