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Influence of fat content and emulsifier type on the rheological properties of cake batter

โœ Scribed by Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Goknur Bayram

Publisher
Springer
Year
2004
Tongue
English
Weight
224 KB
Volume
219
Category
Article
ISSN
0044-3026

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