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The development of a mechanical cracker for macadamia nuts

✍ Scribed by Y. Sarig; F. Grosz; S. Rasis

Book ID
103132247
Publisher
Elsevier Science
Year
1980
Tongue
English
Weight
622 KB
Volume
25
Category
Article
ISSN
0021-8634

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In the manufacture of products such as bread and cream-crackers mechanical development and long fermentation processes are used to develop dough. A rheological study of cream-cracker doughs made using both types of process has shown that fermentation weakens, but does not rearrange, intermolecular i