๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake

โœ Scribed by A. H. Khalil

Book ID
110258512
Publisher
Springer US
Year
1998
Tongue
English
Weight
112 KB
Volume
52
Category
Article
ISSN
1573-9104

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effect of emulsifiers, fat level and typ
Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits
โœ Manohar, R Sai; Rao, P Haridas ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 132 KB ๐Ÿ‘ 2 views

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