Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

The effect of level and type of fat as well as emulsifiers 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(-1) softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an incr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 1999-07, Vol.79 (10), p.1223-1231
Hauptverfasser:	Sai Manohar, R, Haridas Rao, P
Format:	Artikel
Sprache:	eng
Schlagworte:	bakery shortening baking quality Biological and medical sciences biscuit dough biscuits Cereal and baking product industries color dough emulsifiers Food additives Food industries food quality Fundamental and applied biological sciences. Psychology General aspects glycerol monostearate hydrogenated oils lipids mechanical properties phosphatidylcholines rheological characteristics rheological properties sodium stearoyl lactylate texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!