FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2594276310> ?p ?o ?g. }

• W2594276310 endingPage "402" @default.
• W2594276310 startingPage "389" @default.
• W2594276310 abstract "Abstract Biscuit manufacture can be viewed, like breadmaking, as a series of aeration stages, in which bubbles are incorporated into the dough during mixing, removed to some extent during sheeting, and the aerated structure modified and set during baking. Altering the aeration of biscuit doughs during mixing could potentially modify baked biscuit texture, provided that the mixing conditions change aeration significantly, and that these changes persist following sheeting. To investigate this, biscuit doughs were mixed under three different headspace compositions of varying levels of CO 2 and N 2 , and at four different pressures, to investigate the effects on dough aeration and rheology, degassing during sheeting, and biscuit texture and physical characteristics. The void fraction of gas in doughs mixed under higher concentrations of CO 2 and at pressures greater than atmospheric pressure was significantly increased. By contrast, the gas content of the dough mixed under partial vacuum and 100% CO 2 was lower than that of the dough mixed under 100% N 2 and partial vacuum. Sheeting resulted in degassing of the doughs, the extent of which depended on the nature of the sheeting regime. Gentle sheeting (in which the final thickness was achieved after numerous small reductions) gave more degassing of the dough than Severe sheeting (in which the final thickness was achieved in a small number of large reductions). Increasing the gas content of doughs by mixing under higher positive pressure and a higher concentration of CO 2 resulted in a greater extent of degassing during sheeting. However, the more aerated doughs still retained significantly greater amounts of gas after sheeting compared to doughs mixed under atmospheric conditions. This indicated that initial differences in aeration were preserved sufficiently following sheeting that they could then potentially alter the biscuit texture. Biscuits obtained after mixing doughs under higher concentrations of CO 2 and/or higher pressures were significantly softer, and spread and lifted more during baking. Thus it has been demonstrated that mixing under varying headspace gas compositions and pressures affects biscuit characteristics and offers a route to produce biscuits with novel textures and enhanced consumer appeal." @default.
• W2594276310 created "2017-03-16" @default.
• W2594276310 creator A5020164648 @default.
• W2594276310 creator A5029021194 @default.
• W2594276310 creator A5036538959 @default.
• W2594276310 date "2008-01-01" @default.
• W2594276310 modified "2023-09-26" @default.
• W2594276310 title "Aeration of Biscuit Doughs During Mixing" @default.
• W2594276310 cites W2010107649 @default.
• W2594276310 cites W2012075640 @default.
• W2594276310 cites W2015148266 @default.
• W2594276310 cites W2022044661 @default.
• W2594276310 cites W2039539632 @default.
• W2594276310 cites W2055827260 @default.
• W2594276310 cites W2065271319 @default.
• W2594276310 cites W2072663106 @default.
• W2594276310 cites W2091862154 @default.
• W2594276310 cites W2115853323 @default.
• W2594276310 cites W2161971431 @default.
• W2594276310 cites W2922203317 @default.
• W2594276310 doi "https://doi.org/10.1016/b978-1-891127-59-5.50041-9" @default.
• W2594276310 hasPublicationYear "2008" @default.
• W2594276310 type Work @default.
• W2594276310 sameAs 2594276310 @default.
• W2594276310 citedByCount "2" @default.
• W2594276310 countsByYear W25942763102022 @default.
• W2594276310 crossrefType "book-chapter" @default.
• W2594276310 hasAuthorship W2594276310A5020164648 @default.
• W2594276310 hasAuthorship W2594276310A5029021194 @default.
• W2594276310 hasAuthorship W2594276310A5036538959 @default.
• W2594276310 hasConcept C121332964 @default.
• W2594276310 hasConcept C127413603 @default.
• W2594276310 hasConcept C138777275 @default.
• W2594276310 hasConcept C144133560 @default.
• W2594276310 hasConcept C185592680 @default.
• W2594276310 hasConcept C31903555 @default.
• W2594276310 hasConcept C39432304 @default.
• W2594276310 hasConcept C548081761 @default.
• W2594276310 hasConcept C62520636 @default.
• W2594276310 hasConcept C86922832 @default.
• W2594276310 hasConceptScore W2594276310C121332964 @default.
• W2594276310 hasConceptScore W2594276310C127413603 @default.
• W2594276310 hasConceptScore W2594276310C138777275 @default.
• W2594276310 hasConceptScore W2594276310C144133560 @default.
• W2594276310 hasConceptScore W2594276310C185592680 @default.
• W2594276310 hasConceptScore W2594276310C31903555 @default.
• W2594276310 hasConceptScore W2594276310C39432304 @default.
• W2594276310 hasConceptScore W2594276310C548081761 @default.
• W2594276310 hasConceptScore W2594276310C62520636 @default.
• W2594276310 hasConceptScore W2594276310C86922832 @default.
• W2594276310 hasLocation W25942763101 @default.
• W2594276310 hasOpenAccess W2594276310 @default.
• W2594276310 hasPrimaryLocation W25942763101 @default.
• W2594276310 hasRelatedWork W1967140026 @default.
• W2594276310 hasRelatedWork W207516449 @default.
• W2594276310 hasRelatedWork W2080020834 @default.
• W2594276310 hasRelatedWork W2382825800 @default.
• W2594276310 hasRelatedWork W2483052548 @default.
• W2594276310 hasRelatedWork W2807932332 @default.
• W2594276310 hasRelatedWork W2898113737 @default.
• W2594276310 hasRelatedWork W3036632776 @default.
• W2594276310 hasRelatedWork W4200470486 @default.
• W2594276310 hasRelatedWork W4299954229 @default.
• W2594276310 isParatext "false" @default.
• W2594276310 isRetracted "false" @default.
• W2594276310 magId "2594276310" @default.
• W2594276310 workType "book-chapter" @default.