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- W2977515257 abstract "Three sorts of wheat have been analyzed in this research in order to define the technological quality of flour as a potential raw material for the production of cookies, crackers and biscuit cake. The influence of certain sorts of wheat, that is the corresponding types of flour on the quality of the biscuit cake, was determined by means of laboratory baking test methods. The product quality was examined by sensory and instrumental methods (color and hardness). It was concluded that all the flour samples have a bigger grater sedimentation value than recommended for this kind of product. The water absorption ability is also increased, which negatively affect the dough viscosity causing the shaping more difficult. The texture and hardness of the obtained biscuit cakes and the chewing properties differ and are highly dependent on the granulometric composition of the flour and water absorption ability." @default.
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- W2977515257 date "2006-01-01" @default.
- W2977515257 modified "2023-09-26" @default.
- W2977515257 title "Biscuit cake quality depend on flour technological characteristics" @default.
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