出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：This study was aimed to evaluate the effect of type of sugars namely dextrose, sucrose, sucrose-invert syrup mix, invert syrup and honey, and dough relaxation time of 15, 40 and 65 min. on the shape characteristics viz. width, thickness, spread ratio and expansion ratio of biscuits. The type of sugars significantly affected (p0.05) their thickness. In contrast, the thickness of dextrose biscuits decreased with increasing relaxation time. Liquid sugars (invert syrup and honey) enhanced the width of biscuits; the former enhancing the thickness as well. The study also demonstrated that high spread ratio may also be associated to low expansion ratio, hence both spread ratio and expansion ratio must be considered when discussing shape of biscuits with different ingredients.
关键词：Biscuit;Dough relaxation time;Expansion ratio;Physical characteristics;Spread ratio
