Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1999-11

AUTHORS

R. Sai Manohar, P. Haridas Rao, R. S. Manohar, P. H. Rao

ABSTRACT

The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture. More... »

PAGES

43-48

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050530

DOI

http://dx.doi.org/10.1007/s002170050530

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1004647085


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0907", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Environmental Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Central Food Technological Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.417629.f", 
          "name": [
            "Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore-570 013, India e-mail: saimragu@cscftri.ren.nic.in, IN"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Manohar", 
        "givenName": "R. Sai", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Central Food Technological Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.417629.f", 
          "name": [
            "Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore-570 013, India e-mail: saimragu@cscftri.ren.nic.in, IN"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Rao", 
        "givenName": "P. Haridas", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Central Food Technological Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.417629.f", 
          "name": [
            "Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore-570 013, India e-mail: saimragu@cscftri.ren.nic.in, IN"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Manohar", 
        "givenName": "R. S.", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Central Food Technological Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.417629.f", 
          "name": [
            "Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore-570 013, India e-mail: saimragu@cscftri.ren.nic.in, IN"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Rao", 
        "givenName": "P. H.", 
        "type": "Person"
      }
    ], 
    "datePublished": "1999-11", 
    "datePublishedReg": "1999-11-01", 
    "description": "The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s002170050530", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "210"
      }
    ], 
    "name": "Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits", 
    "pagination": "43-48", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "1624bed5112343a29eaf90bcf56b5fbde9ae8da1747cb99d15cb75c89fc61da5"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s002170050530"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1004647085"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s002170050530", 
      "https://app.dimensions.ai/details/publication/pub.1004647085"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T16:41", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8669_00000510.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs002170050530"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s002170050530'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s002170050530'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s002170050530'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s002170050530'


 

This table displays all metadata directly associated to this object as RDF triples.

78 TRIPLES      20 PREDICATES      27 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s002170050530 schema:about anzsrc-for:09
2 anzsrc-for:0907
3 schema:author N820eaafbc414433d9536bfaae292ab1c
4 schema:datePublished 1999-11
5 schema:datePublishedReg 1999-11-01
6 schema:description The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture.
7 schema:genre research_article
8 schema:inLanguage en
9 schema:isAccessibleForFree false
10 schema:isPartOf N5e839b2c04524e4687b38fb7678b72d9
11 Ne7fdbb79eb1b45de9411dc86c5eacb6e
12 sg:journal.1312167
13 schema:name Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits
14 schema:pagination 43-48
15 schema:productId Na2c01da7187e4d31b3510c90a7789c55
16 Na9c79b44d744427eb22cc6c04ddc0c9b
17 Nf9e32b9ffde64efc936cdd73a25a9a16
18 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004647085
19 https://doi.org/10.1007/s002170050530
20 schema:sdDatePublished 2019-04-10T16:41
21 schema:sdLicense https://scigraph.springernature.com/explorer/license/
22 schema:sdPublisher Naf29351462c04d24bb77348852195f3f
23 schema:url http://link.springer.com/10.1007%2Fs002170050530
24 sgo:license sg:explorer/license/
25 sgo:sdDataset articles
26 rdf:type schema:ScholarlyArticle
27 N01cbee127bef4ef19ede1a61695c8fb2 rdf:first N4ac83af4995844f38d5561344eda23d8
28 rdf:rest rdf:nil
29 N030f7f86f5714886aeffa9a8a234cb26 schema:affiliation https://www.grid.ac/institutes/grid.417629.f
30 schema:familyName Manohar
31 schema:givenName R. S.
32 rdf:type schema:Person
33 N11dcda26b62a4682beffeaf20602b791 rdf:first N21488365acf94e48b100e998f5c95c00
34 rdf:rest N96cd3f9c919b41c6acf339840383a166
35 N21488365acf94e48b100e998f5c95c00 schema:affiliation https://www.grid.ac/institutes/grid.417629.f
36 schema:familyName Rao
37 schema:givenName P. Haridas
38 rdf:type schema:Person
39 N2fc8edf726bd4b7683a568181637bcee schema:affiliation https://www.grid.ac/institutes/grid.417629.f
40 schema:familyName Manohar
41 schema:givenName R. Sai
42 rdf:type schema:Person
43 N4ac83af4995844f38d5561344eda23d8 schema:affiliation https://www.grid.ac/institutes/grid.417629.f
44 schema:familyName Rao
45 schema:givenName P. H.
46 rdf:type schema:Person
47 N5e839b2c04524e4687b38fb7678b72d9 schema:volumeNumber 210
48 rdf:type schema:PublicationVolume
49 N820eaafbc414433d9536bfaae292ab1c rdf:first N2fc8edf726bd4b7683a568181637bcee
50 rdf:rest N11dcda26b62a4682beffeaf20602b791
51 N96cd3f9c919b41c6acf339840383a166 rdf:first N030f7f86f5714886aeffa9a8a234cb26
52 rdf:rest N01cbee127bef4ef19ede1a61695c8fb2
53 Na2c01da7187e4d31b3510c90a7789c55 schema:name readcube_id
54 schema:value 1624bed5112343a29eaf90bcf56b5fbde9ae8da1747cb99d15cb75c89fc61da5
55 rdf:type schema:PropertyValue
56 Na9c79b44d744427eb22cc6c04ddc0c9b schema:name dimensions_id
57 schema:value pub.1004647085
58 rdf:type schema:PropertyValue
59 Naf29351462c04d24bb77348852195f3f schema:name Springer Nature - SN SciGraph project
60 rdf:type schema:Organization
61 Ne7fdbb79eb1b45de9411dc86c5eacb6e schema:issueNumber 1
62 rdf:type schema:PublicationIssue
63 Nf9e32b9ffde64efc936cdd73a25a9a16 schema:name doi
64 schema:value 10.1007/s002170050530
65 rdf:type schema:PropertyValue
66 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
67 schema:name Engineering
68 rdf:type schema:DefinedTerm
69 anzsrc-for:0907 schema:inDefinedTermSet anzsrc-for:
70 schema:name Environmental Engineering
71 rdf:type schema:DefinedTerm
72 sg:journal.1312167 schema:issn 0044-3026
73 1438-2385
74 schema:name European Food Research and Technology
75 rdf:type schema:Periodical
76 https://www.grid.ac/institutes/grid.417629.f schema:alternateName Central Food Technological Research Institute
77 schema:name Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore-570 013, India e-mail: saimragu@cscftri.ren.nic.in, IN
78 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...