Ontology type: schema:ScholarlyArticle Open Access: True
2014-09
AUTHORS ABSTRACTFat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples. More... »
PAGES1998-2005
http://scigraph.springernature.com/pub.10.1007/s13197-012-0708-x
DOIhttp://dx.doi.org/10.1007/s13197-012-0708-x
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1050010897
PUBMEDhttps://www.ncbi.nlm.nih.gov/pubmed/25190856
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/2008/0912",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Materials 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": "Universiti of Malaysia Sabah",
"id": "https://www.grid.ac/institutes/grid.265727.3",
"name": [
"Food Technology & Bioprocess Programmme, School of Food Science & Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia"
],
"type": "Organization"
},
"familyName": "Mamat",
"givenName": "Hasmadi",
"id": "sg:person.01117107014.74",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01117107014.74"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "University of Nottingham",
"id": "https://www.grid.ac/institutes/grid.4563.4",
"name": [
"Food Sciences Division, School of Biosciences, University of Nottingham, Sutton Bonington Campus, NG1 5RD, Loughborough, Leicestershire, UK"
],
"type": "Organization"
},
"familyName": "Hill",
"givenName": "Sandra E.",
"id": "sg:person.015703061555.28",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015703061555.28"
],
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/j.jfoodeng.2006.01.058",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1003101801"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0950-3293(01)00039-8",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1004612164"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s002170050530",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1004647085",
"https://doi.org/10.1007/s002170050530"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00104-7",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1004652478"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2010.01.043",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1005394696"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00083-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1005575755"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-4613-0861-4_2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007596679",
"https://doi.org/10.1007/978-1-4613-0861-4_2"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-4613-0861-4_2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007596679",
"https://doi.org/10.1007/978-1-4613-0861-4_2"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00139-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007960021"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00139-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007960021"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1006/jcrs.1997.0133",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1012299770"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-4613-0861-4_6",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1015607077",
"https://doi.org/10.1007/978-1-4613-0861-4_6"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/978-1-4613-0861-4_6",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1015607077",
"https://doi.org/10.1007/978-1-4613-0861-4_6"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1201/9781420052770.ch6",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1017188234"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1006/jcrs.1997.0136",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1025205016"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s13197-011-0465-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029576446",
"https://doi.org/10.1007/s13197-011-0465-2"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0260-8774(00)00053-4",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1040395270"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00163-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041600916"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0963-9969(02)00163-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041600916"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/star.19830351005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1043266223"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0260-8774(00)00186-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1046715423"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1006/jcrs.1999.0249",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1048091889"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s00217-005-1140-5",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1048711588",
"https://doi.org/10.1007/s00217-005-1140-5"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0260-8774(98)00017-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1051029570"
],
"type": "CreativeWork"
}
],
"datePublished": "2014-09",
"datePublishedReg": "2014-09-01",
"description": "Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples. ",
"genre": "research_article",
"id": "sg:pub.10.1007/s13197-012-0708-x",
"inLanguage": [
"en"
],
"isAccessibleForFree": true,
"isPartOf": [
{
"id": "sg:journal.1006305",
"issn": [
"0022-1155",
"0975-8402"
],
"name": "Journal of Food Science and Technology",
"type": "Periodical"
},
{
"issueNumber": "9",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "51"
}
],
"name": "Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit",
"pagination": "1998-2005",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"ee3c5a3fb276d0114266ac679a3e6a38659c942a10d3d220bbdf87bfdfb0b103"
]
},
{
"name": "pubmed_id",
"type": "PropertyValue",
"value": [
"25190856"
]
},
{
"name": "nlm_unique_id",
"type": "PropertyValue",
"value": [
"0056471"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s13197-012-0708-x"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1050010897"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s13197-012-0708-x",
"https://app.dimensions.ai/details/publication/pub.1050010897"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-10T20:50",
"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_8684_00000524.jsonl",
"type": "ScholarlyArticle",
"url": "http://link.springer.com/10.1007%2Fs13197-012-0708-x"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
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/s13197-012-0708-x'
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/s13197-012-0708-x'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-012-0708-x'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-012-0708-x'
This table displays all metadata directly associated to this object as RDF triples.
144 TRIPLES
21 PREDICATES
49 URIs
21 LITERALS
9 BLANK NODES