SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR

SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR

The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, a...

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Bibliographic Details
Main Authors: Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Inna PILYUGINA
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2023-12-01
Series:Food and Environment Safety
Subjects:
confectionery dough
decaffeinating additives
viscosity
swelling
porosity
friability
Online Access:http://fens.usv.ro/index.php/FENS/article/view/994/863

Internet

http://fens.usv.ro/index.php/FENS/article/view/994/863

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