Portal de Periódicos da CAPES

Technology of biscuit manufacture: Investigation of the process for making cream crackers

1972; Wiley; Volume: 23; Issue: 10 Linguagem: Inglês

10.1002/jsfa.2740231009

1097-0010

Peter Wade,

Food Industry and Aquatic Biology

Abstract A study was made, partly in a pilot scale bakery and partly in industry, of some aspects of the process for making cream crackers. It was shown that the conditions of formation of the initial dough sheet before lamination had a significant effect on the thickness of the finished crackers. This property was also shown to depend to an appreciable extent upon the humidity of the atmosphere in the first section of the travelling oven used to bake the crackers.