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Technology of biscuit manufacture: Investigation of the process for making cream crackers
Author(s) -
Wade P.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231009
Subject(s) - food science , lamination , materials science , chemistry , composite material , layer (electronics)
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.