Abstract
ABSTRACTThe densities of food products undergoing baking processes in commercial multi‐zone band ovens of a local plant were measured with a volume replacement method along with a photographic procedure. Three kinds of cookies were selected as the sample products. It was found that the densities are closely related to the temperature and moisture content of cookies during the baking processes. This relationship is statistically represented by polynomial regression equations. The correlation coefficients were better than 0.970. According to the examination of changes in volume of cookies undergoing baking processes, expansion ratios were found to be 2.0‐2.5.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
