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Rate of Equalization of Moisture Gradient
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acid Algeria Alsberg Altho ammonium bicarbonate amount of shortening Arrowroot atmosphere baking Premier biscuit baker biscuit dough biscuit warm biscuit were baked biscuit were placed cane sugar cause of checking central portion Checking of Hard-Sweet considerable Content of Hard-Sweet cooled curing chamber data are shown data in Table dough mixture equilibrium experiments was undertaken flour freshly baked biscuit Freshly Baked Hard-Sweet gelatinized gluten glyceride hard-tack hygroscopic Immediately after baking increase keep the biscuit leavening agents minutes at 230°C mixing moisture content moisture gradient pounds per barrel protein relative humidity samples were baked seemed advisable series of experiments shortbread shortening content shown in Table soda sodium bicarbonate spread in moisture starch sucrose sugar cookies sugar solution sulfuric acid swelling power Table XI tartaric acid temperature tendency to check thoro thoroly baked Total sugar type of biscuit various portions Zone 1 rim Zone 2 Zone Zone 4 center