Physicochemical properties of commercial semi-sweet biscuit

摘要: This study was performed to provide information about the physical and chemical characteristics of commercial semi-sweet biscuits ascertain key (rich tea type), in terms starch properties, such as gelatinisation, pasting, granule crystallinity morphology, compare magnitudes changes (diameter, thickness, weight bulk density) for selected brands. A total 10 rich from different brands were bought locally measured characteristics. The three-point bend test showed that a biscuit with lower fat content harder than normal content, except sample B. Starch gelatinisation properties show To, Tp Tc higher wheat flour whereas ΔH flour. X-ray results still retained their but at intensities native Microscopy observations revealed some birefringence can be observed under polarised light. Different