Factors affecting fracture properties of short-dough biscuits.

摘要: Fracture properties of short-dough biscuits were determined in three-point bending tests. Biscuits exhibited an essentially elastic behaviour and fractured at small strain. Span length did not influence the parameters measured, accordance with theory. bottom side upwards had slightly higher fracture stress strain than those inverted position. Presumably, air cells acted as sites concentration. was strain-rate dependent over range studied possibly due to local plastic deformation. Reducing fat content increased biscuits, which indicates that method provides a useful tool for discriminating among various composition.