Fracture Testing of Cream Cracker Biscuits

DC FieldValueLanguage
dc.contributor.authorGormley, T. R. (Thomas Ronan)-
dc.date.accessioned2015-09-07T10:06:09Z-
dc.date.available2015-09-07T10:06:09Z-
dc.date.issued1987-
dc.identifier.citationJournal of Food Engineeringen
dc.identifier.urihttp://hdl.handle.net/10197/6897-
dc.description.abstractA modified shear press fitted with a 70 × 3 mm perspex blade proved satisfactory for measuring the resistance to fracture of cream cracker biscuits. The results indicated that biscuit orientation in relation to the fracture edge had a bearing on the fracture force obtained. Tests on five commercial cream cracker brands showed statistically-significant different resistance to fracture between the brands and some packs also showed high within-pack variation in fracture resistance. Over-baked cream crackers were more resistant to fracture than under-baked ones.en
dc.language.isoenen
dc.publisherElsevieren
dc.subjectModified shear pressen
dc.subjectFracture forceen
dc.subjectFracture resistanceen
dc.titleFracture Testing of Cream Cracker Biscuitsen
dc.typeJournal Articleen
dc.statusPeer revieweden
dc.identifier.volume6en
dc.identifier.issue5en
dc.identifier.startpage325en
dc.identifier.endpage332en
dc.identifier.doi10.1016/0260-8774(87)90028-8-
dc.neeo.contributorGormley|T. R. (Thomas Ronan)|aut|-
dc.internal.notesCream crackers Fracture testing.pdfen
dc.description.adminDeposited by bulk importen
dc.date.updated2015-08-28T12:11:37.82+01:00en
item.grantfulltextopen-
item.fulltextWith Fulltext-
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