Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/24594
- Variability of some physical properties of Australian wheat biscuit breakfast cereals
Furst, John Edward;
Hosken, R. W.
- Eight brands of Australian wheat biscuit breakfast cereals were examined for size and shape (assessed by weight and thickness), texture (assessed by breaking strength and deformation distance), moisture content, colour, hydration capacity, water holding capacity and pasting properties. All of these physical properties were significantly different (p < 0.05). Variability between brands was presumably due to differences in formulation and production. Variability found within the same brand might reflect quality control problems.
- Food Australia Vol. 57, no. 4, p. 151-155
- Council of Australian Food Technology Associations
- Resource Type
- journal article