Variability of some physical properties of Australian wheat biscuit breakfast cereals

Title: Variability of some physical properties of Australian wheat biscuit breakfast cereals
Creator: Srikaeo, Khongsak; Furst, John Edward; Ashton, John; Hosken, R. W.
Relation: Food Australia Vol. 57, no. 4, p. 151-155
Publisher: Council of Australian Food Technology Associations
Resource Type: journal article
Date: 2005
Description: 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.
Subject: breakfast cereals; wheat biscuit; flakes
Identifier: http://hdl.handle.net/1959.13/24594
Identifier: uon:564
Identifier: ISSN:1032-5298
Language: eng
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