الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 128 |  |  |
| | | from | 128 | | |
Abstract
The Aim Of This Investigation Is To Study The Effect Of Sodium Metalisulfite Percentage And From The Sugar , Percentage And Kind Of Shortening Miscing Time , Baking Time , Cooling Time And Group Biscuik Addition On The Quality Parameters Of Bisciut . The Quality Parameters Involved Are Checking , Stack Hcilght , Weight , Width , Length Or Diameter And Organoleptic Characteristics Such As , Tendermesso , Flakiness , Colour , Flavo Ur And Appearance-Farinogram Readings Indicate That The Rise In The Concentration Of Metabisulfite Ions , Decreases Water Absorption , Stability Time , Volarimetem Number , Arrival Time And Dough Devclopment.