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KMID : 1007519970060030196
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.196 ~ p.200
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Effects of Process Conditions on the Breaking Strength and Checking of Baked Crackers
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Kim, Myoung Ho
Lee, Jun Ho/Srinivas Achanta/Okos, Martin R
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Abstract
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Effects of process conditions including oil-spraying, microwaving, and 3 types of cooling (i.e., normal, rapid cooling, and tempering) on the ultimate strength of crackers as well as radial moisture gradient depending on the cooling methods were investigated. Both oil-spraying and microwaving had a significant impact on the ultimate strength of the crackers (P< 0.05). Mean breaking strength of the oil-sprayed and unoiled crackers was 716 and 969 kPa while that of the microwaved and unmicrowaved samples was 719 and 478 kPa, respectively. Visual inspection on checking the development in the crackers indicated that the tempering treatment resulted in the least breakage. Mechanical test also indicated the considerable differences in breakage susceptibility between rack cooled and tempered crackers. The tempered crackers showed about 1% increase in the total moisture content over one week period whereas both normally and rapidly cooled crackers had approximately 1.5% increase. The moisture gradient between the rim and the center after cooling was about 0.4% and 1.5%, respectively, for tempered and normally cooled crackers.
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