| Popis: |
Effects of flour quality, batter formulation and batter viscosity on baking performance of rolled ice cream cones were examined by response surface methodology. The results showed batter viscosity to be inversely related to temperature and salt and water content. An empirical relationship was developed to optimize batter viscosity by adjustment of any given combination of these factors. The variable batter viscosity due to flour quality and chlorination could, to a large extent, be controlled by adjustments of salt and other electrolytes. Control of processing conditions, including agitation speed, time and temperature, was important for maintaining batters within a given viscosity range. |
