Some Characteristics of Biscuit, (I)

determination of some characteristics of dough and biscuit enriched with oat bran

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The Effect of Red Grape Pomace Powder Replacement on Physical Characteristics and Acrylamide Content of Biscuit

Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory e...

Wool production in some fat-tailed iranian sheep breeds I. some quantitative characteristics of karakul.mehraban,naeini,ghezel and bakhtiari breeds

Determination of types of fat ingredient in some commercial biscuit formulations

A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chroma...

The Pragmatics of Biscuit Conditionals

links the clauses “you need anything” and “I’m Jill” in a conditional construction, but semantically we may naturally perceive the propositions expressed by these clauses as conditionally unrelated; the name of the woman does not depend on whether the addressee needs anything or not. To humorously misapprehend such conditional sentences, as Martin does, is to pretend to see a conditional relati...