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Application of Rheology in the Cookie and Cracker Industry

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Dough Rheology and Baked Product Texture

Abstract

Cookie and cracker manufacturing lends itself to extensive mechanization, and it is now entering on an era of increasing automation. Although mechanization has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie/cracker manufacturing process (Manley, 1983).

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Authors
  1. Hamed Faridi
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Editor information

Editors and Affiliations

  1. RMS Technology Center, Nabisco Brands Incorporated, 200 Deforest Avenue, P.O. Box 1943, East Hanover, New Jersey, 07936, USA

    Hamed Faridi Ph.D.

  2. Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, Kansas, 66506, USA

    Jon M. Faubion Ph.D.

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© 1990 Van Nostrand Reinhold

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Faridi, H. (1990). Application of Rheology in the Cookie and Cracker Industry. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_8

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  • DOI: https://doi.org/10.1007/978-1-4613-0861-4_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8207-5

  • Online ISBN: 978-1-4613-0861-4

  • eBook Packages: Springer Book Archive

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