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Mariela Patrignani, Paula A. Conforti and Cecilia E. Lupano The role of lipid oxidation on biscuit texture during storage International Journal of Food Science & Technology 49

Article first published online: 8 APR 2014 | DOI: 10.1111/ijfs.12550

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Texture changes that biscuits experience during a controlled storage condition were studied.Water activity and peroxide value seem to determine the biscuit texture. The graphs obtained indicate that an increase in the peroxide level leads to a harder and crispy biscuit, while the humidity absorption lowers the fracture stress and Young modulus.(a) Three dimensional plot of fracture stress, water activity and peroxide value in biscuits. (b) Three dimensional plot of young modulus, peroxide value and water activity in biscuits.

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