Читать книгу Food Chemistry - Dennis D. Miller - Страница 43

1 Mix the dry ingredients thoroughly in a mixing bowl.

2 Add the milk, and oil and mix thoroughly (use 16 strokes) with a rubber spatula.

3 Measure out 65 g aliquots of the dough and place on a baking sheet. Make sure there is 1‐inch separation between each biscuit.

4 Bake at 218 °C (420 °F) for 15 minutes.

5 Cool down.

6 Compare volumes (see below) and textures of the various treatments.

7 Calculate the density of each biscuit.