Open Access

Alternative Use of the Extensograph-E in the Role of a Texturometer

   | Oct 14, 2022

Cite

AKČR 2021: Agrarian Chamber of the Czech Republic, Food Consumption – 2020. http://www.akcr.cz/txt/spotreba-potravin-2020. Accessed 18.1.2022. [In Czech] Search in Google Scholar

ČSÚ 2021: Czech Statistical Office, Food Consumption – 2020. https://www.czso.cz/csu/czso/spotreba-potravin, Accessed 30.11.2021]. Search in Google Scholar

ISO 2020: International Organization for Standardization, ISO 11036:2020 – Sensory analysis — Methodology — Texture profile. https://www.iso.org/obp/ui/#iso:std:iso:11036:ed-2:v1:en. Accessed 2022-18-01. Search in Google Scholar

Lamačová L 2020: Use of whole-meal composite flours in the production of biscuits. Diploma thesis, UCT Prague, 1. ed., 94 pp. [In Czech] Search in Google Scholar

Najjar Z, Alkaabi M, Alketbi K, Stathopoulos C and Ranasinghe M 2021: Physical, chemical and textural characteristics and sensory evaluation of cookies formulated with date seed powder. Foods 11(3): 305 (13 pp.); https://doi.org/10.3390/foods11030305. Search in Google Scholar

McGregor B 2021: Analysing the texture of your products. https://bakerpedia.com/analyzing-texture-of-products/. Accessed 18.1.2022. Search in Google Scholar

Ru En Tay R, Talia A, Somang G, Yuliarti O and Li Lin Tan E 2022: Structuring wheat flour-based crackers using whey protein isolate, International Dairy Journal 128: 105314 (9 p.). https://doi.org/10.1016/j.idairyj.2021.105314. Search in Google Scholar

Chong H M, Mohammed I K, Linter B R, Allen R and Charalambides M N 2017: Mechanical and microstructural changes of cheese cracker dough during baking. LWT – Food Science and Technology 86: 148-158. https://doi.org/10.1016/j.lwt.2017.07.035. Search in Google Scholar

Han J, Janz J A M and Gerlat M 2010: Development of gluten-free cracker snacks using pulse flours and fractions. Food Research International 43(2): 627-633. https://doi.org/10.1016/j.foodres.2009.07.015. Search in Google Scholar

Ren Y, Yakubov G E, Linter B R and Foster T J 2021: Development of a separated-dough method and flour/ starch replacement in gluten free crackers by cellulose and fibrillated cellulose. Food and Function 12(18): 8425-8439. https://doi.org/10.1039/D1FO01368H. Search in Google Scholar

Howard B M, McWatters K H, Saalia F and Hashim I 2009: Formulation and evaluation of snack crackers made with peanut flour. Cereal Foods World 54(4): 166-171. https://www.semanticscholar.org/paper/Formulation-and-evaluation-of-snack-crackers-made-Howard-Mcwatters/ac966b47c3fdba594afb86e031de901edee1505f. Accessed June 3, 2022. Search in Google Scholar

Sim E, Park E, Ma F, Baik B K, Fonesca J M and Delwiche S R 2020: Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran. Journal of Cereal Science 96: 103112 (9 p.). https://doi.org/10.1016/j.jcs.2020.103112. Search in Google Scholar