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Experimental studies were made on the moisture content and some physical properties of the cookies which are to be used for teething babies at 6 months after the birth.<BR>The results obtained are summarized as follows : <BR>1. Adsorption-desorption isotherm of the baked cookies have shown hysteresis.<BR>2. A correlation was found between the moisture content of cookies and their physical properties. With the increase of moisture content, the hardness continuously decreased in some cases, while, in other cases, it increased up to 10% of moisture then decreased. Coagulation tendency increased with moisture content up to about 20%, then decreased except the one prepared from glutinous rice. A correlation was also found between the hardness and shearing energy.<BR>3. Among the cookies tested, the one made from corn powder was considered to be most suitable for teething babies from the view point of its hardness, shape, size and durability in the mouth.
- 一般社団法人 日本家政学会の論文
一般社団法人 日本家政学会 | 論文
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