Can the viscosity of cooking oil used in bread predict the compressibility?

Subject: Can the viscosity of cooking oil used in bread predict the compressibility?

Date: Fri Mar 26 15:04:54 2004
Posted by Kayla McCarthy
Grade level: 10-12 School: Einstein Middle School
City: Shoreline State/Province: WA 98177 Country: United States
Area of science: Biochemistry
ID: 1080335094.Bc

Message:


This is the full question: Can the viscosity of cooking oil used to make 
white and wheat breads predict the quality of the bread, as measured by 
compressibility? Basically, if the oil is thick is the bread going to be tough 
and not so compressable? Does the viscosity of the oil effect the white 
bread in a different way than it effects the wheat bread?

Re: Can the viscosity of cooking oil used in bread predict the compressibility?

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