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
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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