2022
DOI: 10.18517/ijaseit.12.4.13753
|View full text |Cite
|
Sign up to set email alerts
|

Choux Pastry Made from Egg Groups based on the Hen Age and Shelf Life of the Eggs

Abstract: This study examines that hens' age and egg freshness affect water activity (aw) and moisture content (MC). Both also impress the quality and shelf life of choux pastry. Eggs are purchased freshly hatched and stored at ambient temperature for a few days, as is customary. This study measured egg quality before the dough-making process. Then, this study made choux dough by the same recipe and time and grouped it by the hen's age. This study also measured the choux surface temperature simultaneously after the baki… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 30 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?