抄録
Qily surface phenomena of biscuit dough and baked product were examined. Thesephenomena had some influences on the machinability for dough and on the rancidity for baked goods. The relations between these phenomena and the qualities of shorteningsused were studied through the microscopic observation and the rheological measurementsfor biscuit dough. It was found that the oily surface phenomenon of dough and bakedproduct was effected by the rheological property of the used shortening.
