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Abstract The Aim Of This Investigation Is To Study The Effect Of Sodium Metalisulfite Percentage And From The Sugar , Percentage And Kind Of Shortening Miscing Time , Baking Time , Cooling Time And Group Biscuik Addition On The Quality Parameters Of Bisciut . The Quality Parameters Involved Are Checking , Stack Hcilght , Weight , Width , Length Or Diameter And Organoleptic Characteristics Such As , Tendermesso , Flakiness , Colour , Flavo Ur And Appearance-Farinogram Readings Indicate That The Rise In The Concentration Of Metabisulfite Ions , Decreases Water Absorption , Stability Time , Volarimetem Number , Arrival Time And Dough Devclopment. |