Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1999-11

AUTHORS

R. Sai Manohar, P. Haridas Rao, R. S. Manohar, P. H. Rao

ABSTRACT

The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture. More... »

PAGES

43-48

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050530

DOI

http://dx.doi.org/10.1007/s002170050530

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1004647085


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