Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2014-09

AUTHORS

Hasmadi Mamat, Sandra E. Hill

ABSTRACT

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples. More... »

PAGES

1998-2005

References to SciGraph publications

  • 1990. Basic Principles of Food Texture Measurement in DOUGH RHEOLOGY AND BAKED PRODUCT TEXTURE
  • 2014-01. Development of high protein and low calorie cookies in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 1999-11. Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1990. The Viscoelastic Properties of Wheat Flour Doughs in DOUGH RHEOLOGY AND BAKED PRODUCT TEXTURE
  • 2005-08. Impact of dairy protein powders on biscuit quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s13197-012-0708-x

    DOI

    http://dx.doi.org/10.1007/s13197-012-0708-x

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1050010897

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/25190856


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