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Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

Sai Manohar, R. and Haridas Rao, P. (1999) Effects of water on the rheological characteristics of biscuit dough and quality of biscuits. European Food Research and Technology, 209. pp. 281-285.

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Abstract

<p align="justify">The influence of water on the rheological characteristics of biscuit dough and quality of biscuits was studied. A variation of even 1% in water content considerably changed the various rheological characteristics of biscuit dough. Increasing water content by 3% significantly increased the compliance from 32.6% to 45.6%, and decreased the extrusion time from 100 s to 34 s, the apparent biaxial extensional viscosity from 3.06!105 Pas to 1.5!105 Pas, and the consistency from 943 Ns to 620 Ns for dough based on weak wheat flour. The elastic recovery of biscuit dough increased significantly from 0.425 mm to 0.535 mm. Dough became more cohesive and adhesive with increasing water content,whilst biscuits became harder, as indicated by increases in density, breaking strength and compression strength.</p>

Item Type: Article
Uncontrolled Keywords: Biscuit dough Rheological characteristics Texture Consistency Water
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/181

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