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Studies on Low-Fat Soft Dough Biscuits

Srivastava, A. K. and Haridas Rao, P. (1993) Studies on Low-Fat Soft Dough Biscuits. Journal of Food Science and Technology (India), 30 (1). pp. 21-24.

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Abstract

<p align="justify">Studies on reduction in fat from 20 to 7.5%, In soft dough biscuits, indicated decrease in spread from 5.5 to 5.15 cm and increase in hardness from 0.9 to 1.3 kg/biscuit. In addition, the overall quality score decreased from 48.5 to 30.0. Further reduction In fat adversely affected machinability of the dough. The adverse effects were considerably lower with bakery shortening as compared to other fat or oil. Lecithin at 0.5% was found to be most effective for improving the overall quality of low-fat biscuits. The crispness of low-fat biscuits could also be Improved by incorporating flaked rice flour at 5% level.</p>

Item Type: Article
Uncontrolled Keywords: Low fat biscuits, Fat levels, Additives, Crispness, Maida, Breaking strength.
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2006
Last Modified: 11 Oct 2018 08:39
URI: http://ir.cftri.com/id/eprint/300

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