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Studies on the consistency of biscuit doughs using `Research' water absorption meter.

ChandraShekara, S. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the consistency of biscuit doughs using `Research' water absorption meter. Journal of Food Science and Technology, 23 (4). pp. 208-212.

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Extrusion time of biscuit dough was measured using the `Research' water absorption meter (RWAM) by changing process variables like level of water (14-20%), mixing period (3-15 min), level of shortening (12-36%), level of sugar (13.5-40.5%); the last 2 being tried individually and in combination. The laboratory trials indicated that RWAM extrusion time can serve as reliable index for predicting overall quality of soft doughs. The extrusion time for conventional soft doughs was 50-100 s as shown by RWAM. Resting the dough up to 3 h increased the extrusion time from 58 to 99 s and beyond 3 h reduced consistency; 90 min resting was found optimum. Increase in added water from 15 to 20% decreased extrusion time; 17% water gave excellent biscuits. 3-4 min mixing gave stiff, inconsistent lumpy dough with high extrusion time (121-161 s). 5-7 min mixing gave excellent quality biscuits. Use of shortening at 36% level (1.5x normal) gave dough that extruded readily in 15 s. Increasing the sugar level from 13.5 to 40.5% increased the spread from 5.07 to 5.67 cm as well as spread factor from 83 to 121. Combined study with sugar and shortening indicated that by increasing sugar by 2% in the formulations, shortening could be reduced by 3%. Excellent biscuits are obtained when shortening and sugar were at 24 and 27%, resp.

Item Type: Article
Uncontrolled Keywords: DOUGH-; biscuits, dough extrusion time & quality of; EXTRUSION-; BISCUITS-; dough extrusion time & quality of biscuits
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 09:12
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6451

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