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Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits. Journal of Cereal Science, 25 (2). 197-206, 21 ref.. ISSN 0733–5210

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Abstract

The effects of physical and chemical modification on rheological characteristics of biscuit doughs and biscuit quality were investigated; rheological properties of biscuit dough are important as they influence the machinability of the dough and thus affect biscuit quality. Increasing dough mixing time influenced rheological characteristics by increasing compliance, elastic recovery, cohesiveness, adhesiveness and stickiness whilst reducing extrusion time, apparent biaxial extensional viscosity, consistency and hardness. Dough mixing time also affected biscuit quality; superior biscuits were achieved with a mixing time of 180 s. 5 additives were tested for chemical modification of doughs (potassium bromate, ascorbic acid, N-ethyl maleimide, L-cysteine hydrochloride and dithioerythritol). Of these, only the disulphide cleaving agents (cysteine and dithioerythritol) influenced rheological characteristics. At the optimum mixing time (180 s), both additives reduced extrusion time, elastic recovery, apparent biaxial extensional viscosity, consistency and hardness, and increased compliance, cohesiveness, adhesiveness and stickiness. Adding cysteine or dithioerythritol to dough (particularly dough made from medium strong wheat flour) resulted in biscuits with greater spread and crispness.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BISCUITS-; DOUGH-; PHYSICAL-PROPERTIES; PROCESSING-; RHEOLOGICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jul 2008 11:34
Last Modified: 01 Jul 2015 11:15
URI: http://ir.cftri.com/id/eprint/7813

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