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Use of a penetrometer for measuring rheological characteristics of biscuit dough.

Sai Manohar, R. and Haridas Rao, P. (1992) Use of a penetrometer for measuring rheological characteristics of biscuit dough. Cereal Chemistry, 69 (6). 619-623 ; 10 ref..

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The penetrometer generally used for measuring the consistency of fat was modified to determine various rheological characteristics of biscuit dough. A metallic disk with a provision to increase the compression wt. was introduced in place of a penetrometer cone. The dough was compressed for 10 s and allowed to recover for 60 s by removing the wt. 410 g was the optimum compression wt. for biscuit dough (2.2 cm diam./1 cm height). Studies indicated that a significant correlation existed between compliance values (r = 0.87, P < 0.01) and elastic recovery values (r = 0.74, P < 0.01) as measured by penetrometer and viscoelastograph. The compliance and elastic recovery values depended on mixing time and on the amount of water added. The elastic recovery, which indicated the development of dough, was high in dough either mixed for a longer period (4 min) with a smaller amount of water (26%) or mixed for a shorter period (2 min) with a greater amount of water (30%). The elastic recovery of biscuit dough made from medium-hard flour was always higher at any condition when compared with the dough made from soft wheat flour.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 08:33
Last Modified: 04 Sep 2018 11:11
URI: http://ir.cftri.com/id/eprint/7952

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