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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

✍ Scribed by Lene Pedersen; Karl Kaack; Merete N. Bergsøe; Jens Adler-Nissen

Book ID
108825984
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
359 KB
Volume
70
Category
Article
ISSN
0022-1147

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Sugars, depending on the level and type, inÑuenced the various rheological characteristics of biscuit dough. Increasing the sugar content from 250 to 350 g kg~1 reduced the extrusion time from 70 to 23 s, consistency from 866 to 616 N s, hardness from 814 to 512 N and apparent biaxial extensional vi

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The effect of level and type of fat as well as emulsi®ers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg À1 softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increa