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Effects of Temperature and Mechanical Input on Semisweet Biscuit (Cookie) Quality and Dough Characteristics
Author(s) -
Charun E.,
Abecassis J.,
Contamine A.S.,
Roulland T.M.,
Vergnes B.,
Morel M.H.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.3.265
Subject(s) - food science , rheology , chemistry , mixing (physics) , viscoelasticity , shrinkage , melting temperature , composite material , materials science , physics , quantum mechanics
The effects of specific mechanical energy (SME) and dough temperature at the end of mixing ( T f ) on semisweet biscuit dough characteristics and biscuit quality were studied using an experimental mixer fitted with monitoring devices. The fluid circulating in the double jacket of the mixing bowl was regulated at variable temperatures and mixed dough samples were prepared at T f of 23, 30, and 37°C for three levels of SME input (20, 60 and 120 kJ/kg). Correlation analysis showed that semisweet biscuit length and thickness were independent quality parameters, influenced respectively by the T f of dough and SME. Biscuit thickness and volume increased with SME input, but SME had no significant influence on the physicochemical characteristics of the dough. Biscuit length was related to the density and stickiness of the dough and to rheological behavior as assessed by fundamental and empirical measurements. A rise in dough temperature >35°C induced a dramatic increase in viscoelastic properties, leading to biscuit shrinkage. The increase of dough density with T f seemed to be related to the melting of solid fat in the dough recipe. Melting of fat during mixing could also be a source of viscoelastic changes in the dough at T f .