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Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough
Author(s) -
Perego Patrizia,
Sordi Andrea,
Guastalli Romilbert,
Converti Attilio
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01330.x
Subject(s) - rheology , ingredient , food science , gluten , flavor , flow properties , materials science , mathematics , chemistry , composite material , physics , mechanics
Summary This paper deals with the effects of changes in the amounts of ingredients added to a biscuit dough on its rheological behaviour. The main rheological characteristics of dough used in the biscuit industry were analysed. The effects of the main ingredients and their impact on both process and biscuit were investigated to ensure the colour, taste and dimension of the finished product, and both consumer and packaging requirements. The results obtained showed, either by online or laboratory‐scale tests, that variations in the proportions of ingredients with respect to the original recipe can impact on the elastic flow strain of dough. A significant influence of the enzymatic activity on elasticity and extensibility was observed, which was directly associated with mixing temperature profile and working time. Opposite influence of water and flour variations on gluten network mobility was noticed. Variations in the proportions of other components, such as sugars and fats, were also shown to influence the rheological properties of dough, the largest effects being observed during the initial phases.