Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits.

Sudha, M. L. and Chetana, R. and Yella Reddy, S. (2014) Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51 (12). pp. 3984-3990. ISSN 0022-1155

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Abstract

The effect of microencapsulated fat powders on the rheological characteristics and quality of biscuits were studied and compared with the control native fat normally used in the biscuit industry. Commercial bakery fat was encapsulated using sodium caseinate or skimmed milk powder (SMP) and the fat content in the powders was in the range of 73 – 78 % for sodium caseinate, whereas it ranged between 57.5 and 61 % with SMP and the sugar content was in the range of 9.8 – 17.5 %. The rheological characteristics indicated that with high sodium caseinate and SMP, the doughs were more elastic. The TPA analysis showed that with increasing the casein content in the fat powder, the dough hardness increased, and the doughs were less cohesive. The quality of biscuits was comparable with lower amount of encapsulating agents. Powders with lower amount of agents had comparable benefits on the rheological characteristics of the dough and biscuit quality.

Item Type:	Article
Uncontrolled Keywords:	Microencapsulated fat powders . Biscuit dough . Rheological characteristics and biscuit quality
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2015 11:42
Last Modified:	09 Jan 2015 11:42
URI:	http://ir.cftri.res.in/id/eprint/11692

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