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

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.