ICAR Research Data Repository for Knowledge Management

The effect of different mixing methods on
the rheological characteristics of biscuit dough and the
quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied
considerably depending on the mixing method:16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method(BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance,apparent biaxial extensional viscosity and
hardness values of doughs made by different mixing
methods were similar, the other rheological characteristics
differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of
doughs mixed by the CM and the SSM and higher for
the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture.