ICAR Research Data Repository for Knowledge Management

Rheological characteristics of biscuit doughs as influenced by ingredients, processing conditions and additives were related to the quality of biscuits. Extrusion time r=minus0.54, P less than 0.01, elastic recovery r=minus0.84, P less than 0.01, apparent biaxial extensional viscosity r=minus0.62, P less than 0.01, consistency r=minus0.73, P less than 0.01 and hardness r=0.68, P less than 0.01 of the dough were significantly correlated to the spread of the biscuits. Elastic recovery r=0.64, P less than 0.01 and cohesiveness r=0.67, P less than 0.01 of dough mainly influenced the thickness of biscuits. Extrusion time (r=0.53, P less than 0.01), elastic recovery (r=0.78, P less than 0.01), apparent biaxial extensional viscosity (r=0.59, P less than 0.01), consistency (r=0.62, P less than 0.01) and hardness (r=0.60, P less than 0.01) were positively correlated to density of biscuits. The density of biscuits was found to be well correlated to sensory texture (r=minus0.49, P less than 0.01). The studies have clearly shown that among the various rheological characteristics, elastic recovery was found to be the best index in predicting the textural quality of biscuits.