ICAR Research Data Repository for Knowledge Management

Studies on reduction in fat from 20 to 7.5%, In soft dough biscuits, indicated decrease in spread from 5.5 to 5.15 cm and increase in hardness from 0.9 to 1.3 kg/biscuit. In addition, the overall quality score decreased from 48.5 to 30.0. Further reduction In fat adversely affected machinability of the dough. The adverse effects were considerably lower with bakery shortening as compared to other fat or oil. Lecithin at 0.5% was found to be most effective for improving the overall quality of low-fat biscuits. The crispness of low-fat biscuits could also be Improved by incorporating flaked rice flour at 5% level.