EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
 
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Pol. J. Food Nutr. Sci. 2004;54(4):343–348
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ABSTRACT
The effect of emulsifiers, e.g. Monoglyceride and Flavo 1500, and their levels (from 0.1 to 0.4% and 1.0, 1.5, 2.0%, respectively) on dough properties and baking quality of biscuits was studied. The addition of Flavo 1500 at the concentrations from 1.0 to 2.0% resulted in an increase in dough water absorption. Monoglyceride-supplemented dough did not show significant differences in water absorption compared to that of the control dough. Only in the case of dough supplemented with Flavo 1500 at highest concentration (2%), an improvement in dough stability and consistency was observed. The Monoglyceride supplementation caused a significant improvement of dough stability compared to that of control samples already at 0.1% level. The weight and volume of biscuits significantly decreased with an increasing level of Flavo 1500. The biscuits containing Flavo 1500 and Monoglyceride at the levels of 1.0% and 0.4%, respectively, were characterised by the highest value of relative shape factor (SFR). A higher level of Monoglyceride improved all baking characteristics of the biscuits. The Monoglyceride-supplemented biscuits were characterised by crunchy-like structure. Contrary, the biscuits containing Flavo 1500 had a more rigid and open structure.
ISSN:1230-0322