Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits

• Published in: Journal of food engineering Vol. 35; no. 1; pp. 43 - 56
• Main Authors: Maache-Rezzoug, Zoulikha, Bouvier, Jean-Marie, Allaf, Karim, Patras, Christian
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1998; Elsevier
• Subjects: Biological and medical sciences; biscuits; Cereal and baking product industries; Chemical and Process Engineering; consistency; dough; duration; energy; Engineering Sciences; Food industries; food processing quality; Fundamental and applied biological sciences. Psychology; ingredients; length; liquids; mixing; premixing; pretreatment; relaxation time; rheological properties; softening; sugars; viscosity; weight; Dough; Biscuit; Mixing; Manufacturing process; Quality; Rheological properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(98)00018-1

Impact of mixing time, and the role of pre-mixing of sugar and liquid ingredients were analyzed using deduced parameters of the mixograms such as instantaneous specific energy (ISE) and total specific energy (TSE). Rheological behavior of the dough was determined by uniaxial compression at constant crosshead speed of 0.7 m/s; physical characteristics of the biscuits were also defined. Increasing mixing time resulted in the softening of dough, and reductions in both viscosity and relaxation time. It also caused an increase in the length and reduction in the weight of biscuits. The use of two protocols for mixing led to quite different doughs for the same formula. It was concluded that a dough has good consistency when it is mixed with standard protocol and becomes very softened when the liquid ingredients and sugar are pre-mixed.