Impact of quantity and quality of wet gluten on hard biscuits properties

• Published in: Proceedings of 6th Central European Congress on Food - CEFood Congress pp. 821 - 827
• Main Authors: Oručević, Sanja (Faculty of Agricultural and Food Sciences, Sarajevo (Bosnia and Herzegovina)), Selimbegović, Enez (Biotechnical Faculty, Bihać (Bosnia and Herzegovina)), Miličević, Dijana (Faculty of Technology, Tuzla (Bosnia and Herzegovina)), Gadžo, Drena (Faculty of Agricultural and Food Sciences, Sarajevo (Bosnia and Herzegovina)), Begić-Akagić, Asima (Faculty of Agricultural and Food Sciences, Sarajevo (Bosnia and Herzegovina))
• Format: Conference Proceeding
• Language: English
• Published: Institute of Food Technology, Novi Sad (Serbia) 2012
• Subjects: Biscuits; chemicophysical properties; Gluten; Organoleptic properties

Dimensions of individual biscuit pieces such as height, width and length thereof are a significant factor in the quality of hard biscuits. Provided that these dimensions are uniform, it would possible to apply an automatic packing of desired weights. Dimensions of hard biscuits largely depend on the quality of flour and dough, which is closely related to the content and quality of gluten in the flour. The object of this study was to analyze the impact of quantity and quality of wet gluten on the physical, chemical and on sensory properties of hard biscuits. Three white wheat flour samples containing 20, 22 and 24% of wet gluten were used in this study. The quality of flour samples in terms of granulation, ash content, moisture, acidity and amylolitic activity was equalized. Production of hard biscuits was carried out under industrial conditions according to a standard recipe. Physical parameters and chemical properties of the biscuit samples were measured. The sensory analysis of the samples was carried out, too. Statistical analysis of the results obtained has shown that the quantity and quality of wet gluten had no effect on length and width of biscuit samples. Differences among the samples were statistically significant however in terms of height and weight. The minimum deviation in dimensions and weight of the biscuits comparing to manufacturing specifications were noted in samples produced from flour with 22% of wet gluten. According to the results achieved, this content of wet gluten is optimal for production of hard biscuits.