Abstract
Rheological characteristics of biscuit doughs as influenced by ingredients, processing conditions and additives were related to the quality of biscuits. Extrusion time ( r=−0.54, P<0.01), elastic recovery ( r=−0.84, P<0.01), apparent biaxial extensional viscosity ( r=−0.62, P<0.01), consistency ( r=−0.73, P<0.01) and hardness ( r=−0.68, P<0.01) of the dough were significantly correlated to the spread of the biscuits. Elastic recovery ( r=−0.64, P<0.01) and cohesiveness ( r=0.67, P<0.01) of dough mainly influenced the thickness of biscuits. Extrusion time ( r=0.53, P<0.01), elastic recovery ( r=0.78, P<0.01), apparent biaxial extensional viscosity ( r=0.59, P<0.01), consistency ( r=0.62, P<0.01) and hardness ( r=0.60, P<0.01) were positively correlated to density of biscuits. The density of biscuits was found to be well correlated to sensory texture ( r=−0.49, P<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.
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