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    8 views7 pages

    72 516 PDF

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    mandeep6871

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    © All Rights Reserved
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    SOFT WHEAT PRODUCTS Effect of Mixing Conditions on the Quality of Dough and Biscuits! A. S. CONTAMINE,® J. ABECASSIS,‘ M.-H. MOREL,’ B. VERGNES,' and A, VEREL* ABSTRACT ‘The effect of energy input during mixing on the standard French biscuit petit beurre was observed by means of an experimental mixer fited out ‘with monitoring devices, Results showed an energy threshold of =60 kik, bbeyond which the biscuits retracted and grew thicker. This phenomenon was accurately studied by a rheological and physicochemical characterization of the dough. The viscoelastic properties of the biscuit dough were determined by dynamic measurements on a parallel plate ‘heometer The parameter tg 8 (G"/ G) decreased proportionally to the ‘mixing energy, indieating an increase in the elasticity of the materia Consequently. doughs characterized by tg 5 values >0.48 are of poor quality, producing short and thick biscuits that are unsuitable for Cereal Chem. 72(6):516-522 packaging. For low strains, G’ is higher than G”, whereas for high Strains, the rheological behavior is modified (G” > G), indicating a change in the structure of the material. The value of the limit {deformation D corresponding to the point of intersection of the curves G’ and G” depends on the energy input during mixing. The development of the gluten network was indirectly characterized by continuous ‘measurements of the extractability of lipids by hexane. The more energy is absorbed by the dough and the more the gluten network develops, the smaller the amount of extractable lipids. Doughs that retain

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