Effect of Principal Ingredients on Rheological Behaviour of Biscuit Dough and on Quality of Biscuits

Journal of Food Engineering

Volumn 35, Issue 1, 1998, Pages 23-42

  Maache Rezzoug, Zoulikha ^a   Bouvier, Jean Marie ^b   Allaf, Karim ^a   Patras, Christian ^c  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

^b Clextral SA   (France)

^c Biscuiterie Nantaise (BN)   (France)

Author keywords

[No Author keywords available]

Indexed keywords

MECHANICAL PROPERTIES; MIXING; OILS AND FATS; QUALITY CONTROL; RHEOLOGY; SUGARS; TEXTURES; VISCOSITY; WATER;

BISCUIT; DOUGH; FLOUR; INGREDIENTS; RELAXATION TIME;

FOOD PRODUCTS;

EID: 0031599384     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00017-X     Document Type: Article

References (25)

1. Abboud, A. M., Hoseney, R. C. & Rubenthaler, G. L. (1985). Factors affecting cookie flour quality. Cereal Chemistry, 62, 130-133.
2. Bagley, E. B., Christianson, D. D. & Martindale, J. A. (1988). Uniaxial compression of a hard wheat flour dough: data analysis using Upper Convected Maxwell model. Journal of Texture Studies, 19, 289-305.
3. Baig, M. M. & Hoseney, R. C. (1977). Effects of mixer speed, dough temperature and water absorption on flour-water mixograms. Cereal Chemistry, 54, 605-615.
4. Bean, M. M. & Setser, C. S. (1992). Polysaccharide, sugars, and sweeteners. In Food Theory and Applications, ed. J. Bowers. Macmillan, New York, pp. 69-198.
5. Bloskma, A. H. (1971). Rheology and chemistry of dough. In Wheat Chemistry and Technology, 2nd edn, ed. Y. Pomeranz. Am. Assoc. Cereal Chemistry, St Paul, Minn.
6. Buré, J. (1980). La pâte de farine de blé: la chimie du blé. Collection PROMO-ENSIA. Edit. S.E.P.A.I.C.
7. De La Roche, I. & Fowler, D. (1975). Wheat quality evaluation. I: Accuracy and precision of prediction tests. II: Relationships among prediction tests. Canadian Journal of Plant Science, 55, 241-249.
8. Eliasson, A.-C. & Larsson, K. (eds) (1993). Cereal in Breadmaking: A Molecular Colloidal Approach. Marcel Dekker, New York, Chap. 6, p. 263.
9. Faubion, J. M. & Hoseney, R. C. (1990). The viscoelastic properties of wheat flour dough. In Dough Rheology and Baked Product Texture, eds H. Faridi and J. M. Faubion. Van Nostrand Reinhold, New York.
10. Gaines, C. S. (1982). Influence of dough absorption level and time on stickiness and consistency in sugar-snap cookie doughs. Cereal Chemistry, 59, 5
11. Goullieux, A. (1994). Définition et analyse d'une nouvelle méthode de mesure instrumentale de la texture de produits biscuitiers: application 'a la maîtrise des procédés de production biscuitière. Thèse de docteur ingénieur, Univ. de Tech, de Compiègne (France).
12. He, H. & Hoseney, R. C. (1991). Gluten, a theory of how it controls bread making quality. In Gluten Proteins 1990, eds W. Bushuk and R. Tkachuk. Am. Assoc. Cereal Chemistry, St Paul, Minn.
13. Hibberd, G. E. (1970). Dynamic viscoelastic behaviour of wheat flour doughs. II. Effect of water content in the linear region. Rheologica Acta, 9, (1), 497-500.
14. Hoseney, R. C. (1986). Yeast leavened products. In Principles of Cereal Science and Technology. AACC, St Paul, Minn, Chap. 10, p. 206.
15. Maache-Rezzoug, Z., Bouvier J. M., Allaf, K. & Tayeb, J. Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits. Submitted to the Journal of Food Engineering.
16. MacRitchie, F. (1984). Baking quality of wheat flour. Advances in Food Research, 3, 207.
17. Mizukoshi, M. (1985). Model studies of cake baking. VI. Effects of cake ingredients and cake formula on shear modulus of cake. Cereal Chemistry, 62, 247-251.
18. Navikis, L. L., Anderson, R. A., Bagley, E. B. & Jasburg, B. K. (1982). Viscoelastic properties of wheat flour doughs: variation of dynamic moduli with water in protein content. Journal of Texture Studies, 13, 249-259.
19. Olewnik, M. C. & Kulp, K. (1984). The effect of mixing time and ingredient variation on farinograms of cookie doughs. Cereal Chemistry, 61(6), 532-537.
20. Petrofsky, K. E. & Hoseney, R. C. (1995). Rheological properties of dough made with starch and gluten from cereal sources. Cereal Chemistry, 72, 53-58.
21. Schanot, M. S. (1981). Sweeteners: functionality in cookies and crackers. AIB Technology Bulletin, 3, 4.
22. Smith, J. R., Smith, T. L. & Tschoegl, N. W. (1970). Rheological properties of wheat doughs III. Dynamic shear modulus and its dependence on amplitude, frequency, and dough composition. Rheologica Acta, 9, 239-252.
23. Vettern, J. L. (1984). Technical bulletin. VI. American Institute of Baking, Manhattan, Kans.
24. Webb, T., Heaps, P. W., Russell Eggitt, P. W. & Coppock, J. B. M. (1970). A rheological investigation of the role of water in wheat flour doughs. Journal of Food Technology, 5, 65-76.
25. Yamazaki, W. T. & Donelson, J. R. (1976). Effects of interactions among flour lipids, other flour fractions, and water on cookie quality. Cereal Chemistry, 53, 998-1005.