Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough

摘要: The drive to utilise different lipids, both for health benefits and commercial reasons, in bakery goods has been extensive. However, the roles of lipid plays many products, let alone influence level saturation, are uncertain. objective work carried out is understand how typical ingredients biscuit would impact on thermal profile semi-sweet dough. Three techniques have used namely gravimetric analysis (TGA), rapid visco analyser differential scanning calorimetry (DSC). Wheat flour, sugar fat/oil were main produce basic dough this study. Semi-sweet formulations with varying types oils palm oil, olein, stearine, sunflower oil butterfat developed. final mass (i.e. total amount moisture lost) samples showed significant differences between doughs; control dough, contained stearine butter falling into one group butter, olein forming second that less loss. Doughs containing low levels saturated fatty acids (palm oil) difference drying properties compared doughs high butter) as revealed by TGA. Pasting result saturation influenced peak viscosity obtained. DSC results increased gelatinisation temperature up 2 6 °C, respectively. Oils more capability make contact starch granules during mixing processing a fat. It suggested presence system was delaying process coating wheat flour particles hence slowing sample without oil.