International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (532) Last page : (542)
Article doi: http://dx.doi.org/10.18782/2320-7051.5096

Technology Involved in Quality of Biscuits: Influence of Factors and Impact on Processing – A Critical Review

B. Dayakar Rao and G. Bhargavi*
Indian Institute of Millets Research, Rajendranagar, Ranga Reddy (Dist.), Telangana, India
*Corresponding Author E-mail: bhargavig.ddskvk@gmail.com
Received: 29.06.2017  |  Revised: 10.07.2017   |  Accepted: 11.07.2017  

 ABSTRACT

Biscuits are convenient food products, becoming very popular among both rural and urban populations of worldwide. Some of the reasons for such wide popularity are low cost among other processed foods, varied taste, easy availability and longer shelf life. This paper presents a review regarding several aspects of the quality and impact of biscuits making until biscuits packaging, mainly from food technologist point of view. During biscuit production, the rheological characteristics of dough, textural properties of biscuits and baking (heat and mass transfer) process may cause the quality. Besides the major influence of this phenomenon on selection of ingredients, equipment usage and monitoring complete processing; it is the responsible for other relevant changes occurring in during biscuit baking. Experimental and mathematical studies on dough mixing, aeration of dough, moisture content, cooling the products, baking oven during baking are also reviewed.

Key words: Biscuits, Rheological characters, Textural properties, Baking, Shelf life.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Dayakar Rao, B. and Bhargavi, G., Technology Involved in Quality of Biscuits: Influence of Factors and Impact on Processing – A Critical Review, Int. J. Pure App. Biosci. 5(4): 532-542 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5096