In this study, Flavo 1500 at levels of 1.0 ,1.5 and 2.0% and monoglycerides at levels of 0.1 , 0.2 , 0.3 and 0.4% were incorporated and their effect on the rheology, structural properties and baking quality of biscuits were studied Addition of Flavo 1500 resulted in a slight increase in water absorption. Arrival time and peak time were not affected regardless of the addition level. However the departure time, dough stability and mixing tolerance index were slightly affected. On the other hand, addition of monoglycerides did not affect the water absorption, while, monoglycerides (0.4%) showed an improving effect on dough stability, departure time and mixing tolerance index. Regarding baking quality of biscuit, addition of Flavo 1500 led to improving the effect in all tested parameters regardless of the addition level. Also, addition of monoglycerides at high levels (03 and 0.4%) improved baking quality parameters of biscuits. Scanning of electron microscopy confirmed the results obtained.
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