Investigation on Possibility of Using Hydrated Emulsifier in Soft Biscuits

Subject Areas : Microbiology

F. Baei ¹ (M.Sc. Graduate student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
B. Ghiassi Tarzi ² (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2021-12-25 Accepted : 2021-12-25 Published : 2021-12-22

Keywords: Emulsifier, Hydrated, Optimization, Response Surface Methodology, Soft biscuits,

Abstract :

Introduction: Biscuits are one of the most important flour products, that are very popular due to its ease of production, storage, and consumption. In biscuits production using an emulsifier has increased the ability to spread fat in the flour and sugar system. The objective of this research was to investigate the effect of three emulsifier SSL, DMG, DATEM in the hydrated form in soft biscuits and optimization of the formulation.Materials and Methods: The range of use of each emulsifier is 0.1-0.5 percent based on the weight of flour. The RSM was used to determine treatments and 22 treatments were identified. The experiments performed included measuring the long and short diameter, thickness, hardness, browning index and overall acceptability. The data were then analyzed and optimization performed.Results: The SSL has the most effect on the diameter than the other two emulsifiers and at 0.5% concentration has increased by 2mm in diameter. But, by increasing SSL, the thickness has decreased. The DMG on diameter has a positive effect and its effect is greater on long diameter. DATEM is the most effective factor on the texture and as it increases, the texture becomes softer. The use of hydrated emulsifiers reduces browning index. Increasing DATEM, causes dough adhesion to rotary moulding and the appearance of biscuits is unacceptable.Conclusion: By optimization, the formulation of the combination of emulsifiers was determined that included: 0.37 SSL, 0.45 DMG, 0.5 DATEM.

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