STUDY OF MIXING IN CONNECTION WITH THE RHEOLOGICAL PROPERTIES OF BISCUIT DOUGH AND DIMENSIONAL CHARACTERISTICS OF BISCUITS

impact of mixing time, and the role of pre-mixing of sugar and liquid ingredients were analyzed using deduced parameters of the mixograms su ch as instantaneous specific energy (ISE) and total specific energy (T SE). Rheological behavior of the dough was determined by uniaxial comp ression at constant crosshead speed of 0.7 m/s; physical characteristi cs of the biscuits were also defined. Increasing mixing time resulted in the softening of dough, and reductions in both viscosity and relaxa tion time. It also caused an increase in the length and reduction in t he weight of biscuits. The use of two protocols for mixing led to quit e different doughs for the same formula. It was concluded that a dough has good consistency when it is mixed with standard protocol and beco mes very softened when the liquid ingredients and sugar are pre-mixed. (C) 1998 Elsevier Science Limited All rights reserved.