Microencapsulated high-fat powders in biscuit production

Effects of microencapsulated high-fat powders in the substitution of butter or margarine in block form on production properties and final product char acteristics of semi-sweet, short dough biscuits were studied. Dough hardnes s was largely affected by the type of fat used, whereas higher protein conc entrations in powders had a positive effect on the sheeting behaviour of th e dough. Biscuits containing fat in encapsulated form developed a darker co lour following the same baking conditions as for the standard products. Col our development was positively correlated to water activity levels in the b iscuits. The addition of certain powders led to the production of thinner b iscuits, which also appeared to be undesirably hard as measured during a sn ap test.